Prepared Foods R&D Seminar speakers present several sweetener options
Research done by Ajinomoto has resulted in a new sweetener and flavor enhancer, which is a molecule derived from vanillin and aspartame. When screening for development, the company looked at hundreds of compounds—first for sweetness potency, taste and availability of synthesis process.
Approximately 10 candidates were selected for a second screening, where again sweetness potency was evaluated, along with a more detailed look at the taste profile; the physical and chemical properties; potential of industrial production; and estimation of metabolic dynamics in the human body by in vitro assay. After narrowing it down, the chosen candidate has structural similarities to sweeteners of natural origin.