Lactisole NEW

• Chemical Information

  IUPAC name	Sodium 2-(4-methoxyphenoxy)propanoate
  Synonym	na-PMP
  CAS number	150436-68-3
  Molecular formula	C10H11O4 Na
  Molar mass	218.188 g/mol
  Appearance	white to pale cream, crystalline solid
  Melting point	190 degree Centigrade
  Solubility	Soluble in water and propylene glycol, slightly soluble in fat and miscible at room temperature in ethanol
  λmax	226, 289 nm

Lactisole is the sodium salt of 2-(4-methoxyphenoxy)-propionic acid, which naturally presents in Colombian Arabica Coffee beans.
 
At concentrations of 100–150 ppm in food, lactisole can greatly suppress the perceiving of sweet tastes, both from sugar and from artificial sweeteners such as aspartame. For example, a 12% sucrose solution is perceived like a 4% sucrose solution when lactisole is added.
 
Lactisole has widely been used to improve taste in foods such as jellies, jams, and preserved fruit products containing large amounts of sugar. By adding lactisole in these products, it allows fruit flavors to come through due to the suppressing of sugar's sweetness.
 
As a food additive, lactisole is designated as GRAS (Generally Recognized as Safe) by the Flavor and Extract Manufacturers Association (FEMA number: 3773) and approved for use in food as flavouring agent up to 150 ppm.