Liquid Flavorings

FIGURE 13.1 Computerized system for the formulation of small batches of flavoring. (Courtesy of Robertet Flavors, Inc. With permission) 

It is of interest that sanitation is of little concern in this area. The products being handled will not support microbial growth and, more than likely, are toxic to microorganisms. The primary reason for cleanliness in a liquid formulation area is to avoid contamination of one flavor with another and to minimize worker exposure to organic vapors. Due to the very low flavor thresholds of some flavor constituents, cleanliness is essential. 

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The diluent portion also determines the form, or physical appearance, of the flavor, ie, Hquid, powder, or paste. Liquid flavor forms include water-soluble, oil-soluble, and emulsion forms powder flavor forms include plated (including dry solubles), extended, occluded, inclusion complexes, and other encapsulated forms and paste flavor forms include fat, protein, and carbohydrate-based paste. 

Liquid fertilizers, potassium orthophosphates in, 20 637 Liquid-film coefficient, 15 695 Liquid filtration, 11 322-323 Liquid flavor forms, 11 576-577 Liquid flow control, in variable-conductance heat pipes, 13 233 Liquid fluidization, 11 791-792 Liquid food ingredients, encapsulated,... 

In 2006 and 2007, NIOSH investigated two flavor-manufacturing plants. Medical testing of 29 production workers identified 7 workers with fixed airways obsfrucfion who had worked in plated-powder and/or liquid flavoring work areas 4 of these workers had severe fixed airways obsfrucfion (CDC, 2007b,c). Mean work area diacetyl air concentrations using NIOSH method 2557) for plated-powder production and liquid production in one of these plants were 0.25 and 0.02 ppm, respectively (CDC, 2007b). 

The wall is dissolved away from around the core such as when a liquid flavoring oil is used in a dry powdered beverage mix ... 

Most flavors that are designed for beverage alcohol products use ethanol as the primary solvent for the flavor. Glycerol [56-81 -5], propylene glycol [57-55-6], and water are other common solvents in liquid flavors. Some beverage alcohol concepts require the addition of an emulsified flavor, either as a vehicle to solubilize the oils in the beverage or as a deliberate attempt to cloud the product. This can best be accomplished at lower proofs with the alcohol breaking the emulsion. 

In fat-free recipes where this method cannot be practiced, it is possible to add and mix vanillin powder with eggs. An alternative to vanillin powder for highly mechanized processes is to use a vanillin solution or liquid flavor the solvent used is either ethanol- or monopropylene glycol-based. 

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

In the field of further research, it was tried to use a multitude of concentric nozzles. The shell material was now used in the outermost nozzle, and the active was used in the core. This allowed not only for a much higher load of the particle of up to 90%, it also maintained many of the desired properties of the liquid flavors. Some of the early applications include tobacco products, fermentation of alcoholic beverages, and chewing gum. Nowadays, many products contain visible or invisible capsules made by the technologies described here to enhance product quality and protect the active agents (see Figure 10.1). 

In cosmetic and personal care products, for instance, the objective is to extend the life and improve the delivery of the highly volatile fragrances (that mixed to the cleaning products may escape before the time of use) the interest is also high to infuse scent into everyday materials such as fabrics or to turn liquid flavors into free-flowing powders so as to increase their shelf life in food products. 

For aroma, the decision to invest in a delivery technology is driven by the balance between the cost and the added valne as compared to a standard liquid flavor. 

BP 176°C Or 10%w/w in liquid Flavor/emulsifier + Microfluidizer Centrifugal atomizer for D-limonene (GA)... 

The objectives of micro-encapsulation of food liquid flavors or oUs are primarily to provide dry and free-flowing powders, to provide protection against the degrading reaction, and to prevent the loss of flavors during food processing and storage. 

What flavor form is needed That should be obvious if the company supplies the flavorist with an unflavored base, but unfortunately a company may use a liquid flavor in development and then demand a dry version of the product for manufacture (bad idea ). 

The simplest process of producing a dry flavoring is to extend (or plate) the liquid flavor on an edible base. This base may be salt, sugar, silicates, dry whey, porous... 

The decision regarding the use of controlled release encapsulated flavorings in an application is largely dictated by cost considerations. If it is more economical to increase the usage level of a liquid flavoring (or a simple encapsulated flavoring)... 

Ketones and aldehydes are in many items we use or eat each day. For example, they are used in the food industry to produce flavorings such as vanilla, cinnamon, and spearmint. When we buy a small bottle of liquid flavoring, the aldehyde or ketone is dissolved in alcohol because the compounds are not very soluble in water. 

Liquid flavors are encapsulated in solid carriers to protect them from oxidation, volatilization, moisture, etc. There are numerous methods for encapsulation as well as types of solid carriers that are utilized. Spray drying and extrusion are the two most widely used techniques. Both methods typically encapsulate the flavor with some form of modified starch or sugar. It is necessary to monitor the performance of any encapsulation technique by determining the actual flavor loading versus the theoretical load. 

Liquid flavors are not always simple mixtures of flavor chemicals dissolved in single, analytically well behaved solvents. Flavorists often combine diluted forms of chemicals to reach their final goal. Generally ethanol is the solvent of choice for most applications, but propylene glycol, glycerin, triacetin, benzyl alcohol, triethyl citrate, fruit juices, sugar syrups, water and other liquids and solids often find their way into flavor mixtures. A particularly difficult flavor... 

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