In many food products, aroma is a characteristic that is as essential and integral as flavour. While compounded flavours are usually the preferred ingredients for many food technologists, some aromatics can enhance flavours or perhaps offer a more cost-effective formulation.

We offer a full range of aromatics:

Felix Koch Offenbach (FKO) Caramelised Sugars
An excellent range of syrups and powders that give a range of profiles, from mildly caramelised through to burnt, bitter notes. We have found these products especially good in enhancing caramel and coffee flavours.

Oleoresins
These are solvent-free extracts from spices that contain the volatile and non-volatile components from spices. Oleoresins are usually thick, viscous liquids that are dispersible in oil, and are usually coated onto sugar or salt. Typically, 3-4 kg of oleoresin is equivalent to 100kg of fresh spice, although the exact ratio varies dramatically from oleoresin to oleoresin.

HWA’s range of oleoresins includes paprika, black pepper, ginger, chilli and much more.

Flavour aromatics from Soda Aromatic Japan

Soda Aromatic started the production of lactones in 1959. Today they offer a comprehensive range of lactones and aromatics for use in the flavour industry.

Lactones
Gamma Valerolactone C-5
Gamma Haxalactone C-6
Gamma Heptalactone C-7
Gamma Octalactone C-8
Gamma Nonalactone C-9
Gamma Decalactone C-10
Gamma Undecalactone C-11
Gamma Dodecalactone C-12
Methyl Gamma Decalactone C-11
Delta Hexalactone C-6
Delta Heptalactone C-7
Delta Octalactone C-8
Delta Nonalactone C-9
Delta Decalactone C-10
Delta Undecalactone C-11
Delta Dodecalactone C-12
Delta Tridecalactone C-13
Delta Tetradecalactone C-14
Delta Hexadecalactone C-16
Epsilon Lactones C10,C12
Whisky Lactone
Sugar Lactone
Aldehydes
Ketones
Acetoin (acetyl methyl carbinol)
Methyl Cyclopentenolone Anhydrous
Milk Lactone
Methionol
Angelates
Sulfurol

Maltol
Maltol is an excellent flavour enhancer, especially in sweet and brown products.

Maltol is Nature Identical and we have found it very good at reducing bitterness, boosting chocolate notes in confectionery products and masking the after-taste of high intensity sweeteners. Typical dose rates vary from 60 to 200ppm.

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