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“Bitterness Blocker” May Open Up A World Of New Foods For Some Consumers

March 29, 2011: 11:37 AM EST
Scientists at Givaudan Flavors Corporation (Cincinnati, Ohio) have developed a substance that can be used as a “bitterness blocker” in foods, medicines and calorie-free sweeteners (like saccharin and sucralose) that are often avoided because of a bitter flavor or aftertaste. According to the researchers, blocking the unpleasant “off-notes” in some foods could help consumers eat healthier and more varied diets or switch to sugar-free sodas. There are 27 receptors on the human tongue for different shades of bitterness. The newly-developed substance – known as GIV3616 – blocks some of those receptors, is more potent than an earlier version and can dissolve more quickly in foods and beverages.
"Updating the Mary Poppins solution with a better bitter blocker", Presentation, American Chemical Society (ACS) American Chemical Society meeting, March 29, 2011, © ACS
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