Modulation of sweetness perception in confectionary applications

• Inhomogeneous distribution of sucrose can increase sweetness perception by >30%. Sweetness depends on the spatial arrangement as well gradient. 3D printing create more complex objects to perform structure – sensory research. With structural designs, pulsatile stimulation could be applied solids. The development sugar-reduced food products is a strategy reduce high sugar intake, which leading cause global health concerns. Replacement and/or reduction often leads reduced with consequence decreased consumer acceptance. aim this work implement modulation principles in model confectionery system goal enhancing perception. By using 3D-printing, confectionary samples were meso-structured inhomogenous concentrations and assessed trained panel regarding sweetness. All made up low phase compared homogeneous reference sample. overall content was kept constant at 22.8% all compared. A significant over 30% found for consisting sweet outer shell an inner less core gradient between two phases. Whilst textural effects not fully excluded, results seen strong indication that inhomogenious has potential directly solid products.