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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.
Phenomenon: Flavor separation occurs after a period of storage
Cause 1: Storage Conditions and Shelf Life
For Peroma food flavoring products:
- Proper storage conditions are at 15 – 25°C.
- After opening the packaging, the shelf life may be reduced to half of what is indicated on the packaging.
To ensure the quality of the flavoring, it should be stored under suitable conditions. After opening, it’s advisable to use it promptly or request packaging specifications that suit your needs.
Cause 2: Inherent Nature of the Flavoring
In the market, food flavorings originate from three sources: natural, synthetic chemical, and nature-identical flavors.
For Peroma’s natural flavors, layer separation might occur due to their inherent composition of natural compounds without the involvement of additional additives. However, this separation does not impact the taste and strength. After the final product is produced, simply shake it well before use.
Phenomenon: Oil Blooming on the Surface After Adding Flavoring to the Product
Flavorings are divided into two types: Water-soluble flavorings (Soluble in water-based products) and Oil-soluble flavorings (Soluble in oil-based products).
It is crucial to choose the appropriate type of flavoring based on the nature of the product to avoid the occurrence of oil blooming. For products containing butter or oil components, oil-soluble flavorings should be used. Conversely, for water-based products such as beverages, canned fruit juices, etc., water-soluble flavorings should be used.
See more in “ADDRESSING SOME PHENOMENA WHEN USING FOOD FLAVORS – Part 2” or contact Peroma for the most detailed product selection and answers to any questions!
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
