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German food
scientists have made a breakthrough which could lead to cool-tasting
drinks without refrigeration.
They have found
a flavourless natural food additive which has 35 times the cooling
power of menthol.
The ingredient
could be used in beers, soft drinks, chocolate and even anti-perspirants.
Experts at the
German Research Centre for Food and Chemistry in Munich got the
substance from roasted dark malt which is used in the brewing industry.
It belongs to
a family of chemicals known as cyclic alpha-keto enamines, reports
New Scientist and the cooling effect lasts half an hour.
It activates
the same receptors in the mouth which respond to spice 'temperature'
like the hotness of curry or the coolness of menthol.
Thomas Hoffman,
who heads the research team, says it could be appearing in foodstuffs
within two years.
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