This presentation will discuss ingredients that stimulate the trigeminal nerve. Application of these products in various confections such as chewing gums, gummies and mints will be reviewed. This session will also discuss the impact that sensory ingredients may have on bitterness and other flavor notes. A discussion of the nuances of utilizing natural colors in hard-panned, soft deposited and hard-boiled confections, including which colors work best for each application based on processing parameters and shelf life stability.
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