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Articles Tagged with ''masking agent''

Virginia Dare: Masking Flavors

Virginia Dare offers new masking flavors for plant protein beverages

September 7, 2016

Virginia Dare continues to develop and introduce new masking flavors to add to its portfolio of taste improvement solutions.

Botanical extracts, minerals and more are being used to improve taste and texture of healthy beverages

Natural Solutions for Healthier Beverages

Solutions for improving the taste and texture of healthy beverages using botanical extracts, minerals and more were the focus of a recent Prepared Foods’ R&D Applications Seminar session

October 14, 2015

Solutions are available for improvement of mouthfeel, off-taste masking, neutral-tasting minerals and acid-sweetness balance in healthier beverages.

Sweet Technology Highlighted

November 9, 2011

Comax Flavors will be highlighting a new stevia-masking flavor and a sweetness enhancer, both of which will be featured in specially developed sample beverages that will be offered to Fi Europe show attendees.

Call it Chemistry

November 9, 2011

Flavorchem Corporation recently introduced a line of flavor-masking agents it says will allow formulators the freedom to use functional ingredients at usage rates they desire, without the associated off-flavors.

Taste Masking: Trends and Technologies

Veronica Galindo-Cuspinera

April 7, 2011

Successful food and beverage products must taste good. This article explores three approaches that target the masking of undesirable tastes in foods and drinks.

Masking the Bitterness of Ginseng

December 8, 2010

Masking the Bitterness of Ginseng December 7/Champaign, Ill./Asian News International (ANI) -- University of Illinois scientists have learned to mask the bitterness of ginseng, a common ingredient of energy drinks.

A Culinary Approach to Fortified Foods

November 25, 2003

A commonly asked question is: "What ingredient systems are used in the fortification process to help deliver a great-tasting product while masking undesirable flavors?" Some answers lie in traditional food preparation methods, used by chefs since ancient times.