Mac Mascorro’s Post

Enhancing Soft Candy with L-Malic Acid 🍬🍏 🍬 Adding L-malic acid to soft candy creates a soft, long-lasting sour taste and enhances the natural fruit flavor. When paired with citric acid, the taste becomes even better! 🍭 L-malic acid, when combined with salts, provides higher buffering capacity and maintains a stable pH over time, improving the stability of gummies. ✨ Experience the perfect balance of flavor and stability with L-malic acid! ✨

🌟Elevate Jelly Flavor with L-Malic Acid 🌟 L-Malic acid, celebrated for its distinctive fruity tartness, can greatly enhance jelly flavors. Here’s what our recent experiments with L-Malic acid and citric acid have uncovered: ✨ Citric Acid Alone: While citric acid adds tartness, its effect is often less intense and short-lived, leading to a less impactful flavor. ✨ L-Malic Acid Alone: Adding L-Malic acid boosts both the intensity and duration of the sour taste, resulting in a more vibrant and enduring flavor profile. ✨ Best Combination: For optimal results, combine L-Malic acid with citric acid to create a well-rounded and enduring flavor profile. Choose L-Malic acid for a richer, more satisfying jelly experience.

Fire in your mouth? Contrary to popular belief, the burning sensation you experience from a spicy chili pepper isn't actually tasting "heat". It's a clever illusion perpetrated by a molecule called capsaicin. It belongs to a class of molecules called capsaicinoids which are the compounds found in members of the capsicum family (also known as peppers). Read more about capsaicin and our capsaicin taste strips in this blog.

Effect of Caffeine on Tear Production Author: Heena Gupta, M. Optom Paediatric Optometrist, Tamojyoti Netralaya Caffeine is a methylxanthine and can be derived from sources such as kola nuts, coffee beans, and cocoa. It is contained in most of the things we eat and drink, such as chocolates, cold drinks, coffee, tea, cocoa, and many other beverages. As stated by Goodman and Gilman, the different sources of caffeine vary in their caffeine content. Read the article here: https://lnkd.in/gmRNqby4 #CaffeineEffects #EyeHealth #TearProduction #Optometry #VisionScience #CaffeineAwareness #OcularHealth #CoffeeAndHealth #NutritionAndVision #Methylxanthines #visionscienceacademy

L-Malic’s Benefit in Beverage--Sparking Water and Tea *Enhancing flavor; *Smoothing out bitterness; *Boosting juice flavors. *Milder sourness comparing with DL-malic; *Forms a perfect sweet-sour balance paired with citric acid. Try L-malic acid and taste the refreshing difference in your beverages!

🫚 Do you know what ginseng taste like? 🫚 Today we answer that question! 💡Highlights:💡 ✅ What is ginseng and where does it come from? ✅ The 3 types of ginseng ✅ What is ginseng flavour profile? ✅ Ginseng uses and pairing 🗨️ Comment below: how easy or difficult do you find ginseng to work with? 🙏 If you have any feedback, suggestions, or if there's a particular topic you'd like us to cover in the next post, please let us know! #LearningAndDevelopment #Flavours #NewProductDevelopment #ResearchAndDevelopment #Creativity #FoodExperience #FoodIngredients

Aldehydes play an essential role in the worty flavor in NABLAB. What are they? How can you improve the taste of NABLABs with specific yeast strains? 👉 https://lnkd.in/eRStgYpq #lallemandbrewing #webrewwithyou #brewingyeast #nablab #sensory

𝑫𝒊𝒅 𝒀𝒐𝒖 𝑲𝒏𝒐𝒘? 𝑻𝒉𝒆 𝑺𝒖𝒓𝒑𝒓𝒊𝒔𝒊𝒏𝒈 𝑶𝒓𝒊𝒈𝒊𝒏 𝑩𝒆𝒉𝒊𝒏𝒅 𝑷𝒆𝒑𝒔𝒊'𝒔 𝑵𝒂𝒎𝒆! Pepsi, the iconic beverage we love, actually takes its name from an enzyme found in our stomachs called pepsin. This enzyme aids in breaking down food proteins, and interestingly, the soda was originally formulated to aid in relieving dyspepsia, hence the name 'Pepsi'. Follow @Searchfortrademark for more interesting trademark-related posts. For query: info@searchfortrademark.com Visit: https://lnkd.in/gUnuT7Vr

Cold brew tea gives you a less astringent, less caffeine, more palatable cup with a unique taste.... Even though it contains low amount of poly phenols, antioxidants and other bio active compounds than hot brew, it contains moderate levels. You can increase the extraction by brewing 7-10mins. Cold brew can prepare as a fully natural product by using natural colourants, natural flavours and also non calorie natural sweetners. All the herbs and teas that used for cold brew, should undergo heat treatments prior to the blending with the flavours in order to prevent the foodborne pathogens. If you still like to brew it in hot brew , brew it in hot brew and refrigerate... it will not change the levels of bio active compounds.... Anyway if you prefer to have a more lighter cup or cold healthy drink, cold brew is the best option other than the water.... #Coldbrew #Eswaranbrothers #Lifewithtea #Teawithscience ☕🍃

The global market for flavours and flavouring materials in food and beverages is forecast to reach $42,998 million by 2028, driven by growth in natural flavours, industrial seasonings and flavour materials (juices, extracts, powders, concentrates). To discover more about the future market for flavours come and join me at #flavourtalk2024