香精分類介紹Flavoursystem3

LiquidForm

液體

DryForm

固體Liquid

液體香精

Spray-DriedPowder

噴霧干燥香精Emulsion

乳化香精

Durarome?微膠囊香精WashedOil

去萜香精 SPM混合粉末香精ProcessFlavour ProcessFlavour反應香精Availableinwaterandoilsolubleform

水溶性和油溶性都有SWEETFLAVOURS

甜味香精

FLAVORDELIVERYSYSTEMS

香精系統(tǒng)LiquidForm

液體

DryForm固體(粉狀)

PasteForm

膏狀Liquid液體香精

Spray-Dried噴霧干燥香精

ProcessFlav反應香精ProcessFlavour反應香精

Durarome?微膠囊香精

SPM混合粉末香精

ProcessFlavour反應香精SAVOURYFLAVOURS

咸味香精FLAVORDELIVERYSYSTEMS

香精系統(tǒng)FLAVORDELIVERYSYSTEMS

香精系統(tǒng)Liquidflavorsareblendsofpreciselymeasuredamountsofspecifiedcomponents.液體香精是由特定的成份經(jīng)精確劑量配比合成Veryconcentratedingredientsare

dilutedbeforeblending

混合前，對濃縮原料進行稀釋。Strengthoffinishedflavorstandardizedusingappropriatesolvents使用恰當?shù)娜軇?，對成品香精的強度進行標準化。LIQUIDFLAVORS-Sweet&SavouryFlavours液體香精-甜味和咸味香精

FLAVORDELIVERYSYSTEMS

香精系統(tǒng)

LiquidFlavorSolvents

液體香精溶劑WaterSoluble水溶EthylAlcohol

乙醇PropyleneGlycol丙二醇BenzylAlcohol

苯乙醇Glycerin

丙三醇Water

水OilSoluble油溶VegetableOils植物油Triacetin

三醋酸甘油酯FractionatedOils分餾油

FLAVORDELIVERYSYSTEMS

香精系統(tǒng)

PowderedFlavors

-Sweet&SavouryFlavours

粉末香精-甜味和咸味香精LiquidFlavordispersedincarrieremulsion

液體香精在載體乳濁液中散開Emulsionconvertedintopowder

乳濁液噴霧成粉末

Carrierprovidesprotectionfromoxidation

載體可以防止氧化

FLAVORDELIVERYSYSTEMS

香精系統(tǒng)

Durarome?Flavors

-Sweet&SavouryFlavours

Durarome?

香精-甜味和咸味香精Duraromes?aredryflavorsproducedbyauniqueencapsulationprocessinacarbohydratematrix.

Duraromes?是一種在碳水化合物基質(zhì)中用獨特的密封過程生產(chǎn)的固體香精PowderFlavor粉末香精(TinySphere微小球體)~0.3g/cc6mos-1year儲存期O2氧氣AfterSolventWash溶劑洗后Durarome?(LargeRod大的桿狀)~0.7g/cc4years儲存期FLAVORDELIVERYSYSTEMS

Durarome?Vs.TheStandardPowder

香精傳輸系統(tǒng)：Durarome?對標準粉末香精FLAVORDELIVERYSYSTEMS

TheDuraromeAdvantage

香精傳輸系統(tǒng)：Durarome

的優(yōu)勢DURAROME-APPLICATIONS

DURAROME-應用Beverages飲料

-tea,coffee,powderdrinks,sportsdrinks茶,咖啡,固體飲料,運動飲料Confectionery糖果-chocolate,fatfillings,dustings,compressedtablet, chewinggum巧克力,夾心,裹層，壓片糖,口香糖Pharmaceutical醫(yī)藥-Sachets,effervescenttablets, suspensions

沖劑,泡騰片，懸浮劑Savoury咸味食品-stockcubes,dehydratedsoupsandsauces,seasonings,retortsoups湯料塊,脫水湯料和醬料,調(diào)味料，罐頭湯CLASSIFICATIONOFFLAVOURS

-Sweet&SavouryFlavours

香精的分類-甜味和咸味香精TOPNOTES頭香:

Flavourchemicalscompoundedtogiveflavourcharacteristic將芳香化學物混合以生成風味Advantages

優(yōu)點:strongimpact,lowdosage風味強,用量低costeffectivetoreplaceexpensiverawmaterials節(jié)約成本以取代昂貴的原材料improvefoodquality提高食品品質(zhì)stableandclean穩(wěn)定,干凈Liquid液體Durarome微膠囊Powder粉末CLASSIFICATIONOFFLAVOURS-SavouryFlavour

香精的分類-咸味香精SPM(SpecialPowderMixorcompoundedPowderFlavour粉末混合物或混合粉末香精)Ablendoftopnotes,HVP,yeastextract,processflavours,flavourenhancers(salt,MSG),spicesetc由頭香,水解植物蛋白,酵母粉,反應香精,增味劑(鹽,味精)，香辛料等混合而成SavouryFlavour咸味香精:SPMAdvantages優(yōu)點:

Speciallyformulated按需求調(diào)制

Costeffective使用經(jīng)濟

Diversecharacteristics品種廣泛

Lowinventory低庫存CLASSIFICATIONOFFLAVOURS

香精的分類PROCESSFLAVOUR反應香精:

Amixtureproducedfromingredientspresentinfoodstuffsbycookingprocesstodevelopflavour

characteristic以食物中存在的成份通過烹飪的過程產(chǎn)生香氣而得到的混合物CLASSIFICATIONOFFLAVOURS-SavouryFlavour

香精的分類-咸味香精IOFIGuidelinesIOFI指導原則

Fatorfatty,acidsource脂肪或脂肪酸來源

Carbohydratesource碳水化合物來源

ProteinNitrogensource氮蛋白來源

Temperaturemax.180°溫度不超過180°

Timemaxi15mins.時間不超過15分鐘pHmax.8.pH值不超過8PROCESSFLAVOUR

反應香精Savoury