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What flavors are generally used in the dairy industry

Food flavor is a reference to the fragrance of natural food, the use of natural and natural equivalent spices, synthetic spices by carefully blended with natural flavor of a variety of fragrance flavor. Including fruit water quality and oil, milk, poultry, meat, vegetables, nuts, preserves, emulsified and wine and other kinds of flavors for beverages, cookies, pastries, frozen food, candy, seasonings, dairy products, canned food, wine and other foods.

The dosage forms of edible flavors are liquid, powder, microcapsules, slurry, etc.

  The proportion of edible flavors in edible flavors is very small, but need to carry out certain safety and health evaluation, in line with the requirements of relevant health regulations before use.

Many varieties of edible flavors, according to the dosage form is divided into solid and liquid. Solid flavors have microencapsulated flavors.

Liquid flavors can be divided into water-soluble flavors, oil-soluble flavors and emulsified flavors 3 categories.

In addition, it can also be classified according to the fragrance type and use Microencapsulated flavor is made of fragrance and wrapping agent (such as modified starch, etc.) through emulsification, spray drying, with the characteristics of preventing oxidation and volatile loss, mainly for solid drinks, seasonings and other flavoring.

Water-soluble flavor is made of distilled water or ethanol as diluent and edible spices, mainly used for soft drinks and other flavoring. Oil-soluble flavors are obtained by blending propylene glycol and other edible flavors, mainly used for the flavoring of candy, cookies, etc.

Emulsified flavor is made of edible spices, edible oil, specific gravity adjuster, antioxidant, preservative and other components of the oil phase and by emulsifier, coloring agent, preservative, thickener, acidifier and distilled water and other components of the water phase, emulsified, high-pressure homogenization made, mainly for soft drinks and cold drinks, such as flavoring, flavoring, coloring or make it cloudy.

  Food flavor is a must-have food additive for food industry. In the food additives it is self-contained, there are more than a thousand varieties.

Food flavor types can be divided into: (1) natural flavors. It is through physical methods, from nature's plants and animals (spices) in the extraction of completely natural substances.

Usually available natural flavor material carriers are fruits, animal organs, leaves, tea and seeds, etc..

The extraction methods are extraction, distillation and concentration.

The extraction method can be used to obtain vanilla extract, cocoa extract, strawberry extract, etc.; the distillation method can be used to obtain peppermint oil, aniseed oil, cinnamon (cinnamon) oil, eucalyptus oil, etc.; the distillation method can be used to obtain orange oil, lemon oil, citrus oil, etc.; the concentration method can be used to obtain apple juice concentrate, mango concentrate, orange sweat concentrate, etc.

At present, there are more than 5000 kinds of raw materials that can be extracted from edible flavors all over the world, and there are more than 1500 kinds commonly used.   (2) Equivalent to natural flavors.

This type of flavor is obtained by chemical methods from natural raw materials or artificially synthesized and natural flavor substances identical chemical substances.

   (3) synthetic flavors.

It is the use of artificial synthesis and other chemical methods to obtain the chemical molecules that have not been proven to exist in nature.

If the same chemical molecule is found in nature and dominated, it is equivalent to natural flavors.

As long as the flavor has a raw material substance is artificially synthesized, that is, synthetic flavors.   (4) microbial method of preparation of flavors.

It is obtained by microbial fermentation or enzymatic reaction of flavors.   (5) Reactive flavors.

This kind of flavor is the protein and reducing sugar heating to occur in the Merad reaction and get, often wind in meat, chocolate, coffee, malt flavor.

   According to the classification of flavor state, edible flavors include: liquid flavors (water-soluble, oil-soluble, emulsified), of which the fragrance material accounts for 10% - 20%, solvent (water, propylene glycol, etc.) accounted for 80% - 90%; emulsified flavors, of which solvents, emulsifiers, gums, stabilizers, pigments, acids and antioxidants, a total of 80% - 90%; powder flavors, of which the fragrance material accounts for 10% - 20%, the carrier accounts for 80%-90%.   In recent years, the development of powder flavor faster, in beverages, snacks, baked goods, etc. have a wider range of applications.

Commonly used powder flavor has three types: (1) mix form of powder flavor: several powdered flavor substances mixed with each other, such as five spice powder, curry powder, etc.; most of these flavors from natural plant spices, and in the blending of meat flavor; vanilla powder, vanillin, etc. is also a mix form of powder flavor.   (2) adsorption form of powder flavoring: so that the flavoring all adsorbed on the exterior of the carrier, such flavor composition to have low volatility; a variety of meat flavoring is mostly adsorption form of powder flavoring.

   (3) the coating form of micro-gelatinized powder powder flavor is now the most used in the food industry powder flavor.   Flavor microgelatinization is a special means of flavor packaging, isolation, preservation, slow release and liquid curing, its main purpose is to make the original flavor to maintain a longer period of time, while better preservation of flavor, to prevent the deterioration of flavor caused by oxidation and other factors.

   This effect is other powder flavor in the food industry applications have special significance and wide range of practicality.

Briefly described as follows: The traditional solid beverage production is mostly produced by spray drying method, vacuum drying method and boiling drying method, etc. The production process uses liquid flavor, which needs to be heated to remove the solvent, and the flavor of the product will be affected.   The production of solid beverages mostly adopts the dry powder mixing method, in which various powder ingredients are directly mixed with microcollagen powder flavor during the production process, without heating, and the flavor of the product remains unchanged.

It is convenient to use microcoupling powder flavoring for solid beverage, easy to mix evenly, and does not increase the temperature of the flavored products, the products maintain the original powder state, and will not change color in the white sugary products.

   Since the fragrance components are encapsulated in the powder, the volatilization loss is suppressed, thus extending the fragrance retention time. The fragrance components are isolated from the surrounding space, preventing the possibility of fragrance deterioration due to oxidation and other factors, thus greatly extending the product's shelf life.

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