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Classified according to the source of essence

Natural essence: a completely natural substance extracted from natural animals and plants (spices) by physical methods. Natural flavors can be divided into plant (fruits, leaves, flowers and seeds, etc.) essence and animal (animal organs, etc.) essence. The flavors used in cold foods are mainly botanical flavors.

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1 The extraction methods of natural flavor include extraction, distillation, distillation, concentration and so on (Saudi Arabia food flavour supplier) . Vanilla extract, cocoa extract and strawberry extract can be obtained by extraction (Saudi Arabia food Ingredient supplier) , peppermint oil, fennel oil, cinnamon (osmanthus) oil and eucalyptus oil can be obtained by distillation, orange oil, lemon oil and citrus oil can be obtained by distillation. Apple juice concentrate, mango concentrate and orange concentrate can be obtained by concentration (Saudi Arabia food flavour wholesale) . At present, there are more than 5000 kinds of raw materials that can extract edible flavors in the world, of which more than 1500 are commonly used.


2 equivalent to natural flavors: chemical substances obtained by chemical treatment of natural raw materials or synthesized exactly the same as natural flavors.


3 synthetic flavors: substances obtained by chemical methods such as artificial synthesis that have not been proved to have such chemical molecules in nature. If the same chemical molecule is found and confirmed in nature, it is equivalent to natural flavor. As long as there is one raw material in the essence that is synthetic, it is a synthetic essence.


4 preparation of flavor by microbial method: essence obtained by microbial fermentation or enzymatic reaction.


5 reactive flavor: obtained by Maillard reaction of protein and reducing sugar, commonly found in chocolate (Saudi Arabia food flavour supplier) , coffee and malt (Saudi Arabia food flavour wholesale) .


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