Sweetness inhibitors that reduce excessively sweet taste in high-sugar food

How to decrease the excessive sweet taste in food products such as chocolate, cake, candy, beverage? Is there a effective way to balance the taste? The answer is lactisole, a sweetness inhibitor that can reduce the excessive sweet taste to make your products more palatable.

When it comes to the food industry, sugar plays a crucial role beyond providing a sweet taste. Some of the roles of sugar in the food industry are:

Preservation: Sugar acts as a natural preservative in food products. It helps to prevent the growth of bacteria and other microorganisms that can spoil food. This is why sugar is often added to jams, jellies, and other preserves.

Texture: Sugar can affect the texture of food products. It can make them softer, smoother, and more tender. This is why sugar is often added to baked goods like cakes, cookies, and bread.

Color: Sugar can also affect the color of food products. It can help to caramelize the surface of baked goods, giving them a golden brown color. It can also be used to create a glossy finish on candies and other confections.

Binding: Sugar can act as a binding agent in food products. It can help to hold ingredients together and prevent them from separating. This is why sugar is often added to granola bars, energy bars, and other snack foods.

However, excessively sweet taste is not always welcomed by consumers, leading to the emergence of the concept of sweetness inhibitors - food additives that can reduce sweetness without reducing sugar in food.

Up to now, several sweetness inhibitors have been found, such as lactisole, ziziphin, gymnemic acid and hodulcin.

Lactisole is a food additive that is used to reduce the sweet taste in food and beverages. It is a white crystalline powder that is soluble in water and has a slightly sweet taste. Lactisole works by blocking the sweet taste receptors on the tongue, which reduces the perception of sweetness. It is commonly used in products such as soft drinks, fruit juices, and confectionery items to achieve the desired level of sweetness. Lactisole is considered a safe food additive by regulatory agencies such as the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

Ziziphin is a natural sweetness inhibitor derived from the leaves of the Ziziphus jujuba plant, also known as the Chinese date or jujube. Ziziphin was found to inhibit the sweetness caused by D-glucose, D-fructose, stevioside, glycine, sodium saccharin, and aspartame. It has been used in traditional Chinese medicine for centuries. Ziziphin is also being studied for its potential health benefits, including its antioxidant and anti-inflammatory properties. However, more research is needed to fully understand its effects on human health.

Gymnemic acid is a natural compound found in the leaves of Gymnema sylvestre, a plant native to India and parts of Africa. It is known for its ability to suppress the taste of sweetness caused by sugars and some other sweeteners, however, the mechanism of its sweetness inhibiting effect is still inconclusive.

Hodulcin is a natural sweetness inhibitor extracted from the fruit of the Hovenia dulcis tree, also known as the Japanese raisin tree. Its sweetness suppression effect is much weaker than that of ziziphin.

Overall, scientists have identified several substances from nature that can reduce sweetness, but only lactisole is currently approved as a safe food additive to reduce sweetness and widely used in the food industry.

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