date:Mar 29, 2013
ery is diminished due to fiber absorbing the flavor, she said. Finding a system that masks, but also frees up flavor and masker availability in these systems can eliminate some of the off-taste, even in heavily fortified and high fiber whole grain products.
Better understanding of taste receptors on the human tongue may lead to further innovations in flavor-masking systems.
One of the more significant challenges with masking in general is masking undesired notes while maintaining the desired