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Natural flavors and fragrances classification

1、Aromatic spices.


  A variety of plants with special aroma, fragrance and taste of the whole plant, leaves, roots, stems, bark, fruit or seeds, such as cinnamon, fennel and pepper, etc., to enhance the flavor of food. Because most of them are used in cooking, they are also called "spices". Many spices have been used for thousands of years. In the normal range of use without toxicity problems.


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  2, essential oils.


  Different parts of the aromatic plant tissue (such as buds, fruits, seeds, roots, stems, leaves, skin, etc.) or secretions as raw materials, using the press, cold grinding, extraction, water steam distillation, adsorption and other methods, extracted from the terpene, alicyclic, aliphatic and other components of the mixture called essential oils.


  Amyl alcohol, Hexyl alcohol - flower buds


  Ethanol, propanol - phenolic compounds


  Toluene - essential oil containing aromatic compounds


  Chlorinated solvents - containing amine compounds


  There are more than 3000 varieties of essential oils in the world, of which about hundreds have commercial value and about a hundred are suitable for food. Among the various essential oils, cinnamon oil produced in China occupies an important position in the world market


  3、Tincture.


  With a certain concentration of ethanol, at room temperature to extract the secretions of natural animals or plant fruits, seeds, rhizomes, etc. and after cooling, clarification, filtration of the products obtained is called tincture.


  Vanilla tincture, benzoin tincture


  4, infusion.


  With volatile solvents (such as petroleum ether) to extract the soluble material of spice plant tissue, and finally degreasing, concentrated to get the paste-like material called infusion.


  Jasmine infusion, osmanthus infusion, tuberose infusion, lily of the valley infusion, ink red infusion.


  5, fragrance resin.


  Organic solvents used to extract the spice plant exuded with fragrant ingredients of resin-like secretions, and finally by removing the solvent and water used in the products called fragrant resin.


  6, net oil.


  Plant infusion (or balsam, balsam resin and water steam distillation method to obtain essential oil after the extraction solution containing fragrant distilled water, etc.), re-extracted with ethanol and then remove the solvent and get high purity products. There are also by freezing, filtering out insoluble in ethanol waxes, fats and terpenoids and all other substances, and then under reduced pressure and low temperature after steaming ethanol obtained after the substance is highly concentrated, completely alcohol-soluble liquid fragrance, called net oil.


  Such as rose net oil.


  7, oleoresin.


  With organic solvent leaching spices after removing the solvent and a class of natural spices, is a viscous liquid. The main components are essential oils, pungent ingredients, pigments and resins, sometimes also contains non-volatile oils and some sugars. Oleoresin is a concentrate of the active ingredients of natural spices, its concentration is about 10 times that of the spice raw materials. Such as black pepper oleoresin, chili oleoresin, pepper oleoresin, garlic oleoresin, ginger oleoresin, etc. Oleoresin belongs to the category of infusion.


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