Flavors – Commercial

considerations

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 Flavor manufacturing process
Petrochemical Plants
Animals Agriculture
raw materials
Steam distillation
Extraction
Synthetic Separation Expression
chemistry Distillation
Essential oil
Modification
Extrudates
Secretions Processing
Concentrating
Dissolving.
Aroma Compounding Natural raw
chemicals Mixing materials
Blending
Flavor
compositions

Customers &
6/18/2019 Manufacturers
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 Commonly used commercial methods for
flavors
• Extraction
– Liquid carbon dioxide
extraction
– Counter current extraction
– Solvent extraction
• Distillation
– Vacuum distillation
– Molecular distillation
– Alcohol co-distillation
– Steam distillation
– Steam cone column (SCC)
• Enfleurage

• Biotechnological production
processes

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 Flavor retention methods
• Chemical
encapsulation
methods
– Coacervation
– Co-crystallization
– Molecular
inclusion
• Physical
encapsulation
method
– Spray drying
– Spray chilling
– Spray cooling
– Freeze drying
– Extrusion

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 Controlled flavor release

Release of flavor
by diffusion

Degradation

Swelling

Melting

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 Artificial flavor
preparation
• For synthetic strawberry flavor
the composition mentioned is
prepared.
Ingredient
Geraniol
Ethyl methyl phenyl glycidate
2-Methyl-2-pentenoic acid
Vanilin
Ethyl pelargonate
Isoamyl acetate
Ethyl butyrate
1-(Prop-1’-enyl)-3,4,5-
trimethoxybenzene
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• The concentrate prepared
is dissolved in four times
its volume of propylene
Percent
glycol and the mixture is
1.00
added to a hard candy
3.33
melt at the rate of 1.5oz
4.77
of the concentrate
5.66
solution per 100 pound of
13.06
melt. After the finished
14.00
candy has been produced,
57.18
it is found to have an
1.00
excellent strawberry
flavor.
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 Flavor characteristics

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