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Sugar-free is not a sensory blind road anymore

Our New Technology for “Real Sugar-like Taste”

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Sweet Taste Optimization:

Enhancing sweetness intensity

Cutting lingering

Quickening upfront sweetness

Removing off-flavor

Natural Aroma

Wide range of unique aromas

Entwining with taste profile

Enhancing taste perception

VALUE PROPOSITION FOR SUGAR-REDUCED PRODUCTS

•Original/ Clean Label

•Cost Reduction

•Sugar taste, mouthfeel, and aroma

•Short PD Cycle & first-mover advantage

Mouthfeel and Texture

Kokumi

Full-bodied

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Taste Challenges of Artificial Sweeteners

e.g. Sucralose / Aspartame

  • Artificial flavor and lingering

  • Metallic aftertaste

  • Lack of body

Taste Challenges of Natural Sweeteners

e.g. Stevia / Monk Fruit

  • Delayed onset of perceived sweetness

  • Sweet Lingering

  • Bitter aftertaste

  • Lack of mouthfeel

Taste challenge of sugar reduction

What most people believe

of sugar replacement

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Sugar

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HIS + Fiber + FMP

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Sugar = HIS + Fiber + FMP

Fiber

contributing  viscosity to the product and to increase thick mouth coating

High Intensity Sweetener

Contributing  sweetness to the product and to enhance sweet taste profile

Flavor Modifier

contributing flavor to the product and  to mask off-flavors

Each substitute ingredient has its unique sensory challenges.

Great taste comes from perfect

top-down perception of the flavor

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Sensory pathways:

  • Touch

  • Taste

  • Olfaction

  • Visual cortex

Motor pathways:

  • Tongue, cheek, jaw, glands producing saliva;

  • Pharynx;

  • Lungs for inhalation and exhalation.

Flavor analyzing object

Source: Shepherd, G.M. Neuroenology: how the brain creates the taste of wine. Flavour 4, 19 (2015). 

Flavor = (1 + 1 + 1 + ... )
Flavor (bottom-up)
=
Gustation + Olfaction + Mouthfeel
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Flavor style: Fresh (lemon, menthol) – Ripe (peach, garlic)

Flavor intensity: Weak (milk, butter)  –  Strong (vanilla, cooked meat)

Flavor richness: Neutral / Balance (water / bread)  –  Pungent / Complex (pepper / mushroom)

Flavor cube model
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Source: Dr. P.R. Klosse, The essence of gastronomy, Figure 3.3 The complete model: The flavor styles cube