date:Dec 18, 2012
Early sensory studies of a natural sweetener reveal its potential use as a high-potency sweetener in low-calorie beverages.
Researchers from the University of Naples performed sensory studies on modified monellin protein (MNEI) in conditions typically encountered during beverage processing. and consumption. In testing the sweeteners recognition threshold (RT), researchers determined that the sweet taste RT of MNEI is 3,000 times lower than that of sucrose.
Further, mineral content and temper