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Talin® (Thaumatin) - naturally masking bitterness

February 13th, 2009

Talin® (Thaumatin) will also mask bitterness and overcome the perception of the off notes making it of particular interest for functional foods, nutraceuticals products, supplements and pharmaceutical applications.

Functional and “healthy for you” foods continue to increase with salt and sugar reduction and fortified products growing in popularity. Many of these ingredients have off tastes or bitterness associated with them which Talin® can help to mask.

Our sensory research demonstrates the effect that Talin® can have on bitter substances such peptides, quinine and caffeine.  Decreases in the perceived bitterness of the products of up to 45% were achieved.  Talin® helps to make the flavour more palatable and according to the level added can mask varying degrees of the active substances whilst simultaneously enhancing flavour perception.

Talin® also has remarkable results when it comes to perceived mouth feel – even at very low dosage levels.  For instance low fat dairy products have a much fuller creamier mouth feel even when Talin is added at just 2mg/kg.  Again these results are all backed up with sensory analysis.  The technical team at Overseal works closely with their customers to optimize the level of inclusion in a product – with dosing in the parts per million levels it is very easy to add too much!

Talin® is a truly versatile ingredient and is used in both sweet and savoury applications as a sweetener and flavour modifier. Applications have included savoury products, where thaumatin is used to improve the “umami” effect, improving flavour perception, and also drinks, desserts, nutraceuticals and pharmaceuticals.

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