Enhancement of sweetness by eliminating acid-induced suppression
Charles Zuker, Ph.D.
Increases the sweetness taste response without increasing the levels of added sweeteners Approaches sweetness enhancement by targeting a suppressive pathwayReduces the need for added sweeteners thereby reducing the caloric content of foods and beveragesAllows the sour-sensing response to be controlled Patent information:Patent PendingTech Ventures Reference: IR CU13004, IR CU12250
To enhance sweetness in foods and beveragesTo reduce the levels of caloric and non-caloric sweeteners in foods and beverages. To protect the sweetness of a product when acids are added as stabilizersTo inhibit the acid-induced sensory response when acids are used for packaging, encapsulation, or product delivery purposes
Charles Zuker, Ph.D.
美国
