Caffeine

The bitter taste of caffeine is reduced or eliminated through the process of caffeine taste masking. Numerous alcoholic beverages, including coffee, tea, and energy drinks, contain caffeine, a naturally occurring stimulant. Even though caffeine has many advantages, such as heightened alertness and enhanced cognitive function, some people may not enjoy its bitter taste.

The purpose of caffeine taste masking techniques is to enhance the flavour of products that contain caffeine so that consumers will find them to be more appetising. Microencapsulation is a popular technique that involves encasing caffeine particles in a coating substance to hide the bitter taste. Various materials, including fats, proteins, or carbohydrates, can be used to create the coating material.

Manufacturers of products containing caffeine should take caffeine taste masking into account because it can enhance consumer satisfaction and boost product acceptance. Manufacturers can create products that are more appealing to a wider range of consumers by reducing the bitter taste of caffeine.