PETpla.net Insider 04 / 2016

BEVERAGE INGREDIENTS 15 PET planet insider Vol. 17 No. 04/16 www.petpla.net actually put the desired flavour at risk; the mask can also mute the desired flavour profile. As such, bitterness masking solu- tions rarely come in the form of a single molecule or ingredient, but in an entire toolbox of ingredients that work together to mask off-notes and enhance flavour. Sensient’s Smooth- enol range was established in 1996 to remove the harshness and add an aged profile to young alcoholic spirits. Over the past 20 years, this approach has been further developed to meet evolving market needs, becoming a highly sophisticated solution for today’s contemporary food and bever- age concepts. To envisage that pro- gress, the brand name has now been extended by “2G” to reflect a second generation of masking solutions. Coping with sourness When it comes to avoiding addi- tives, the challenge is to increase the shelf life without using preservatives. Therefore, citric acid is often used to decrease the pH of beverages, which can often cause sour notes. “Formula- tors are finding themselves uniquely challenged to develop natural and nutritional foods and beverages that still deliver on taste,” says Stefano Asti, Innovation Director Beverages at Sensient Flavors Beverage Europe. “Smoothenol 2G Sour Fix is able to improve the overall flavour profile by hiding these sour notes.” Protein enrichment: Fighting metallic off-notes Protein is a hot topic in the food and beverage industry and has well and truly passed into the conscious- ness of the mainstream consumer, particularly those who are interested in weight management. Whey-based soft drinks are a better-for-you alter- native to traditional products and have promising market potential. Here, though, the sensory challenge is dealing with metallic protein-derived off-notes, which can also come from omega-3s, vitamins and minerals. To address these concerns, Smooth- enol 2G Functional Fix is the practical approach. Smoothing dry mouthfeel Tea and, in particular, green tea, is known for its health halo and is fre- quently used in beverage categories such as juice drinks, flavoured waters, energy drinks and even alcoholic bev- erages. When it comes to tea-based products, the inherent tannin can induce an astringent dry mouthfeel. Although tannins are polyphenols and provide some nutritional benefits, it’s not a taste that’s welcomed by most consumers. Smoothenol 2G Astrin- gent Fix is a choice when it comes to tackling the tannin issue. Masking alcohol burn Within the second generation Smoothenol portfolio, there is still a solution to deal with the sensory issues of alcoholic beverages. Accord- ing to Sensient’s market experts, the combination of smooth and sweet is a major market driver for the alcoholic beverage industry. To attract female drinkers, in particular, flavour contin- ues to be a focus as manufacturers aim to “soften” the neat taste of spirits. This can be done effectively by using Smoothenol 2G Burnfix, according to the company. Tackling bitterness As described previously, masking bitterness is one of the most challeng- ing tasks for flavourists. Caffeine, for example, is capable of binding to five different bitter receptors, depending on the shape and size of the bind- ing pocket. This means that formula- tors would require up to five different compounds to mask the bitterness of caffeine alone, before attempt- ing to address any other potentially bitter molecules in the application. And, of course, every ingredient is different. Masking the bitter notes of caffeine requires a completely differ- ent approach to masking the bitter aftertaste of Stevia. And that’s when Sensient’s toolbox of innovation comes into its own, offering custom- ised solutions for versatile needs. “The Smoothenol 2G line was developed using advanced knowl- edge of receptors and ligand design, offering formulators the flexibility to customise the optimal masking solu- tion while simultaneously maintaining an all-natural label,” said Stefano Asti. “Yesterday’s masking technologies were based on a single-compound approach that we now know is at odds with the reality of taste receptors.” www.sensientflavorsandfragrances.com