The antioxidants in biogrape™, especially polyphenols, play a crucial role in protecting and enhancing food flavors. Antioxidants prevent the oxidation of flavor compounds, which may deteriorate and develop undesirable off-flavors. This protection is important in products with sensitive flavors prone to degradation over time or during processing. Additionally, antioxidants can interact with other flavor compounds, potentially masking undesirable flavors and enhancing desirable ones. This property benefits the formulation of products like health supplements or functional foods, where taste is critical for consumer acceptance. Total fatty acids, including Omega-3, Omega-6, and Omega-9, in biogrape™ contribute to flavor protection by stabilizing fats that carry and enhance flavors. Total proteins, such as globulins and prolamins, in biogrape™ help preserve and enhance flavors by interacting with flavor molecules and protecting them from degradation. The fine particle size (~P90 = 20 µm) ensures uniform distribution throughout the food matrix, optimizing flavor protection and enhancement. By maintaining flavor integrity, biogrape™ can improve the overall sensory profile of food products, making them more appealing to consumers.
