Working with our analytical team, we can measure and determine the desired sensory sweetness using concentration response of sweeteners from sucrose to stevia extract. You will work with our experts to achieve the level of consumer-preferred sweetness in your product, while reducing sucrose.
In addition to the descriptive profiling of our ingredients and your products, our trained descriptive panels evaluate how sensory perception in foods and beverages changes during the eating experience. For example, using Temporal Perception—time intensity (TI) and temporal dominance of sensation (TDS)—we can record and contrast over time, the perception of sweetness from sucrose and ENLITEN® stevia. We also can translate how individuals transform a snack in their mouths, over time. This essential work enables us to help you create complex sensory perceptions in your product over time, such as “lingering”, “refreshing” and “smooth finishing”.