Application of essence in food industry

Food essence has been widely used in various fields of food production. It not only improves the quality of food, makes up for the flavor defects of food, increases the color and flavor of food, improves people's quality of life and taste, but also promotes the rapid development of food industry.

1. Application in Candy

The production of candy needs to go through thermal processing, which will cause great loss of flavor, so essence needs to be added to make up for the lack of flavor.

Essence is widely used in the production of candy, such as hard candy, aerated candy, burnt candy, fruit juice candy, gel candy, chewing gum, bubble gum, powdered sugar and so on. Edible essence is an indispensable additive.

Although essence is rarely used in candy, it plays a decisive role in the aroma and flavor of products. It can make candy smell pleasant and changeable, so as to meet people's requirements for different tastes.

The oil soluble essence with high thermal stability is generally used in the production of candy, and the addition amount in candy is generally 0.1%~0.3%, but the addition amount in gum based sugar such as chewing gum and bubble gum is generally 0.5%~0.8%.

At present, microencapsulated essence has been used in the production of candy, especially chewing gum, which can reduce the loss and destruction of essence in the process of processing, and the flavor can be maintained for a long time in the chewing process.

2. Application in beverages and cold drinks

Essence is also widely used in the production of beverages and cold drinks. The flavor components in beverages are easy to lose during processing. Adding essence and flavor can not only supplement the flavor lost due to processing, maintain and stabilize the natural taste of beverage products, but also cover the bad flavor in products. More importantly, it can also improve the grade of products, sweep the market, and increase the value of products.

For example, ordinary Baijiu has bad taste, such as rough, hot, bitter or sugary. In order to cover these smells, a certain amount of spices need to be added, while highlighting the unique aroma of Baijiu.

Water quality essence or emulsified essence is more widely used in beverages and cold drinks, but the addition amount is generally small, about 0.03%~0.05%.

3. Application in seasoning

Essence is widely used in seasonings, including seasonings for meat products, puffed seasonings, biscuit seasonings, instant noodles and other convenient food seasonings.

In the production of seasoning, due to the influence of different raw materials or different temperature and control conditions during chemical reaction, the characteristic flavor of the product is often not obvious, that is, the lack of head fragrance. The appropriate addition of edible essence can make up for this defect.

The essence used for seasoning is generally salty essence, including pig, cattle, sheep, chicken and other poultry, seafood, vegetables and spices, and most of them are high temperature resistant oil soluble essence. The amount of edible essence added in seasoning shall be determined according to different processes, formulas and customer requirements, generally 0.3%~0.8%.

At present, there have been many reports on the development and application of microencapsulated seasonings. The use of microencapsulated flavorings can not only avoid the loss of flavor substances during storage, but also enable the rapid release of flavor substances when the flavorings dissolve in water.

4. Application in dairy products

Dairy products are an important source for people to obtain high-quality protein. However, because people have different hobbies and tastes, they need to add different essence and spices with different flavor types and flavors, so that the products have unique flavor.

Essence and flavor are mainly used in yoghurt, lactobacillus beverage and margarine in dairy products. Milk flavor, citrus flavor and fruit flavor essence are the traditional popular mainstream flavors among edible essence, while mango, aloe, grape, passion fruit, guava, papaya and grapefruit are increasingly used in yoghurt.

5. Application in baked goods

Bakery food, especially biscuits, is the most widely used essence, which can not only cover up the bad smell of some raw materials, but also can foil the smell of biscuits and improve people's appetite.

Since biscuits are subject to surface high temperature of 180~200 ℃ during baking, it is required to add 0.1%~0.3% of high-temperature and oil soluble essence.

In addition, during the baking process of baked goods, the evaporation of moisture will take away some spices. At the same time, spices will excessively dissipate or change at high temperatures, resulting in insufficient flavor or taste during the shelf life of baked goods. However, adding microencapsulated seasoning spices to baked goods can reduce losses during the processing and give them a str