Water-soluble fragrance. Water-soluble fragrance refers to the fragrance base prepared by blending natural fragrance and synthetic fragrance with ethanol or ethanol aqueous solution, and sometimes other solvents such as glycerin and propylene glycol are added. Water-soluble flavors are mainly used in soft drinks, iced foods and alcohol.
Oil-soluble fragrance. Oil-soluble flavors are prepared by dissolving natural flavors and synthetic flavors in oily solvents or directly using natural flavors and synthetic flavors.
Commonly used oily solvents are divided into two categories: one is natural oils, such as peanut oil, rapeseed oil, olive oil, etc.; the other is organic solvents, commonly used are benzyl alcohol, triacetin, etc.
Oil-soluble flavors prepared with vegetable oil as solvent are mainly used in food. Oil-soluble fragrances prepared by mutual solubility between organic solvents and fragrances are generally used in various cosmetics.
Emulsifying fragrance. In the emulsified flavor, a small amount of flavor is combined with a large amount of main components under the action of surfactants and stabilizers to form an emulsion flavor. Emulsification can inhibit the volatilization of flavors, and use a large amount of water instead of ethanol or other solvents to reduce costs, so the application of emulsified flavors develops rapidly.
Powder fragrance. Powder flavors can be divided into three types: powder flavors made by grinding and mixing solid flavors, powder flavors made from powdered carrier absorbing flavor bases, and microcapsule powder flavors wrapped by excipients.
