Bitter Flavor Masking Mixtures
Louisiana State University Agricultural Center, LA, United States
Mixtures have been developed that have a superior ability to mask bitter and off flavors in foods and beverages. The primary application of this is reducing the amount of sodium chloride in foods, though it can also be applied to sweeteners like glycerine to increase their relative content.
Primary Application Area: Foods & Agriculture
Technology Development Status: Prototype
Technology Readiness Level: TRL 4
FIGURES OF MERIT
Value Proposition: The principal benefit of this work is a further reduction in sodium salts in commercial products. This technology may allow for a higher relative content of potassium salts than competitors. It is also a very versatile development that can eliminate bitter flavors of glycerine, alcohol, and acai products.
Organization Type: Academic/Gov Lab
Showcase Booth #: 328
GOVT/EXTERNAL FUNDING SOURCES
Government Funding/Support to Date:
Primary Sources of Funding: University
Looking for: Both Funding and Development Partners