lactisole

Lactisole is the sodium salt of 2-(4-methoxyphenoxy)propionic acid and is found naturally in roasted coffee beans[1][8]. It acts as a sweetness inhibitor by blocking the human sweet taste receptor TAS1R3 (a subunit of the heteromeric sweet taste receptor), thereby reducing or masking the perception of sweetness from both natural sugars and artificial sweeteners[1][5][4]. At concentrations between 100–150 ppm in food products, lactisole can significantly suppress perceived sweetness without affecting bitterness, sourness or saltiness[1][8]. Its primary use is as a food additive to reduce excessive sweetness in high-sugar foods such as jams and jellies so that fruit flavors are more pronounced. In research settings, it has been shown to inhibit glucose-induced insulin secretion in pancreatic β-cells by antagonizing T1R3-mediated signaling pathways[5][2]. Lactisole is considered safe for use as a flavoring agent by regulatory agencies including the US FDA (GRAS status; FEMA number 3773)[1][3].

Other names

sodium 2-(4-methoxyphenoxy)propionate2-(4-methoxyphenoxy)propionic acid(±)-2-(p-Methoxyphenoxy)propionic acidPropanoic acid, 2-(4-methoxyphenoxy)-Lactisol