Donald Pszczola

Donald E. Pszczola

They can be called by many names. Taste modulators. Flavor enhancers. Masking agents. Salt replacers. Bitterness blockers. Sugar extenders. Sweetness enhancers or inhibitors. Umami potentiators. Whatever their moniker, these ingredient or flavor systems are called in when things don’t taste right, usually because something has been added (such as a botanical or a mineral) or replaced (such as salt or sugar) in a formulation. And not too surprisingly, they are playing an increasingly important ro…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola