I-sweeteners izongezo zokutya eziyimfuneko kwimveliso yogcino. I-sweetener ekhompawundi eyenziwe ngokudityaniswa okufanelekileyo kweempawu ezihambelanayo zezimuncumuncu zinokuphuculwa kwaye zenziwe zaswiti kwimveliso yogcino. Kuvavanyo luka-Saelzer, i-AK iswekile kunye ne-galactosucrose zongezwa ngokuthe ngqo okanye ngendlela yesisombululo emva kokudibanisa kwipere egciniweyo. Xa i-sweetness ratio yayiyi-80/20, oko kukuthi, i-concentration yayingu-0 · 066 kunye ne-0 · 007g / 100mL ngokulandelanayo, xa kuthelekiswa ne-saccharin sodium kunye ne-cycline complex, i-taste yayingcono, ibambe iphunga elikhethekileyo lepereyi kunye nobumnandi obucocekileyo kunye kufuphi ne-sucrose. Ukugcinwa kakuhle. Kwimveliso yokugcina, ukusebenzisa isiphumo se-synergistic phakathi kwe-sweeteners ukukhetha ii-sweeteners ezintsha ezifanelekileyo zokusetyenziswa kwekhompawundi ayinakho ukunciphisa kuphela isixa sezinto ezimnandi, kodwa nokufumana umgangatho woluvo oluhle, kwaye ivule indawo ebanzi yokuvelisa kunye nophuhliso lokulondoloza. [3]

Iziselo zifuna ixesha elide, ngoko ukuzinza kwe-sweetener kubaluleke kakhulu. Ukuthatha iziphuzo ze-carbonated njengomzekelo, kuvavanyo lwe-sensory ye-cola, kwafunyaniswa ukuba xa i-aspartame yongezwa kwisiselo kwaye emva koko igcinwe kwindawo yokushisa kwe-3 ukuya kwiinyanga ze-4, iziphumo zibonise ukuba kuphela i-70% ukuya kwi-80% ye-aspartame ehlala kwisiselo, kwaye ubumnandi besiselo buyancipha. Ukongezwa kweeshukela ze-AK kunye ne-aspartame kwisiselo kunokugcina ubumnandi besiselo kude kube ngumhla wokusetyenziswa kakuhle kwaye uqinisekise ukuhambelana komgangatho wesiselo. Ukongezelela, i-neotame inokugcina isiphumo sayo kwi-cola-type carbonated drinks kwiiveki ze-16, ezihambelana ne-shelf yokuphila kwezinto ezithengiswayo ezithengiswayo eziphantsi kwe-carbonated. I-Neotame idityaniswe nezinye iiswekile zokunciphisa, ezifana neswekile, i-fructose, i-lactose, njl., kwaye ingasetyenziswa kwi-lemonade, iziselo zejusi yeengcambu, njl.

(1). Ukutya okubhakiweyo, i-sweeteners, ngaphezu kokunika imveliso imbonakalo enhle, inokunika imveliso incasa kunye nencasa ngenxa yeBrowning okanye i-caramelization ye-Maillard reaction phakathi kwe-sucrose okanye i-glucose kunye ne-amino acids. [3]