- A patent filed by Nestlé under the international Patent Cooperation Treaty (PCT) indicates that the Swiss company has figured out a way to use amino acids in energy bars while avoiding side effects such as tingling, flushing and pins and needles that consumers sometimes experience.
- Nestlé's process involves using less reducing sugars and could keep the amino acid for its bars stable for as long as 12 months.
- Ultimately the solutions developed would "stabilize beta-alanine in a sold bar matrix and avoid degradation and browning from Maillard-type reactions during process/storage," the patent application states.
From the article:
Nestlé has developed a method to incorporate amino acids into solid food products for athletes, which avoids commonly associated paresthesia side-effects, according to a new patent filed by the firm. ...