Author disclosures: Authors Yurttas, Biermann, and Goulson are employees of Cargill Inc. Authors Fry and Lindley are consultants to Cargill. This study was funded by Cargill Inc.
The Sweetness Concentration-Response of R,R-Monatin, a Naturally Occurring High-Potency Sweetener
Version of Record online: 27 AUG 2012
© 2012 Cargill, Inc. Journal of Food Science © 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 10, pages S362–S364, October 2012
How to Cite
Fry, J. C., Yurttas, N., Biermann, K. L., Lindley, M. G. and Goulson, M. J. (2012), The Sweetness Concentration-Response of R,R-Monatin, a Naturally Occurring High-Potency Sweetener. Journal of Food Science, 77: S362–S364. doi: 10.1111/j.1750-3841.2012.02885.x
- Issue online: 12 OCT 2012
- Version of Record online: 27 AUG 2012
- MS 20120099 Submitted 1/18/2012, Accepted 6/21/2012.
Abstract: Monatin, known by the common and usual name arruva, is a zero-calorie, high-potency sweetener naturally occurring in the plant Sclerochiton ilicifolius A.Meeuse. The sweetness concentration-response (C-R) behavior of the most potent isomer (R,R-) in room-temperature (21 °C) water was determined using two-alternative forced choice discrimination tests with a minimum of 69 tasters. Results were processed by a method previously published to obtain isosweet concentrations of sucrose for 8 monatin concentrations up to 240 mg/L. These were used to construct a C-R plot. The equation for the resultant hyperbolic curve relating sucrose equivalent (SE,%) to monatin concentration ([monatin], mg/L) was SE = 26.7 ×[monatin]/(69.6 +[monatin]). R,R-monatin has a potency above 3000 at 5% sucrose equivalent, making it one of the most potently sweet naturally occurring substances known.
Practical Application: Monatin is a naturally occurring, zero-calorie, high-potency sweetener. We have measured the sweetness of monatin over a range of concentrations. This information will help developers of zero-, low- and reduced-calorie products formulate with monatin.