Lactisole

Lactisole is a carboxylic acid salt isolated from roasted Colombian Arabica Coffee beans. Like gymnemic acid‎, it is a sweet-inhibitor or taste-modifier.^[1]

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Anti-sweet properties

At concentrations of 100–150 parts per million in food, lactisole largely suppresses the ability to perceive sweet tastes, both from sugar and from artificial sweeteners such as aspartame. A 12% sucrose solution was perceived like a 4% sucrose solution when lactisole was added. However, it is significantly less efficient than gymnemic acid with acesulfame potassium, sucrose, glucose and sodium saccharin. Research found also that it has no effect on the perception of bitterness, sourness and saltiness.^[1] According to a recent study, lactisole acts on a sweet taste receptor heteromer of the TAS1R3 sweet protein receptor in humans, but not on its rodent counterpart.^[2]

As a food additive

The principal use of lactisole is in jellies, jams, and similar preserved fruit products containing large amounts of sugar. In these products, by suppressing sugar's sweetness, it allows fruit flavors to come through. In the United States, lactisole is FDA GRAS (Fema number: 3773) and approved for use in food as flavouring agent^[3] up to 150ppm. Currently, lactisole is manufactured and sold by Domino Sugar and its usage levels are between 50 to 150 ppm.^[4]

See also

• Gymnemic acid‎
• Hodulcine
• Ziziphin

References