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Emerald Kalama Adds 75,000 MT of New Benzoic Acid Capacity

Rotterdam-based site will increase production.

Emerald Kalama Chemical Expands At Rotterdam Site

Emerald Kalama Chemical is breaking ground on $40 million expansion to their Rotterdam site.

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Emerald Kalama Chemical Finished Expansion of Rotterdam Facility

Emerald Kalama Chemical has expanded its Rotterdam facility in an effort to improve its global capabilities while expanding capacity for its products.

Emerald Kalama Chemical Expands Capacity of Aroma Chemical Line

The company has completed capacity expansion for Kalama hexyl cinnamic aldehyde (HCA) and related linear aldehydes.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

Unique Applications: Novel Oxidation Reactions

The role of the lipase from Candida antarctica in the synthesis of flavor compounds.

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Beverage Emulsions and the Utilization of Gum Acacia as Emulsifier/Stabilizer

Beverage emulsions are a unique class of emulsions, different from other food emulsions in that they are to be consumed in a highly diluted form rather than in their original concentrated form.

Caproic Acid

Sourced in Southeast Asia, this Acme-Hardesty Co. material has many dairy applications among its uses.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

Unsaturated Aliphatic Acids

Chemistry and application in flavor

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

Afyren’s range of acids are categorized as chemically processed agro-ingredients under the COSMOS standard and are Ecocert-approved.

Afyren Boosts Biobased Organic Acid Production

The company’s range of acids are categorized as chemically processed agro-ingredients under the COSMOS standard and are Ecocert-approved.

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OAMIC's Tiglic acid

Mane Launches Acidity Masking Program

Sense Capture Acidity masks the acidity perception created by certain industrial processes.

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Flavor Bites: iso-Butyric Acid

Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

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Bedoukian Research's 9-Decenoic Acid

9-decenoic acid enhances waxy notes in cheese flavors and is an ideal addition to butter flavors, in addition to other nuances and dairy flavors.

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