Title of Project

Evaluation of Three Different Sweeteners

Abstract

In order to have healthier eating habits, people began to use sweeteners instead of regular

white granulated sugar. Sweetener is an artificial substance that can be used in drinks instead of

sugar, making it a zero-calorie or low-calorie sweetener. However, when sweeteners are added to

food or drink, the taste of the whole product is affected by some acidity or bitterness produced

from the interactions between the products and sweeteners. In this project, we will compare the

taste (flavor, sweetness, sourness, bitterness, chemical taste, and residual taste) of three different

sweeteners (erythritol, steviol glycosides, and acesulfame-K) by collecting different feeling scale

from people (mainly in China) by drinking three consumed drinks (pure water, Kombucha, and

herbal tea). We aimed to find the sweetener with flavor closest to sucrose and relatively low

calories.

Objective

In this project, we will compare the taste (flavor, sweetness, sourness, bitterness,

chemical taste, and residual taste) of three different sweeteners (erythritol, steviol glycosides,

and acesulfame-K) by collecting different feeling scale from people (mainly in China) by three

consumed drinks (pure water, Kombucha, and herbal tea).

Method

Our research consists of three stages.

1. Experiment (done by survey)

2. Extraction of survey

3. Conclusion

Vantage Science VANT 149 project

Vantage College, University of British Columbia

Wenfan Lin (he/him/his),

Cheng Zhang (he/him/his),

Hanyu Dai (he/him/his).

We are a team that loves food and pursues healthy diet. Hope this experiment could help people make healthy food choices in a quantitative way!