Techna Natural™ (Unsweetened) Troche Base w/Bitter-Bloc Technology
Techna Natural is our proprietary anhydrous troche base formula made with only natural ingredients, predominantly a vegetable origin triglycerides blend. Techna Natural Unsweetened has a soft mouth-feel and includes natural suspending agents as well as our proprietary Bitter-Bloc Technology that is excellent in blocking bitter and metallic off-notes from numerous compounds such as progesterone at the oral receptor sites.
Techna Natural Troche Base has a smooth off-white surface finish is ready for the addition of actives, sweetener, and preferred flavors.
- Natural ingredients
- Anhydrous (extended beyond-use dating)
- Great taste / smooth mouth feel
- Good friability properties
- Kosher / non-GMO / vegan compliant
- Oil soluble flavors ready
- Ideal melting temp range 40-45ºC
- Classified GRAS status ingredients
**During summer months, it is recommended to ship troche bases expedited due to the melting temperature of the product.
Product Code Update: B0113 to B0232; June 2020
What is Bitter-Bloc™ Technology?
Other products on the market simply mask flavor defects, Bitter-Bloc™ actually blocks flavor defects from reaching taste receptors on the tongue to prevent the bitter molecules from binding with the receptor sites. In effect, it gives the product a cleaner taste. This allows formulators to use ingredients that meet consumer demand without compromising on taste. Works to eliminate bitter, salty, metallic, astringent, and general off-notes in a variety of oral formulations.
- GRAS CERTIFIED ORGANIC
- NON-GMO, KOSHER, HALAL CERTIFIED
- WATER AND OIL MISCIBLE
- HEAT STABLE (TO OVER 160°C)
- LOW pH STABLE
- NO ALLERGY DECLARATIONS
Is Bitter-Bloc™ a sweetness modulator? Bitter-Bloc™ is not a sweetness modulator as it does not affect sweetness. However, in some cases tasters will notice an enhanced flavor profile. Since bitterness is a strong flavor, it often will overpower the other flavors present. Bitter-Bloc™ will bring down the bitterness perception to the point that other flavors are now able to be perceived.