Masking sour taste
Hi all, Do any of you have experience with masking sourness (from organic acids) without affecting pH? The whole process of making this product is wet (vegetab…
- Food & Material Scientist reply
how about using tri sodium citrate, sodium/ potassium lactate etc (partly), Give a try on various ratios
- Khem reply
Thank you! But won't adding the neutral version (e.g potassium lactate) of the acid (e.g. lactic acid) increase the taste of the acid even further?
- Food & Material Scientist reply
@Khem Need to do some optimization study, as it might help only with your second aim (not deviating much from pH). But yes sourness need to be checked and worked on the ratios of…
- Food R&D Emeritus reply
@ Khem You should try what @nanoscientist recommended before complaining .Its sensible potassium/ sodium citrate are buffer if used properly..The acidity will be slightly mellowed…
- Food R&D Emeritus reply
What product are you formulating by the way that you need to mellow down the tartness?
- Ndukwe O. reply
For you to get adequate help here it will be better if you provide the basic ingredients of your product. In contribution to others, one suggestion is to use acids naturally assoc…
- Khem reply
@Roy It's not complaining. I think it is good to ask questions before trying adding stuff, especially to people who apparently have experience with this whereas I have not. ;) The…
- Khem reply
@Endee Thank you!