Technical Solution Combining Oligofructose and Stevia
12 Dec 2013 | Sensus
Sensus has developed a taste model in cooperation with Suiker Unie and CFTC. The computer model can identify the ideal combination of stevia, sugar and inulin in yoghurt. The sugar can be (partly) replaced with stevia without influencing the product's sweetness and without stevia's typical aftertaste. “The typical liquorice aftertaste of stevia has been a significant barrier to the successful introduction of dairy products,” says Matthew de Roode, Innovation Manager at Sensus. “We already knew that inulin could mask the aftertaste of stevia. But apart from the taste, sweetness and other product properties are also important if sugar is replaced with stevia. Each product application needs its own specific approach. We decided on an integral approach to optimise all the properties at the same time.”
