Liquid formulation and bulking agents for thaumatin as sweetener and flavour enhancer in foods and drinks


Citation

Hussein Abd Rahman, . Liquid formulation and bulking agents for thaumatin as sweetener and flavour enhancer in foods and drinks. pp. 276-284. ISSN 0128-0686

Abstract

Stable solutions of thaumatin can be made with 60 percent ethanol iso-propyl alcohol propylene glycol and 60 percent glycerol. The sweetness intensity of thaumatin varies with types and concentrations of solvents. The solubility stability and sweetness intensity of thaumatin solution also depend on the concentration of thaumatin. Thaumatin in various solvents also showed flavour potentiation for several flavours. High flavour potentiation of peppermint oil was obtained when iso-propyl alcohol and glycerol were used as the solvents for thaumatin. A mixture of 1:9 thaumatin/gum arabic with 0.0002 percent thaumatin is the better mixture for adding thaumatin to synthetic colours since it gives good colour retention and stability.


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Abstract

Stable solutions of thaumatin can be made with 60 percent ethanol iso-propyl alcohol propylene glycol and 60 percent glycerol. The sweetness intensity of thaumatin varies with types and concentrations of solvents. The solubility stability and sweetness intensity of thaumatin solution also depend on the concentration of thaumatin. Thaumatin in various solvents also showed flavour potentiation for several flavours. High flavour potentiation of peppermint oil was obtained when iso-propyl alcohol and glycerol were used as the solvents for thaumatin. A mixture of 1:9 thaumatin/gum arabic with 0.0002 percent thaumatin is the better mixture for adding thaumatin to synthetic colours since it gives good colour retention and stability.

Additional Metadata

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Item Type: Article
Additional Information: 5 tables; 9 ref. Summary (En Ms)
AGROVOC Term: EDULCORANTES
AGROVOC Term: FORMULACIONES
AGROVOC Term: ETANOL
AGROVOC Term: GLICEROL/ SOLVENTES
AGROVOC Term: REFORZADORES DE AROMA
AGROVOC Term: MATERIA VOLUMINOSA
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:55
URI: http://webagris.upm.edu.my/id/eprint/19745

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