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In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from chocolate concentrate (04-236-01) and diethyl trisulfide, through (+/-)-4-Ethyl octanal (synonym: Excital) and ethyl propyl disulfide, and more.
For example, chocolate concentrate (04-236-01) can be applied to cocoa, chocolate, malt and molasses.
Specifically, suppliers introducing new materials include: Mooreganics by A.M. Todd, Oxford Chemicals Ltd., Polarome International Inc., International Flavors & Fragrances, Cargill Flavor Systems, Global Essence Inc., Firmenich, SAFC, MCI Miritz Citrus Ingredients LLC, Lionel Hitchen (Essential Oils) Ltd. and Treatt USA.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.