ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The sweetness of lactulose over the range of concentration 5–35% (W/V), measured by a trained panel using paired comparison with standard reference solutions of sucrose of varying concentrations, is 48% to 62% of that of sucrose. In addition, sensitivity thresholds and recognition thresholds for sweetness of lactulose and sucrose were determined by a rating-scale method. The sweetness of a mix ture containing 10% (W/V) lactulose and 5% (W/V) sucrose showed a synergistic effect of 22%, and a mixture of 5% (W/V) lactulose and 2.5% (W/V) sucrose showed 12% synergism. Partial hydrolysis of lactulose to give a mixture containing 5% (W/V) lactulose, 2.5% (W/V) galactose, and 2.5% (W/V) fructose caused a 6% synergistic effect on sweetness.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08509.x
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