The role of food flavor in food

Main functions

1. Fragrant effect

①Give specific aromas to food products that are inherently odorless, such as candies, cookies, and drinks, to enhance product appeal.

②Through composite blending technology, natural aromas can be simulated or new flavors can be created (such as fragrant bread and hot pot base).

2. Supplement and restore fragrance

①Compensate for the loss of natural aroma during processing (such as candied fruit or canned food).

②Enhance the aroma level of high-end food (such as alcohol and tea) with insufficient original aroma concentration.

3. Taste correction and masking effect

①Cover the unpleasant odor of ingredients (such as the fishy smell of seafood or lamb) and improving palatability.

②Modify the odor of drugs, feed medicine, and other products to enhance consumer acceptance.

4. Stability and substitution effects

①Unified formulation to avoid aroma fluctuations caused by factors such as origin and season of natural raw materials.

②Provide an economically efficient alternative when natural flavors cannot be directly used.

Classification and Carrier

1. Raw material type: divided into natural essence, natural equivalent essence and synthetic essence.

2. Solubility: including water solubility, oil solubility, and emulsification, suitable for different food processing needs.

3. Carrier technology:

①Conventional carriers: Edible ingredients such as alcohol, distilled water, salad oil, etc.

②High temperature resistant carrier: In the baking field, high boiling point propylene glycol is used to reduce processing losses by.

Applications and technical requirements

1. Baking: It is required to withstand high temperature baking to maintain aroma stability.

2. Cold drinks and beverages: water-soluble essence is easier to disperse evenly, enhancing the cool or fruity taste experience.

3. Seasoning and catering: enhance the flavor level of hot pot, rice noodles, etc.

Safety and dosage control

1. Self limiting characteristic: Excessive addition can cause a pungent odor, naturally limiting the risk of misuse.

2. Addition standard: The industry recommends controlling the addition amount within 0.1% -0.6% and verifying its adaptability through small sample testing.

Through the above functions, edible essence has become the key additive to balance flavor and improve quality in modern food industry.