Sodium Gluconate as a flavour masking ingredient
While off-notes have long been a known phenomenon, they continue to present challenges for manufacturers in the constantly evolving food and beverage industry. The potential of the plant-based industry is immense, as consumer interest in plant-based food and beverages grows due to sustainability, health, and resource limitations. However, consumer studies have shown concerns about the taste of plant-based products, despite their advantages. The beverage industry, including both plant-based and non-plant-based products, has also been struggling with this issue. Functional drinks often contain caffeine or essential amino acids, which can contribute to a bitter flavour. Traditionally, sugar or other sweeteners were used to mask these flavours, but alternative solutions are now needed.
One effective way to suppress bitterness is by incorporating different ingredients into the formulation. Sodium gluconate, the sodium salt of gluconic acid, has long been used in the industry to mask off-notes, such as those from stevia. Potassium lactate, the potassium salt of L(+)-lactic acid, has also been used as a masking agent for off-notes in animal and plant-based protein applications. Both ingredients can serve as acidity regulators in beverages and have the added benefit of improving taste. The project team at Jungbunzlauer conducted sensory profiling experiments to determine the performance of these two ingredients as flavour masking agents when combined with commonly used bitter substances, natural and artificial sweeteners, proteins, natural colours, other known bitter substances. An R-index test was conducted to find similarities and differences between samples with and without flavour masking ingredients, in order to assess their ability to mask the off-tastes and determine the optimal dosage. Strong and noticeable differences were observed. Interestingly, the optimal choice of ingredient varied depending on the specific bitter substance. This research provided the team with a toolbox of solutions that can now be used to guide recipe formulation.
Recovery beverages and supplements are gaining popularity in the beverage market. These products often contain branched chain amino acids (BCAA), which are essential for muscle recovery. However, BCAA and other ingredients can contribute to astringency, strong lingering bitterness, and other off-notes. The application technology team at Jungbunzlauer focused on formulating a rehydration drink with BCAA, glutamine, and caffeine, aiming to reduce these off-notes. Additionally, since replenishing electrolytes is crucial for a good hydration drink, the team also tested the addition of minerals with high bioavailability. The samples containing sodium gluconate exhibited a milder, less offensive, and more fruity taste compared to samples without the flavour masking ingredient. This demonstrates the effectiveness of sodium gluconate in formulations with unpleasant off-notes.
Jungbunzlauer’s sodium gluconate is produced through the fermentation of GMO-free renewable resources, aligning with Jungbunzlauer’s sustainability strategy. Jungbunzlauer participates in the science-based targets initiative (SBTi) and is committed to reducing its greenhouse gas emissions. Furthermore, the production plant for sodium gluconate has achieved ISO 50001 certification and implemented an energy management system focused on continuous improvement.
If you are facing challenges in your formulations and seeking solutions to overcome off-notes of some ingredients, take a look at our recipe card for a recovery beverage with BCAAs. Reach out to us for more information on our work in flavour modulation. We look forward to receiving your requests!
