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Plant essential oil manufacturers tell you how to classify flavors and fragrances according to their properties
Jiangxi cedar naturePlant essential oil manufacturersTell you how flavors and fragrances are classified according to their properties:
That is, according to the organizational structure and production process conditions of food, it is divided into:
Water soluble flavor classification:
Also known as water essence。The aromatic base of various natural or synthetic spices is dissolved in 40 to 60% ethanol (or other water-soluble solvents such as propylene glycol), and then added to tincture, extract or juice when necessary。
Features: Transparent dissolution or uniform dispersion in the general dosage range, with a light head aroma, elegant aroma, but sensitive to heat
Applicable: water as the medium of food, such as soda, fruit dew, Popsicle, ice cream, wine and so on。
Oil solubility香精：
Also known as oil flavor, it is a common edible flavor, adding refined vegetable oil, glycerin propylene glycol and other diluents to the fragrance base made of various spices and aroma additives to prepare a soluble flavor。
Features: Strong aroma, calm lasting, high fragrance concentration, relatively easy to volatilize, with a strong aroma aroma
Suitable for: Food flavoring at higher temperatures, such as sweets, biscuits and pastries
Orange essence: Lemon oil 63g, orange oil 24.8g, 10 cinnamon oil.6g, other 1.6g
Emulsion essence:
The oily spice is added to the appropriate emulsifier, stabilizer, pigment to disperse it into particles in water, generally O/W type。The emulsification effect can inhibit the volatilization of the essence, and can make the oil-soluble fragrance dissolve in water, reducing the cost。The emulsifier is usually the natural gum of gum Arabic。
Features: The appearance is emulsified, the aroma is mild, there is a preservative effect, and because of its dispersion in water to produce turbidity, you can add colorant。But the diachronic stability is poor, should prevent the deterioration。
Application: Juice and fruity drinks that need turbidity, etc., can make the appearance of the beverage close to natural juice。
Orange Emulsion essence: Emulsified orange oil 460g, coriander oil 5g, cinnamon oil 50g, acacia 340g, lemon oil 55g
The powder essence is made by mixing the aromatic base and attaching it to the plate after lactose as the base。
Features: easy to use, strong stability, easy moisture absorption caking, to prevent deterioration
Microcapsule flavor:
Preparation method: The aromatic base was first made into emulsified spice, and then made into powder by spray drying。
Features: The spices are covered by excipients, with good stability and dispersion。It can protect the aromatic substances which are easy to oxidize and volatilize in essence, and extend the shelf life of flavoring products。
Application: Flavoring powdered food, such as solid drinks, jelly powder。
Meat flavor:
Meat flavor and dish flavor, used for artificial meat and various soups, convenience food。
The main raw materials of preparation are generally lipids, carbohydrates and amino acids, proteins, heterocyclic compounds and some spices。
Recipe: Butter 5.5%, sodium glutamate 17.8%, hydrolyzed vegetable protein27.4%, 2-methyl-furanol 0.5%。