Thursday, August 10, 2023

NATURAL FLAVOUR AND ARTIFICIAL FLAVOUR

There are 02 types of flavour, Natural Flavour and Artificial Flavour

Natural Flavour

Natural Flavours are produced from materials originated from nature such as fruit, vegetables, spice, herb, meat, seafood, dairy,... etc. The production methods are physical such as extracting, evaporating, distillating,... and biotechnical such as fermenting. There are hundred chemicals in the natural flavour, some of them will be destroyed when exposed in high temperature in baking process, the natural flavour can reduce flavour intensity in products processed with high temperature such as baking or roasting.

Artificial Flavour

It’s classified as Natural Identical Flavour and Artificial Flavour.
Nature-Identical Flavours are human-made aroma compounds that are chemically identical to some substance that can be found in nature. They are synthesized from chemicals or isolated by means of chemical processes.
Artificial flavours are synthesized from chemical substances by man and are not found in nature. Their sensory characteristics mostly resemble that of natural or nature-identical flavorings.

How to create a Flavour

When making a flavour, the flavorist always begins by going to the scientific literature and researching what chemicals nature uses to make the desired flavour. Then he reviews the list of flavour components found in, selects some components and eliminates those chemicals that make little contribution to taste or are not permitted owing to toxicity. (Nature has no restrictions on using toxic chemicals, whereas the flavorist does.) The flavorist then either chooses chemicals that are natural (isolated from nature as described above) or synthetic chemicals (made by people) to make the flavor.

What Flavour do you like?

So is there truly a difference between natural and artificial flavours? Yes. Artificial flavours are simpler in composition and potentially safer because only safety-tested components are utilized. Another difference between natural and artificial flavours is cost.
Consumers pay a lot for natural flavours. But these are in fact no better in quality, nor are they safer, than their cost-effective artificial counterparts.
The Flavor Extract Manufacturers Association (FEMA) has compiled a list of thoroughly vetted flavour compounds that are “generally recognized as safe (GRAS List)”. The FEMA Expert Panel communicates their findings and all scientific data with the FDA, with international scientific and regulatory bodies, and in the scientific literature. Flavor companies are not required to disclose application of flavor ingredients that have already passed this rigorous review, but any novel flavor substances that have not yet made it onto the list require rigorous testing and approval to demonstrate safety before they may be incorporated into consumer products.
(Source: Internet)

Monday, August 7, 2023

FLAVOUR CLASSIFICATION

 Flavorings can be divided into three principal types: "natural flavorings", "nature-identical flavorings", and "artificial flavorings".[3] In the United States, they are traditionally divided into natural and artificial flavorings, where the latter includes nature-identical flavorings.[4] In contrast, European legislation does not distinguish natural and nature-identical flavorings, while only the term "natural" is subject to some regulation.

Natural flavorings

Natural flavorings are edible aroma compounds that are found in nature, not made by man. In nature, they always occur with other natural substances that also may be flavorings. By means of non-chemical technology, natural flavorings can be isolated on industrial scale, to be used as an additive.

Techniques to obtain natural flavorings include the use of enzymes and/or micro organisms. European legislators have accepted flavorings produced by manmade genetically modified organisms (GMO's) – not found in nature – as natural flavorings.

Nature-identical flavorings

Nature-identical flavorings are human-made aroma compounds that are chemically identical to some substance that can be found in nature. They are synthesized from chemicals or isolated by means of chemical processes.

Because nature-identical flavorings can be produced at low costs, the food industry will argue that nature-identical and natural flavorings are exactly the same. They have the advantage to be chemically pure, without allergens that may be coupled with natural flavorings. On the other hand, they are missing the synergy of other substances present in their natural origin, so they may lack subtlety. 

Artificial flavorings

Artificial flavorings are synthesized from chemical substances by man and are not found in nature. Their sensory characteristics mostly resemble that of natural or nature-identical flavorings.

(Source: Internet)

Thursday, August 3, 2023

LIQUID FLAVORS AND POWDER FLAVORS

 1  Liquid Flavors

When it comes to liquid beverages, liquid flavoring is your friend.

Water-Soluble Flavors

Water-soluble flavors are ideal for most beverage applications. This may sound obvious, but it’s important to note that every product on the market is built for a specific purpose. Water-based products including Alcohol, RTD Protein drinks, isotonics, and carbonated beverages require water-soluble ingredients.

Oil-Soluble Flavors

Oil-soluble flavors are better suited for sauces, candies, ice cream, tinctures, and nut butters.

Liquid flavoring is fantastic if you seek a simple flavor manufacturing process that requires only a few steps and little equipment. But, this process has drawbacks—liquids are heavy, difficult to transport, and generally have a shorter shelf life than their powdered counterparts. 

2  Powdered Flavors

Spray-Dried Flavor

Flavorists produce most powdered flavors by a process called spray drying.

In this process, an emulsion made up of liquid flavor, water, and a carrier is fed through an atomizer, which disperses the mixture via controlled droplets, which are then heated/dried by hot gas. As the mixture cools, the desired flavors are locked into their final powdered form.

There are fantastic benefits of spray-dried or encapsulated flavors—they hold flavor impeccably, have a long shelf life, and are wildly scalable.

The only drawback of spray-dried flavors is that they have long lead times. 

Plated Flavor

Another powder flavor technology is plated flavors. Contrary to a spray dry flavor, where it is encapsulated and protected from the environment, plated flavors express their characteristic in dry form. In this form, the flavor is on the outside surface of the particle instead of encapsulated.

The primary benefit of plated flavor lies in cost-effectiveness and smaller minimum order; this is the least expensive method of flavor manufacturing. However, the consumer gets a better first impression based on the olfactory sensation of opening the box and smelling the flavor right away.

The best trick is a combination of both plated and spray dry flavors. This combo gives the immediate sense of great olfactory smell while still delivering the great taste of encapsulation as the formulation meets water.
(Source : Internet)

Nợ Em Một Đời Hạnh Phúc

  Đại Bản thường chỉ Hạ Âu nói: "Mày nuôi con điếm này, làm sao mà trông cứ như gái trinh ấy nhỉ?"   Tôi không thích mọi người g...