Product development with artifical sweetners

Can anybody help me to solve this problem. Thanks in advance
How to make a no sugar added, fruit flavored beverage which is at the same level of sweetness as a beverage with 8% sucrose. Saccharin and cyclamate should be used in combination.Binary blends derive 50% of their sweetness from cyclamate and 50% from saccharin. How many mg of saccharin and cyclamate should be used per liter?

Following…

To my knowledge the cyclamate and saccharin does not have a fixed sweetness value that you can precisely put an exact equivalent as sucrose sweetness you are targeting in application.
Another thing saccharin and cyclamate blend still had an aftertaste that has also an effect that often at the same sweetness level futher offsets your theoretical estimates.
You need to run your own experiments of saccharin- cyclamate blend to get an optimum equivalent to sucrose in your selected application.
You can use the design of experiments (DOE)approach to do it.

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You are right but my professor give me question to solve it without performing experiment.

I asked a colleague who is into beverages and she told me, there is no such thing as precise equivalent.She concurred you need to do an experiment.
if you insist You can put an estimated number there but if the sensory panel rejects the result as it does not taste exactly the same as indicated sucrose concentrations then the number you put is meaningless…

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I have to put same value as given in this book on page 103 to 120.i could send you screenshot of that pages but it was not so clear. I don’t know that is it possible to send large file through this portal or not
Moreover, Thank you for your concern

i removed the attachment, because it was copyrighted content. thanks for understanding. you can share link of book.

I would like to know the book and the page thanks

You can send the name of the book and it’s page to me on WhatsApp 2347057355248, thanks

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Since this is a qn from school, will this be referring to the sweetness index calculation where sucrose is the reference. Please try to calculate based on that for saccharin & cyclamate.

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Sorry for violating the rule, I didn’t know

Can you send me your email