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.
In the United States, lactisole is designated as GRAS by the Flavor and Extract Manufacturers Association (Fema number: 3773) and approved for use in food as flavouring agent up to 150ppm.
Sweetness Inhibitory Effect
Mean sweetness intensity ratings of 10 sweetners, respectively mixed with 250 and 500 ppm lactisole. A line is given depicting the nominal or expected response for each sweetness intensity level. Image source: Schiffman, S.S., Booth, B.J., Sattely-Miller, E.A., et al. Selective inhibition of sweetness by the sodium salt of ±2-(4-methoxyphenoxy)propanoic acid Chem.Senses 24(4), 439-447 (1999). For more details, please read the study report.
Lactisole (Na-PMP) has been widely recognized and approved by countries and organizations all over the world as a food additive: