Natural or processed food products often suffer from inherent off-notes or lack of characteristic richness. Eliminating these sensory defects ensures consumer acceptance and product consistency.

Lack of richness and undesirable oral textures in low-fat or processed formulations. Restoring authentic lipid-like sensations improves consumer acceptance of health-oriented food products.

Natural compounds in food and beverages cause undesirable bitterness, astringency, and malodorous chemical notes. Eliminating these sensory defects improves consumer acceptance and product palatability.

Reduced-sodium formulations suffer from metallic off-notes and insufficient flavor intensity. Addressing these sensory deficits allows for healthier food profiles without sacrificing consumer acceptance.