Plant Protein Off-Notes Are No Match For Caramelized Sugars and The Delectables™

Betty, as we know, more often than not protein shakes contain off-notes that impact the intended flavorings. This can occur for many reasons but one of the biggest is the use of plant proteins. Today many foods and beverages are made with plants for an alternative, healthier source of protein intake.

Masking off-notes with caramelized sugars
Caramelized Sugar masking properties will negate any off-notes in a beverage or food product, especially those from plant proteins, pea protein.

What’s great to know is that by adding just a small about of caramelized sugar to a beverage or food product, we negate those unwanted off-notes by smoothing and rounding out a flavor profile. So now with the off-note suppressed, the intended underlying flavor such as vanilla, strawberry or a chocolate, will rise to the top and be fully realized and enjoyed by the end user.

We have many caramelized sugar products to choose from that offer different flavoring solutions. We have powders and syrups, from light and sweet to dark and bitter and everything in between.

Caramelized sugars are clean label friendly, offer incidental color, come as organic and many are NON-GMO Project Verified. The versatility of these ingredients seem almost endless, they are a dream come true for any food scientist industrial chef.

  • Low usage rates
  • Flavor extension / modifications
  • Sugar reduction
  • Labels as natural flavor
  • Masking properties with plant protein off-notes
  • Cost savings
  • Incidental color
  • Shelf life of 24 months or more
  • Consistent in flavoring strength and color
  • Reliable with product availability

And Betty, as we always say… You Need Caramelized Sugars, You Just Don’t Know It Yet!

Contact us today and request a sample for your next R&D food or beverage development project.
call 1-800-337-8380

Published by

TheCaramelizedSugarExperts

Blogging all about the benefits of Caramelized Sugar ingredients as it relates to the industrial R&D food scientist, chef and/or ingredient buyer. Caramelized Sugars are applied at low usage rates for flavor modifications, masking off-notes not sweetening.

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