OIL SOLUBLE CHEESE FLAVOR
1. Food grade flavor 2. flavor type: oil soluble flavor
2. Application product: bakery products,candy,cake,bread,dessert,etc.
3. Usage percentage:1%-5% 4. Shelf life:1-2 years
4. Appearance: liquid
The perception of cheese flavor is complex, including aroma, taste and quality. The chemical basis of cheese flavor is not very clear, but some people hypothesize that many unstable sulfur compounds are the cause of the flavor. At least five low-molecular-weight compounds are often found in aged cheddar cheeses: hydrogen sulfide, carbonyl sulfide, methyl mercaptan, carbon disulfide, and dimethyl disulfide. Methyl mercaptan, dimethyl sulfide, dimethyl trisulfide, dimethyl tetrasulfide, and methion have recently been identified as strong odorants in mild ordinary and low-fat cheddar cheeses. The metabolism of sulfur in cheese-related bacteria has been an interesting topic for some time. It is only recently that bacterial enzymes that produce compounds related to cheese making have been discovered. Cysthionine β- and γ-lyase exist in lactic acid bacteria and can produce methyl mercaptan from methionine. The methionine γ-lyase found in Brevibacterium, Bacillus, and Pseudomonas produces methyl mercaptan from methionine at a higher efficiency than cystathionase. Adding Brevibacterium containing this enzyme can improve the flavor of cheddar cheese. Despite recent advances in this area, more information is needed before the sulfur-related cheese flavor can be controlled to achieve economic benefits.
FAQ
1. Where we can get products information from?
-You can go through our website
-we can provide our e catalogue to you.
2. How about Dongguan fuxiong’s after-sale policy and term?
Product guarantee will be around 1-2 years.
3. Can we cooperate with Dongguan Fuxiong ask for agent or exclusive agency?
Yes. Of course.
4. How to contact,negotiate and cooperate with Dongguan fuxiong?
Kindly contact Fuxiong’s international team by Email,Telephone and other efficient communication way
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