Edible flavors and fragrances have been widely used in various fields of food production, which not only improves the quality of food, makes up for the flavor defects of food, increases the color and aroma of food, improves people’s quality of life and taste, and at the same time promotes the rapid development of the food industry.

Application in candy

The production of candy needs to go through thermal processing, thermal processing of the loss of flavor is great, so need to add flavor to make up for the lack of flavor.

Flavors are widely used in the production of candy, such as hard candy, aerated candy, caramel candy, fruit juice candy, gel candy, chewing gum, bubble gum, powdered sugar, etc. in the production of edible flavors are indispensable additives.

Although the use of flavor in the candy is very small, but the aroma of the product flavor plays a decisive role, it can make the candy flavor can be human, endless changes, in order to meet the requirements of people on a variety of different tastes.

In the production of candy is generally used in high thermal stability of oil-soluble flavors, in the candy in the general amount of 0.1% to 0.3%, but in chewing gum, bubble gum and other gum-based sugar in the general need to add up to 0.5% to 0.8%.

Currently there are microencapsulated flavors used in candy, especially chewing gum production, can reduce the loss of flavor and damage during processing, and in the chewing process the flavor can be maintained for a long time.

In the beverage, cold drinks in the application

Flavors are also widely used in the production of beverages and cold drinks. Beverages in the flavor components in the processing process is easy to lose, and add flavors and fragrances can not only supplement the loss of flavor due to processing, maintaining and stabilizing the natural taste of beverage products, but also can cover the product in the undesirable flavor, and more importantly, but also to enhance the grade of the product, the popularity of the market, so as to increase the value of the product.

Such as general white wine has brown spicy, bitter or sugar fishy and other undesirable taste, in order to cover these off-flavors, the need to add a certain amount of spices, while highlighting the unique aroma of white wine.

Beverages and cold drinks in the water quality flavor or emulsified flavor is more widely used, but the amount of addition is generally small, 0.03% to 0.05% or so.

Application in flavorings

Flavors are widely used in seasonings, including meat products, puffed seasonings, cookie seasonings and instant noodles and other convenience food seasoning packets with seasonings.

In the production of seasonings, due to a variety of different raw materials or chemical reactions at different temperatures and control conditions, often leading to the characteristic flavor of the product is not obvious, that is, the lack of head incense, and the appropriate addition of edible flavors can make up for this defect.

Flavorings used in seasonings are generally savory flavors, including pig, cow, sheep, chicken and other poultry, seafood, vegetables and spices, etc., and most of them are oil-soluble flavors that are resistant to high temperatures. Edible flavors in seasonings to be added according to different processes, formulations and customer requirements, generally 0.3% to 0.8%.

At present, there have been a number of reports on the development and application of microencapsulation of seasonings, the use of microencapsulation of spices can be avoided not only in the process of loss of flavor substances in the storage process, but also to make the spices in the dissolution of water when the flavor substances are rapidly released.

Application in dairy products

Dairy products are an important source of high-quality protein, but due to people’s preferences, tastes are different, the need to add different aroma, different flavors of flavors and fragrances, so that the product has a unique flavor.

Flavors and fragrances in dairy products are mainly used in yogurt, lactic acid bacteria drinks and margarine. Creamy, citrus and fruity flavors are traditionally popular mainstream flavors in edible flavors, while the application of mango, aloe vera, grape, passion fruit, guava, papaya and grapefruit in yogurt is expanding day by day.

Application in bakery products

Bakery products, especially cookies, are most widely used in flavors, which can not only mask the bad smell brought by certain raw materials, but also accentuate the fragrance of cookies and enhance people’s appetite.

Because the cookies in the baking process to withstand 180 ~ 200 ℃ surface high temperature, so the requirements of high-temperature resistant, oil-soluble flavors, the general amount of 0.1% to 0.3%.

In addition, baked goods in the baking process, due to evaporation of water will take away some of the spices, while the spices in the high temperature will be excessive dispersion or change, so that the baked goods in the shelf life of the flavor or taste is not enough, and add microencapsulated flavoring spices in the baked goods, you can reduce the loss of processing, so that it has a strong flavor in the shelf life.

At present, in the onion cookies, tea-flavored cookies and other different flavors of cookies, as well as bread, puffed food processing, many have been used in microencapsulated flavoring spices.

Application in meat products

Meat products are most often used in spices, meat flavor spices and other flavor materials, they have to remove, cover the raw meat fishy taste, give and increase the role of meat flavor.

Such as high-temperature meat products after high-temperature sterilization, taste worse than low-temperature meat products, meat flavor is not strong, there is a steaming flavor, and add flavors to improve the flavor of high-temperature meat products, high-temperature meat products should be selected with good heat-resistant oil flavor or heat-reactive flavor.

In low-temperature meat products, add flavor can also improve the flavor of the product, play an attractive role; low-grade low-temperature meat products due to the large number of fillers such as starch, soy protein, and thus the need to increase the use of flavor to improve the flavor, cover the odor.

As low-temperature meat products using cold storage, most of the food is not heated, so it is appropriate to choose a strong aroma, low-temperature volatility, long retention of flavor.

At present, Western-style meat products are still the main field of flavor application, Chinese meat products gradually accept the use of flavors, and the application of edible flavors for quick-frozen convenience meat products will become a new R & D direction for flavor manufacturers.