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DEDICATED TO THE MISSION OF "CREATER OF INCENSE AND TASTE" TO CHINESE FOOD AND LEAD CHINESE COMPANIES TO THE WORLD STAGE
Food flavors are used in cold drinking, dairy beverages, roasted seeds and nuts, confectionery
biscuits, and snack foods. There are several categories of thousands of varieties.
The origin of flavor
Flavors are artificially synthesized concentrated aromatic oils that mimic the smell of fruits and natural spices. It is an artificial flavor. It is mostly used in the manufacture of food, cosmetics and cigarettes. The first flavor synthesized by mankind was vanillin, which was successfully synthesized in 1874 by Dr. M. Harman and Dr. G. Tieman in Germany. Flavor is the main component of the natural flavor of pandan bean. Two years later, another chemist K. Reimer also participated in the research of vanillin. The artificial vanillin he synthesized is almost indistinguishable from natural vanillin. German chocolate makers first used artificial vanillin, and shortly thereafter, confectioners in London also began to use fruit gums to make hard fruit candies. Today, the flavors of various fruits and fish can be synthesized chemically. Edible flavors refer to the flavors of natural foods, using natural and natural equivalent flavors, and synthetic flavors to be carefully blended into various flavors with natural flavors. Including fruits, water and oil, milk, poultry, meat, vegetables, nuts, candied fruit, emulsified, alcohol and other flavors, suitable for beverages, biscuits, cakes, frozen food, candy, seasoning Raw materials, dairy products, canned food, wine and other foods. The dosage forms of edible flavors include liquid, powder, microcapsule, paste and so on.