Sweetness enhancing and taste masking components are bound to increase a business’ competitive advantage while maintaining or improving the taste profile of its products. Ingrizo offers Neohesperidin Dihydrochalcone (NHDC), a bioflavonoid obtained from bitter oranges, which can act as a flavour enhancer, strong sweetness enhancer and a taste masker. NF02 is a natural flavour compound. It is a polyphenol produced from fruit that acts as a bitterness masker. Both NHDC and NF02 can successfully be used in a wide range of food and pharmaceutical applications.
NHDC has extremely useful flavour modifying characteristics: it has an impact on the main aspects of the taste of foodstuffs and it has an effect on the texture. Sugar reduced beverages tend to have a more watery mouthfeel. NHDC overcomes this problem because it gives a higher perceived viscosity. Secondly, NHDC increases the intensity of fruit flavours, vanilla and chocolate. And at the same time, it dampens bitter and astringent tastes, which is the basis for its use as taste masker. Thirdly, specific formulations with higher NHDC concentrations enable synergies with the flavours and sweetening systems, mainly in chewing gum applications. Typical NHDC concentrations as a flavour enhancer range from 2 to 10 ppm.
NHDC is a sweet compound. Its features distinguish it from most other sweet compounds. First of all, it is 1500 times sweeter than sugar (at 1% sugar equivalence), making it one of the sweetest known compounds. Second, NHDC has a sweetening curve which is approximately twice as long as that of sugar. NHDC has a synergistic effect with most of all other sweet compounds, including sugar, HFCS or non-nutritive sweeteners. Apart from NHDC’s high sweetening power and synergies with bulk sweeteners, its caloric contribution is negligible (2 Kcal/g) given its low dosage. These three reasons make NHDC a perfect candidate for bulk sugar substitution.
NHDC has a remarkable affinity for the different families of bitterness receptors. Apart from the bitterness, NHDC is also effective for masking other off flavors like acidity, metallic or herbal notes. At the same time it improves the mouthfeel by reducing astringency, spiciness and irritation. In terms of the time-intensity profiles of the tastes that need to be masked, NHDC is particularly successful at tackling the middle and end part of the time-intensity profiles.
NF02 is an excellent masker of bitterness from caffeine and quinine. In the case of caffeine, NF02 at a dose of 100 ppm has a 60 % masking capability, which is extremely high for a natural compound. Given the challenge in masking quinine, the results for NF02 are also extraordinary.
NHDC and NF02 are ideal ingredients for a wide range of applications, such as: