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Fragrance use classification

Food flavoring (aroma), in addition to cooking, the use of spices alone is not much, because the unique flavor of various foods is formed by many flavor components complement each other, such as chicken flavor components up to 220, peanut 350, cocoa 323, coffee 450. Single spices simply can not make people in the senses to get satisfactory results, so people use different spices to imitate the natural flavor. This gives rise to edible flavors.


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  For beverages


  For confectionery


  For baked goods


  For wine


  Flavoring


  Convenience food


  Soup


  For tea


  2、Classification by flavor


  Citrus flavor (such as sweet orange, lemon flavor, etc.)


  Fruit flavor (such as banana, grass poison flavor, etc.)


  Peppermint flavor (such as mint, lisianthus flavor, etc.)


  Bean-type flavor (such as vanilla, coffee spice, etc.)


  Pungent flavor (such as nutmeg, cinnamon flavor, etc.)


  Dairy-type flavor (such as milk, white off, cheese flavor)


  Meat flavoring (such as beef, chicken, fish flavoring)


  Nut flavor (such as almond, peanut, etc.)


  Wine flavoring


  Vegetable flavors


  Baking type flavor


  3, according to the classification of spice composition


  Monomeric spices.


  Usually refers to menthol, vanillin and other spices with a single chemical composition. From the perspective of no artificial blend, people will sometimes be essential oils and other natural spices called monomeric spices. Monomeric fragrances are only used directly as fragrances in certain special cases, often as raw materials for blending fragrances.


  Blending fragrances.


  Because the aroma of a single compound is difficult to meet the actual requirements, and therefore people often will be a variety of raw materials after clever combination, formulated to meet the requirements of certain purposes of the fragrance.


  Classification by dosage form can be divided into liquid (with emulsion, paste) and solid (with powder, block).


  4, according to the performance classification


  That is, according to the organization of food and production process conditions are classified differently.


  Water-soluble flavors.


  Also known as water quality flavors. Will be a variety of natural or synthetic flavors blended into the fragrance base, and then dissolved in 40 ~ 60% of ethanol (or propylene glycol and other water-soluble solvents), if necessary, then add tinctures, extracts or juice, etc. made.


  Features: transparently dissolved or evenly dispersed in the general dosage range, with a light head of fragrance, aroma, but sensitive to heat


  Applicable: Food products with water as medium, such as soft drinks, fruit dew, ice cream on a stick, ice cream, wine, etc.


  Oil soluble flavor.


  Also known as oil flavor, is a common edible flavor, with a variety of spices and fragrance additives modulated into the fragrance base by adding refined vegetable oils, glycerin propylene glycol and other diluents, formulated into soluble flavors.


  Features: strong aroma, long-lasting, high fragrance concentration, relatively non-volatile, with a strong sense of fragrance body fragrance rhyme


  Applicable: Higher temperature operation process of food fragrance, such as candy, cookies and pastries


  Orange flavor: lemon oil 63g, orange oil 24.8g, cinnamon oil 10.6g, other 1.6g


  Emulsified flavoring.


  The oil-based flavors are made by adding appropriate emulsifier, stabilizer and pigment to make them dispersed as particles in water, generally O/W type. The effect of emulsification can inhibit the volatilization of the flavor, can make the oil-soluble flavoring agent dissolved in water, reducing costs. The emulsifier usually uses the natural gum of gum Arabic.


  Features: the appearance of the emulsion, mild aroma, fragrance preservation effect, and because of its dispersion in water to produce turbidity effect, can be added to the coloring agent. However, it has poor stability over time and should be prevented from spoilage.


  Applicable: Juice and fruit-flavored drinks that need turbidity, etc. It can make the appearance of drinks close to natural juice.


  Orange emulsified flavor: 460g of emulsified orange oil, 5g of coriander oil, 50g of cinnamon oil, 340g of gum Arabic, 55g of lemon oil


  Powdered flavor.


  Powder flavor is made by using lactose type substance as a stretcher and attaching the fragrance base to the stretcher surface after mixing.


  Features: easy to use, strong stability over time, easy to absorb moisture and caking, to prevent corruption and deterioration


  Microencapsulated flavors.


  Preparation method: The fragrance base is first made into emulsified fragrance and then spray dried into powder.


  Features: spices are surrounded by excipients cover, stability, dispersion is better. Fragrance in the easy to oxidize, volatile aromatic substances, can play a good role in the protection, to extend the shelf life of flavored products.


  Applicable: Powdered food fragrance, such as solid drinks, jelly powder


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