Classification of edible flavors

The main results are as follows: (1) Alcohol body flavor, also known as water-soluble flavor (Saudi Arabia food flavour supplier) , is composed of three main parts: essence base, ethanol and distilled water. Sometimes add a small amount of glycerin and a small amount of food pigment. Its characteristic is that it can be completely dissolved in a large proportion, and the solution is transparent and clear. The flavor concentration of this kind of flavor is low, and because the boiling point of alcohol is very low, most of them can not be heat-resistant. At higher temperatures, alcohol is easy to evaporate, taking away some fragrant raw materials with lower boiling point, affecting the aroma and quality. Therefore, this kind of flavor is only suitable for products without heating operation, or products with low temperature when adding flavor. For example, popsicles, ice cream, ice cream, fruit juice drinks, sodas, various alcoholic drinks and some pharmaceutical preparations.

(2) the oily essence is composed of two parts: essence base and refined odorless and tasteless, clear and transparent, light color, edible vegetable oil. It is characterized by strong flavor, insoluble in water, heat-resistant compared with water-soluble flavor (Saudi Arabia food flavour wholesale) , so it is suitable for some products that must be operated at higher temperature, such as hard candy, biscuits, cakes and other baked goods. Products using vegetable oil as diluent will often be oxidized and deteriorated by the action of air for a long time, resulting in flavor deterioration, affecting the flavor of essence and flavor products, and forming essence turbidity and precipitation in cold climate. although the temperature increases, it will still be clear, but it will affect the appearance during condensation. In addition, oily flavors are insoluble in water, and there is more or less water in food, so products that use such flavors must be fully stirred to make the flavor uniform.

(3) the opacifying essence is composed of three main parts: essence base, opacifying agent and distilled water. This kind of essence is a white turbid liquid with stickiness (Saudi Arabia food Ingredient supplier) , which can be quickly dispersed when added to water, but the liquid is in a state of opacification. It is not suitable for products that require transparency, and it is suitable for products that have no effect on transparency, such as popsicles, ice creams, ice creams, or fruit juices that require opacity. The preparation and operation of milky essence are complicated, if the formula is incorrect and the operation is wrong, the separation phenomenon will occur (Saudi Arabia food flavour supplier) , and the long shelf life or overheating will easily lead to the separation phenomenon. Its biggest advantage is that distilled water can be used instead of alcohol as a diluent.

(4) the essence base is a mixture composed of aromatic raw materials with strong aroma, but it is not easy to mix fully because the dosage is too small, so some parts of the flavor products are too fragrant or insufficient, so they are not used directly. This kind of flavor is often sold to remote areas, which can save a lot of packaging materials and reduce transportation costs, and can be diluted according to a certain proportion when in use.

(5) the powder essence consists of two main parts: essence base and dextrin. This kind of essence is in the form of powder, and its color varies due to the color of various flavor bases, and it can be quickly dispersed when added to the water. If it is used for turbid products, the turbid agent will be mixed at the same time in addition to the essence base and dextrin in the manufacture of flavor. This kind of flavor often uses turbid products, if the juice powder products, such as the shelf life is too long (generally not more than 4-6 months), it is easy to produce oxidation phenomenon (Saudi Arabia food flavour wholesale) . Its biggest advantage is that it is easy to transport and not easy to break.

Most of the diluents of the above water-soluble flavors are ethanol, which usually has a high tax rate and is highly volatile, while some countries levy high taxes on the import of flavors containing ethanol, or even prohibit them from being imported (Saudi Arabia food Ingredient supplier) . This has caused foreign flavor factories to focus on producing flavors that do not use alcohol as a solvent in recent years. These flavors can not only dissolve in water, but also prevent volatilization, and are suitable for high-heat products. Most of the solvents used in its flavor are internal glycol and so on. at present, some domestic factories also use propylene glycol as solvent, and propylene glycol as solvent has the following advantages.

The main results are as follows: 

(1) the boiling point of propylene glycol is higher (180 ℃), so the flavor has good heat resistance.

(2) Propylene glycol is a completely fragrant substance, and the original aroma of the essence base will not be affected when using the essence.

(3) it is harmless to human body (Saudi Arabia food flavour supplier) .

(4)can be dissolved in water and ethanol, the use of fan is relatively wide, the effect is also better.

(5) the price is low and will not affect the cost of flavor.

(6) there will be no deterioration during long-term storage.

The main disadvantage of propylene glycol is that there is a great difference in the solubility of various aromatic raw materials, especially the essential oils containing a large amount of terpenoids, the solubility in propylene glycol is not ideal. When blending propylene glycol products, attention should be paid to its solubility to various aromatic raw materials, otherwise oil slick, turbidity or precipitation will occur.