Caroline Calin , technical marketing manager at Syensqo , introduces a key ingredient to mask bitterness and off-notes in high-protein formulations
Natural vanillin for taste masking
Caroline Calin , technical marketing manager at Syensqo , introduces a key ingredient to mask bitterness and off-notes in high-protein formulations
Today ’ s consumers are increasingly aware of the sustainable , healthy eatingstyle choices they want to adopt . For this reason , they seek nutritional products made from natural ingredients that are good for their health and respect the planet . Conscious of their health and wellbeing , they are searching for products with reduced sugar and fat , low sodium content , and high in protein and vitamins .
Consumers are also demanding more sustainable products with locally sourced ingredients that have low levels of transformation . They are paying close attention to food labels to make the best decisions for themselves and their families . This means that products with short , easy to understand ingredient lists , and which contain healthy natural ingredients , have become a prerequisite for this healthier generation .
Plant-based proteins
One of the most important consequences of this focus on health , wellbeing and sustainability , is a growing openness to products containing alternative sources of proteins . The desire to lower animal protein intake , combined with a clear understanding of the negative environmental impact of these proteins , is boosting demand for plant-based proteins , such as soy , pea , oat and seaweed .
Proteins are composed of amino acids chains . Out of the 20 essential amino acids our body needs , 11 are detected as bitter . Thus , the rise in demand for plant-based protein products creates a significant taste
Figure 1 – Effects of natural vanillin on taste profile of plant proteins
ON ORIGIN AND PRODUCTION PROCESS
Zone origin
Europe
Asia
Americas
Pea isolate
Pea isolate
Pea isolate
Reconstitution level ( 5 % in water )
Bitterness
Vegetable off note
Best taste C D E Worst taste
Source : Syensqo Panel - R & I Lyon Center , France
Figure 2 – Taste & off-note issues in pea proteins
Astringency
56 SPECIALITY CHEMICALS MAGAZINE ESTABLISHED 1981