Fantastic Flavours Pty Ltd
Australia
tony
Technology Analysis
New encapsulating technology from Fantastic Flavours
Flavour Technology
Spray drying technology
Spray Drying milk and coffee whiteners
Flavour concentrates are made into a fine emulsion that contains gum arabic or maltodextrin as carriers and spray dried in a similar manner to milk (see above)
With citrus flavours oxidation is a problem. The technology developed in California 40+ years ago is still the best " Permastable flavours" .
An emulsion of the citrus oils in a sugar glucose solution similar to boiled sweets is dribbled into cold alcohol where it solidifies. The solid fibre like strands are removed and ground to sugar size particles which are then rinsed with fresh alcohol. The resulting particles contain capsules of oil with a rather thick barrier and no surface oil leads to very long shelf life.
New encapsulating Technology from Fantastic Flavours.
Flavours can be encapsulated without the need for a spray dryer. This low cost technology is based on proven science. I am currently applying for a patent. For more information contact me.
Emulsion technology
Soft drink flavour emulsions are widely used in cloudy soft drinks.
The oils usually citrus are weighed with SAIB or other permitted substances and emulsified in gum acacia. Its important to get an even particle size to maximise stability and prevent "ringing"
High pressure homiginisation is called for.
From time to time other emulsifiers have been used but the main one is still gum acacia.
Unweighted emulsions are used in the bakery industry, the advantage is no alcohol or other solvents .
Emulsifiers and their use! Very good information
Milk emulsion - Dairy Chemistry and Physics
Extraction technology
Soluble essences can be made from the oil by extracting with alcohol/water mixtures. Then chilled and seperated. Propylene glycol can also be used. This technology is old but very effective, it relies on the partition coefficient of the flavouring components between the oil and the solvent.
The aldehydes(citral) and alcohols(linalool) in the oils are extracted into the more polar solvent. A double extraction is more efficient. Counter-current extractors are the most efficient for extracting flavours.
Carbon dioxide flavour extraction gives outstanding products but is restricted to high value products such as hops.
Spinning cone technology
A new technology called spinning column developed in Europe for heavy water and now used for flavour concentration has shown remarkable results for tea, coffee and mustard.
This column was developed for this application in Australia
With instant coffee a spray of coffee aroma is inserted in the jar before sealing.
Analysis of flavours
Matching made easier ?
Only if your GC is functioning properly! (most are not set up correctly)
Those that use Kovat retention indices are more likely to give better results, because to use kovats your system must be perfect. Kovat retention indices
Retention Indices Lists from Flavournet
My experience has not been good with University GLC equipment most seem to have been damaged by students and not set up correctly.
Government R&D facilities while a little better are just not good enough for commercial flavour analysis. Flavour companies do have some of the best setups for GLC or GC/MS analysis but it all comes down to the operator and how fanatical he/she is in perfecting the system. So don't trust any analysis until it has been verified.
Assuming you have a good system, why waste your valuable time making matches by trial and error when you can jump to almost the end of the process (or at least half way) with a GC/MS analysis. SPME is great for aroma analysis of finished products!
While this will not give you the complete picture it helps and reduces the time spent on this process.
Fiddling with Flavors: Making Healthy Bread Taste Better
Aroma chemicals and their retention Index
Analysis of alcoholic beverages
Flavour Analysis and perception
Food Technology
How flavours behave in a food is very complex, so it is vital that you understand the food technology, composition and interactions of the flavoured food.
AIFST Links extensive links to food sites
Food Science Australian Partnerships
Food and Ingredients recipes and links
Flavour application polyols Lots of sugar free recipes
Why McDonald’s fries taste! Fast food nation
http://www.metric-conversions.org/weight-conversion.htm
Calculate C02 volumes at a specific temperature
Water treatments
DIFFERENT WATER FILTRATION METHODS EXPLAINED
Water Purification Technologies
Fantastic Flavours Pty Ltd
Australia
tony
