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Most frequent questions and answers
The primary function of flavors is to add taste to foods, as they have no nutritional properties. Flavors come in both natural and artificial varieties. Artificial flavors are carefully selected to provide a larger and more diverse variety of flavors.
Flavorings can be divided into three principal types: "natural flavorings", "nature-identical flavorings", and "artificial flavorings". In the United States, they are traditionally divided into natural and artificial flavorings, where the latter includes nature-identical flavorings.
Natural Flavor: Natural flavors are created using ingredients from natural sources such as essential oils, extracts, etc. that are derived from spices, fruits, vegetables, barks, and other natural sources, Artificial Flavours made from nature identical & artificial flavouring substances.
Vanilla is the most popular flavor worldwide. Not only is it used in favorites like ice cream, candies, cakes, and cookies, but vanilla also enhances perception of sweetness and other flavors (like those in chocolate, coffee, fruit, and nuts)
Many people would say pure water tastes like nothing. But if water has no flavor, how do we know what we're drinking is water?
Our tongues do have a way to detect water, a new study shows. They do it not by tasting the water itself, but by sensing acid — which we usually call sour
The green pods, elettaria cardamomum, also known as “true cardamom,” have the characteristics most recognized as cardamom flavor: an herbal warmth like a fragrant cross between eucalyptus, mint, and pepper—more citrusy than fennel and sweeter than cumin.
It is possible for certain flavourings to contain allergens, particularly those derived from foods which are common allergens, such as nuts, wheat, mustard, shellfish etc. Where a flavouring does contain an allergen which is required to be labelled, this will be indicated on the packaging.
Flavourings are used at the rate 0.1% to 1% as per end product. Product with heat treatment requires more flavouring as they loss in processing. GMP( good Manufacturing Practice) is standard for industries.
If Flavourings are used in high doses the product tastes bitter.
Wordwide standards for Food Flavourings are monitered by FEMA (Flavor Extract Manufacturers Association ) & GRAS (Generally Recognized as Safe)list & local FDA rules.
They are safe to use in food.
Flavours have long shelf life. Need to store properly to avoid spoilage. Citrus & Oil flavours have limited shelf life.
Flavours are stored in cool & dry place away from heat & sunlight in tightly closed container.
Propylene glycol is a food grade, clear, colourless, solvent, which readily retains moisture (hygroscopic). Propylene glycol makes flavours water soluble & also stabilises the flavours.
Water Soluble flavours are suitable to be used in all cooking, baking, culinary and dessert applications. Normaly they are soluble in water soluble part of end product. Oil soluble Flavours can be used in chocolate making.