On March 31, 2021, Jung, Jinsil; Kim, SooHyun; Park, Sunghee; Hong, Jae-Hee published an article.COA of Formula: C12H24O11 The title of the article was Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol. And the article contained the following:
Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive anal. conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11
The Article related to glycosyl rebaudioside allulose maltitol sweetness aftertaste bitterness, glycosylation, rebaudioside a, relative sweetness, sensory profile, sweetener, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.COA of Formula: C12H24O11
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