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Pulses are high in protein, fiber, iron, folate and potassium, and their popularity has skyrocketed in recent years. Manufacturers are admagnesium glycinate effectsding them to a range of foods, including snacks and baked goods – and even to add a protein boost to beverages like coffee and chocolate milk.Using different processing techniques to improve pulse flavors is particularly desirable for manufacturers because they do not need to be highlighted on product ingredient lists, unlike the use of flavor masking compounds. However, masking compounds may also include natural ingredients and flavors. There has been little research into different ingredients for masking flavors in pulses, but common approaches include using sugars, salts, flavors and acids, aferrous fumarate and folic acid tablet uses in malayalamccording to a research review published in the Cereal Chemistry journal last year.Flavor-wise, fermentation is one of the most promising processes, the review found. Many off-flavors found in pulses are iwebber naturals zinc bisglycinatenherent, but others are produced during harvesting, processing and storage, so changes in their handling could also help eliminate undesirable flavors. Meanwhile, companies such as Cargill, Ingredion and World Food Processing aim to reduce inherent off-flavors by developing blander tasting bean and pea cultivars.The global pulse flour market is expected to reach $56.6 billion by 2024, according to a report from Grand View Research. Demand in North America is expected to grow at a CAGR of about 13% during that period.The bakery and snacks category accounted for about 90% of pulse flour use in 2015, although it is becoming more popular as a beverage additive. Chickpea flour is the most popularbest magnesium glycinate chewable of the pulses, with a market share of iron bisglycinate rn labsmore than 30%.