Aromatics
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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