How to use edible flavors correctly

There are three situations in the application of flavors in food: (1) The product itself has no flavor, and the flavor is added to make the food produce flavor (2) To enhance or improve the flavor of the product itself, add flavor (3) Use flavor to cover or modify the product itself Inherent flavor.
Food flavors can be divided into liquid flavors and solid flavors according to their dosage forms. Liquid flavors are divided into water-soluble flavors, oil-soluble flavors and emulsified flavors; solid flavors are divided into adsorption flavors and embedded flavors. The properties and uses of liquid flavors and solid flavors are different.
Liquid flavor: Water-soluble flavor consists of three main components: flavor base, ethanol, and distilled water. It is characterized by being easily soluble in water, and the solution is transparent and clear. This type of flavor has a low fragrance concentration, and because ethanol has a low boiling point, most of them are not heat resistant. At higher temperatures, the alcohol easily evaporates to take away some of the fragrance ingredients with lower boiling points, which affects the fragrance and quality of the product. Therefore, this type of flavor is only suitable for products that are not heated or the temperature is not high when heated. For example, popsicles, ice cream, ice cream, fruit drinks, soft drinks, alcohol, and certain medicines and preparations.
Oil-soluble flavors are composed of flavor bases and oil-soluble solvents such as propylene glycol. It is characterized by strong fragrance and insoluble in water. Compared with water-soluble flavors, it is more heat-resistant. Therefore, it is more suitable for products that require higher temperature operation. Such as hard candy, biscuits, cakes and other baked goods. Oil-soluble flavors are easy to form flavor turbidity and precipitation when the climate is cold, which affects the appearance. Moreover, it is insoluble in water and must be stirred sufficiently to make the fragrance uniform.
Emulsified flavor is composed of three main components: flavor base, opacifier and distilled water. This type of flavor is milky and viscous, and can be quickly dispersed when added to water, but the solution is in a milky state. It is not suitable for products with high transparency requirements. It is suitable for products that have no effect on transparency, such as popsicles, ice cream, etc. or juice sodas and juices that require turbidity.
Solid flavor: The adsorption flavor is made by simply mixing edible flavors and carriers such as lactose, so that the flavors are absorbed on the carrier.
The embedded flavor is made by pre-mixing edible flavors with emulsifiers and embedding agents (such as edible gum, modified starch, etc.), dispersed in an aqueous solution, and spray-dried. It is characterized by good stability and good dispersibility, suitable for various beverages, powder products and instant products.