Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

Here we report synergistic and antagonistic mixture interactions between sucrose, vanillin, cocoa powder as a potential added sugar reduction strategy in chocolate milk. Objectives of this project were to (i) model consumer perception relevant sensory attributes function milk, (ii) test for the presence synergistic, additive, via isobole method, (iii) determine acceptance these samples with both adults children. In Study 1, adult milk consumers (n = 136) rated perceived intensities sweetness, bitterness, flavor, color 22 formulations created according an experimental design systematically cover multidimensional space. Dose–response contour plots regression modeling highlighted large contributions sucrose-vanillin sucrose-cocoa ratings flavor. Indeed, three five tested showed sweetness synergy bitterness antagonism. 2, overall acceptability was evaluated by 142) children 61) Among milks that enhancement suppression, one moderate levels sucrose (4.67% [w/w]) also received liking scores above neutral (>5 on 9-point hedonic scale), suggesting formulation provides greatest decrease content while preserving acceptability. Practical Applications Sucrose, act synergistically antagonistically Ingredient combinations could be optimized lowering maintaining