December 5, 2005
Consumer demands are wide-ranging, extending from foods that deliver more, like added nutrients or botanicals, to those with less, such as fewer calories or reduced sodium, all without sacrificing flavor. Addressing these requirements is simplified with Wixon Inc.’s Magnifique ™ Flavor Technologies, a line of problem-specific taste modifiers.
“By focusing on particular flavor issues instead of complete systems, our technology not only yields highly effective taste modifiers, but also minimizes formulation variables, which can reduce product-development time,” states Mariano Gascon, flavor lab director. “Our easy-to-use products have little or no intrinsic flavor, yet alter the perceived taste of food ingredients. For example, Mag-nifique Miner suppresses the tongue’s perception of the metallic notes imparted by many minerals, thereby enhancing the characterizing flavor.” Since the modifiers have very low use rates, typically 0.01% to 0.30%, their inclusion will not affect critical label claims or ingredient statements. Available in liquid and powder form, the natural, odorless products are water-soluble and heat-stable.
“Our modifiers are highly effective in foods designed for health and wellness. For instance, many consumers, especially those with high blood pressure, are interested in sodium-reduced products. To decrease the sodium content in foods and beverages, processors generally choose to replace salt with potassium chloride, which has a salty taste similar to sodium chloride. Unfortunately, the potassium salt has a characteristic bitter, metallic aftertaste that is objectionable to consumers. Mag-nifique Mimic can reduce those unpleasant flavor notes while enhancing salt perception,” says Gascon.
The modifier’s effectiveness was demonstrated in a study involving commercially available low-sodium tomato juice containing potassium chloride. Two samples were compared, the control and a test with 0.20% added Mag-nifique Mimic. Using a 15-point intensity scale descriptive analysis, an independent, trained sensory panel measured the following key flavor attributes: tomato complex, cooked tomato, salt, sour bitter and metallic. The data was statistically analyzed using paired t-test and ANOVA at a 90% confidence level. Both statistical analyses found that the test sample was significantly better than the control in tomato complex, cooked tomato,sour and bitter. The differences in salt and metallic were significant on the paired t-test and directional with ANOVA. In short, the sample containing the taste modifier had less of the undesirable notes associated with potassium chloride, plus more-intense tomato flavor and salt perception.
Other modifiers in the line include Mag-nifique Sour Away, which reduces acidity, Mag-nifique Sweet Away for lower sweetness perception and Mag-nifique Pro-No, which suppresses soy and other protein off-notes.
1390 E. Bolivar Avenue
St. Francis, WI 53235
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