In this study TasteTech investigate the effectiveness of encapsulation technology on the optimisation of taste perception within chewing gum.
It can easily be assumed that to improve gum palatability the logical option is to increase the level of 'Tastetants' within a formulation. However, this can be an ineffective, cost inefficient and have a negative effect on consumers perception.
To avoid this issue, the incorporation of encapsulated tastetants can help to modulate the flavour release profile - keeping perception in an optimal region for the consumer.
