NATURAL AROMA

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NATURAL AROMA

Ethyl Vanillin It is used instead of vanilla in ice cream, bakery products, beverages, chocolate, candies, gelatinous desserts and many food products. Vanilla is obtained from a special bean (legume), but vanilla is the main flavor component of vanilla, which is much cheaper. Ethyl vanillin is the derivative that gives the closest taste to the real vanilla. 400 times equivalent to vanilla seeds. It is oxidized when exposed to damp air and is affected by light. Preparing for a good vanilla flavor is important in use. For a good result, vanilla must be added in different types of preparation (biscuit, chocolate ...) in different preparation stages. For example; In pastry and cakes, 20-50 gr vanillin in 100 kg dough is mixed together with dry mixture. But if vanillin is prepared by adding to cream and oily mixtures, a better result is obtained.

Dextrose Monohydrate Dextrose monohydrate is a purified and crystallized D-glucose containing a molecule of crystal water. Following the hydrolysis of starch, purification is achieved as a result of processes such as evaporation and crystallization.

Monosodium Glutamate (MSG) MSG, Vetsin, or also known as E621, monosodium glutamate is an additive used to increase the aroma in many food products. In glutamic acid, different salts of glutamic acid from MSG, such as monopotassium glutamate, have the same effect as MSG. Glutamate also gives the food a different taste called umami. Scientifically this taste is considered as the fifth taste, bitter, sweet, salty, sour. Glutamate is the main component of the protein. Almost all protein-containing foods (meat, poultry meat, seafood) are found naturally. Naturally found glutamate has traditionally been used to give umami flavor. The amount of glutamate used in foods is between 0.1% and 0.8% of the food. This amount is similar to the level of glutamate naturally present in traditional foods. Glutamate limits its taste. This means; When added more than the appropriate amount of food, it does not contribute much to the taste and may even damage the taste balance.





Sorbitol (Liquid (70%)) E420-encoded sorbitol, apples, prunes, cherries and grapes, such as a granulated and no fruit found in many natural carbohydrates. The sweetening power is about half of the sucrose and its calories are equal to the calorie of table sugar. Sorbitol, which remains stable during storage, has excellent flowability and compressibility during processing. It is used in the confectionery sector because of its viscous and moisturizing properties and its ability to increase the absorption of B12, B1 and C vitamins. Easily soluble in water, sorbitol; it is slightly soluble in alcohol, methanol and acetic acid. The most commonly used sugar alcohol is sorbitol; Depending on the concentration and temperature, sucrose has a sweetness of 1/3 to 1/2, generally in the form of a 70% crystalline solution. Sorbitol is naturally present in fruits, especially blackberry-type fruits, and is also prepared by high-pressure catalyst hydrogenation of glucose from corn starch.

Vanillin The smell of vanilla orchid is special and its taste is bitter. After being collected in green and then boiled in water, dried fruits are used. The special odorous vanillin is produced only by fermentative drying. Vanillin is bound with glycoside from the fruit. However, it becomes free by fermentation during such drying.





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