14 INGREDIENTS & ADDITIVES
Enhancing the food flavour experience through Vegetable fat solutions
stimulating trigeminal sensations
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ensations such as cooling, burning, mixes, which are neutral in taste, offer the
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peciality vegetable fats producer
AAK’s products are developed and
spiciness, fizziness (or tingling), possibility to be blended with any flavour
derived from natural and nutritious raw
pungency, and astringency are called tonality such as mint, fruits, brown notes
materials such as palm and shea.
trigeminal, from the name of the nerve or spices.
From seven production sites
that conveys their message to the brain. First designed to integrate
worldwide, the comopany supplies
These sensations combine with olfactory confectionery applications, such as
products to the chocolate and
and taste components at the brain level hard boiled candies, chewing gums and
confectionery industry and the edible
to modulate and enrich the perception of compressed tablets, NovaSense mixes
oils industry. They are also supplied for
a flavour. have been recently adapted to dairy and
cosmetics applications as well.
The trigeminal sensation starts by oral care applications. The range includes
AAK’s says its objective is to supply
the activation of receptors located in the a cool, a hot, a tingling, a salivating and
innovative and creative, vegetable
nasal and oral cavities due to the presence a ‘deep clean’ solution, the latter being
fat solutions for the benefit of the
of specific stimuli such as menthol specific to toothpaste and mouthwash
customers. It provides cost-effective
for cooling, spilanthol for tingling and applications.
products with high functionality and
capsaicin for spiciness. The mixes offer a long lasting
consistent quality.
Firmenich, the privately owned effect, complementary to the flavour
AAK’s solutions for chocolate and
perfume and flavour company, developed tonality, and are particularly suitable
confectionery products comprise the
solutions based on components that for supporting functional claims and
following ranges of ILLEXAO, AKOPOL,
activate the trigeminal system to bring an enhancing the sensorial experience. p
CEBES, CHOCOFILL, DELIAIR. p
enriched signature to their flavours, and
Enter 14 or
thus to the products and brands of their
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Enter 14B or
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clients. Firmenich S A is based in Geneva,
AarhusKarlshamn Denmark A/S is based in
Firmenich’s proprietary NovaSense Switzerland. www.firmenich.com
Aarhus, Denmark. www.aak.com
Satiety and weight management with a standardised Trend to sodium reduction
potato extract in meat and poultry
products
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lendesta Potato Extract is a patented, placebo, increase fullness, decrease of
natural, satiety ingredient derived hunger, desire to eat and prospective food
from white potatoes, scientifically and consumption and are effective in helping F
or years nutritionists have been asking
for sodium reduction in food products.
clinically proven to be effective and safe, people loose or maintain weight. The WHO recommendation is 5g salt
that has been introduced in the market to Consumers on a weight management (2000 mg sodium) per day for the general
support the industry to create products program benefit by feeling more satisfied population. More than 80 per cent of salt
specifically designed to increase satiety. and less hungry while dieting. intake comes from processed food, 20 per
This potato extract The fact that the effective dose of this cent from meat and poultry products.
is standardised to satiety ingredient is small and that the The most important and common
potato proteinase product is provided in three different sodium source in meat products is NaCl,
inhibitors 2 (PI2), a convenient delivery which, due to its ionic strength, shows
naturally occurring forms, including synergistical effects with pyrophosphates
protein commonly a water in terms of functionality and final product
found in dispersable quality.
tomatoes and form, For meat processors highly-soluble
potatoes and facilitates phosphate ingredient specialties are now
other plants, its use as a in the market, which deliver the combined
that has stand alone synergies while at the same time reducing
been shown to product or in the sodium quantity significantly, to
increase in the release of a blend with other ingredients in food the advantage of both producers and
CCK, the natural satiety factor and reduce supplements and conventional food and consumers. p
food intake. beverages. p
Enter 14C or
Clinical trials have demonstrated
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at www.scientistlive.com/efood
Enter 14A or
that 300mg of standardised potato
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at www.scientistlive.com/efood
Chemische Fabrik Budenheim KG is based
extract, taken one hour before the meal, Kemin Health Europe is based in in Budenheim, Germany.
increase of CCK release compared to Linda-a-Velha, Portugal. www.kemin.com www.budenheim.com
www.setform.com/food
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