When developing spicy food products, understanding how the heat intensity will be perceived by consumers is a complex challenge. Kalsec scientists conduct sensory analysis to understand heat delivery across different applications. The application that you are adding heat to, and the level of fat that is present, both affect the heat expression.

When it comes to a specific matrix, our scientists find that reducing fat in an application may lead to higher expressions of pungency, meaning the product would be perceived as hotter than a comparable higher fat food product. This means that the more fat, the higher the dose of capsicum that is needed to be added to reach the same heat level perception.

Hot and Spicy Trends

Savory dairy is an example of a trend that includes products like hot and spicy ice cream and yogurt. Both of these applications have different ranges of fat content, so the pungency intensity is integral to the heat delivery. Another trend is for plant proteins, which in most cases need added fat to give the meat mouth-feel. If a manufacturer is planning to add heat in any of these applications, then the fat content would change the perception of heat and need to be analyzed correctly.

Learn more about hot and spicy trends here.

Kalsec Range of Offerings

Kalsec aquaresins and oleoresins offer different pungency expressions, intensities and duration depending on the delivery systems. This provides a range of offerings for many different applications and pungency preferences. As a leader in heat management, we are here to answer your questions. Click here to learn more about our products and capabilities.

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