Licorice
effectively mask bitter flavors
Licorice is recognized as a bitterness suppressant owing to its unique chemical properties, and the presence of glycyrrhizin. Glycyrrhizin effectively masks bitter flavors, which explains its use in the food industry (FEED, FOOD & PETFOOD) and pharmaceuticals to remove the taste of certain medications that leave bitterness in the mouth.
Chemical interaction with taste receptors
- Glycyrrhizin: the primary sweetening compound in licorice, has the ability to interact with taste receptors on the tongue, especially those responsible for detecting bitterness. This interaction changes the perception of bitterness, making it less intense.
- Masking effect : glycyrrhizin binds to bitterness receptors, preventing bitter compounds from fully activating them, reducing the perception of bitterness.
Sweet and complex flavor profile
- Intense sweetness: licorice has an intense sweetness, about 50 to 170 times sweeter than sucrose, which can balance and neutralize the bitter flavors found in foods and drinks.
- Aromatic complexity: in addition to its sweetness, licorice adds aromatic complexity that can veil bitterness from, contributing to a more balanced taste experience.
Compatibility with food and pharmaceutical products
- Culinary applications: licorice is used in a variety of food products and beverages (soft drinks and alcohol) to improve the overall flavor profile. It is particularly effective in herbal teas, infusions and certain confectionery, where bitterness can be a problem.
- Reducing the bitterness of medications: drugs with bitter or unpleasant flavors may result in the poor application of treatments by the patient. Licorice is commonly used to mask the bitterness of medications, making their ingestion more pleasant. Using liquorice to mask flavour can be applied liquids, chewable tablets, orodispersible tablets, suspensions, and more.
Advantages over other bitterness suppressants
- Naturalness: licorice is a natural ingredient widely accepted by consumers, unlike certain chemical additives used to mask bitterness (Sucralose, Acesulfame Potassium, glycerin, citric acid, sodium lactate, sodium cyclamate, sodium, monosodium glutamate, sodium chloride, etc.).
- Functional properties: unlike other natural sweeteners that can add calories or affect blood sugar levels, licorice offers a non-caloric and low-glycemic alternative.
Synergistic effect with other flavors
- Aromatic synergy: licorice can work synergistically with other flavors and sweeteners to create a harmonious flavor profile. For example, when combined with sweeteners like stevia, it may help reduce stevia's bitter aftertaste.
- Overall flavor improvement : by masking bitterness, licorice allows other flavors to stand out, thus improving desirability and complexity of food and drink products. Indeed, in addition to masking bitterness, licorice is also a flavor enhancer, making it possible to intensify the aromatic power of other ingredients.