Essence is a kind of synthetic concentrated aromatic oil, which imitates the smell of fruits and natural spices. This is an artificial perfume. Mostly used to make food.

Products, cosmetics and cigarettes.

The first essence synthesized by human beings is vanillin, which was synthesized by German Dr. M. Haarman and Dr. G. Taiman in 1874.

Gong. Vanillin is the main component of natural perfume vanilla bean. Two years later, another chemist, K. Reimer, also participated in the study of vanillin.

The synthetic vanillin he synthesized is almost the same as the natural vanillin and can be confused.

Chocolate manufacturers in Germany first used artificial vanillin, and soon after that, candy factories in London began to make hard fruit candy.

Fruit candy. Today, the flavors of various fruits and fish can be synthesized by chemical methods.

Edible flavor is a kind of natural food flavor, which is carefully prepared by natural and natural equal spices and synthetic spices.

However, the taste of various flavors. Including the water quality and oil quality of fruits, milk, poultry, meat, vegetables, nuts and preserves.

Class, emulsion, alcohol and other flavors, suitable for drinks, biscuits, cakes, frozen foods, sweets, seasonings, dairy products,

In canned food, wine and other foods. The dosage forms of edible essence are liquid, powder, microcapsule, slurry and so on. [Edit this paragraph] Flavor raw materials and their addition

Essential oil: also known as essential oil, it is the main variety of natural plant spices. For most plant raw materials, water is mainly used.

Preparation of essential oil by steam distillation and pressing

Concrete is a concentrated non-aqueous solvent extract containing essential oil and plant wax, which is first extracted with volatile organic solvent.

Extract the perfume plants, and then distill and recover, and the residue is the extract.

Tincture: ethanol solution, which is obtained by extracting plant raw materials at room temperature or heating with ethanol as solvent.

Absolutely: Extract the extract with ethanol! Freeze the extract obtained from balsam or resin, and filter to remove insoluble wax.

Impurities, and then distilled under reduced pressure to remove ethanol to obtain pure oil, which is a good product for preparing cosmetics and perfumes.

Hair oil: oil obtained by absorbing the aromatic components in flowers with refined animal and vegetable oils!

Balm: A paste containing aromatic components exuded by aromatic plants due to physiological or pathological reasons.

Resin: It can be divided into natural resin and processed resin. Natural resins are terpenoids that ooze from plants due to oxygen in the air.

The processing resin of solid or semi-solid substance formed by chemical transformation refers to the product of natural resin after removing essential oil.

Resin-like: concentrated extract with characteristic aroma obtained by extracting plant resin or balsam with hydrocarbon solvent.

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Oil-containing resin: a concentrated extract with characteristic aroma or fragrance obtained by extracting natural perfume with solvent and then evaporating the solvent.

Materials [Edit this paragraph] Flavor blending technology 1 defines the flavor type, flavor rhyme, use and grade of blended essence.

2. Consider the composition of essence, that is, which essence can be used as main fragrance, coordination agent, change agent and color fixing agent.

According to the volatility of spices, the proportion of essence components is determined. Generally, the head fragrance accounts for 20-30%, the body fragrance accounts for 35-45%, and the base fragrance is fragrant.

Materials account for 25-35%

4. Put forward the preliminary plan of the essence formula.

5 formally allocate [edit this paragraph] application scope and reference dose

1, oily essence is suitable for baked goods such as hard candy and biscuits, and the general dosage is about 0.2%. But propylene glycol is used as the solvent.

Oily essence can also be used in soft drinks and beverages, and the general dosage is 0.05-0. 1%. ?

2. Water essence is suitable for soft drinks, beverages, ice cream, other cold drinks, wine, etc. , the general dosage is 0.07-0. 15%.

3. Emulsified essence is suitable for soft drinks and beverages, and the general dosage is about 0. 1%; The dosage of turbidity agent is 0.08-0. 12%.

4. Slurry essence is suitable for the preparation of soda and beverages, and can also be directly used for soda and beverages, with a general dosage of 0.2-0.23%.

(full color), 0.05% (non-full color, supplemented by caramel color 0. 15-0. 18%).

5. Coconut powder is suitable for biscuits, other meats, vegetables and poultry. Lamp powder is suitable for biscuits, other meat lamps, vegetables and homes.

Bird lamp powder is suitable for puffed food, convenience food and soup, and the general dosage is 0.3- 1%.

6. The consumption of alcohol essence is generally 0.04-0. 1%, and that of tea essence is about 1%. The dosage of powdered essence for feed is general.

0.5‰, feed essence (used as additive) (5%- 10%).

Essence is also a kind of perfume. [Edit this paragraph] Let me introduce the essence: essence, which can be divided into sweet essence and salty essence.

Class.

1. Flavor components

Essence is composed of at least several kinds of spice raw materials, even dozens of natural and synthetic spices, or a complex of organic compounds. sweet smell

The deployment of can consist of the following:

(1) Aroma base-the main body showing the characteristics of aroma type;

(2) perfume-an ingredient for the purpose of harmonizing the aroma of various ingredients;

(3) improvers-ingredients that change flavor;

(4) Fixed fragrance type-it does not volatilize, and can inhibit the volatilization of other volatile spices, making it slow down;

⑤ Diluent —— Dilute the fragrance appropriately, and dissolve the diluted crystal perfume and resin balsam. It should be tasteless and stable.

Fixed, safe and cheap.

2. Volatility of essence

The key for essence to play a good role in perfumed products is the regulation of volatility and how to achieve the balance of head fragrance, body fragrance and bottom fragrance.

Balance and coordination.

Head fragrance-high volatility is an important factor to determine the "image" and "freshness" of essence.

Body fragrance-endows essence with characteristic fragrance and moderate volatility, and is also the main fragrance type of essence.

Bottom fragrance-low volatility, corresponding large and complex molecular structure, makes the fragrance of essence long.