The latest survey data show that 28% of consumers increase the use of honey, the main reason is that honey is natural, while it also provides health benefits, such as antioxidant and antibacterial, which is what they like. It reflects the attitude of the health of the current consumer. Natural, plant and health have become the consumer's requirements of sweetener choice.
We, as a plant extract manufacturer, have introduced the new natural sweetener hesperetin under the trend of hypoglycemic, which has the effect of natural sweetness enhancement, flavor improvement and anti-oxidation, which brings a new sweetener solution for mass consumers.
In this issue, we will introduce naringenin powder, another natural plant extract and sweetness enhancer, which is slightly soluble in water and will not affect the original flavor.
Naringenin was listed in FEMA (Flavour Extract Manufacturers′As－sociationm) in 2015, which means that naringenin has officially become a member of the sweet flavor.
Naringenin, as a natural sweetness enhancer like hesperetin, can enhance the sweetness and taste of other sweeteners, and thus reduce the use of sweetening substances. Naringenin has no taste itself, and will not bring any adverse effects to the flavor of products.
Naringenin needs to be used in conjunction with sweet substances. The sweet substances include natural sweeteners, including but not limited to sucrose, glucose, fructose, stevioside, rhamnose and the like, and artificial sweeteners, including but not limited to xylitol, Aspartame, Acesulfame and so on.
To verify the actual effect of sweetness enhancement of naringenin, we did the following experiment:
Equiped with six samples, including 150 ppm stevioside (SG95) with 10 ppm, 25 ppm, 50 ppm, 75 ppm, 100 ppm, 150 ppm naringenin and compared with 150 ppm stevioside. The testing results are shown in the following table:
Naringenin, being a kind of citrus aurantium fructus extracts, also has the effect of improving the flavor, and can improve the overall taste strength of products. It can have different effects on flavor improvement according to the nature of the product, and can also enhance the flavor, increase the mellow, reduce the stimulation, reduce the pungent salty, and improve the unpleasant aftertaste.
Along with the use of naringenin and technology development, it is found that naringenin can have a better improvement effect on flavor when used with γ-aminobutyric acid (GABA).We have tested the effect of flavor improvement by the experiment:
200g lactic acid beverage was diluted to 1000g by adding water as a base for evaluation.
Adding γ-aminobutyric acid and naringenin into the 1000g solution with the amount shown in the following table.
Content of Ingredients in Base(ppb）
Y-aminobutyric Acid : Naringenin
The finished product was evaluated by 15 persons.
The evaluation result was shown in the following table, and the number of people in the table gave a good evaluation of each item.
Reduction of Sourness Stimulation
Complexity of Taste
Naringenin has been widely used in health care products because of its antioxidant, hypolipidemic effect before being developed to enhance the sweetness and improve the taste. The safety of naringenin is beyond all doubt, and now its used in food in the identity of natural plant extract products, which will make it easier to get the favor of consumers.