Sweetness Assessment of an Infant Formula Milk Powder with Added Sucralose

Adriana Gámbaro^1, , Gonzalo da Rosa¹ and Brian M. Cavagnari²

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.

Cite this paper:
Adriana Gámbaro, Gonzalo da Rosa and 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

Abstract

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:
infant formula milk powder sucralose non-caloric sweeteners sweetness

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