Progress Of The Taste Of Sulfa Sweetener Modified With β-cyclodextrin

Sweeteners are available to the food industry widely, sulfa sweetener is the oldest type of artificial sweeteners. As the pioneer, this sweeteners have a stable chemical property, can resist heat,acid and alkali conditions, and is not easy to appear decomposition, so they are used widely. Generally, the intensity of sweetness is50times more than sucrose.So far, compared with sucrose, there are some insufficient on palate, sulfa sweeteners have a bitter and metallic taste. In order to overcome this, we often make two sweeteners blended, the perceived of the mixture may be equal to (additivity), greater than (synergy) or less than (suppression) the sum of the individual sweetness intensities. There has another method, to add some filler. In this paper, I choose β-cyclodextrin as the filler, hope its special cavity can give the sulfa sweeteners a good inclusion, and improve the taste.At first, according to the certain proportion, compounded β-cyclodextrin with Acesulfame K, Sodium saccharin and Sodium cyclamate respectively. Sensory tests were carried out by a specially trained sensory panel. They gave the results after taste. Second, making two sweeteners blended, panel gave the results wether the synergy effect happened.Then, add β-cyclodextrin to these mixed solution, tested, gave the results.At last, though detection by XRD, IR and UV spectra, HNMR, we can judge wether the inclusion had produced.The results showed that:Add β-cyclodextrin to solution that improved the sweetness, panel gave results that was a closer taste to sucrose. When equi-sweet sucrose concentrations was5and6, the sweetness of Acesulfame K was improved8%, Sodium saccharin was5.9%, and Sodium cyclamate was not obvious. There was no obvious improved sweetness when Acesulfame K and Sodium saccharin blended, the same to Acesulfame K and Sodium cyclamate blended, but there was a obvious improved to sweetness when Acesulfame K and Sodium cyclamate blended. Add β -cyclodextrin to these mixtures, sweetness had improved.Though detection by XRD, IR and UV spectra, HNMR, we didn’t find inclusion compound. So we got the conclusion:though add β-cyclodextrin to sulfa sweeteners solution, the sweetness improved could be tested, but it happened not because the inclusion compound, there were other factors.