No “Off Flavour”

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For which reasons can off flavour be generated in my final product?

In addition to being the most nourishing and nutritious, the ‘fatty’ part of plant-based raw materials is also the hardest to store, process and stabilize.
Lipase (a type of enzyme) hydrolyses triglycerides into glycerol and fatty acids, increasing the acidity that is responsible for dreaded ‘off flavours’.
The impact on finished products ranges from a shorter shelf life to unpleasant odours, with the risk of consumer complaints and less credibility.

CerealVeneta prevents lipase-related phenomena from happening to begin with, thanks to targeted heat-prevention processes, and the use of the cold chain when storing semi-finished products.

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