Bitterness of Protein Enrichments Masked by Gelatin Encapsulation
From Foodmagazine:
Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein isolate, suggests a new study from Brazil. By microencapsulating the protein hydrolysates in a mixture of gelatin and soy protein isolate significant reduced the bitterness of the resulting ingredient.
“[This] has the advantage of being a simple, low cost process, widely [...]