No bitter taste, says Ajinomoto

Baker, John
May 2007
ICIS Chemical Business;5/14/2007, Vol. 2 Issue 66, p38
Trade Publication
The article reports that Ajinomoto has developed an optimum mix of amino acids and a sweetener called aspartame to eliminate bitter taste in beverages. Researchers used mixes of arginine and branched-chain amino acids valine, leucine and isoleucine. They found that as the potential of hydrogen (pH) value of the formulation increased, higher concentrations of amino acids could be used.


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