Reaction Flavors Equipment
Everything tastes like porridge, the saying goes. That may be an exaggeration, but in theory, reaction flavors could make everything taste the same. Thankfully, flavorists and chemists in the flavor industry are more inventive than that, and colorful process flavors treat our taste buds to a broad palette of sensations, flavors and aromas.
Which reaction flavors equipment do you need?
Spiral jet mill
Conical screw mixer
Table roller mill
Laboratory wiped film distiller
Laboratory multi-stage distiller
Pilot wiped film distiller
Pilot multi-stage distiller
Ultra-fine dispersing machine for emulsions and suspensions
Dilution system for two or more liquids in one pass
Small-scale laboratory dispersing machine
Continuous belt freeze dryer
Drum cooler for hot melt processes
GMP cooler for hot melt extrusion
Vacuum based homogenizer
Gravity feed cooler
Gravimetric powder microdosing 2 - 100 g
Flash drying grinder for powders
Industrial freeze-dryer for fruits
Evaporator for heat sensitive products
Contamination free filling system
High-speed powder dosing system
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Select your reaction flavors process
Tell us about your production challenge
Evaporate natural substances under vacuum to extract the volatile flavor compounds
Flavor materials from natural raw resources provide a steady base for flavor development. Aromas from citrus materials, for example, can be applied to various flavor blends.
Raise the concentration of the natural substances by reducing water content with vacuum evaporation technology. The volatile aroma compounds escape the material with the water vapor, so you need to condense the evaporate and filter them out. Turn the liquid distillate into solid particles using spray drying technology.
React amino acids with reducing sugar to start the Maillard reaction process
Flavors may be developed by compounding chemicals and flavor materials. Heating a formula of sugar and amino acids produces a substance with flavor value. The Maillard reaction forms a bond between the elements and triggers a series of chemical reactions and responses. The elements are generally some sort of protein with carbohydrates.
A compound recipe involves a specific ratio of reacted chemicals that combine to achieve a familiar flavor. The taste and aroma of a coffee, for example, is an amalgam of organic chemicals working together. The same applies for a seared steak. Another example is the caramelization of onions in sugar which causes a non-enzymatic browning reaction. Also known as the Maillard browning effect which of course gives food that distinct brown color.
Bring the reaction flavors to a single phase with homogenizing technology
Reaction flavors are developed in one phase, so the materials used must have compatible solubility characteristics. In cases of an immiscible liquid, homogenize the compounded flavors in a reactor to form an emulsion.
Add an emulsifier such as agar-agar to help the oil and aqueous phases disperse uniformly. Other non-reactor additives like starch and gelatin facilitate the stability of the emulsion.
Apply gentle drying techniques to preserve the aromas and tastes
Reaction flavors are formulated in powder form to obtain a controlled release. Subject the liquid phase to vacuum evaporation to remove the moisture from the mixture.
Aromas are typically produced from heat-sensitive compounds. The drying process, therefore, needs to be gentle enough not to destabilize them or initiate a premature reaction in the compound. Oxidation presents another risk, but this can be addressed with a closed system.
Synergize flavor profiles to enhance natural tastes and aromas
Process flavors have long been used in food science to intensify tastes in products such as fruit-based juices or jams. Another classic application is taste-masking in pharmaceutical products.
But a growing range of alternatives to animal-derived products, like plant-based meat, is opening new applications for reaction flavors manufacturing. Together with texture, taste and aromas are essential for customer acceptance of meat substitutes. One promising direction is cultivated meat, as food technologists strive to create flavors that consumers recognize.
Develop creative palate sensations with process flavors technology
The work of flavorists, however, is not merely mimicking familiar flavors. A flavor palette allows food manufacturers to experiment with new sensory cues. Besides odors, fragrances and tastes, products have a trigeminal dimension evoking sensations such as cooling, dryness, or smokiness.
Thanks to reaction flavors, food engineers bring novel combinations to the market. Try a hot and sweet palate that tastes like spicy honey or a fresh and bitter sensation like minty grapefruit.