New combination of Conservative cationic components of Taste masking

摘要

The use of cationic Surfactants, derived from the condensation of dibasic amino acids and Esterified fatty acids of formula (1) can occasionally trigger a Bitter Taste when the compound is present in high concentrations.The Bitter Taste can be masked by the combination with a Second Component selected from nehespiridina (NHDC), sucralose (MAG), (SDS), banana, Menthol, anethole. See the complete list in the document.