Masking Agents
Materials that enhance flavors
[Flavors] [Beverage] [Confectioneries & Snacks] [Dairy Products, Ice Creams & Desserts] [Sauces & Dressings]

We develop masking ingredients in accordance with the applications.These include, but are not limited to, improving the flavor of high-intensity sweeteners, as well as suppressing acidic tastes/smells & bitterness.

Components that affect the overall flavor of food can be found within aroma components. These types of components were discovered in food during the HASEAROMA™ development process, which carefully explored the aroma of ingredients. By verifying their effects, these components can now be applied as effective flavors in masking.

Use Cases

A mild acidity of Tosa vinegar is characterized by dried bonito soup stock, while the same stock is also used to soften the bitterness of bitter melon. We discovered an important aroma components called TDD ((4Z,7Z)-trideca-4,7-dienal) from dried bonito shavings, and it was verified that TDD has the effect of softening bitterness.*) This knowledge was utilized to develop various masking agents by applying TDD. The following are some applications for this technology.


Improving the Flavor of High-Intensity Sweeteners

Effectively suppress unpleasant flavors of high-intensity sweeteners, such as bitterness, astringency, and acidity, without adding any off-tastes or off-odors. Add a distinct and refreshing element that improves the taste to a natural flavor closely resembling sugar.


Masking Acidic Taste & Smell

Soften acidic tastes and smells such as those found in vinegar, yogurt, and fruit juice drinks.


Masking Bitterness & Astringency

Mask bitter and astringent tastes and smells such as those found in green tea, coffee, and carbonated water.