Anuga FoodTec 2018

•••22••• Innovationen Messeneuheit Accelerating a redesign of the food processing industry A research project called “BioSuck” aims at establish- ing a decision support system (DSS) that accelerates a redesign of the food processing industry. The DSS analyzes the current situation in the food processing industry based on characteristic parameters and as output several recommendations are given in order to save water and costs. The food processing industry consumes huge amounts of water for several purposes and simulta- neously produces corresponding amounts of waste- water. These amounts will increase because the glob- al food demand is expected to rise by 70 per cent by 2050. Therefore, new and innovative solutions are needed to redesign this sector to make it secure, re- silient and competitive in the future. For more infor- mation, visit www.biosuck.eu . Scientists solve a long-standing mystery Saccharin and cyclamate: mixing articial sweeteners inhibits bitter taste receptors, a study says B lends of artificial sweeteners such as saccharin and cycla- mate produce less of a bitter off- taste than each of the individual components, but the explanation for this puzzling phenomenon has been elusive ever since its discov- ery more than 60 years ago. A study published in the journal Cell Chemical Biology solves this long- standing mystery, revealing that saccharin inhibits the activity of bitter taste receptors stimulated by cyclamate and, conversely, that cyclamate reduces the off-taste elicited by saccharin. “Numerous sweeteners exhibit undesirable off-tastes, limiting their use in food products and beverages,” says lead author Maik Behrens of the German In- stitute of Human Nutrition Pots- dam-Rehbruecke. “Our findings in this study provide us with the tools and knowledge to find ways leading to superior sweetener blends.” Widely used High-potency sweeteners are widely used to replace energy- rich, tooth-decay-inducing sugars in food items to meet the require- ments of health-conscious con- sumers. But in addition to stim- ulating sweet taste receptors, sugar substitutes also activate bitter taste receptors (known as TAS2Rs) at high concentrations, resulting in an undesired off-taste. To overcome this problem, the food industry is constantly search- ing for novel sugar substitutes and frequently resorts to using blends combining non-caloric sweeteners in a single formulation. The earli- est blend allowing higher sweet- ness levels with reduced bitter off-taste combined saccharin with cyclamate. But since this discovery 62 years ago, the mechanism by which sweetener blends become superior to single compounds has remained obscure. A clue to this mystery came when Behrens and his team discovered that some bit- ter compounds not only activate a subset of the 25 human bitter taste receptors, but also can in- hibit different bitter taste recep- tors. “Knowing that mixtures of saccharin and cyclamate exert reduced bitterness compared to the single compounds raised the question of whether this might be due to mutual inhibition of bitter taste receptor responses,” Beh- rens says. To explore this possibility, Beh- rens and senior author Wolfgang Meyerhof of the German Institute of Human Nutrition Potsdam- Rehbruecke expressed various human taste receptors in human cells and tested their responses to different concentrations of sac- charin and cyclamate. Using this cell-based system, they discovered that cyclamate strongly inhibits the saccharin-induced ac- tivation of two bitter taste recep- tors called TAS2R31 and TAS2R43. This effect occurred at concentra- tions where cyclamate itself does not elicit a side taste. Similarly, saccharin blocked the cyclamate- induced responses of a bitter taste receptor called TAS2R1. “Saccharin and cyclamate belong to the oldest-known high-poten- cy synthetic sweeteners, and we were able to discover with our cell assay completely novel features of these molecules, namely their bitter-blocking ability,” Behrens stresses. New formulations For the time being, it remains un- clear whether the components of other sweetener blends also show mutual inhibition of bitter taste receptors. “Once the activa- tion and inhibition profiles of the 25 human bitter taste receptors have been investigated in great detail, it will be possible to tailor the composition of mixtures to develop novel sweetener formula- tions and to improve the taste of medicine,” Meyerhof says. Artificial sweetener: Saccharin Photo: Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke Separadoras МЯСОКОСТНЫЕ СЕПАРАТОРЫ 骨肉分离机 مظعلا نم محللا تالصاف Deshuesadoras МЯСООБВАЛОЧНЫЕ МАШИНЫ 去骨机 ماظعلا تاعزان Desnervadoras ЖИЛОВОЧНЫЕ МАШИНЫ 去筋腱机 باصعألا تاعزان Meat-bones separators, deboners & desinewers Hall 6.1, Stand No. B091/099 www.lima-france.com