An independent study by Naturex was commissioned to determine the effect that Talin® has on the taste profile of Reb A and Stevia Extract blends.
- Does it reduce the perception of bitterness and what effect does it have on the total sweet perception?
- Sensory trials were conducted by Flavometrix Ltd., Nottingham University, U.K. using a trained sensory panel. Samples of 400ppm Reb A (97%) were prepared at different pH’s and the effect of low doses of Talin® observed. The solutions were assessed for sweetness and bitterness using the same scale. “Bitterness” was defined as the characteristic dark liquorice type bitter notes or more simply the taste which wasn’t either sweet or acid.
The results demonstrate that the addition of between 0.5 and 1ppm Talin® to 400ppm Reb A and between 1 and 2ppm for Stevia blends considerably reduces the perception of bitterness. The sweetness intensity is also slightly increased - with increasing pH the sweetness of Stevia reduces and Talin® helps to bring the level of sweetness back.
These effects can be seen clearly from the following graphs:
In conclusion the addition of an extremely low level of Talin® to food and beverage formulations improves the taste profile of Stevia blends and Reb A creating a cleaner sweet profile even when used in formulations at dose levels of 400ppm and higher.
Talin® is a multi-functional product and will simultaneously enhance flavor whilst masking unwanted elements of the Stevia taste.
Talin® is approved for use in Europe as a sweetener and flavor enhancer and in the USA as a Natural Flavor (it is FEMA GRAS). In total it is approved for use in more than 30 countries around the world.
Below you can watch the Talin + Stevia webinar. Just click the play button to begin.
Talin has won the Best innovative Stevia Product 2010 award at the Malta Stevia 2010 conference organised by ISANH (International Society of Antioxidant in Nutrition and Health) .
This award is a technical recognition of the unique properties that Talin® has in masking the taste of Stevia.