ADDRESSING SOME PHENOMENA WHEN USING FOOD FLAVORS – Part 2

For everyday culinary preparations, food flavorings are undoubtedly familiar to us. However, not everyone knows how to use them correctly and safely for health.

FOOD FLAVORS AND SOME SCENARIOS WHEN USING THEM

Industrial products such as hard candies, bottled drinks, ready-made processed products, instant foods, etc., inherently lack distinct flavors. It is the food flavors that enhance the taste and make these products more appealing to the sense of taste. Food flavors also help canned foods, made from meat, to have a more enticing aroma, compensating for flavors lost during processing due to high temperatures or concealing less attractive inherent tastes of the food.

It’s crucial to know how to use the right dosage for each dish, allowing the food flavoring to maximize its effectiveness without compromising the original taste of the dish. For liquid flavorings, the maximum usage is 0.2% in human food production and up to 1% in animal food production. For powdered flavorings, the maximum usage allowed in production is 3%.

Besides providing information on appropriate and safe flavoring levels, Peroma will address some situations you may encounter while using flavors, helping you streamline the product manufacturing process and gain a better understanding of flavorings.

Real food pyramid arrangement

Phenomenon 1: Flavoring with a different color than the previous batch or experiencing discoloration during storage, with color variations between batches.

Cause 1: Color discrepancy among batches

According to the standards issued and Certificates of Analysis (COA) provided to customers, Peroma product colors always fall within an acceptable range. Due to variations in raw material colors, there may be differences in product colors between batches, but they are all within an acceptable range. This difference has been verified not to impact the customer’s product color, flavor intensity, or the strength of the flavor and extract.

Cause 2: Flavoring undergoes color changes during storage (usually becoming darker).

Main causes:

  • Proper storage conditions for flavorings include a dry, cool place, avoiding direct sunlight, with an optimal temperature of 15 – 25°C.
  • After opening the packaging, the shelf life decreases. Improper storage conditions can reduce the shelf life to half of what is indicated on the packaging. Additionally, it may affect the color change due to exposure to environmental conditions.

Therefore, food flavorings must be stored under appropriate conditions, limiting frequent opening of the lid, or storing the product for an extended period after opening.

Free photo the vegetables from a basket on wooden table

Phenomenon 2: Flavoring with a weaker aroma compared to the previous batch

To accurately compare the aroma between different batches of Peroma flavorings, there are two methods:

  • Spot Test: Apply the flavoring simultaneously with a similar amount each time. Take breaks to relax the nose after each test; avoid continuous sniffing.
  • Dilution: Dilute the flavoring with water or a suitable solvent at a ratio of 0.1 – 1 corresponding to the control sample and make a comparative observation.

Note: Incorrect sensory operations may affect the accuracy of flavor perception. For flavors that require strength testing, dilution is necessary. Avoid testing strength using a spot test because differences in application time and amount can lead to variations in the strength of the aroma.

Phenomenon 3: Flavoring diminishes or loses its aroma after addition to the product

Cause 1: Improper Usage Level

The concentration of flavorings not only affects health but also influences the taste and aroma of the product. If you notice a reduction or loss of aroma during production, check the usage level:

  • The recommended usage level for food flavorings is 0.1 – 1%.
  • For flavor powders and food extracts, usage depends on the intended purpose and is not limited.

Therefore, customers should choose the appropriate concentration for each product type. If you want a lower concentration with high strength, select a sample with the suitable strength.

Cause 2: Incorrect Addition Stage

Flavorings are temperature-sensitive, so it’s crucial to choose the appropriate stage for addition. Limit addition at the initial stage. If it’s necessary to add during a heat-involved stage, increase the concentration and shorten the heating time.

Apart from the common phenomena and solutions provided by Peroma, if you encounter difficulties in searching for and using food flavorings, feel free to contact Peroma’s hotline for detailed guidance. Alternatively, refer to the article “ADDRESSING SOME PHENOMENA WHEN USING FOOD FLAVORS” for more information!

PEROMA takes pride in over 20 years of experience with a highly skilled workforce and a modern production line, ensuring ISO 9001, ISO 22000, FSSC 22000, HALAL, KOSHER standards. PEROMA is recognized as a reputable and high-quality supplier of food flavorings. Additionally, PEROMA offers various natural oils, concentrated extracts, and food and cosmetic flavors at wholesale prices to meet your usage needs or support your business.

Contact Hotline and Email for advice and support:

PEROMA VIETNAM CO., LTD

HCM Hotline: 0919 436 882

HN Hotline: 0918 885 564

Email: info@peroma.vn

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