LACTISOLE Meaning and
Definition
-
Lactisole is a chemical compound that is commonly used as an artificial sweetener and flavor enhancer. It belongs to the class of chemicals known as lactones and is chemically derived from sugar. Lactisole is known by various other names, such as lactimes, sucrose octaacetate, or sweetness inhibitors.
Lactisole is primarily used to enhance the taste of food and beverages by suppressing or blocking the perception of bitter taste sensations. It accomplishes this by interacting with certain taste receptors on the tongue, effectively masking the bitterness and allowing the consumer to enjoy a sweeter flavor profile. This makes lactisole a valuable ingredient in the production of various food products like carbonated drinks, fruit juices, candies, chocolates, and dairy products.
The compound is highly soluble in water and is usually added in small concentrations to achieve the desired taste. It is considered safe for consumption by regulatory authorities, but like any food additive, it may cause adverse effects in individuals with specific sensitivities or allergies. Some studies have suggested that excessive intake of lactisole may have laxative effects or induce digestive discomfort in certain individuals.
Overall, lactisole is a widely used artificial sweetener and taste modifier that enhances the taste experience by reducing bitterness. Its versatility and effectiveness have made it a popular choice in the food and beverage industry.
Etymology of LACTISOLE
The word "lactisole" is a combination of two components, "lacti-" and "-sole".
The prefix "lacti-" derives from the Latin word "lac" or "lactis", which means "milk". This prefix is commonly used in scientific terms related to milk or lactose, such as lactose (the sugar found in milk) or lactase (the enzyme that breaks down lactose).
The suffix "-sole" is derived from the Latin word "sol" or "sole", which means "sun". It is often used to refer to a substance with a concentrated flavor or essence, giving a sense of intensity. For example, a "condensed extract" can be called a "concentré" in French, where "con" means "with" and "centré" is derived from "sol", therefore implying a concentrated or intense flavor.
