Mixing artificial sweeteners inhibits bitter taste receptors
"Numerous sweeteners exhibit undesirable off-tastes, limiting their use in food products and beverages," says lead author Maik Behrens of the German Institute of Human Nutrition Potsdam-Rehbruecke. "Our findings in this study provide us with the tools and knowledge to find ways leading to superior sweetener blends." High-potency sweeteners are widely used to replace energy-rich, tooth-decay-inducing sugars in food items to meet the requirements of health-conscious consumers. But in addition to stimulating sweet taste receptors, sugar substitutes also activate bitter taste receptors (known as TAS2Rs) at high concentrations, resulting in an undesired off-taste. To overcome this problem, the food industry is constantly searching for novel sugar substitutes and frequently resorts to using blends combining non-caloric sweeteners in a single formulation. The earliest blend allowing higher sweetness levels with reduced bitter off-taste combined saccharin with cyclam...