Flavor Enhancers mainly meant boosting luscious food flavors

chemical-categories

Glutamic Acid

Glutamic acid (abbreviated as Glu or E) is one of the 20 proteinogenic amino acids, and its codons are GAA and GAG. It is a non-essential amino acid. The carboxylate anions and salts of glutamic acid are known as glutamates. In neuroscience, glutamate is an important neurotransmitter which plays a key role in long term potentiation and is important for learning and memory.

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Glycolic Acid

Glycolic acid is the smallest α-hydroxy acid. It is used in various skin-care products. It is used to improve the skin's appearance and texture. It may reduce wrinkles, acne scarring, hyperpigmentation and improve many other skin conditions, including actinic keratosis, hyperkeratosis, and seborrheic keratosis. Glycolic acid is also a useful intermediate for organic synthesis, in a range of reactions including: oxidation-reduction, esterification and long chain polymerization. It is used as a monomer in the preparation of polyglycolic acid and other biocompatible copolymers. Among other uses this compound finds employment in the textile industry as a dyeing and tanning agent, in food processing as a flavoring agent and as a preservative. Glycolic acid is often included into emulsion polymers, solvents and additives for ink and paint in order to improve flow properties and impart gloss.

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Guanylic Acid

Guanylic Acid is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid with the nucleoside guanosine.It consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine formed during protein synthesis.It is used in processed cheese, fat spreads, fat-based desserts, processed fruit, dried vegetables, canned or bottled vegetables, cooked or fried vegetables, breakfast cereals, pre-cooked pastas, batters, bakery wares, processed meat and poultry, semi-preserved fish and fish products, egg-based desserts, seasonings and condiments, soups and broths.

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Inosinic acid

Inosinic acid or inosine monophosphate (IMP) is a nucleotide monophosphate. Inosinic acid is important in metabolism. It is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine. It is formed by the deamination of adenosine monophosphate, and is hydrolysed from inosine. IMP is an intermediate ribonucleoside monophosphate in purine metabolism.

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Vanilla Beans

Vanilla Beans has been commercially extracted to yield vanilla extracts that are used in flavors,baking,chocolate making,soft drinks,pharmaceutical products,liqueurs,candies,perfumery and soap making.

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Allyl Caproate

Allyl caproate is employed principally in the formulation of pineapple flavors but it can also be used for peach and apricot essences and for apple blossom, peach blossom, and wisteria perfume compositions. It is an ingredient of some lipstick perfumes. It also adds a sweet juicy note to citrus flavors.

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Cinnamaldehyde

Cinnamaldehyde is the organic compound that gives cinnamon its flavor and odor. This pale yellow viscous liquid occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum. The essential oil of cinnamon bark is about 90% cinnamaldehyde. The most obvious application for cinnamaldehyde is as flavoring in items like chewing gum, ice cream, candy, and beverages range from 9 to 4900ppm. It is also used in some perfumes of natural, sweet, or fruity scents. Cinnamaldehyde is also used as a fungicide. Another use for cinnamaldehyde is as an antimicrobial.

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Ethyl Vanillin

Ethylvanillin is the organic compound. This colourless solid consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively. It is synthetic molecule, not found in nature. As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of chocolate.

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Heptyl Acetate

Heptyl acetate is an ester formed by the condensation of 1-heptanol and acetic acid. It is used as a fruit essence flavoring in foods and as a scent in perfumes. It has a woody, fruity, rumlike odor and a spicy, floral taste with a soapy, fatty texture.

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Perillaldehyde

Perillaldehyde is a natural organic compound found most abundantly in the annual herb perilla, but also in a wide variety of other plants and essential oils. It is a monoterpenoid containing an aldehyde functional group. It is used as food additives for flavoring and in perfumery to add spiciness.

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