date:Nov 16, 2018
ract of a product and submit it for analysis, Daniher adds. Extracts were made from the recipes and submitted for molecular analysis. A routine analytical approach is applied measuring the concentrations of known taste active molecules (sugars, sugar alcohols, amino acids, organic acids, minerals and some nucleotides).
The next step is to conduct a molecular reconstitution. So we already know what the taste actives are. We reassess all of them into the appropriate proportions that they occur fr