Masking off notes

Food can have unwanted off notes for different reasons such as:

Acid due to low pH or conservative
Bitter notes due to potassium chloride or other bitter ingredients
Metallic notes from potassium chloride or high intensity sweeteners
Protein off notes from plant protein or functional hydrolysates
Powdery or oxidized notes from spray drying
Mustard off note in canola protein
Other peculiar off notes

MCLS has a lot of expertise in masking all of these off notes. Please contact us for more information and advice.

Our ingredients suitable for masking off notes

Applications related to masking off notes