Perfect noncaloric replacements for sugar and high fructose corn syrup just don’t exist yet. For example, some alternatives have a lingering sweet aftertaste and lack a sugar-like mouthfeel, leaving consumers unsatisfied. Now, researchers in ACS’ Journal of Agricultural and Food Chemistry propose adding blends of nutritionally important mineral salts to make noncaloric sweeteners seem more like the real thing. Taste-testers indicated that these blends gave zero- and low-calorie drinks a better flavor.
Sugar substitutes are often used in sodas, baked goods and frozen desserts, to appeal to people who want lower-calorie or low-sugar treats. But many natural or synthetic noncaloric sweeteners, such as stevia and aspartame, have a delayed sweetness, which lasts long after a food or drink is consumed. These substances also don’t usually have the same mouthfeel as real sugar. Previously,…
