Food Science and Technologynpj Science of Food
Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods
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This research conducted by Johannes Burkard and colleagues delves into an innovative inkjet technique to enhance sweetness perception in chocolate through precise thaumatin dot patterns. The findings reveal up to a 300% increase in sweetness when concentrated at specific locations, showcasing an exciting new avenue for taste customization and sensory experience.
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