The Science Behind Monksweet LS4’s Ability to Mask Off-Notes
by Thom King, Icon Foods, Chief Innovations Officer/Food Scientist
The race to 50 grams of protein per serving is on. In the realm of the 12-ounce RTD delivery system, that is tantamount to packing 10lbs of potatoes into a 5lb bag. Protein is the new black and has gained popularity among fitness enthusiasts and individuals seeking convenient nutritional options, but even more so for consumers on AOM’s like GLP-1 analogs. However, the use of high amounts of proteins— particularly dairy but, certainly not excluding plant-based —often results in undesirable off-notes that can detract from the overall sensory experience. MonkSweet LS4, can mask these off-flavors, enhancing the palatability of high protein and functional beverages while delivering clean sweetness.
The science behind MonkSweet LS4’s ability to mask off-notes in food and beverage formulations while providing sweetness involves a few key elements related to its composition and interaction with taste receptors:
Sweetness Potency and Synergy:
• Mogroside V and Reb M found in MonkSweet LS4 are both highly potent sweeteners. Mogroside V, from monk fruit, and Reb M, a steviol glycoside, are many times sweeter than sucrose. This intensity allows them to dominate the flavor profile, effectively overwhelming and masking any off-notes.
• The combination of these two sweeteners creates a synergistic effect, enhancing the perception of sweetness more than either could alone. This synergy helps balance flavors and minimizes any undesirable tastes.
Taste Receptor Interaction:
• Sweet taste perception is primarily mediated by the T1R2/T1R3 receptor complex. Both mogroside V and Reb M effectively bind to this receptor, activating the sweet taste pathway and providing a pronounced sweet sensation.
• By strongly activating these sweet taste receptors, the blend reduces the perception of bitterness and other off-notes, which are typically detected by different receptors (e.g., T2R receptors for bitterness).
Flavor Modulation:
• MonkSweet LS4 components can modulate flavor by interacting with other taste compounds present in the formulation. This modulation helps smooth out the overall flavor profile, making it more harmonious and less likely to exhibit off-notes.
Molecular Structure and Binding:
• The molecular structures of mogroside V and Reb M found in MonkSweetLS4 are such that they can mask bitterness and other undesirable flavors. Their specific binding properties can interfere with the perception of these off-notes, either by competing with them for receptor sites or altering the perception pathway.
Perception of Clean Sweetness:
• The “clean” sweetness provided by MonkSweet LS4 is due to its ability to deliver a sugar-like taste without additional flavor complications. This clean profile ensures that the sweetness is perceived as natural, further masking any potential off-notes from other ingredients.
MonkSweet LS4’s efficacy in masking off-notes while providing sweetness is a result of its potent sweetening ability, synergistic interaction between its components, effective activation of sweet taste receptors, and molecular properties that modulate and harmonize the overall flavor profile. These factors make it an ideal choice for formulators aiming to achieve a balanced and appealing taste in reduced-sugar products.
Reach out to your Icon Foods representative for MonkSweet LS4, samples, documentation formulation and usage guidance. This blend is available in both conventional and organic forms.
Since 1999 Icon Foods has been your reliable supply chain partner for sweeteners, fibers, sweetening systems, inclusions and sweetness modulators.
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