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Mondelez develops bitterness masking using vitamin E

By Oliver Nieburg+

14-Jan-2013
Last updated on 14-Jan-2013 at 13:21 GMT2013-01-14T13:21:11Z

Mondelez develops bitterness masking using vitamin E

Mondelez International has developed a method to cover unpleasant bitter tastes in confectionery products using a vitamin E compound.

Kraft Foods R&D, the research arm of Mondelez, has filed a patent for method that uses vitamin E compound in conjunction with at least one fat to cover bitter flavors in chewing gum, chocolate and candies.

Covers bitter menthol taste

The patent application said that the method would be particularly useful in addressing off-flavors in products containing menthol.

“Many confectionery products are mint-flavored products that contain moderate to high levels of menthol,” said the application.

“The disadvantages of using menthol, however, are its strong minty odor and the harsh notes it imparts to compositions in which it is found. Confectionery products containing menthol can have a bitter or unpleasant off-note taste that adversely affects the overall flavor of the product,” it continued.

Vitamin E compounds

Mondelez claimed its Vitamin E compound could cover up such bitter flavors.

It said the process worked by administering tocopherols, a vitamin E compound found naturally in vegetable oils, nuts, seeds, and whole grains, with at least one fat onto the bitter tasting substance.

The amount of vitamin E needed varies depending on the degree of bitterness and ingredients in the product, said the company.

Mondelez added that naturally-produced forms of the tocopherol as well as synthetic forms could be used.

PCT

The patent was filed under The Patent Cooperation Treaty (PCT), an international patent law treaty that allows a uniform patent to be considered by signatory national or regional authorities.

National and regional authorities that are signatories to the PCT will now decide whether or not to grant the patent.

For more details, see Mondelez’s patent application here.

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