TechConnect Innovation Program

Bitter Flavor Masking Mixtures

Louisiana State University Agricultural Center, LA, United States

TECHNOLOGY SUMMARY

Mixtures have been developed that have a superior ability to mask bitter and off flavors in foods and beverages. The primary application of this is reducing the amount of sodium chloride in foods, though it can also be applied to sweeteners like glycerine to increase their relative content.

Primary Application Area: Foods & Agriculture

Technology Development Status: Prototype

Technology Readiness Level: TRL 4

FIGURES OF MERIT

Value Proposition: The principal benefit of this work is a further reduction in sodium salts in commercial products. This technology may allow for a higher relative content of potassium salts than competitors. It is also a very versatile development that can eliminate bitter flavors of glycerine, alcohol, and acai products.

SHOWCASE SUMMARY

Organization Type: Academic/Gov Lab

National Innovation Awardee

Showcase Booth #: 328

Website: www.lsuagcenter.com/intellectual

GOVT/EXTERNAL FUNDING SOURCES

Government Funding/Support to Date:

Primary Sources of Funding: University

Looking for: Both Funding and Development Partners