Lactisole

Lactisole

Lactisole is a compound used in the food industry as a flavor modifier. It is known for its ability to suppress the sweetness of certain substances, particularly sucrose and saccharin. Lactisole is derived from coffee and is commonly used in a variety of food products, including baked goods, beverages, and confectionery.

Chemical Properties

Lactisole, chemically known as 2-(4-Methoxyphenoxy)propanoic acid, is a white crystalline powder. It is soluble in water and has a melting point of 128-130 degrees Celsius. Its molecular formula is C10H12O4 and its molecular weight is 196.20 g/mol.

Uses

Lactisole is primarily used as a flavor modifier in the food industry. It is known for its ability to suppress the sweetness of certain substances, particularly sucrose and saccharin. This makes it useful in products where a reduction in sweetness is desired, such as in certain beverages and baked goods. It is also used in confectionery to balance out overly sweet flavors.

Safety

Lactisole is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). However, as with all food additives, it should be used in moderation and according to the manufacturer's instructions.

See Also

• Food additives
• Flavor modifier
• Sucrose
• Saccharin

References

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