Reaction Flavour
Reaction Flavors: The Future of Flavor for Food
Unlike traditional flavors, which are extracted or blended from aromatic compounds, Reaction Flavors are created through a controlled chemical reaction between amino acids, sugars, and other compounds (such as peptides, lipids, and vitamins). This process, often referred to as the Maillard reaction, mimics the natural chemical reactions that occur during cooking, resulting in complex, rich flavors that closely resemble those found in naturally prepared foods.
Benefits of Reaction Flavors:
- Unique and Distinctive Flavors: Delivering a competitive edge by offering novel flavor profiles that captivate consumers.
- Exceptional Stability: Resistant to heat and oxidation, extending product shelf life and enhancing overall performance.
- Cost-Effective Solutions: Offering a viable alternative to natural flavors, potentially reducing costs while maintaining desired flavor profiles.
- Meeting the “Natural” Trend: Addressing the growing consumer demand for natural ingredients and processes, as Reaction Flavors utilize natural raw materials and emulate natural flavor development.
Applications of Reaction Flavors:
Ready-to-Eat Foods
Reaction Flavors play a pivotal role in crafting irresistible flavors for instant noodles, instant porridge, canned soups, and other convenient food products.
Processed Meat and Seafood
Reaction Flavors enhance the visual appeal and flavor profiles of cold cuts, sausages, fish cakes, spring rolls, and other processed meat and seafood products. They provide authentic and stable smoked, grilled, and roasted flavors, surpassing traditional methods in safety and consistency.
Sauces and Condiments
Reaction Flavors impart rich, natural flavors to seasoning powders, broth powders, fish sauce, chili sauce, mayonnaise, and other sauces and condiments. This technology allows for the recreation of complex flavors derived from natural ingredients like meat, fish, and vegetables.
