{"id":27635,"date":"2016-10-09T11:15:48","date_gmt":"2016-10-09T09:15:48","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/our-range\/"},"modified":"2025-11-28T09:15:20","modified_gmt":"2025-11-28T14:15:20","slug":"produits-naturels","status":"publish","type":"page","link":"https:\/\/biospringer.com\/fr\/produits-naturels\/","title":{"rendered":"Nos solutions naturelles"},"content":{"rendered":"

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Nos <\/span>solutions naturelles*<\/sup> pour<\/span><\/span><\/h2>\n

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Am\u00e9lioration du go\u00fbt<\/span><\/a><\/h3>\n

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Protein intake<\/span><\/a><\/h3>\n

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R\u00e9duction du sucre<\/span><\/a><\/h3>\n

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R\u00e9duction de gras<\/span><\/a><\/h3>\n

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R\u00e9duction de sel<\/span><\/a><\/h3>\n

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Cocoa reduction<\/span><\/a><\/h3>\n

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Masquant de notes ind\u00e9sirables<\/span><\/a><\/h3>\n

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*selon norme ISO TS19657<\/em><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bbelement_from_fade\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb anchor=\u00a0\u00bbtaste\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb el_class=\u00a0\u00bbnopadding\u00a0\u00bb z_index=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1763141683397{padding-top: 60px !important;padding-bottom: 60px !important;background-color: #FFE7AC !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00a0\u00bb][vc_column el_class=\u00a0\u00bbnopadding\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1728459197693{padding-top: 30px !important;}\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients \u00e0 base d’extrait de levure <\/span> pour am\u00e9liorer le go\u00fbt<\/h2>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][vc_column_text css=\u00a0\u00bb.vc_custom_1763365250755{padding-bottom: 30px !important;}\u00a0\u00bb]Si les consommateurs prennent d\u00e9sormais en compte de nombreux nouveaux facteurs lors de leurs achats alimentaires, l’importance du go\u00fbt reste intacte. Il est en effet difficile de faire des compromis sur ce point. En mati\u00e8re d’am\u00e9lioration du go\u00fbt, l’industrie agroalimentaire doit relever de nombreux d\u00e9fis pour r\u00e9pondre aux attentes des clients tout en conservant un go\u00fbt app\u00e9tissant.<\/p>\n

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Le go\u00fbt et les saveurs sont le r\u00e9sultat de ce que notre langue et notre nez per\u00e7oivent lorsque nous mangeons ou buvons. Tous deux envoient des informations \u00e0 notre cerveau, qui analyse les donn\u00e9es et nous aide \u00e0 caract\u00e9riser les go\u00fbts et les saveurs des aliments que nous consommons.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb el_class=\u00a0\u00bbnopadding\u00a0\u00bb z_index=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1763047251342{padding-top: 30px !important;padding-bottom: 30px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″ el_class=\u00a0\u00bbnopadding\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1763038477450{padding-top: 30px !important;}\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Il existe cinq saveurs fondamentales : le sal\u00e9, le sucr\u00e9, l’amer, l’acide et l’umami. Chacune d’entre elles est associ\u00e9e \u00e0 une mol\u00e9cule de r\u00e9f\u00e9rence. Les quatre premi\u00e8res sont bien connues et d\u00e9crites depuis des si\u00e8cles. La saveur umami a \u00e9t\u00e9 d\u00e9couverte en 1908 par un chercheur japonais alors qu’il d\u00e9gustait du bouillon dashi, un bouillon traditionnel \u00e0 base d’algues kombu. Elle n’a \u00e9t\u00e9 scientifiquement reconnue comme la cinqui\u00e8me saveur fondamentale que dans les ann\u00e9es 1980. Umami signifie litt\u00e9ralement \u00ab go\u00fbt savoureux \u00bb en japonais et fait r\u00e9f\u00e9rence \u00e0 un go\u00fbt persistant qui stimule la salivation.<\/p>\n

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Un nouveau concept gustatif a r\u00e9cemment \u00e9t\u00e9 d\u00e9couvert dans ce domaine : le kokumi. Il fait r\u00e9f\u00e9rence aux attributs de la cuisine mijot\u00e9e ou maison. Les termes \u00ab richesse \u00bb, \u00ab pl\u00e9nitude en bouche \u00bb et \u00ab onctuosit\u00e9 \u00bb sont couramment utilis\u00e9s pour d\u00e9crire la sensation kokumi.[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb50654″ img_size=\u00a0\u00bbfull\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1763037697801{padding-right: 10% !important;padding-left: 10% !important;}\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][\/vc_column][vc_column][vc_column_text css=\u00a0\u00bb.vc_custom_1763365291844{padding-top: 30px !important;}\u00a0\u00bb]Le go\u00fbt et les saveurs sont complexes \u00e0 d\u00e9crire et n\u00e9cessitent une expertise sp\u00e9cifique pour \u00eatre am\u00e9lior\u00e9s. Les experts ont divis\u00e9 le go\u00fbt en trois \u00e9l\u00e9ments constitutifs :<\/p>\n