Have you paid your attention to the term “flavouring” on food label? Why is all food often added with flavours? It makes sense that consumers always set their confirmation on the flavor of certain foods base on this. And Symarom ‘s experts said that Flavour is added to restore or improve the taste lost in manufacturing process of food.

Natural Nature identical Artificial flavor symarom refer in the list

How many flavours can be added into food?

For example, with the process of making cake, there are three kinds of “flavouring” to use natural, ‘nature identical’, or artificial. Follow Symarom to take an overlook on specified example of the most widely used flavour now- Vanilla to see the different among three above.

Natural Flavour

Vanillin that is taken from the vanilla bean was discovered in 1874. It is regarded as a ‘natural’ flavouring substance because Natural means that these must be come entirely from vegetable or animal materials.

Nature identical

If you can copy the chemical of a particular flavour, then make it industrially in a chemical plant, you get a ‘nature identical’ flavour. Symarom can give a simple example, one outstading representation of nature identical flavour is Vanillin. People can find it in the nature and know how to copy it.

“Natural” and “nature identical” flavours are alike in the consideration of chemical structure.

The last flavour Symarom refers is Artificial

If molecules of a flavour can be analysised and create a particular flavour and their ‘tool-box’ can be used and modify such molecules, strengthening and improving on the taste.

Ethylvanillin is “artificial” taste that is a more potent version of the natural or nature-identical Vanillin. Such flavours are necessary because consumers sometimes require ‘enhanced’ flavourings.

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