Edible fragrance refers to the fragrance of natural food, which is carefully prepared by natural and natural spices and synthetic spices. Including fruits, milk, poultry, meat, vegetables, vegetables, nuts, honey, lotion, water quality, oil quality and other flavors, it is suitable for beverages, biscuits, pastries, frozen foods, candy, condiments, canned products, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, cans, canned products, canned products, canned products. Foods such as wine. The dosage of edible flavors include liquid, powder, micro -capsule, paste, etc. Edible concentrated fragrance is concentrated based on a certain proportion based on a certain proportion.
In order to maximize the profit, the modern food industry needs to add corresponding flavors to strengthen or improve the fragrance of its products, induce consumption, and expand sales. As a special concentrated additive that can affect food taste and flavor, flavors have been widely used in various fields of food production. It can make up for the flavor defects of the food itself, give the vivid original flavor of certain foods, strengthen the flavor of food, and cover up the bad flavor of food. These advantages have made it increasingly the focus of people's research. With the continuous improvement of the development and analysis methods of modern analysis technology, the structure of more and more aromatic substances has been identified, especially after the sulfur -containing compounds and other content but indispensable incense type are found. The aroma of spices and natural spices is closer, making the synthetic spice industry develop rapidly. Edible spices have become an indispensable part of the modern food industry.
For a long time, due to the characteristics of small amounts and self -limiting, flavors have not received strong attention as chemical synthetic sweeteners, preservatives, and pigments. However, the research results of the past two decades have told us that eating flavors are not completely safe. Most flavors can only appear only through long -term accumulation. These substances often cause damage to the human reproductive system, most of which have potential carcinogenicity. Such as acrylamide, chloropenol, etc. to the human body, which have reproductive toxicity and carcinogenicity. Therefore, countries around the world have formulated strict regulations to manage the use of flavors.
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