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■What is the "sweetness curve"? It is said that the timing of when sweetness is perceived and the duration of that sweetness vary depending on the type of sweetener. The changes in sweetness over time are represented by the sweetness curve. ■How do sucralose and acesulfame K differ? Sucralose has sweetness characteristics that are very similar to sugar, while acesulfame K is characterized by a quicker onset of sweetness compared to sugar and a sharp sweetness that lasts longer. Both of these sweeteners are used in Coca-Cola Zero. ■I see, the balance of sweeteners determines the taste! Coca-Cola Zero is thought to achieve a taste that starts with a strong sweetness but has a refreshing aftertaste by blending these sweeteners in the best proportions. The specific ratios are likely kept as trade secrets and are not disclosed. Please feel free to consult us first.

■Why does it taste sweet even though it's zero sugar? Foods that do not use sugar can taste sweet because synthetic sweeteners and other alternatives are used instead of sugar. Sweeteners can be broadly categorized into "sugar-based sweeteners," which include sugars derived from sugar and starch, and "non-sugar-based sweeteners," which combine natural sweeteners (like stevia) and synthetic sweeteners (like sucralose and acesulfame K). ■How sweet are synthetic sweeteners? Looking at the ingredient list of Coca-Cola Zero, it shows that sweeteners (sucralose, acesulfame K) are used, and there is no sugar. The sweetness of these synthetic sweeteners is said to be hundreds of times sweeter than sugar, allowing for a strong sweetness to be replicated with just a small amount, which is the mechanism behind zero sugar. ■I see, it's a system that keeps calories low with a small amount! Because they are so sweet, only a small amount is needed, which significantly reduces calories and may help in preventing lifestyle-related diseases and obesity. On the other hand, there are concerns about the health effects of synthetic sweeteners, and there is no scientifically clear conclusion yet. Please feel free to consult with us first.

■What exactly are natural sweeteners? Natural sweeteners are those that are extracted from sweet components found in plants, such as leaves and fruits, and common "sugar" is one of the natural sweeteners. There are various types, including plant-derived stevia, monk fruit, and licorice, sugar alcohols like erythritol and xylitol, as well as honey and maple syrup. ■Do different sweeteners have completely different characteristics? Stevia and monk fruit are 200 to 300 times sweeter than sugar, licorice is 30 to 40 times sweeter, erythritol is about 70% as sweet as sugar and provides a cooling sensation with a gradual increase in blood sugar levels. Xylitol has cavity-preventing effects, and agave syrup is sweeter than sugar and contains the dietary fiber inulin. ■I see, just because they are natural doesn't mean I can consume them freely! Even natural sweeteners can cause a rapid increase in blood sugar levels depending on the type, so it’s important to choose them according to your goals and health condition. If you want to reduce calories, stevia is a good choice; if you want to avoid a rapid spike in blood sugar, agave syrup is preferable. It’s important to use them appropriately. Please feel free to consult with us first.

■Why doesn't the bread rise when replaced with sweeteners? The basic ingredients for bread making are flour, water, yeast, and salt, but for fluffy bread, ingredients with moisture-retaining properties, such as eggs and sugar, are important. When I tried replacing sugar with a sweetener that contains no sugars (a mix of erythritol and sucralose), the fermentation weakened, and the bread only rose to about half the usual height, resulting in a lack of browning. ■Does sugar have five roles in bread making? Sugar has five roles: 1. It serves as food for yeast, 2. It enhances the flavor of the bread, 3. It contributes to browning, 4. It makes the dough soft and moist, and 5. It helps regulate gluten formation. ■I see, sweeteners that contain no sugars do not serve as food for yeast! Sweeteners that do not contain sugars do not provide nutrition for yeast, which weakens fermentation and results in bread that does not rise well. When replacing sugar with the aim of reducing carbohydrates, it is important to choose sweeteners that consider these five roles. Please feel free to consult with us first.

■Is it true that sweeteners are used in shrimp crackers? Shrimp crackers are often thought to be made only from shrimp, wheat flour, salt, and sugar, but when looking at the ingredient list of certain products, various materials are used, including starch and coloring agents, as well as natural sweeteners like stevia and licorice. ■Why add sweeteners to shrimp crackers? Sweeteners serve three purposes: enhancing umami, enriching texture and flavor, improving preservation, and reducing calories. They are used not just to add sweetness but also as components that affect texture and shelf life. ■I see, this product also contains natural sweeteners! It has been revealed that natural sweeteners like stevia and licorice are used as ingredients in familiar shrimp crackers. Torii also handles stevia and licorice. Please feel free to consult with us.

