Pancosma's unique taste enhancer was recently launched to the international
feed industry.
The key property of SUCRAM® 3D is an effect termed ‘SYNESTHESIA’.
So how does it work?
Synesthesia is a well-known phenomenon in the world of taste and flavour perception.
It has been studied for several years by scientists to understand and improve
the taste perception of food.
The basic principle is that specific flavours and texturising agents can change
taste perception. Smooth, heavy notes such as vanillin, maltol (caramel), or other
extracts with similar properties can be characterised as sweet-tasting odours.
When combined with high intensity sweeteners, they enhance the perception of sweetness.
Mouthfeel is a tactile stimulation involving the whole oral cavity. It is related
to creaminess, roundness, long-lasting, astringency, hot, spicy, cool, soft or
crispy.
Mouthfeelness can be increased by means of a filming agent or texturising agent.
For instance full fat milk and zero fat milk are very different in terms of mouthfeelness.
This is due to the filming effect of fat.
From a physiological aspect, sensory receptors are not completely specific. Therefore
taste perception is a multi-sensory experience. This appears to be a general property
of the mammalian nervous system. It may be an evolutionary adaptation, as multi-sensory
perception is more efficient than single sensory pathway to properly identify
external stimuli, such as
from food.
SUCRAM® 3D has been developed for an optimum synesthesia effect in associating
high intensity sweeteners, sweet-tasting odours and texturising agents. This results
in smooth, enhanced sweet taste, and better mouthfeel. As an example the effect
of SUCRAM® 3D compared to traditional sweeteners, is the same as a candy compared
to raw sugar.
On one side with candy, taste sensations are rich and diverse, on the other side
with only sugar we get one-dimensional, homogeneous perception.
