Taste masking

Where unpleasant taste (extremely bitter or sour) occur in food ingredients, it is possible to use purified phospholipids for masking such off-flavours.

If an ingredient with undesired taste is required in a recipe, it can be prepared in a liposomal blend with very small amounts of phospholipids, covering the ingredient particles on a molecular level. Such preparations are usually made by high-shear mixers or sonication. In the ready food preparation both initial taste and aftertaste of this ingredient are practically eliminated.