■Is Aichi Prefecture really the top producer of shrimp crackers? Aichi Prefecture ranks first in both production and consumption, accounting for about 95% of the domestic market share. Approximately 70% of this production comes from two cities, Hekinan and Nishio, which face Chita Bay, and it is deeply rooted as a representative industry of the region. ■Where is the birthplace of shrimp crackers? Ichinomiya Town in Nishio City is known as the birthplace of shrimp crackers. It is said that shrimp crackers made primarily from Akashi shrimp, caught in Mikawa Bay, were born in the mid-Meiji era, and currently, about 60% of the shrimp crackers in Japan are produced in this town. ■I see, the flavor changes between hand-baked and machine-baked! There are two methods for producing shrimp crackers: hand-baking, which uses plenty of fresh shrimp, and machine-baking, which is done automatically by machines. Hand-baked crackers are said to have a rich shrimp flavor, and their irregular sizes and shapes are also part of their appeal. Our company is based in this Ichinomiya Town and works with many local shrimp cracker manufacturers. Please feel free to consult with us.

■What are the three major umami components? The three major umami components refer to glutamic acid, inosinic acid, and guanylic acid. The representative foods for each are kombu, katsuobushi, and dried shiitake mushrooms. ■Are there any other characteristics besides umami components? Kombu contains a high amount of aspartic acid in addition to glutamic acid. Aspartic acid is an amino acid named after asparagus and is believed to be related to nitrogen and energy metabolism in the body. On the other hand, katsuobushi contains fat in addition to inosinic acid. ■What differences are there in the fat content of katsuobushi? In general, when examining about seven pieces of katsuobushi referred to as "arabon," the fat content varied from as low as 3% to as high as 11.8%. The guideline for a delicious fat content is considered to be around 3-10%. By the way, it was found that the umami component in dried shiitake mushrooms is mostly guanylic acid. Please feel free to consult with us first.

■Does kombu not release dashi in the sea? If umami components are being released from kombu, it wouldn't be surprising if there were a dashi aroma coming from the sea, but in reality, dashi does not come out in the ocean. The reason is that kombu is alive. Amino acids like glutamic acid, which are umami components, are trapped inside the cells. ■Why does dried kombu release dashi? To protect the essential amino acids for survival, kombu keeps them trapped in the cells while it is alive, but when it dies and dries, the cell membranes break down and the barrier is lost. Therefore, when soaked in hot water, glutamic acid dissolves and creates dashi. ■What role does kombu play in the sea? When kombu is present, plankton gathers around it, and small fish that eat the plankton also gather, enriching the ecosystem in the ocean. Additionally, through photosynthesis, it absorbs a large amount of CO2 and releases oxygen, contributing to the reduction of CO2 in the atmosphere and the purification of the sea. Please feel free to consult with us first.

Did you know that there are three representative types of umami components? The three major umami components are monosodium glutamate, which is the umami of kombu, disodium inosinate, which is the umami of bonito, and monosodium guanylate, which is the umami of shiitake mushrooms. The latter two are also referred to as sodium ribonucleotides. Why do umami seasonings taste so good? The representative umami seasonings, such as Ajinomoto, Haimee, and I-no-Ichi-Ban, are based on monosodium glutamate and contain a few percent of disodium inosinate and monosodium guanylate. By combining multiple umami components, they create a synergistic effect that enhances the perception of umami, achieving a golden ratio. I see, the taste changes with the blending ratio! Haimee and I-no-Ichi-Ban have a higher ratio of disodium inosinate and monosodium guanylate compared to Ajinomoto, resulting in a more refined flavor. We also handle umami seasonings at Torii. Please feel free to consult with us.

■What are the five basic tastes? The basic elements that humans perceive as taste are the five: salty, sweet, bitter, sour, and umami, collectively referred to as the five basic tastes. This time, we will focus on umami. ■What is the essence of umami? Umami is the taste we experience when we consume amino acids such as glutamic acid, as well as nucleotides like guanylic acid and inosine. These three are collectively known as the three major umami components. ■I see, umami is the very components that build our bodies! Amino acids are the building blocks of proteins and are the components that make up our muscles and hair. On the other hand, nucleic acids are the components of our genetic material. In other words, the foods that provide umami contain the very components that make up the human body. Please feel free to consult with us.

■What are synthetic sweeteners? Synthetic sweeteners are artificially blended sweet components that do not exist in nature. Unlike natural sweeteners like sugar, they are characterized by being chemically produced. Aspartame, acesulfame potassium, sucralose, saccharin, and neotame are known as the main types. ■What foods are they used in? They are used in a wide range of foods, including soft drinks, candies, and processed foods, and are found in many items we consume daily. By checking the ingredient list on food packaging, you may find these component names. ■Are there both benefits and precautions? They are used in low-calorie and zero-calorie products, and since they are sweeter than sugar, a small amount can provide sweetness. They are also said to help suppress post-meal blood sugar spikes and prevent cavities. While this may seem entirely positive, excessive intake can lead to constipation, diarrhea, and abdominal pain, so it is important to be cautious about the amount consumed. Please feel free to consult with us first.