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12 Results
Ingredients
Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors
According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.
Ingredients
Hydrolyzed Vegetable as a Flavoring Agent
While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.
Regulatory & Research
Monell Study Shows Starchy Foods Affect Infants Salt Preference
Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.
Ingredients
ADM Acquires Deerland Probiotics & Enzymes
The Deerland acquisition is the latest in a series of ADM strategic investments to build a full-scale global Health & Wellness business.
Regulatory & Research
Patent Pick: Carotenoid Enzyme-produced Aldehydes, Flavors
Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a method for catalyzing the synthesis of aldehydes and flavor additives using isolated carotenoid cleavage dioxygenase enzymes derived from natural plants.
Ingredients
Zymvol x Aminoverse Partner on F&F Enzymes
The two biotech companies expect to have their enzymes on the market by the second quarter of 2021.
Sweet Applications
Market Report: Dairy Enzymes Market Expected To Increase
Dairy enzymes refer to the enzymes that are added to milk for production of various dairy products such as cheese, yoghurt and other milk products.
Regulatory & Research
Patent Pick: Enzyme-treated Vanilla Extract
Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes an enzymatic method to treat vanilla extract for mature fragrance notes.
Flavor
Kalsec x Willow Biosciences to Develop Novel Enzyme for Advanced Beverage Ingredient
This marks the second collaborative development program the two parties have engaged on following the announcement of an MSA on November 8, 2022.
Flavor
dsm-firmenich launches MaxirenEVO coagulant enzyme for cheese texture, yield, functionality
The enzyme allows cheesemakers to produce cheeses with improved moisture distribution and faster curd knitting.
Sweet Applications
Symrise Offers Enzyme-Modified and Cultured Dairy Flavors
The flavors can be applied to baked goods, cookies, cakes/cheese cake, cream fillings, sweet toppings, sauces, ready-to-eat cereal, and cereal and snack bars.
Sweet Applications
The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles
As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.
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