Ingredient technologists assist formulators in addressing issues such as cost, storage, and shelf-life needs, as well as taste control
Clean-label and better-for-you products are rapidly migrating from a specialist sector to the mainstream. Clean-label bitter blocks, taste maskers, flavour potentiators, and flavour extenders are frequently required for these novel forms’ constituents.
Ingredient declarations must contain the names of any modifying components, posing the issue of locating flavour modifiers that fit the features of their goods. Desirable features like sweetness, richness, and specific subtle undertones or overtones may be lost during processing in rare situations.
In other circumstances, the inclusion of enhancers like caffeine, cannabinoids, or vitamins, or some of the components used in plant-based meats, dairy replacements, and other trendy, better-for-you goods, introduces unwanted flavours and off-notes.
Flavour-masking chemicals are intended to divert the palate from undesirable flavour notes, whereas flavour blockers attach directly to taste receptors, preventing the taster from feeling the unpleasant flavour. Glycyrrhizic acid, obtained from licorice extract, is an example of a lasting sweetness that may mask any undesirable odours. Some masking agents are created from basic, unobtrusive chemicals. Two excellent examples are sucrose and vanilla extract. They sweeten and divert the tongue from the unpleasant taste.
Botanical boosters
Spices, herbs, and hot peppers all excel as natural taste enhancers. These organic chemicals, which are typically used as flavour enhancers, can also act as maskers. Finding the ideal balance between the natural taste of the selected enhancer or masking agent and the overall flavour of the formulation is crucial when utilising these natural substitutes.
The purpose of taste potentiators is to improve flavour or mouthfeel. In the savoury category, boosters are prepared from fermented soy, mushrooms, and certain vegetables. They can also be manufactured from yeast extracts, amino acids, or vegetable extracts. All of these compounds share glutamic acid as a fundamental component. Foods including mushrooms, seaweed, tomatoes, cheese, yeast extracts, and fermented soy sauce contain naturally occurring glutamic acid components. All of these ingredients can be used as extracts, powders, or concentrates to increase umami and kokumi notes and lower sodium.
While these substances have been used as taste enhancers for millennia, ingredient technology is expanding their application. The use of tomato fibre and clear tomato concentrate to improve the rich “tomatoeyness” and mouthfeel of tomato paste is one example of how such technology is expanding on these classic components.
When it comes to salt reduction, there are various components that might help. One approach is to use a more effective salt that has a stronger salt kick than regular NaCl salt. A few sodium chloride components transform into several salt crystal forms, increasing surface area. For example, a smaller crystal, roughly one-fifth the size of a regular NaCl crystal, might be used to maximise interaction with taste receptors, allowing less salt to go further in the formulation.
Bitter blockers
Some chemicals particularly target the bitter taste receptors on the tongue. They attach to one of the 25 known taste receptor types (referred to as “T2Rs”) on the tongue, inhibiting the activity of the specific receptor and so suppressing the unpleasant taste. Ingredients made from fermented mushroom mycelia with this characteristic are gaining popularity.
The “miracle berry” (Synsepalum dulcificum), which was formerly only a strange discovery, is now at the forefront of flavour-blocking science. The “miraculin” glycoprotein found in the berry suppresses bitter receptors when added to neutral pH formulas. Miraculin also activates sweet receptors in items with low pH levels, making sour meals seem sweet. Although Miraculin has not yet been granted GRAS certification, the FDA currently classifies it as an additive.
With so many potentials for masking and enhancing tastes on the market, the formulator has a strong toolbox from which to select substances that target the flavour notes that need to be suppressed, exaggerated, or synergized. Regarding the question of how such compounds would look on an ingredient declaration, there are ever more natural forms available for masking or boosting.
The majority of ingredient company technologists are familiar with the several applications that call for enhancers and maskers, and they can help the formulator overcome issues like cost, storage, and shelf-life constraints in addition to taste control.
Sweetening up
Sugar reduction might be difficult. When taken in large quantities, high-intensity sweeteners such as monk fruit or stevia have a bitter aftertaste. Compounds derived from licorice, vanilla, and citrus can help to disguise that bitter taste while also adding pleasant flavour characteristics to the overall flavour profile. Fruit concentrates can provide sweetness without the need for additional sugar or the presence of lingering bitter aftertastes.
Vanilla offers delectable overtones to ice cream and baked products with a sweet flavour profile and is a potent masking agent. It works particularly well to mask pure chocolate’s inherent bitterness, mask the beany flavour of plant-based protein beverages, nutrition bars, and snack foods, and even enhance the flavour of the acidic ingredients in savoury preparations like tomato or wine-based sauces. Additionally, warm spices like nutmeg, cinnamon, cardamom, and clove are frequently used to increase sweetness.
Sweet & Savoury Future
Due to customer demand for a wider range of options and stronger, yet more natural, tastes, methods for enhancing the flavours of sweet and savoury foods are getting increasingly complex. The future of flavour enhancers includes a greater reliance on conventional sources such as herbs, roots, rhizomes, bark, spices, and fruit concentrates, as well as reduced spirits, wine, beer, and other alcohol beverage sources. Next, umami boosts from yeast extracts, vegetables, and fermented goods (such as soy sauce, fish sauce, and mushrooms) will take over. Salts that have been smoked or infused, as well as a variety of peppers, are making a strong comeback.
Boosting & Masking Flavours in Ice Cream
There are several food additives and substances used in the making of ice cream that can enhance or hide desirable or unpleasant flavours. Here are some particular components and additions that are frequently employed for these purposes:
Artificial and natural flavourings: In order to enhance and accentuate certain flavours in ice cream, flavourings are added. While artificial flavours can imitate certain tastes like vanilla, chocolate, or caramel, natural flavours like fruit extracts can enhance appealing fruity sensations.
Sweeteners: To make ice cream sweeter, sweeteners like sugar, corn syrup, or substitute sweeteners (like stevia) are added. They contribute to flavour harmony and cover up any off-flavours.
Emulsifiers and stabilisers: These ingredients aid in the stability and improvement of ice cream’s texture. Guar gum, carrageenan, and locust bean gum are common stabilisers that stop the formation of ice crystals and preserve a smooth consistency. Mono- and diglycerides are emulsifiers that aid in combining fat and water to produce a consistent texture.
Milk solids and cream: Milk solids, such as milk powder and cream, are used to make ice cream richer and creamier. They add a pleasant texture and improve the overall flavour.
Fat replacers: Fat replacers are used in ice cream to minimise fat content while keeping a creamy texture. They can be produced with components such as protein replacements or carbohydrates.
Acidifiers: Acidifiers such as citric acid and lactic acid can be added to enhance flavour, particularly in fruit-based ice creams. They offer a tangy flavour and help disguise any unpleasant flavours.
Natural colourants: To improve the aesthetic appeal of ice cream, natural colourants obtained from fruits, vegetables, or other natural sources are employed. They can enhance the aesthetic attractiveness of the ice cream and create a link between the hue and the flavour.
Anti-caking agents: Anti-caking agents, such as silicon dioxide or calcium silicate, are employed in powdered materials to prevent the formation of lumps or clumps, resulting in a smooth texture in the finished product.
Enzymes: Enzymes such as invertase can be employed to change the texture and meltability of ice cream. They aid in the prevention of ice crystal formation and create a smoother mouthfeel.
Preservatives: Preservatives can be used to increase the shelf life of ice cream and keep it fresh. However, they must be used in accordance with applicable legislation and norms.
It is essential to remember that the use of additives must be done in compliance with regulatory rules and safety concerns. Because different manufacturers’ ingredient lists may differ, it is critical to check the exact product labels for the correct information.