Ajinomoto

Last updated January 31, 2026

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Aspartic acid leucine amino complex: AjinomotoRecent Research Landscape

Off-notes in functional ingredients trigger aversive sensory responses that limit consumer adoption. These molecular structures selectively block taste receptors to neutralize perceived bitterness without altering the primary flavor profile.

What technical problems is Ajinomoto addressing in Aspartic acid leucine amino complex?

Unpleasant food flavor profiles

(25)evidences

Food products often suffer from undesirable taste profiles and poor mouthfeel. Eliminating these sensory defects increases consumer acceptance and product quality.

Poor solubility in acidic liquids

(8)evidences

Instant coffee formulations frequently suffer from incomplete dissolution and loss of volatile aromatic compounds during preparation. Improving these factors ensures consistent sensory quality and consumer convenience.