Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 7071 10.12737/13113 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS Князев Сергей Николаевич Knyazev Sergey Николаевич Sergey.Knyazev@pepsico.com Перминов Сергей Игоревич Perminov Sergey Игоревич Sergey.Perminov@pepsico.com Сомов Виталий Сергеевич Somov Vitaliy Сергеевич Vitaliy.Somov@pepsico.com https://orcid.org/0000-0002-5396-1548 Евдокимов Иван Алексеевич Evdokimov Ivan A. ievdokimov@ncfu.ru Кураш Юлия Kurash Yuliya Yuliya.Kurash@pepsico.com Северо-Кавказский федеральный университет Россия North-Caucasus Federal University Russian Federation 20 10 2015 20 10 2015 3 2 89 95 https://jsocnet.ru/en/nauka/article/7071/view

Sugar substitution is a hot topic in current food and beverage development. Sugar substitute is a food additive with sugar-like taste and usually cheaper than sugar. We developed production of glucose-galactose syrup (GGS) from cheese whey to replace and lower sucrose content in dairy products. Nanofiltrated whey containing 15% lactose underwent enzymatic and demineralization processing, producing different levels of monosaccharaides and electrolytes. We hypothesized that the amount of glucose/galactose and minerals in GGS might mediate sweet taste transduction resulting in different perception of sweetness. Using cell-based approach we demonstrated a link between GGS composition, cellular response, and sensory data. GGS with 20% glucose and 16% galactose activated sweet taste transduction and had similar sweetness level compared to sucrose. Moreover, demineralization level of GGS mediated sweet perception and cellular responses. Taken together, our results provide opportunities to optimize production at low-cost GGS from whey to reduce sugar in various PepsiCo products.

Sugar substitution is a hot topic in current food and beverage development. Sugar substitute is a food additive with sugar-like taste and usually cheaper than sugar. We developed production of glucose-galactose syrup (GGS) from cheese whey to replace and lower sucrose content in dairy products. Nanofiltrated whey containing 15% lactose underwent enzymatic and demineralization processing, producing different levels of monosaccharaides and electrolytes. We hypothesized that the amount of glucose/galactose and minerals in GGS might mediate sweet taste transduction resulting in different perception of sweetness. Using cell-based approach we demonstrated a link between GGS composition, cellular response, and sensory data. GGS with 20% glucose and 16% galactose activated sweet taste transduction and had similar sweetness level compared to sucrose. Moreover, demineralization level of GGS mediated sweet perception and cellular responses. Taken together, our results provide opportunities to optimize production at low-cost GGS from whey to reduce sugar in various PepsiCo products.

 Glucose-galactose syrup (GGS) whey lactose nanofiltration demineralization dairy products

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