NEW WHITE PAPER FROM BAYN EUROPE AB

Bayn Europe AB has published a new white paper, showing how the use of e-sensory technology can provide in-depth information into the variation of the flavour of vanilla ice cream sweetened with sugar versus ice cream sweetened with other sweeteners from natural sources.

Bayn Europe’s successful sugar replacement blend, EUREBA® D-01, allows for a 1:1 replacement of sugar. The study confirms earlier conclusions that the blend gives a similar crystal structure as ice cream sweetened with sugar, and it gives a pleasant taste and mouthfeel. In this study, ice cream made from different recipes, one with EUREBA® D-01 and one with sugar, were compared using e-sensory technology. The differences in taste, smell and mouthfeel were minute compared to ice cream sweetened with sugar.

“Ice cream is a frozen product usually made from dairy products such as cream and milk. Emulsifiers, stabilizers and flavours are added to give the product the right mouthfeel and taste. Due to the unhealthy effects of sugar, customers are frequently requesting healthier alternatives such as sugar reduced ice cream. How-ever, the complex character of ice cream makes the change in sugar content a big challenge”, says Mathias Lundgren PhD, at e-Sense Sweden AB. “Bayns EUREBA® D-01 blend is a solution to this problem. With it you can replace the sugar up to 100%, and maintain the taste and mouthfeel.”

E-sensory is used in addition to sensory panels to map the taste profile in food and beverage. Lately new technology has made it possible to electronically measure sensory qualities and translate the results to human sensory, such as experience, feeling and memory.

 

This white paper is available on Bayn’s partners’ web page.

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