Fragrances are added in small amounts in the food industry, but can make food more delicious. They are the important source of food flavor and play an important role in industrial food production, greatly promoting people’s pursuit of food quality and the development of food industry.
Different Classifications of Fragrances
According to the flavor types, there are mainly fragrances of citrus, mint, fruit, meat, vegetables, nuts, wine, and so on.
According to the status, there is mainly water-soluble fragrance which is the incense base made of various natural fragrances or synthetic fragrances, soluble in water. Oil fragrance is usually formed by diluting vegetable oil and other incense bases. After adding certain emulsifiers and stabilizers to oil fragrance, it will decompose into granules in water with a fresh flavor, and a certain diffusivity, and can be added with colorant when being used. This is called emulsified fragrance. Powder fragrance is easy to use and transport, but it is easy to absorb moisture in storage and agglomerate, leading to spoilage.
Application in Frozen Food
With the help of various advanced instruments and equipment, people make use of relevant science and technology and chemical reactions, such as enzymatic hydrolysis technology, Maillard reaction, etc., to produce meat fragrances which is widely used in the processing of meat products.
In the production of frozen dumplings, the application of meat fragrances is very common, among which pork fragrance and beef fragrance are used with high frequency. By using meat fragrances, manufacturers can highlight the flavor of meat and realize the coordination of several flavors when they are mixed with vegetables.
Application in Bakery
There are four main functions of fragrances applied in baked food: add flavors that people like; increase the stability of product aroma; improve and supplement the flavor of food; affect metabolism and digestion.
The fragrances used in bakery must have the characteristics of high-temperature resistance. Therefore, powder fragrances are often used in this field. Some high-value bakery products may also choose microencapsulated fragrances.
Application in The Candy Production Industry
Fragrances, especially oil-soluble fragrances with high thermal stability, are widely used in confectionery production. The amount of fragrances added in candy is generally 0.1% ~ 0.3%, but in gum, bubblegum, and other gum base sugar, it reaches 0.5% ~ 0.8%.
Taking the development of citrus fragrance as an example, many candy manufacturers have mastered citrus fractionation technology and successfully obtained stable acid agent, which turns the past concentrated orange flavor into fresh orange flavor. In citrus processing, extraction, distillation, and fractionation technologies are widely used and constantly developed. In addition to citrus candy, these technologies can be applied to the manufacture of other fruity fragrances, making the fruit candy flavors more realistic and popular.
Applications in Milk Drinks
Flavors and fragrances are mainly used in milk, lactic acid bacteria beverage, and margarine. Milk fragrance, citrus fragrance, and fruity fragrance are the traditionally popular ones, while mango, aloe, grape, grapefruit, etc., are being increasingly applied in the industry, which diversifies the tastes of dairy drinks.
The requirement for sweet fragrances used in functional milk drinks is higher, which should enhance the quality while ensuring the taste of the original product and should modify the odor in the original product.
Applications in Condiments
In the production of condiments, different raw materials or chemical reactions, different temperatures and control conditions often lead to the problem that the characteristic flavor of the product is not obvious, that is, the lack of head fragrance. The appropriate addition of fragrances can make up for this defect.
Condiment manufacturers often use salty fragrances, most of which are heat-resistant and oil-soluble. The amount of fragrance added to condiments depends on different processes, formulas, and customer requirements, generally 0.3% ~ 0.8%.
At present, there have been many reports on the development and application of microencapsulated fragrances. They can not only avoid the loss of flavor substances in the storage process, but also make the substances release quickly when the spices are dissolved in water.
Conclusion
The economic feasibility of biotechnology needs to be improved urgently. The research on genetic engineering, bioengineering technology, and the exploration of cheap reaction substrates will become the key to solving the problem. In addition, the utilization of green extraction technology is also an important direction for the sustainable development of natural flavors and fragrances. Salty fragrance, as a natural one, will continue to maintain its market advantage while the development of novel technologies will inject new vitality into the industry.
Related Products:
| Types | Description |
| Flavor & Fragrance | Flavor & Fragrance refers to substances with aromatic odors themselves. |
| Mint | Mint flavor is a relatively common artificial flavor, commonly used in the manufacture of food and cosmetics. |
| Sweet | Sweet flavors refer to spice substances with sweet aromas such as fruit, flowers, milk, cream, butter, etc. |
| Fruity | Fruity flavors are flavored with fruity aromas by analyzing the aroma components of natural fruits. |