1Sensory Evaluation Area, Food Science and Technology Department, School of Chemistry, Universidad de la República (UdelaR). General Flores 2124, Montevideo, Uruguay.
2School of Nutrition, School of Medical Science, Pontificia Universidad Católica Argentina. Av. Alicia Moreau de Justo 1300, Buenos Aires, Argentina.
Journal of Food and Nutrition Research.
2023,
Vol. 11 No. 7, 507-512
DOI: 10.12691/jfnr-11-7-7
Copyright © 2023 Science and Education PublishingCite this paper: Adriana Gámbaro, Gonzalo da Rosa, Brian M. Cavagnari. Sweetness Assessment of an Infant Formula Milk Powder with Added Sucralose.
Journal of Food and Nutrition Research. 2023; 11(7):507-512. doi: 10.12691/jfnr-11-7-7.
Correspondence to: Adriana Gámbaro, Sensory Evaluation Area, Food Science and Technology Department, School of Chemistry, Universidad de la República (UdelaR). General Flores 2124, Montevideo, Uruguay.. Email:
agambaro@fq.edu.uyAbstract
Sucralose has been detected in breast milk. Although never experimentally proven, this finding has led some authors to state that the presence of this sweetener might intensify the natural sweetness of milk thus favoring infants to have a higher preference for sweet foods. Through Projective Mapping method, the present study carried out a sensory characterization of 10 infant formula milk powders (IFMP). A sample without sensory defects and with a lactose content like that of breast milk was selected. 15 sensory judges performed an Alternative Forced Choice (AFC-2) test between the sample without added sweetener and 9 samples with added sucralose in concentrations between 0.000096 and 0.016 g/L. The results yield experimental evidence that shows there is very low probability that the reported sucralose concentration in breast milk can make it be perceived as sweeter.
Keywords