Magnasweet® INNOVATES | August 2018

Global applications and developments with Magnasweet that address today’s market trends.

HOT topic: Pea  Protein

  1. Plant Proteins and Magnasweet Consumers are looking for more plant protein sources in beverage and food products, but plant proteins have off-flavors that create taste challenges for formulators.

The interest in plant-based protein foods and beverages is exploding. The sales of plant-based food and beverage products grew 8.1% for a 52 week period ending August 12, 2017, surpassing $3.1 billion in sales for the US market1.   foods are going increasingly mainstream. According to Nielsen, 39% of Americans are trying to incorporate more plant-based foods in their diets2.

The INDUSTRY PROBLEM: Formulators have major flavor challenges due to the intrinsic off-flavors of plant proteins.

Pea protein, for example, has been described as “earthy,” “grassy,” “beany” and “hay-like” 3. In addition, naturally occurring saponins in pea flours and protein products cause bitterness4, with some metallic and astringent notes also described. These characteristics are a barrier to greater consumer acceptance of products made with pea protein. Magnasweet effectively masks these off-flavors in formulations.

Magnasweet has a characteristic linger and sweetness that has been proven effective in masking bitter, metallic, grassy, and beany off-flavors. It works exceptionally well in masking the residual off-flavors of plant proteins, stevia sweeteners, and vitamins. Magnasweet MM100 is derived from natural licorice root and can be labeled as “natural flavor” in the United States.

This month:

  1.  Magnasweet solves off-flavors problems in
    plant protein beverages
  2. What is Magnasweet?
  3. Stevia usage grows. Magnasweet makes
    the products taste better.
  4. New Magnasweet application notes from
  5. New to the Magnasweet R&D team
Get the full version

To give formulators more tools in tackling the off-flavors of plant based protein shakes, the MAFCO Magnasweet application scientists developed this formulation for a powdered pea protein shake.

Ingredients Control With Magnasweet
Pea protein isolate 94.2541 94.1199
Stevia Reb A 97% 0.2687 0.2687
Guar gum 0.0500 0.0500
Vitamin premix 0.0537 0.0537
Cocoa powder, 10/12 5.3735 5.3735
Magnasweet MM100 0.0000 0.1342
Total 100.0000 100.0000
  1. Byrd, Emily. 2017. New Data: Sales Climbing for Plant-Based Foods. The Good Food Insfitute. September 17, 2017. -plant-based-foods.
  2. Neilsen. 2017. Plant-based proteins are gaining dollar share among North Americans. The Nielsen Company (US). September 22, 2017.
  3. Roland, Wibke, S, Laurice Pouvreu, Julianne Curran, Fred van de Velde, and Peter M.T. de Kok. 2017. Flavor Aspects of Pulse Ingredients. Cereal Chemistry 94 (1):58-65.
  4. Heng, L. 2005. Aspects of Pea and Its Protein Preparafions in Relafion to Novel Protein Foods. PhD thesis. Wagingen University; Wageningen, the Netherlands.

The MAGNASWEET SOLUTION: Magnasweet significantly reduced the off-flavors in this powdered shake, creating a product highly pre- ferred over the product without Magnasweet.

What is Magnasweet®?

Magnasweet is a unique food ingredient that acts as a flavor modifier, effectively masking off flavors, synergizing with sweeteners and enhanc- ing flavors. It is even recognized as positively contributing to mouthfeel.

Magnasweet is produced from the roots of the licorice plant, Glycyrrhizia glabra, and other closely related species. The licorice plant is a legume, native to southern Europe, Central Asia, and parts of China. It is an herbaceous perennial, growing to 1 meter in height with an extensive branching root system growing horizontally un- derground. Licorice extracts and derivatives are made from the roots and underground stems of the plant. Also known as “sweet root”, licorice root contains glycyrrhizic acid, a natural com- pound 50 times sweeter than sucrose. Monoammonium glycyrrhizinate

The plant protein shakes were subjected to sensory prefer- ence tests and descriptive sensory analysis at the Kansas State University Sensory Analysis Center.

The shake with Magnasweet was preferred 65% to 35% with 109 participants and descriptive analysis showed re- ductions in “green”, “cardboard”, and “grain” off-flavors when using Magnasweet in the plant protein shake.

The Magnasweet Process

  • Licorice extract (GRAS & FDA 21 CFR 184.1408)
  • Crude Glycyrrhizic Acid
  • Ammoniated Glycyrrhizin (AG) (GRAS & FDA 21 CFR 184.1408)
  • Glycyrrhizic Acid (GA)
  • Monoammonium Glycyrrhizinate (MAG) (GRAS & FDA 21 CFR 184.1408—FEMA #2528)

Licorice extracts are purified through a series of extraction, purification and drying processes at MAFCO’s facilities in Zhangjiagang and Shang- hai, China to produce licorice derivatives. Further blending and quality assurance is employed at the MAFCO headquarters in Camden, New Jersey, USA, for most grades. These licorice derivatives are based upon the unique ingredient in licorice root, glycyrrhizic acid. Glycyrrhizic acid, when isolated and purified has no characteristic licorice flavor but pos- sesses unique functional properties for eliminating undesirable flavors, intensifying and prolonging sweetness and enhancing other flavors. MAFCO quality is unsurpassed in the industry, and proprietary MAFCO technology provides differentiated Magnasweet products for different applications. Magnasweet comes in dry powder and liquid formats for ease of use in a multitude of food, beverage, nutraceutical, oral care, and pharmaceutical applications.

Want to read more? Download our full newsletter!

Download Newsletter

Find the right solution for your product.