Mouthfeel Improvement
When it comes to the sensorial experience that your product imbues, we most immediately think of the taste. But, so often, there’s that equally distinguishing quality that’s a bit more difficult to discern: the feeling of the product as you consume it. The juiciness, creaminess, fattiness, viscosity, stickiness, or other feeling that defines your product.
Your product’s mouthfeel is a critical component of the entire taste experience, and one that often is neglected when formulators look to boost the health and nutritive profiles of their applications. Whether it’s the indulgent creaminess of a shake or the perceived thickness in a dairy product, Apura helps uphold your customers’ expectations for mouthfeel through its flavor modulator portfolio.
Apura is connecting you with better mouthfeel in your applications through our newest proprietary mouthfeel improvement technologies, Proust™ and Savarin™.
Mouthfeel is one of those product attributes that your customers know and remember, and they’ll notice when it’s not right. Get in touch today to ensure that it’s always on point!
Kerry Kenny
Chief Technical Officer
| Proust™ 100 & Proust™ 200 | A proprietary compounded flavor, compliant with FEMA GRAS labeling as a natural flavor. Proust™ 100 and 200 improve the onset sweetness and mouthfeel of low- and no-calorie sweeteners. Its characteristics include balancing sweetness and acidity levels, boosting the on-set sweetness of fruity flavors, and blocking any sweet lingering off-notes. |
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| Savarin™ 100CL | A compounded flavor in compliance with IOFI Code of Practice, FEMA GRAS and REGULATION (EC) 1334/2008. It was designed to improve the mouthfeel and enhance the caramel flavors of coffees and colas. |
Suggested Uses
- Sparkling and flavored waters
- Low fat dairy products
- Protein beverages
- Plant-based milks
- Coffees
- Juices
- Soft drinks
- Beverages that utilize erythritol or allulose