Vegetable protein off-notes can be masked
Off-notes in foods made using vegetable proteins can be masked with a range of ingredients called Sense Capture, says global fragrance and flavour house Mane.
The use of vegetable proteins, such as soya, to bulk out both sweet and savoury products often affects flavour, says Mane. This will be more problematic as demand for alternative proteins increases, it adds.
“One must remember that a perceptible taste difference can and will be perceived according to the quality of the chosen texturised vegetable proteins,” Mane says.
‘Flavour overload’
Manufacturers usually mask off-notes by overlaying other flavours during the cooking process, but this can cause a “flavour overload”, it adds.
Eric Davodeau, savoury category manager at Mane, says: “Today, our technologies enable us to offer solutions that will mask the off-notes coming from soy vegetable proteins without a flavour overload.”
