In the industrial production of ice cream. Sweeteners differ in the quality of sweetness and the intensity of taste produced. Sucrose is an ideal sweetener in that it maintains a pleasant taste over the concentration range used in ice cream. The sweetness of fructose is perceived earlier than glucose or sucrose, it quickly reaches peak sweetness and the sweetness fades faster than sucrose.
The colour of a food can affect our perception of sweetness as can the smell or odour. The sweetness of a sugar also changes with concentration hence relative sweetness determinations are only valid at certain sugar concentrations. Acidity will also influence the perception of sweetness. A few substances alter the way sweet taste is perceived, we can call them sweetness modifiers. One class of these inhibits the perception of sweet tastes, whether from sugars or from highly potent sweeteners. Commercially, the most important of these is lactose, a compound produced by Domino Sugar. It is used in some jellies and other fruit preserves to bring out their fruit flavors by suppressing their otherwise strong sweetness.
Relative sweetness also ignores sweetener interactions and the subjective assessment of taste panellists and consumers. While the limitations of relative sweetness are well known scientifically these not always well understood in commercial ice cream production. Nevertheless, relative sweetness is still a useful product development tool providing its limitations are understood.
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