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Section: Flavor > Ingredients
Ingredients
Bell Flavors & Fragrances Continues Expanding Sodium Reduction Solutions
Bell Flavors & Fragrances expands its sodium reduction solutions with ReduxSo.
Ingredients
Syntheses and Odor Characteristic of Beta-Terpinyl Esters
Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.
Ingredients
State of Export-Oriented Aroma Industry in Shanghai
We have reason to believe that China, Shanghai in particular, will be one of the stable and reliable supply sources and major consumption marketing for our industry worldwide.
Ingredients
Investigating New Essential Oils: Rationale, Results and Limitations
Research in new essential oils may provide benefits (missing aroma notes, new sources of isolates, new chiral compounds), but it must reassert its originality and vigor and it must recognize the constraints of economics and regulations.
Ingredients
Flavor Encapsulation Technologies: An Overview Including Recent Developments
The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.
Ingredients
Flavor Encapsulation Technologies: An Overview Including Recent Developments
The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.
Ingredients
In Safety Testing We Trust: Strengthening Natural Evaluation
Safety evaluation for natural flavor complexes will clearly strengthen the safety support for natural products themselves, as well as for the consumer products in which they are contained.
Ingredients
Jasmine: An Overview of its Essential Oils & Sources
The authors take a closer look at the socioeconomic impact of jasmine oil production on the livelihoods of farming communities in Egypt and India.
Regulatory & Research
Setting priorities for safety evaluation of flavoring materials
A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.
Flavor
Sweegen’s Bestevia Reb E Sweetener Approved in Canada
The ingredient can help reduce the use of sugars and artificial sweeteners in many applications, including dairy, sports nutrition, and bakery.
Ingredients
DISCOVER IFF - INGREDIENTS’S FEMA GRAS COCOA SHELL EXTRACT
IFF INGREDIENTS offer a new cocoa extract from upcycling process. Sign up to get more information and a sample!
Ingredients
2021 Leaders & Newsmakers: Symrise Expands in Green Chemistry
In late 2020, Symrise acquired Sensient Technologies Corporation, strengthening its portfolio of renewable ingredients and expanding its value chain in the area of green chemistry.
Ingredients
IFF Ends 2017 With Strong Q4 Results
IFF has reported record fourth quarter revenues, attributed to organic and acquisition growth, and global expansion efforts.
Ingredients
Ethyl Decadienoate Trans, Cis-2,4 Natural from Symrise
This ingredient can be used as a natural booster for many fruit flavors like banana and lemon.
Ingredients
Symrise Completes F&B Powder Blending Expansion in Jinqiao
The installed equipment is said to effectively increase the production capacity of seasonings in the dynamic Chinese market.
Ingredients
Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate
Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.
Ingredients
A peep into p-menth-1-ene chemistry
When Semmler elucidated the structure of p-menth-1-ene by oxidative degradation in 1903, little was it thought that this simple hydrocarbon would serve as a substrate for the exciting researches which we have delineated. Today, scientists devoted to aroma chemistry are well aware of the sensory properties pertaining to odor and taste of the products mentioned in this paper. Available readily in optically active and inactive forms, p-menth-1-ene still challenges us with problems of far-flung consequences.
Ingredients
Chemical and Sensory Evaluation of Three Sage Oils
This article discusses the chemical composition of these three Salvia oils from various parts of the world, and describes the odor qualities of the oils and the olfactive properties of some characteristic compounds.
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