With the newly found excitement of gummies from the good SOPs posted here, maybe it’s time to bring this topic back up for discussion.
Has anyone gotten any further with figuring out exactly how to mask the distillate taste in gummies?
I see someone suggested adding more flavoring to the gummies, but that does not work. Adding too much flavoring ends up having a quite nasty, chemical taste.
Yes, and we do it very well. Unfortunately I’m not going to throw a soon, as it’s how we pay the bills more so than processing. But, I’ll say:
Masking doesn’t work.
Diluting doesn’t work.
Research the science of taste bud receptors, how they work and most of all what reactions cause what taste/sensation in your mouth.
It might surprise you, but i have all the types of modified Cellulose and starches and other useful carbohydrate derivatives memorized and none of them qualifies as a surfactant, they’re all gelling agents.
Ehhh I mean you can cut things with spoons so I don’t see that being an issue.
All jokes aside I could post a shit ton of water soluble papers I have set aside & really get this thread poppin, but then again might be another thing to piss Voldemort off.
Hey I know it’s been a while but I have tried most of the bitter blockers out there and found only one that works well for me. I’m looking for anyone that wants to split an order with me because they require a 25lb minimum order!
We do use it, yes. Honestly not 100% sure if ours is the “A500” or not. It’s a white-ish powder. I can double check one of our boxes. If it is the same stuff, I’d be down to sell ya couple pounds of it, sure.
Lemme know. I think I have around 10lbs on hand right now. Looks like we had to buy 100lbs for almost $4500 after shipping, so they brought the MOQ down quite a bit.
I’d sell it $50/lb plus shipping