|IUPAC name||Sodium 2-(4-methoxyphenoxy)propanoate|
|Other names||Lactisole, ORP 178, Propanoic acid, 2-(4-methoxyphenoxy), sodium salt|
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|Molar mass||218.188 g/mol|
|Appearance||white to pale cream, crystalline solid|
|Except where noted otherwise, data are given for|
materials in their standard state
(at 25 °C, 100 kPa)
Infobox disclaimer and references
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. 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.
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 up to 150ppm. Currently, lactisole is manufactured and sold by Domino Sugar and its usage levels are between 50 to 150 ppm.
- Kinghorn, A.D. and Compadre, C.M. Alernative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. ISBN 0-8247-0437-1
- Lactisole Interacts with the Transmembrane Domains of Human T1R3 to Inhibit Sweet Taste. P Jiang, M Cui, B Zhao, Z Liu, LA Snyder, LMJ Benard, R Osman, RF Margolskee and M Max. J. Biol. Chem., Vol. 280, Issue 15, 15238-15246, April 15, 2005
- JECFA "Specifications for Flavourings"
- Sugar sans sweetness - lactisole. Prepared Foods, May, 1995 by Fran LaBell