Baking & Snack - November 2020 - 56

When addressing flavor
Vanilla is the original modifying flavor, according to
issues that arise from Mr. Moore. It's a comforting and flexible flavor that can
sugar reduction, formula- be used to modify a variety of taste attributes.
tors should evaluate the
" The selection of the right type of extract in strength
base flavor before and flavor profile varies by application, " he said. " It is
adding modifiers.
important to review the portfolio of options in order to
Flavor Producers
select one that meets the targeted requirements in heat
stability, processing conditions, cost and taste. "
From a chemist's point of view, many factors go into
masking a flavor. The question that must be answered is:
" What are we trying to mask? "
" Different situations arise from new products being
developed in today's market, " said Antelmo Tristiani, senior flavor chemist, Synergy Flavors. " We first saw these
issues when soy-based products hit the market years ago
as they tend to have what consumers view as an unpleasant mouth-coating and beany taste profile.
" Our challenge then was to create flavor systems, or
maskers, using flavor technology to cover the beany,
mouth-coating aspect, to make the products more appealing to consumers, " Mr. Tristiani noted. " The newer
products in the market today present a myriad of taste
challenges because they could have a flavor profile such
as nutty, earthy, astringent or fatty, which sometimes
creates multiple combinations of off tastes. "
When adding functional, better-for-you ingredients
to baked goods, it is always best to start with high-quality, pleasant-tasting ingredients. This limits the amount
of flavor masking needed in the finished product.
" Masking flavors are generally used at a low level,
typically 0.05% to 0.10% and can be labeled the same
as the characterizing flavor, depending on its composition, " said Margaret Walther, applications technologist,
Synergy Flavors.
Sweet flavors may also contribute some caramelized,

56 Baking & Snack November 2020 / www.bakingbusiness.com

brown notes. It's also important to note, sweet aromas
may be lost when reducing sugar in baked goods, according to Ms. Walther.
" In addition to sweetness maskers, we have a line of
vegan dairy flavors that can contribute body and indulgence, which may be lost when reducing sugar, "
Ms. Walther said. " They round out the flavor, reduce
grain notes and, in some cases, add back sweetness. "
Sugar cane distillate is one type of bitterness blocker. It is produced through the distillation of leaves and
stalks of select sugar cane varieties.
" It is a non-caloric ingredient that effectively modulates bitterness by loosely binding to the bitterness
receptors in the taste buds, blocking the perception
of bitterness by preventing the binding of bitter compounds, " said Cesar Contreras, business development manager, ASR Group. " Cane molasses distillate
is produced through the distillation of Floridian sugar
cane molasses. "
Cane molasses distillate, too, is a non-caloric ingredient. It enhances sweetness while providing a deep, complex flavor with brown sugar notes. Both are considered
natural flavors.

Permissible indulgence
Bars, muffins and even cookies with value-added nutrition fulfill the demand for permissible indulgence,
products that consumers feel less guilty about enjoying
because of their added health benefits or clean labels.
Snacks with double-digit protein claims, for example,
are popular, but the proteins used in grain-based bakery
bases can taste very bitter.
" Adding a bitter masker to the blend allows for a more
uniform flavor, " Ms. Santoro said. " Ancient grains, such
as quinoa, millet or pulses, can also contribute a bitter

http://www.bakingbusiness.com

Baking & Snack - November 2020

Table of Contents for the Digital Edition of Baking & Snack - November 2020