Main Classification and Application of Flavor

Main Classification and Application of Flavor.

1. Water-soluble flavors the natural and synthetic flavors used in water-soluble flavors must be soluble in alcohol solvents. The commonly used solvent is ethanol or ethanol aqueous solution. Sometimes a small amount of propanol, propylene glycol and glycerol are used as solvents instead of ethanol in water-soluble flavors. Water-soluble flavors are widely used in fruit juices, sodas, jellies, ice cream, tobacco and alcohol. In perfume, toilet water, lotion and other chemicals are also indispensable.

2. Oil-soluble flavor oil-soluble flavor is prepared by dissolving natural and synthetic flavors in oily solvents. Oily solvents are divided into two types: one is natural oil, commonly used are peanut oil, rapeseed oil, sesame oil, olive oil and tea oil, etc.; the other is organic solvent, commonly used benzyl alcohol, glycerol triacetate and so on. Some oil-soluble flavors are not only oily solvents, but also prepared by the miscibility of the spice itself. Oil-soluble flavors prepared with vegetable oil as solvent are mainly used in food industry. In the manufacturing process of pastries, candies, chocolates, etc., due to heating treatment, spices need to be dissolved in oily solvents. An oil-soluble flavour made from the mutual solubility of organic solvents or spices, commonly used in creams, lipstick, hair grease, hair oils and other cosmetics.

3. Powder flavour powder flavour can be divided into four types: powder flavour made by grinding solid flavor, powder flavour made by powder carrier absorbing flavor, powder flavour formed by spray drying and powder flavour formed by freeze drying. Powder flavor is widely used in fragrant powder, solid beverage, solid soup, milk powder, handicrafts and wool textiles.