date:Apr 22, 2016
stant coffee brand was applied at 1 percent in water as a control and heated to 60 degrees Celsius. This was compared to exactly the same coffee to which 0.1 percent of natural polyphenol bitter blocker was added. There was a significant decrease in both bitterness and metallic profiles while the aroma was not impacted.
The unique discovery provides the product developer the possibility to reduce bitterness and astringency against a wide array of phenols and polyphenols ranging from caffeine to