Summary：It is a self-contained food additive with over a thousand varieties. Edible essence can be divided into: natural essence, natural essence, synthetic essence, microbial essence, reactive essence

1、 Natural essence. It is a completely natural substance extracted from animals and plants (spices) in nature through physical methods. The carriers that can usually obtain natural aroma substances include fruits, animal organs, leaves, tea, and seeds. The extraction methods include extraction, distillation, and concentration. Vanilla extract, cocoa extract, strawberry extract, etc. can be obtained by extraction method; Mint oil, fennel oil, cinnamon (osmanthus) oil, eucalyptus oil, etc. can be obtained by distillation; Orange oil, lemon oil, citrus oil, etc. can be obtained by distillation method; The concentration method can be used to obtain apple juice concentrate, mango concentrate, orange juice concentrate, etc. There are more than 5000 kinds of raw materials that can extract edible essence in the world, and more than 1500 kinds are commonly used.

2、 Equal to natural essence. This kind of essence is a chemical substance obtained by taking care of natural raw materials by chemical methods or artificial synthesis, which is identical with natural essence substances.

3、 Synthetic essence. It is a substance obtained through chemical methods such as artificial synthesis, which has not been proven to exist in nature. If the same chemical molecule is found in nature and dominates, it is equal to natural essence. As long as one of the raw materials of essence is artificially synthesized, it is a synthetic essence.

4、 Essence prepared by microbial method. It is a essence obtained by microbial fermentation or enzymatic reaction.

5、 Reactive essence. This kind of essence is obtained by Maillard reaction of protein and reducing sugar. It is often used in meat, chocolate, coffee and malt.

According to the state of essence, edible essence includes: liquid essence (water soluble, oil soluble, emulsifiable), of which 10% -20% are fragrance substances, and 80% -90% are solvents (water, propylene glycol, etc.); Emulsified essence, of which solvents, emulsifiers, gums, stabilizers, pigments, acids and antioxidants are 80% -90%; Powder essence, of which fragrance substances account for 10% -20% and carrier accounts for 80% -90%.

Powder essence has developed rapidly and is widely used in beverages, snacks, baked goods, etc. There are three types of commonly used powder essence:

1. Powder essence in mixing form: several powder flavor substances are mixed together, such as five spice powder, curry powder, etc; Most of these flavors come from natural plant spices, while meat essence is being blended; Vanilla powder, vanillin, etc. are also powder essence in the form of mixing.

2. Adsorption form of powder essence: make essence extremely adsorbed on the surface of the carrier, and this essence composition should have low volatility; All kinds of meat essence are mostly powder essence in the form of adsorption.

3. Micro gummed powder essence in the form of coating is now the most widely used powder essence in the food industry.

The micro gelatinization of essence is a special means for packaging, isolation, preservation, slow release and liquid solidification of essence. Its main purpose is to keep the original flavor of essence for a long time, while better preserving essence and preventing essence from deterioration due to oxidation and other factors.

This effect is that other powder essence have special significance and wide practicability in the application of food industry. The brief description is as follows: Traditional solid drinks are produced by spray drying, vacuum drying, boiling drying, etc. The liquid essence used in the production process needs to be heated to remove the solvent, and the flavor of the product will be affected.

The dry powder mixing method is often used in the production of solid drinks. During the production process, various powder ingredients are directly mixed with micro gummed powder essence, without heating, and the product flavor remains unchanged. The use of micro gummed powder essence for solid drinks is easy to flavor, easy to mix evenly, does not increase the temperature of flavoring products, keeps the original powder state, and does not change color in white sugary products.

Due to the encapsulation of fragrance components in the tea, volatilization loss is suppressed, thereby prolonging the fragrance retention time. The fragrance components are isolated from the surrounding space to prevent the possibility of fragrance deterioration caused by oxidation and other factors, thereby greatly extending the product's shelf life. It is not convenient to use liquid essence for flavoring, and it is not easy to mix evenly. Increase the water content of flavoring products, so that the products are easy to form lumps. In white sugary products, essence will gradually turn yellow. It can only be added on the surface, exposed to space, resulting in rapid volatilization, short time to maintain the fragrance. essence is easily oxidized when it contacts with the air in a large area, causing the fragrance to deteriorate, and short retention period.