Food flavors and fragrances are the main source of flavor in processed foods and are produced in the food industry. It plays an immeasurable role in the food industry. Its application has greatly improved people’s quality of life and taste and promoted the rapid development of the food industry. It can be said that without edible flavors and fragrances, there would be no modern food industry.
Flavors are classified according to dosage forms into liquid flavors, powder flavors and paste (slurry) flavors. Liquid flavors can be divided into three categories: water-soluble flavors, oil-soluble flavors and emulsified flavors.
Among them, water-soluble flavors are made by blending natural flavors and synthetic flavors and dissolving the fragrance base with ethanol aqueous solution (or other water-soluble solvents such as propylene glycol). They are mainly used in soft drinks and ice cream. Prepared food and alcohol; oil-soluble flavors are made by dissolving natural flavors and synthetic flavors in oily solvents or directly blending them with natural flavors and synthetic flavors. They are mainly used for flavoring candies, biscuits, etc. Emulsified flavors are made with appropriate The emulsifier and stabilizer make the flavor base disperse into particles in water, which is mainly used in soft drinks. There are basically various fruity flavors on the market now. Water-soluble flavors are used in popsicles, ice cream, ice cream, fruit drinks, sodas, various alcoholic beverages and some pharmaceutical preparations.
Powder flavors can be divided into three types: powder flavors made by grinding and mixing solid spices, powder flavors made by absorbing flavors on a powdery carrier, and microcapsule powder flavors formed by coating with excipients. , among which microcapsulated flavors have the characteristics of preventing oxidation and volatilization loss of flavor components, and are mainly used for flavoring solid beverages, seasonings, etc.
Usually powder and liquid essences have good first fragrance but poor fragrance retention; while paste essences have good fragrance retention but slightly poor first fragrance, so liquid essences and paste essences are usually used together to make the product The fragrance is more harmonious and plump.
Propylene glycol in liquid fragrance:
Propylene glycol is an organic compound (diol), It is usually a slightly sweet, odorless, colorless and transparent oily liquid that absorbs moisture and is easily mixed with water, acetone, and chloroform. Due to its low toxicity, it is used as a solvent for spices and food colorings in the food industry. Propylene glycol has good mutual solubility with various spices.
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