Abstract
Developing low calorie and/or functional beverages with superior flavour is of great interest for the beverage industry. Due to the very dilute nature of beverages, smart technologies have to be developed to produce stable formulations with great flavour. These technologies have been developed using multi-sensorial and -disciplinary approaches, combining principles from sensory and flavour sciences, ingredient technology and texture design. In this article, different technologies allowing sugar reduction and incorporation of functional ingredients are highlighted. Furthermore, opportunities for off-flavour masking in beverages are discussed.
| Original language | English |
|---|---|
| Pages (from-to) | 5-7 |
| Number of pages | 3 |
| Journal | Agro Food Industry Hi-Tech |
| Volume | 23 |
| Issue number | 4 |
| Publication status | Published - Jul 2012 |
| Externally published | Yes |
Keywords
- Controlled flavour release
- Low sugar beverages
- Olfactoscan
- Protein stability
- Pulsatile stimulation