1、Auxiliary role.
Such as high-grade wine, natural fruit juice and some other foods, due to the lack of aroma, the need to use its aroma to adapt to the aroma of flavors to assist the aroma.
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2、Stabilizing role.
The aroma of natural products, often due to geography, season, climate, soil, cultivation, harvesting and processing of the impact and unstable. Fragrance can be added to the aroma of natural products to play a certain stabilizing effect.
3、Supplementary role.
Certain products such as jam, dried fruit, canned fruits and vegetables, etc., can lose most of their original aroma in the processing process, the need to use its aroma characteristics corresponding to the aroma of flavoring, so that the aroma is complementary.
4, the role of fragrance.
Some food itself does not have any fragrance, such as hard candy, soft drinks, cookies, etc., usually choose to have an obvious fragrance flavor, so that the finished product has a certain type of fragrance and aroma.
5, taste correction role.
Some food has an unacceptable odor, by using the appropriate flavor correction of its odor, so that people are happy to accept.
6, alternative role.
Also known as imitation role. Directly with natural products have difficulties (raw material supply, price costs too high, or processing difficulties, etc.), with the corresponding flavor to replace or partially replace.
Third, the use of flavors and fragrances principles
The use of such food additives, pay attention to the use of temperature, time and chemical stability of flavors and fragrances, must be used in accordance with the requirements of the process, otherwise it may cause the effect is not allowed or even produce the opposite effect.
1 Preparatory test
Due to the formulation of flavor and spices, food production conditions vary widely, it is likely to flavor and spices added, did not achieve the desired purpose
Possible causes.
By the influence of other raw materials
By the influence of other additives
Affected by the food processing process
Affected by the feeling of the regional population
Therefore, to determine the best conditions for the use of flavors and fragrances before the production of food in batches
2 Measurement
As the role of flavor and fragrance is very sensitive, add less to affect the effect, add more will be counterproductive. Therefore, the use of flavors and fragrances to control the amount of appropriate.
Although the flavor is liquid, but in order to control the amount, measurement is generally used when the weight method, so that the specific gravity and temperature can be excluded from the error caused by different.
3 add when the conditions control
Time
Flavors and fragrances volatile, the production process requires heating or deodorization, dehydration treatment of food, should be added as far as possible at a later stage, stir well, so that it is evenly dispersed.
Temperature
Flavors and fragrances although not suitable for use in high temperature conditions, but not the lower the use of temperature is better. Low-temperature flavor solubility decline, not easy to assign uniform fragrance, and even occur in the fragrance stratification and precipitation of crystallization and other phenomena. Such as the production of fruit juice powder, water-soluble flavors can be added when the powder.
Volatilization
Food production to minimize the exposure time of flavors and fragrances in the environment. Because the loss of flavor and fragrance in the open system than in the closed system, flavor and fragrance added in the late stages of food processing can also achieve the purpose of reducing the exposure time of flavor and fragrance in the open system.
Stability
Flavor enhancers in a variety of fragrances, diluents, etc., in addition to easy to volatile, generally susceptible to alkaline conditions, antioxidants, metal ions and other effects. Therefore, to prevent such substances and fragrance enhancers in direct contact. Because such substances can cause redox, polymerization, hydrolysis of spices and deterioration. If such substances must be added to the food, must be added separately.
Fourth, the application of flavoring agents in food
1 baked goods and snacks
Most of the fragrance agent with low volatility. Often used in three ways.
Add to the dough. Need to consider the loss, generally add 20% more or use microencapsulated flavor.
Spraying: such as spraying on cookies.
Sandwich or coating: commonly used in baked goods are cream, cinnamon, vanillin, meat flavoring.
2 Candy
The flavor of candy is basically determined by the flavoring agent.
For high boiling point candy such as hard candy, fragrance when the candy is still hot, in order to reduce losses, in the spice to use low volatility, and flavoring affinity for solvent.
Commonly used in candy flowers, fruit flavors, in order to maintain stability and aroma, but also need to add acid flavoring agents, such as citric acid, tartaric acid, malic acid.
3 Beverage and ice cream
Opaque products use emulsified flavors, others generally use water-soluble flavors.
Ice cream and other cold food, low temperature will affect the perception of fragrance, so the amount of spices than beverages to be larger, commonly used flavoring agents are: milk, fruit, vanillin, etc.
4 grain and oil products
Oil flavoring commonly used aromatic agents are spices, such as pepper, cloves, fennel, star anise, cinnamon, nutmeg, etc., mainly used in seasoning oil, compound oil. These spices also have antiseptic, anti-fat oxidation and rancidity effect and a certain physiological role, and can mask the natural oil odor.
Fragrance enhancer
Can significantly increase the original flavor of food, beverages, wine, etc., especially to increase the flavor and sweetness of additives.
The main species used are maltol and its congeners and pyrazine, nucleotides and so on.
The mechanism of aroma enhancement is that it can change the human physiological sensory function.
Flavor enhancer is also an emulsifier between the flavor, it can make a variety of flavor more harmonious and pleasant.
Maltol
It has a prominent caramel flavor aroma, suitable for fruit flavor, caramel flavor-based food.
Maltol has no effect on savory taste, and has a potentiating effect on sour/sweet and aroma/sweet, and has an extinguishing effect on bitter and astringent taste.
Contact: Info
Phone: +86-15018706725 (Wechat & Whatsapp)
E-mail: info@flavoursogood.com
Add: East Dongfeng Road, North of Baiyun Ave, 510440, Guangzhou