In many food products, aroma is a characteristic that is as essential and integral as flavour.
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.
In addition to HWG’s full range of flavours offered by Symrise, one of the world’s leading suppliers of flavours, we also offer a 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.
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.
HWG’s range of oleoresins includes paprika, black pepper, ginger, chilli and much more.
Maltol and Ethyl Maltol are excellent flavour enhancers, 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.
Ethyl Maltol is an artificial flavour enhancer and we have found it better suited to confectionery fruit applications. It tends to give a more candy-floss note, especially at the upper end of the dose rate range of 25 – 100ppm.
We also offer TriEthyl Citrate from Morflex USA. This is often used as a carrier for some flavour preparations.
Ribotide is a mixture of IMP (disodium 5’-inosinate) and GMP (disodium 5’-guanylate), which can boost savoury flavours. It works well in combination with MSG, but can also help replace salt and MSG in some formulations.
Vanillin and Ethyl Vanillin
Vanillin is used as a substitute for vanilla extract, with applications in a range of products including ice cream, desserts, baked goods and dairy products. The product is nature identical and is used at dose rates between 60 and 250 parts per million.
Ethyl Vanillin is an artificial flavouring substance made by the chemical modification of Vanillin. It is approximately 3.5 times stronger than Vanillin and is used in ice cream products, beverages and baked goods. It has a strong vanilla flavour and can be somewhat metallic-tasting when overdosed.
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.
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
Epsilon Lactones C10,C12
Acetoin (acetyl methyl carbinol)
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
Methyl Cyclopentenolone Anhydrous