See+Ngar's+Food+Flavours


 * // Article : Flavor Tricks //**

Flavours will soluble in fat like vanilla is carried with the fat to the tongue of the consumer. As fat melts, the flavor will release to the smell. If there is not enough fat to carry these flavors, they are perceived quickly and tend to disappear relatively quickly from the flavor. Usually, fat replaces used in non-fat and low fat ice-creams consist of modified whey proteins or starch hydrolysates. Both tend to bind and to mask delicate flavours.
 * How fat masks the flavour? **

Thaumatin will mask bitterness and overcome the perception of the off notes, supplements and pharmaceutical applications. TALIN demonstrates the effect that thaumatin can have on bitter substances such peptides, quinine and caffeine. Decreases in the perceived bitterness of the products of up to 45% were achieved. Also, thaumatin helps to make the flavour more palatable and according to the level added can mask different degrees of the active substances while simultaneously enhancing flavour perception.
 * What is the example of naturally masking bitterness in food product? **