Flavor Enhancers mainly meant boosting luscious food flavors

chemical-categories

Maltol

Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Because it has the odor of caramel, maltol is used to impart a sweet aroma to fragrances. Maltol has a taste and odor reminiscent of freshly baked bread, and is used as a flavor enhancer in breads and cakes.

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Sucrose

Sucrose is the organic compound. It is a disaccharide derived from glucose and fructose. It is a natural and economical sweetener. It is used as a preservative, flavor enhancer for foods, also used in plastics and cellulose industry, in rigid polyurethane foams, manufacturer of ink and of transparent soaps, used as starting material in the fermentative production of ethanol , butanol, glycerol, citric and levulinic acids.

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glycine

glycine is the smallest of the 20 amino acids commonly found in proteins. Its codons are GGU, GGC, GGA, GGG. Glycine is a colourless, sweet-tasting crystalline solid. It is unique among the proteinogenic amino acids in that it is not chiral. It can fit into hydrophilic or hydrophobic environments, due to its two hydrogen atom side chain.

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Coumarin

Coumarin is a pleasantly fragrant chemical compound found in many plants. It is used in the pharmaceutical industry as a precursor molecule in the synthesis of a number of synthetic anticoagulant pharmaceuticals similar to dicoumarol, notably warfarin and some even more potent rodenticides that work by the same anticoagulant mechanism. It has been used in the treatment of lymphedema and also used as aroma-enhancer in pipe tobaccos and certain alcoholic drinks, although it is generally banned as a flavorant food additive, due to concerns about hepatotoxicity coumarin causes in animal models. It is also used as a gain medium in some dye lasers.

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Cyanidin

Cyanidin is a natural organic compound. It is a particular type of anthocyanidin .t is a pigment found in many redberries including but not limited to grapes, bilberry, blackberry, blueberry, cherry, cranberry, elderberry, hawthorn, loganberry, acai berry and raspberry.It can also be found in other fruits such as apples and plums. It is also found in red cabbage and red onion. It has a characteristic reddish-orange color, though this can change with pH;solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. The highest concentrations of cyanidin are found in the skin of the fruit.

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Vanillin

Vanillin is a phenolic aldehyde, which is an organic compound. Vanillin functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley.Vanillin is most prominent as the principal flavor and aroma compound in vanilla.Vanillin is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines, livestock fodder, and cleaning products.It is also used in the flavor industry, as a very important key note for many different flavors, especially creamy profiles like cream soda.Vanillin has been used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals.Vanillin can trigger allergic reactions.

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3-Hexanol

3-Hexanol is an organic chemical compound. It occurs naturally in the flavor and aroma of plants such as pineapple and is used as a food additive to add flavor.

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Clove Oil

Oil of cloves, also known as Clove oil, is an essential oil from the clove plant, Syzygium aromaticum.It is a natural analgaesic and antiseptic used primarily in dentistry for its main ingredient eugenol. It can also be purchased in pharmacies over the counter, as a home remedy for dental pain relief, mainly toothache; it is also often found in the aromatherapy section of health food stores. The oil produced by cloves can be used in many things from flavouring medicine to remedies for bronchitis, the common cold, a cough, fever, sore throat and tending to infections.

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Petunidin

Petunidin (Pt) is an O-methylated anthocyanidin. It is a natural organic compound and a particular type of anthocyanidin.Petunidin is referred as E165f, E163 and following numbers corresponding to anthocyanins in the food coloring E number list.

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Piperonal

Piperonal is an aromatic aldehyde. It is used as flavoring and in perfume. It can be obtained by oxidation of piperonyl alcohol or the reduction of piperic acid. It is also a minor natural component of the extract of vanilla. It is a common additive in inexpensive synthetic vanilla flavor and candies.

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