Presentation Details
Quantifying a Novel Rebaudioside M–Brazzein Sweetness Synergy Using Isobole Methods

Margaux Mora, Adams Berzins, LaKendra Shepard, Carolina Polo, Matthew Park, Curtis Luckett.

Ingredion Incorporated, Westchester, IL, USA

Abstract


Alternative sweeteners have long been relied on to reduce consumption of added sugars in foods and beverages. The growing demand for sugar reduction has intensified interest in combining high‑potency sweeteners to achieve optimized sweetness quality. This study investigated the interaction between rebaudioside M (Reb M), a component of the stevia plant, and the sweet protein brazzein using quantitative isobole analysis to determine whether their combined sweetness response was synergistic, additive, or antagonistic. Aqueous solutions of 70% brazzein and 50% brazzein were made in combination with Reb M across a range of sucrose equivalents. Psychometric dose–response functions for each sweetener were established using a trained sensory panel, followed by evaluation of fixed‑ratio mixtures across a range of concentrations. Interaction indices (I‑values) were calculated. I‑values were significantly less than 1, indicating synergy between Reb M and brazzein. I-values for the 50% brazzein mixtures showed higher synergy than the 70% brazzein mixtures. These findings indicate that Reb M and brazzein act synergistically to produce higher sweetness potency and improved sensory quality, supporting their use in optimized sugar‑reduction formulation frameworks.

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