How to use food flavor correctly

Usage control

1. Industry standard recommendation:

①It is recommended to control the addition amount of general food within the range of 0.1% -0.6% (i.e. 1 ‰ -6 ‰), and for special scenarios (such as baking), it can be moderately increased to 1.5 ‰ -2.0 ‰.

Adaptation needs to be verified through small sample tests to avoid excessive flavor distortion or irritation.

Classification guidance:

②Beverages/cold drinks: 0.7 ‰ -1.0 ‰; Baked goods (biscuits, bread): 1.5 ‰ -2.0 ‰.

③Meat products: directly added to the marinade and used in conjunction with seasonings such as salt and sugar.

Add temperature and method

1. Temperature control:

Water soluble essence: when adding, the temperature should be ≤ 70 ℃ to avoid high temperature volatilization of aroma.

Oil soluble essence: upper limit of temperature resistance ≤ 120 ℃, suitable for baking, frying and other high-temperature processing scenarios.

2. Mixed method:

Solid powder essence: directly mixed with flour and seasoning powder (such as puffed food and biscuits).

Liquid essence: dissolve in oil or water-based raw materials, and then stir evenly (such as fruit juice drinks, baking grease).

Solubility and carrier selection

1. Classified by solubility:

Water soluble flavor: It is suitable for beverages, cold drinks, soup materials, etc. High temperature processing shall be avoided.

Oil soluble flavor: It is used for baking and frying food, and needs to be fully integrated with fat raw materials.

Emulsified/powdered flavor: It has strong high-temperature resistance and is suitable for biscuits, puffed food and other products requiring high-temperature baking.

2. Special carrier technology:

Micro-encapsulated essence: reduce high-temperature volatilization through embedding technology and improve aroma retention rate (such as sandwich biscuits).

Uniformity and fragrance coordination

1. Uniform dispersion:

①Essence should be fully mixed with raw materials to avoid local excessive concentration (e.g., essence should be added at the end of biscuit dough preparation).

②Baked food can be sprayed with essence oil or powder on the surface to enhance the aroma.

2. Flavor coordination:

①Select the type of essence that matches the original flavor of the ingredients (for example, meat products need to cover up the fishy smell, dairy products need to highlight the milk flavor).

②Pay attention to the balance between sour, sweet, salty and essence, and adjust the proportion according to the natural fruit flavor.

Safety and Regulatory Compliance

1. Compliance requirements:

①The use of essence shall comply with the GB 2760 standard, and it is forbidden to add in food (such as raw meat and purified water) that is unnecessary to add flavor.

②Food containing essence shall be clearly labeled to avoid misleading consumers.

2. Risk avoidance:

①Give priority to natural equivalent essence to reduce the potential health risks of synthetic essence.

②Adhere to the principle of "reasonable minimum dosage" to avoid technical abuse.