The Science

 
Better Bitter Blocker
 
The problem with formulas that utilize bitter APIs or are just bitter on their own is the bitterness typically reduces the usability and adoption of hte product by a consumer if the bitterness isn't reduced. We help formulators solve this problem.
 
Our patent-pending bitter compound taste blocker formulations are based on 14 years of bitter product formulation, production experience and R&D is called Better Bitter Blocker "BBB" that comes in two profiles allowing a bitter and sweet tunable approach:
​
1) BBB T1R+: Bitter Taste Masker 
​
2) BBB T2R+: Bitter Blocker
​
Bitter taste receptors (T2R): Bitter tasting compounds are detected by twenty five T2Rs receptors that are a family of G protein-coupled receptors (GPCRs). 
​
Sweet taste receptors (T1R): Sweet-tasting compounds are detected by only two heterodimeric receptors composed of two subunits, T1R2 and T1R3. 
 
We researched and utilized all major bitter blocker products and determined that no single bitter blocker product works for all formulations. We tested BBB with over 300 isolated bitter compounds and found that the overall reduction in bitter detection was 50-80%.
 
Our our patent-pending BBB is a "tunable" approach by separating and offering our BBB T2R+ and BBB T1R+ .They can be utilized on their own, combined or in concert with a 3rd party bitter blocker. 
 
Highlights:
 
1)Lowers sugar amounts in some products
2) Bitter blocking: 50-80%
3) Nanoparticle tested
4) Nanoemulsion tested
5) Astringency reducer
  6) Flavor enhancer
7) Low use rates
  8) Sour reducer



Better Bitter Blocker Brochure and Technical Data Sheet (PDF):  
​