Food Business News - July 15, 2014 - (Page 43)

Ingredient Innovations Masking protein's undesirable flavors Consumers want protein-packed products, but sometimes their off-notes need attention F July 15, 2014 high protein content negatively in both mouthfeel (gritty, pasty, etc.) and flavor (bitter, burnt, etc.), said Mel Mann, director of flavor innovation at Wixon, Inc., St. Francis, Wis. "In familiar products with boosted protein levels, the expected flavor may be changed in intensity (stronger/weaker), duration (lasts too long or not long enough) or profile (not balanced, sharp taste where smooth is expected)," he said. Masking agents may be general or specific. "A general masking agent can be used where the overall flavor impact of added protein needs to be reduced," Mr. Mann said. "Such an agent operates by lowering the perceived intensity of the whole flavor by blocking taste receptors. Where there are one or two specific flavor off-notes contributed by the increased protein content, specific masking agents are used to focus on blocking those flavors. For example, a bitter-blocker can be used to offset the bitter aftertaste in some high protein applications without impacting the other flavors in the product." Complaints about flavor in products high in soy protein usually center around the "beany" note imparted or, depending on the type of soy, a "burnt" or "cooked" flavor, he said. "These can be more prevalent in foods with little to mild flavor or sweet, fruity flavors," Mr. Mann said. "Flavor enhancers targeted at these notes can block their impact on the overall profile without interfering with other flavor notes." The use of pea protein in applications is growing because it has such amino acids as lysine, arginine and branched chains like leucine and valine, he said. Complaints about pea protein seem to center around bitter flavors. "Flavor maskers targeting bitter notes will reduce the impact of this," Mr. Mann said. Pea protein may have "earthy" notes, according to a white paper from FONA International, Geneva, Ill., and written by John Fishel, applications technologist. "If you are using a protein that delivers strong earthy notes, such as pea protein, then using a flavor that also has FLAVORCHEM ood and beverage companies have been aggressive launching protein-enriched products this year, but being in too much of a hurry may lead to taste issues. The protein source may come with an unwanted or "off" flavor. For example, a "beany" soybean flavor or a bitter pea protein flavor may require flavor-masking agents. About half of U.S. consumers purchase protein-enriched foods, and 78% believe protein contributes to a healthy diet, according to The NPD Group. "It seems like the protein levels are getting higher all the time," said Jim Hamernik, director of research and development for Flavorchem, Downers Grove, Ill. "The level of protein and the source of protein can cause off-tastes that can detract from the product appeal." Certain products may contain 25 to 50 grams of protein per serving, he said. "The source of protein makes a difference, and the best tasting one should be chosen depending on product criteria," Mr. Hamernik said. "For example, whey proteins are often better tasting than soy or other vegetable/animal proteins. However, it is not always possible to use whey. So a different protein source would be selected." Flavors and masking agents may aid in covering up the bitter protein off-notes. "However, it is not always possible to mask the off-notes completely, and it is usually a matter of lessening the offtastes," he said. Consumers may perceive FOODBUSINESS NEWS ® 43

Table of Contents for the Digital Edition of Food Business News - July 15, 2014

Food Business News - July 15, 2014
ADM betting billions on flavor category
Bumper corn, soybean crops on the way
Dairy Business News - Managing the mouthfeel of dairy products
Table of Contents
Web Contents
Editorial - Food as medicine trend gaining momentum
Bob Evans trying to capitalize on chicken
Protein, gluten-free products coming from General Mills
Mars accelerating health and wellness strategy
Path cleared for Tyson to acquire Hillshire Brands
Nestle sells Juicy Juice business to private equity firm
Five profiles for protein-rich product development
Hormel adding muscle to its Specialty Foods business
Major C.P.G. manufacturers having trouble getting noticed
CVS launches better-for-you snack line
Kroger makes move to bolster e-commerce presence
Raising the bar on sports nutrition
Making insects inviting to eat
What’s for dinner?
The case for insects
Washington - 'Nano' ingredients
Health and Wellness - Cost, ‘cleanliness’ and flavor innovation
Ingredient Innovations - Masking protein’s undesirable flavors
Highlights and Photos from I.F.T. 2014
New Food Products
Ingredient Market Trends - Spring wheat production forecast 6% higher than in 2013
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - July 15, 2014