| abstract |
Provided herein is a method of reducing the unpleasant taste of a food or drink wherein the unpleasant taste is selected from the group consisting of licorice taste, astringency, bitterness, and persistence of sweetness comprising the addition of about 10 to about 40 ppm, of phloretin to the food or drink where the phloretin is provided in the substantial absence of an aromatic substance that masks bitterness selected from the groups consisting of homoeriodiethylol, homoeriodiethylol sodium salt, homoeriodiethylol potassium salt, or mixtures of the themselves and where the phloretin does not significantly improve the sweetness of the article or composition. |