Processing Tip from Noah: When incorporating potassium chloride, we mentioned in our previous post some challenges in flavor may need to be addressed. Most technology can be divided into two areas: flavor enhancing and flavor masking. Flavor enhancing technology operates by targeting the specific flavor receptors in our sensory system that work with sodium. The enhancers activate the receptor simulating the reaction we would normally have with salt. Yeast, extracts, MSG, and lactates have all been used in this function. Flavor masking technology also approaches the bitterness aspect of the potassium and attempts to mask it by blocking the receptors. While technology has significantly improved in this area, blocking bitterness may work better in some individuals than others as there are numerous receptors and numerous combinations of these receptors in individuals.
Posted on: Thu, 22 Aug 2013 19:22:38 +0000
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