Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions

Noncaloric sweeteners have enabled a reduction of carbohydrate
sweeteners in the diet for many years, thus combating obesity, diabetes,
and other health disorders. However, many consumers reject noncaloric
sweeteners, as they exhibit delays in sweetness onset, objectionable
lingering sweet aftertaste, and the absence of sugar-like mouthfeel.
We propose that the temporal taste differences between carbohydrate
and noncaloric sweeteners result from slowed diffusion of the latter
to and from sweetener receptors through the amphipathic mucous hydrogel
covering the tongue. Also,
we demonstrate that formulation of noncaloric sweeteners with K+/Mg2+/Ca2+ mineral salt blends markedly
attenuates lingering sweetness, an effect believed to be due to a
composite of osmotic and chelate-mediated compaction of the mucous
hydrogel covering the tongue. For example, sweetness linger values
(intensity units in % sucrose eq) for rebaudioside A and aspartame
are reduced from 5.0 (0.5 SD) to 1.6 (0.4 SD) and from 4.0 (0.7 SD)
to 1.2 (0.4 SD), respectively, by formulation with 10 mM KCl/3 mM
MgCl2/3 mM CaCl2. Finally, we propose that sugar-like
mouthfeel is a consequence of K+/Mg2+/Ca2+ activation of the calcium-sensing receptor present in a
subset of taste bud cells. For example, the mouthfeel intensity of
a sucrose solution increased from 1.8 (0.6 SD) to 5.1 (0.4 SD).

无热量甜味剂（noncaloric sweeteners）多年来助力膳食中碳水化合物甜味剂的减量，从而有助于对抗肥胖、糖尿病及其他健康病症。然而，诸多消费者排斥无热量甜味剂，因其存在甜味起效延迟、令人不适的持续性甜味后味，以及缺乏类糖口感等缺陷。
我们提出，碳水化合物甜味剂与无热量甜味剂之间的味觉时序差异，源于后者通过覆盖舌面的两亲性黏液水凝胶（amphipathic mucous hydrogel）向甜味受体（sweetener receptors）扩散及反向扩散的速率减缓。
此外，我们证实，将无热量甜味剂与钾离子/镁离子/钙离子盐混合物（K+/Mg2+/Ca2+ mineral salt blends）复配，可显著减弱持续性甜味；该效应被认为源于覆盖舌面的黏液水凝胶在渗透作用与螯合介导的压实效应共同作用下发生结构紧致化。例如，采用10 mM氯化钾、3 mM氯化镁与3 mM氯化钙复配后，莱鲍迪苷A（rebaudioside A）与阿斯巴甜（aspartame）的甜味持续值（以蔗糖当量百分比计的强度单位）分别从5.0（标准差0.5）降至1.6（标准差0.4），以及从4.0（标准差0.7）降至1.2（标准差0.4）。
最后，我们提出，类糖口感源于钾离子、镁离子与钙离子激活味蕾细胞亚群中存在的钙敏感受体（calcium-sensing receptor）。例如，蔗糖溶液的口感强度从1.8（标准差0.6）提升至5.1（标准差0.4）。