Wixon Inc., (St. Francis, Wisconsin) has introduced Mag-nifique, a taste modifier that enhances sweetness and reduces the lingering aftertaste caused by stevia. The product can be used in beverages, desserts, snacks, baked goods any other application that uses stevia as a sugar substitute. Mag-nifique does not impact the texture, nutritional panel, chemical behavior or heat stability of the product, nor does it break down or alter its flavor in cooking, freezing, or shelf-life applications.
Most Popular in Beverage
- 1Beverage Emulsions and the Utilization of Gum Acacia as Emulsifier/Stabilizer
- 2Flavor Bites: Acetal
- 3Formulating for the Consumer: RTD Tea
- 4Taking A Moment to Sip RTD Tea Flavors
- 5Stability of Beverage Flavor Emulsions
- 6Flavor Bites: cis-3-Hexenol
- 7Forward Thinking: Water Works
- 8Flavor Bites: 2-Ethyl 3-Methyl Pyrazine
- 9Cold Brew Extract Profiles
- 10Flavor Bites: Ethyl Lactate
Related Content
- Flavor Bites: Anethole
11/7/2019, John Wright, flavorist and flavor consultant - Spent Coffee Grounds: A Medium for Sustainable Change
11/7/2019, George May, Director, bio-bean; Ben Mills-Lamptey, Chief Technology Officer; Callum Cottrell-Duffield, Commercial Head for Naturals - Pour Form
2/3/2020, Eden Stuart - Oak’s Hidden Meaning: Why Smoky Flavors Are Driving Storytelling In F&B
2/3/2020, Eddie Bulliqi - Cold Brew Extract Profiles
2/3/2020, Elodie Giret and Marie le Beller
FOLLOW US: