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Researchers at the Louisiana State University (LSU) AgCenter Department of Food Science may have found a way to block bitterness, enabling the use of ingredients such as glycerin, ethanol and potassium salts.
John Findley, a researcher and head of food science, along with graduate student Darryl Holliday, knew that aspartame can block some of the bitterness of soy products, so they decided to research other sweeteners for similar effect. They discovered that mongroside V, an intense, plant-derived sweetener, can mask many bitter tastes.
The product is not on the market, but if it gets there, potential applications are for sports drinks and as a spray for vegetables.