The Natural Tasting Council claims to have broken through the natural acid-masking ingredient

NTC
has invented a breakthrough ingredient for low-
PH
preparations similar to dairy products and seasonings, which offer new natural, cost-effective acid masking agents.will be available in
months," said
Markus Beba, vice-minister of marketing at the Company.
Markus Beba
, deputy marketing director of NTC
, said in an exclusive statement on food navigation in the U.S.: "Our products are newly invented, and in order to increase consumer interest without affecting the value of food
pH
, low-cost seasonings can reflect some of the hard-to-find properties, such as sourness, astringent taste, etc. Therefore, food safety will not be affected., it comes from a vegetarian plant that can be declared naturally scented.thethe invention responds to the acidity of ordinary foods. Acidity reduces bacterial growth and is therefore important for food storage. Food manufacturers erred between increasing organic acids
reducing
pH through a process such as yogurt fermentation. However, the decrease in acidity is not as needed by consumers as the taste.about this, manufacturers add sugar and other ingredients, but this approach increases costs and the number of ingredients in the label. Another consideration is to add these pH values that affect
food
, threatening food safety.David Johnston
, creative associate director ofSciences, explains:
"The biological ermine that supports acidity is not fully articulated, but there is growing evidence that taste occurs in ion channels in the taste buds on the tongue. Protons released by acids (
H

) are transported through channels in cells.with the study of natural advantages, in the field of natural product invention leader, the company is separated or graded, when the fruit matures less sour taste. The illusion is that there must be ingredients other than sugar in the fruit that mask the acid., they identified several ingredients that mask organic acids.NTC
these products are not volatile, have better thermal stability, and are more hygienic. It is said that by reducing the negative taste effects of acid, using a smaller dose can help improve
.important for food manufacturers is that the finished product is labeled with natural flavor.is faster than you think in the supermarket shelf area Beba
told food leaders, including yogurt, acidified milk drinks, salad sauce seasonings, ketchup, mayonnaise juice, pickled products, canned vegetables and other fields of products, has been very good test results.NTC
with several large food companies,
Beba
the results from senior research and development are not credible.Beba
new dairy products and their processed products will be available
3-6
next year.he explains: "A 'new product launch' starts with the start of the project and doesn't go to market, and the normal development cycle is
12-18
months." But there is still demand for our new products in the existing market, and most foods already contain a variety of flavors. "" so our products will be called natural flavor, especially for the customer's legal and marketing departments, things will be simple. ”