Sugars for Masking Bitter Flavors

William Baumgartner, Madsen, II, Lee, Moon, Young Hwan, Day, Donal F.  |  5/9/2012 12:59:28 AM

This discovery is the use of particular sugars as agents to mask bitter flavors in food and drinks. Experiments with alcoholic beverages show that the sugars can reduce the amount of phenolic and alpha acids in hops that cause bitter or unpleasant flavors and improve the overall taste of the product. Reducing the amount of acids can also potentially reduce acid reflux suffered by some product users.
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