Food flavours and colours made in France!
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The different categories of ingredients constituting a flavouring
1 - flavouring preparations
These products are obtained by appropriate physical processes or by enzymatic or microbiological processes, from a vegetable or animal raw material.
These products are natural by definition
Example: infusion of blackcurrant, strawberry distillate, vanilla concentrate,...
2 - natural flavouring substances
Flavouring substances are chemically defined. Natural flavouring substances are obtained by appropriate physical processes or by enzymatic or microbiological processes, from the same raw materials as those used for natural preparations.
These substances are natural by definition
Example: menthol isolated from a mint essential oil, vanillin isolated from a vanilla infusion,...
3 - flavouring substances
These substances are obtained by chemical synthesis and are chemically identical to a substance naturally present in a raw material of animal or plant origin.
Example: Synthetic L-menthol chemically identical to menthol isolated from a mint essential oil, vanillin obtained by synthesis from guaiacol, chemically identical to vanillin isolated from a vanilla infusion
In addition, chemical synthesis has made it possible to produce products that do not exist in nature, or that have not yet been identified and yet have organoleptic characteristics. These substances are obtained by chemical synthesis and are not chemically identical to a substance naturally present in a raw material of animal or plant origin.
These artificial substances are not natural by definition
Example: the best known is ethylvanillin
4 - processing aromas
These are products obtained by heating a mixture of ingredients which do not necessarily have flavouring properties and of which at least one of the ingredients contains nitrogen and another a reducing sugar. These are the so-called Maillard aromas.
Processing aromas are not natural
Example: Among the large number of compounds manufactured, many are volatile and have notes reminiscent of heated or grilled food products: grilled meat, roasted chicken, caramel, fudge,...
5 - smoke flavours
The combustion of wood such as Oak, Beech, Walnut gives a smoke that can either be placed directly in contact with food (traditional salmon smoking for example) or be collected in the form of smoke condensates from which flavouring mixtures, smoke flavours, are obtained.
Smoke flavours are not natural
6 - Other materials
These are foodstuffs and additives added mainly for dilution and/or preservation purposes. A list of the different materials and the maximum permitted content in flavourings and finished products has been established by the European Community.
Example: water, mono propylene glycol, glycerin, vegetable oil, xanthan gum, potassium sorbate,...
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