The proportion of concentrated fragrance in edible flavors is small, but it is necessary to conduct a certain safety and hygiene evaluation, which can be used before it meets the requirements of hygiene regulations. There are many edible fragrance species, and are divided into solids and liquids according to dosage forms. Solid flavors include micro -capsule flavors. Liquid flavors can be divided into three categories: water -soluble flavors, oily flavors and emulsion flavors. In addition, it can be classified according to the type of incense and use. Micro -capsule fragrance is made of spices and parcels (such as modified starch) through emulsification and spray drying. It has the characteristics of preventing oxidation and volatile losses. It is mainly used in solid drinks and seasonings. Water -soluble fragrance is made of distilled water or ethanol for diluted agents with concentrated aroma. Oil -soluble fragrance is obtained with soybean oil, blended oil, sunflower oil, etc. with concentrated fragrance, which is mainly used for adding fragrance of candy and biscuits. Emulsion fragrance is an oil phase composed of concentrated fragrance, edible oil, gravity regulator, antioxidant, preservatives, etc., and water phases composed of emulsifier, color agent, preservatives, thickening agents, acid -flavors, and distilled water. Made of emulsification and high -pressure homogeneous, mainly used for soft drinks and cold drinks, etc.
Add incense, add flavor, color, or make it turbid.
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