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MOUTHFEEL ENHANCER IN LOW FAT MILK

Most people believe that great-tasting food is all about flavour. However, ‘mouthfeel’ – the sensory experience in the mouth – is as crucial to the flavour profile of any food or beverage.

Mouthfeel, associated with the Japanese term “kokumi” meaning rich taste, is often considered equally important as flavour in delivering delicious food experiences. Although linked to taste, kokumi is more about texture. It enhances the mouth-coating sensation from fat-containing foods like dairy emulsions, increases the roundness of flavour similar to how salt does and amplifies sweetness in reduced-sugar products. 3

The rich mouthfeel comes from the heightened activation of the tongue’s calcium receptors, resulting in an amplified signal to the brain from the taste buds. This makes foods seem more present in the mouth, more balanced in flavour and linger longer on the tongue.

Combining low fat milk with enzyme-modified flavour provides consumers with a better, healthier-for-you and premium product. Furthermore it is cost-effective and offers the same taste and mouthfeel compared to full fat milk.

 

3 Source: https://www.foodingredientsfirst.com/news/enriching-mouthfeel-novel-texture-enhancing-systems-utilizing-enzymes-and-texturizing-proteins

 

The FSL Flavours team along with our partners GoBia introduce Butter 13005X, an enzyme-modified flavour (EMF) which enhances the mouthfeel of a low fat milk by
improving its creaminess and richness. Manufacturers can produce a cost-effective low fat milk (double toned milk) that still offers the mouthfeel, creaminess and richness of full fat milk (toned milk).

This solution provides a rich and rounded taste sensation while addressing health and wellness concerns by reducing fat and calorie levels.

FSL’s dedicated and highly skilled team of flavourists offers extensive experience in developing perfect mouthfeel enhancement for a wide range of applications. Our
expertise in flavours, consumer trends and cultural preferences, enables us to support manufacturers in the development of exceptional products tailored to their specific needs which can grow their business along with new rising trends.

To learn how you can integrate these offerings into your existing or new production lines please reach out to us at flavors@foodspecialities.com or call us at +971 4 8069 632.

What are Enzyme Modified Flavours & their Key Benefits

Enzyme modified flavours (EMFs) are produced by adding enzymes during the production and/or aging of dairy products. These enzymes break down macronutrients, leading to an increase in amino acids, fatty acids and volatile substances which are rich in flavours.

Since EMFs are 100% natural and derived from dairy sources, they do not need to be declared or labeled on the ingredient list in a dairy product. For non-dairy products EMFs can be declared as natural flavours.