Technical / White Paper

Taste profile of stevia improved with oligofructose

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Format: PDF file | Document type: Technical / White Paper

Taste profile of stevia improved with oligofructose

Research has revealed that Sensus oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened yoghurts.

Sensus investigated the sensory characteristics of stevia in combination with Frutalose® oligofructose syrup. The research data showed it is possible to reduce the sucrose level without compromising on taste. Specifically, Frutalose® oligofructose was able to mask the after-taste of stevia. In fact, it appears possible to significantly improve the taste profile similar to sucrose by reducing sucrose and optimizing oligofructose and stevia levels

To arrive at these findings, Sensus developed a computer model to calculate and optimize the taste profile in yoghurt and other applications. Sensus is a leading supplier of inulin and oligofructose. This natural ingredient is sourced from chicory roots and often used as sugar and fat replacer with positive impact on taste and texture.

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