Tablets & Capsules

TC0917

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the results of a study on stevia and another on yogurt. Figure 1 shows that the addition of ClearTaste causes a rebaudioside 60 (RebA 60) profile to develop, mean- ing the steviol glycoside mixture com- prises 60 percent rebaudioside A. This profile is superior to a RebA 97 profile (steviol glycoside mixture comprising 97 percent rebaudioside A). Figure 2 shows that as yogurt sourness decreases due to ClearTaste, the dairy notes become more perceptible. These data display some of ClearTaste's dynamic ability and show how the product generally works in one of two ways: 1) In the case of the stevia study, diminishing returns as ClearTaste concentrations increase and 2) in the yogurt study, a "window of activity" above or below which taste modulation is lost. These data have great implications for the pharmaceutical excipient indus- try. As the push for "clean labels" grows and given the aversion most people have to bitter pharmaceuticals, you can expect to see ClearTaste used as an excipient in various pharmaceutical for- mulations over the next couple years. It's gratifying to the people of MycoTechnology that we can play a role in meeting people's preferences while promoting public health. Our stated purpose—to help develop a healthier food supply—meshes per- fectly with today's market require- ments and we look forward to seeing the positive impact our products will have worldwide. T&C Jim Langan is vice president of innova- tion and cofounder of MycoTechnology, 3155 North Chambers Road, Unit E, Aurora, CO 80011. Tel. 720 897 9306. Website: www.mycotechcorp.com. 56 September 2017 Tablets & Capsules ClearTaste to enter the pharmaceuti- cal market. It has been certified GRAS by the Flavor Extracts Manufacturing Association, and will soon have a method validated by USP and ICH that ensures anyone can ascertain its lot-to-lot consistency. This validation gives us the opportunity to fully char- acterize our product against a well- prepared control. We will continue to expand the boundaries of mycology and food science with our professional analytical chemistry and novel myceli- ation and fermentation techniques. We plan to offer more products. In fact, we already launched a product based on myceliated vegetable pro- tein called PureTaste. As a founder of MycoTechnology, an inventor, and a developer of these products, I believe that general cell biology will play an extremely important—potentially revolutionary—role in the human food supply over the next century. It is entirely possible that all food will eventually be grown in the controlled culturing conditions of bioreactors. Data and sensory panels The ingredient's characterization data, which we're not ready to publicly disclose, reveal that it contains multi- ple taste modulators. The mixture is novel in the literature on taste modula- tion and marks a unique accomplish- ment in food science. It also affirms the growing role of process microbiol- ogy in the food and flavor industry. We have run ClearTaste through dozens of sensory panels at food and flavor companies and we have enlisted third-party sensory experts. As a result, we have gathered important information about how the product works, i.e., effective and threshold concentrations, performance between trained and untrained sensory panels, differences between demographic groups, etc. Some of these data can be seen in the figures below, which show

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