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Examples
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The bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin, according to new data from Brazil.
FoodNavigator RSS 2009
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Food Research International, Brazilian researchers report that alpha-cyclodextrin can form complexes with various amino acids and hydrolysed soy protein, and this results in a reduction in the bitter taste of the ingredients.
FoodNavigator RSS 2009
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Wacker Chemie was granted novel foods approval for alpha-cyclodextrin by the European Commission last year.
FoodNavigator RSS 2009
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"Taste modification of amino acids and protein hydrolysate by alpha-cyclodextrin"
FoodNavigator RSS 2009
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"Taste modification of amino acids and protein hydrolysate by alpha-cyclodextrin"
FoodNavigator RSS 2009
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Furthermore, sensory tests showed that addition of 5 and 10 per cent alpha-cyclodextrin to the soy protein hydrolysate solution reduced the bitterness by 40 and 60 per cent, respectively, said the researchers.
FoodNavigator RSS 2009
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Food Research International, Brazilian researchers report that alpha-cyclodextrin can form complexes with various amino acids and hydrolysed soy protein, and this results in a reduction in the bitter taste of the ingredients.
FoodNavigator RSS 2009
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At a lower level (3 per cent) alpha-cyclodextrin had no affect on the bitter taste of the soy protein hydrolysate solution, they added.
FoodNavigator RSS 2009
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Wacker Chemie was granted novel foods approval for alpha-cyclodextrin by the European Commission last year.
FoodNavigator RSS 2009
-
"Taste modification of amino acids and protein hydrolysate by alpha-cyclodextrin"
FoodNavigator RSS 2009
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