Thursday, July 5, 2018

Flavor potentiators

Apart from the food components that trigger the taste, odor and trigeminal impressions, there are some components that are capable of supplementing, enhancing or modifying the flavor of food, although they have little or no flavor of their own at typical usage levels. These substances are commonly known as flavor potentiators.

Flavor potentiators have been used for centuries to improve food flavor. Flavor potentiators are chemicals which themselves have little or no odor or taste. The effect of flavor potentiators is accompanied by changes in the mouth feel of the product thereby inducing a sensation of fullness or satisfaction.

With the increasing demand for convenience and "instant" foods, which are usually produced using high heat processes that decrease flavor, food manufacturers have relied on flavor potentiators to provide the flavor impact that consumers demand at a reasonable cost.

A variety of flavor potentiators are available for use, including monosodium L-glutamate (MSG), disodium 5′-inosinate (IMP), disodium 5′-guanylate (GMP), hydrolyzed vegetable protein, and yeast. Salt, although not classed as a food additive, is the most widely used flavour potentiator.
Flavor potentiators
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