Scientists have discovered natural compounds that can suppress the bitterness of artificial sweeteners. Some artificial sweeteners—especially saccharin and acesulfame potassium (acesulfame K)—can leave a lingering bitter aftertaste that hurts consumer acceptance of reduced-calorie foods and drinks. New research in FEBS Open Bio suggests a clean fix: pair these sweeteners with compounds that selectively tamp down [...]from SciTechDaily https://ift.tt/pT3XVyv
