The beverage industry has been constantly broadening its proposals, ranging from sugar-reduced to fortified products (with vitamins, minerals, proteins, caffeine,…).
However, developing this kind of products represents some challenges linked to the taste (too bitter, too sweet, too salty,…) which needs to be balanced.
“Modulating or functional flavors” can be a valid solution, since their main purpose is to control the basic flavorings and tasting notes.
For example, when it comes to beverages with high-intensity sweeteners, such as stevia (which tends to have a bitter aftertaste), modulators can help block the aftertaste and balance the sweet perception.
Bitter notes are also typical of vegetal proteins, especially found in specific sources: soy proteins for instance, with “legume” notes, or pea proteins, with their peculiar “herbal” feature.
Our represented French company Prova SAS, in collaboration with the Belgian Cosucra (leader in the pea proteins production) and other companies, finalized a study on these aftertastes ending up with the development of some specific masking flavors.
Two of these flavors were tailored to mask Pisane C9 pea proteins made by Cosucra.
These masking flavors, also available as natural flavors, mainly fit in applications like beverages, ice creams, desserts, snacks and baked products.
Besides their masking effect, they can even give some additional flavoring notes (of butter, of caramel, of vanilla…).
For further details, we are at your best disposal! ( https://www.victa.it/en/contacts/ )
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