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Type: Article

Process Flavors: Building Savory Solutions

Ingredient restrictions and tight cost targets present a technical gauntlet for the formulation of quality, cost-effective process flavors. Any successful flavor creation project requires the satisfaction of three broad parameters—flavor target profile, health/regulatory/dietary guidelines and cost (whether in-use or otherwise).

Stability of Beverage Flavor Emulsions

The problems of producing a stable emulsion can be solved by application of colloidal chemistry principles. Factors influencing emulsion stability are: the particle size distribution in the emulsion, density balance of the two phases, adsorption of solid film at interfaces and electrostatic charges on the droplets.

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Raw Material Bulletin: February 2016

This month's column features valencene, 2-heptanone natural, thialdine and more.

Mint flavor has several contributing factors, including the species of plant used and the intensity of the cooling sensation.

Editor's Note: Mint to Be

Product developers and consumers alike are vested in the story of sustainability from farm to food.

Botanical Flavors Signal Form & Function

How extracts for clean and clear labels can deliver the benefits today’s consumers seek.

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Fine Fragrance: Art or Business

Perfume has always been part of our environment, of our well-being, and will become more and more a sort of defense against the surrounding materialistic world. A touch of fantasy, an element of dream, of escape at “arms reach’’-or should we say “at flagon’s reach.”

Natural Oil of Bitter Almond

Oil of bitter almond, amygdalia amarae, is the volatile oil derived by steam distillation of the dried, ripe kernels of bitter almonds (Prunus amygdalus), peaches (Prunus persica), apricots (Prunus armenica) or other kernels containing amygdalin, e.g., cherries (Cerasus species) and plums (Prunus domestica).

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Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

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Forward Thinking: Enchanted By Vanilla

Consumers still have a sweet spot for this tried-and-true flavor and fragrance.

Raw Materials Bulletin: April 2015

This month's raw materials include wood 260106, Armenian wood 260107, Buchu betulina essential oil, EU and U.S. natural 2,4-undecadienal and more.

Raw Material Bulletin: August 2015

This month's raw materials include Jacinthaflor, damascenone total, tomato thiazole and more.

Raw Material Bulletin: December 2015

This monthly round-up of new raw material introductions ranges from methional and hazeltone, to a honey ingredient.

Raw Material Bulletin: March 2015

This month's column includes sage extract from Döhler, santalum album oil from Santanol and more.

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F&F Innovation and Brand Needs

A look at the innovation needs of food, beverage, and personal and home care brands, and a survey of recent F&F innovation literature.

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The Market for Beverage Flavors

A seemingly never-ending consumer demand for soft drinks, alcoholic drinks and hot beverages around the world makes beverages a significant category for manufacturers and suppliers of flavors.

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Neural Processing of Body Odor

Understanding the body odor/brain activity relationship and its potential implications on the creation of perfumes and personal hygiene products.

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Taste, Aroma and the Brain

The interesting thing about flavor in the brain is that the whole is often more than the sum of its parts. You don’t taste with your mouth or your nose; you taste with your brain.

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Editor's Note: Beyond the Package

Consumers are taking a deeper look at what's inside the package--and it's more than just ingredients.

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