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食用香精品种和剂型
   食用香精是参照天然食品的香味,采用多种天然香料、天然等同香料和合成香料按一定的配方比例经精心调配而成,具有天然风味的各种香型的香料。
   作为香精产品家族中的一个重要成员,食用香精主要分为甜味食用香精和咸味食用香精两大类,其中甜味食用香精主要包括水果类(又分为水质和油质香精)、奶类、坚果类、蜜饯类、乳化类以及酒类等各种香精,适用于饮料、糖果、饼干、糕点、冷冻食品、乳制品、罐头、酒等食品中;咸味食用香精主要包括各种家禽类、肉类、海鲜类、辛香类、蔬菜类等,适用于各种肉制品产品、饼干、糖果、调味类等食品。食用香精的剂型有液体、粉末、微胶囊、浆状等类型。

Food flavor categories

   Food flavors are made by mixing various natural flavors, semi-natural flavors and synthetic flavors by certain ratio according to the fragrance of natural food. 
   Being an important member of the flavor family, food flavors mainly includes sweet and salty flavors. Sweet food flavors includes fruity, diary, nutty and liquor flavors, which can be used in soft drinks, candies, cookies, cakes, frozen food, diary, canned food and liquor. Salty flavors include poultry, meat, seafood, spicy and vegetable flavors, which  can be used in meat product, crackers, candies and seasonings.  Food flavors are formulated as liquid, powder, microcapsule or emulsions.

 

食用香料的分类
   美国的食用香料种类约为2000余种,欧盟的食用香料约有3000余种,我国批准试用的食用香料约有1500多种。虽然食用香料种类很多,但根据其最终产品的使用形式,可分成饮料、糖果、烘焙、咸味食品、乳品和其它食品几大类。

Classification of fragrances
   There are more than 2000 kinds of fragrances be admitted to use for flavors in USA, over 3000 species of edible fragrances in Europe,and in China,all the fragrances which official permission to be used in food has more than 1500 varieties. Although many kinds of edible fragrances,according to its application products,it can be divided into beverages ,candy,roast, salty foods,dairy products and other foods.

关于果味香精
   食品香精的多元化方向发展,对食用香料工业提出了更高的要求。 奶香,柑橘类和果味香精是一个会继续流行下去的传统的主流口味,调配型的果味酸乳饮料,除了草莓、甜橙、菠萝是属于比较传统的果味香型外,芒果、芦荟、葡萄、西番莲、番石榴、木瓜、葡萄柚等在酸乳中的应用。
日渐丰富。果味香精随着调香分析技术的提高和新开发调香原料的应用,香型从最初的鲜甜味为主发展到讲究果肉与果皮味道的结合,这就使得香味更加新鲜、逼真、饱满和清香。

About fruity flavors

   Multi-dimensional development of food flavors demand more from the industry.  Milk flavors, orange flavors and other fruity flavors will continue to be popular on the market. For blended fruit flavored yogurt, there are traditional flavors like strawberry, orange and pineapple, but the use of mango, aloe, grape,  passion fruit, guava, papaya, grapefruit and others have been growing. With the development of new analytical techniques and the application of new ingredients, fruity flavors has evolved from being only sweet to the current focus on the combination of flavors from both the fruit pulp and skin, which gives the flavors a fresher, more vivid and fuller fragrance. 
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