Натуральные (FTNF)

Ароматизаторы сладкой группы - вещества, применяемые для усиления натурального вкуса и аромата внесенных ингредиентов кондитерских изделий, улучшения вкусовых свойств продукта, а также создания оригинальных вкусов. Ароматизаторы для кондитерской продукции – это одно из наиболее интересных и многогранных направлений в создании ароматических композиций. Эту группу ароматизаторов отличает широкий ассортимент продуктов различных вкусовых направлений и профилей. Применение ароматизаторов в кондитерской промышленности позволяет без особых затрат расширить и обновить перечень выпускаемой продукции, так как при этом не требуется изменение технологии производства.

Givaudan is a global leader in the food flavoring and perfumery industry. With two main divisions: food and perfumery, the company has 25% of the industry market, confidently occupying the first place in terms of world production. With the highest level of professionalism and competence, Givaudan invests in research and development more than any other company in the industry, thus providing the broadest opportunities to meet the most sophisticated needs of our customers. The history of Givaudan is a history of 200 years of success with a consistent strategy of movement forward, development and self-improvement. The use of aromatic compositions allows you to quickly and with minimal cost to master and offer the buyer a new type of product

Unique Technological Proposal

·         Recognizable "taste of childhood", bright aroma, rich taste.

·         High concentration and stability of aroma in the finished product.

·         A wide range of thermostable flavors with desired properties.

The dosage of the use of flavorings in confectionery and chocolate products should be selected in such a way as to emphasize the own flavor of the chocolate mass and complement it with notes that are mild due to the low content of corresponding aromatic compounds in additional raw materials; to enhance the natural aroma-forming compounds present in the product, and to add those substances that were lost during processing; harmonize the aromatic composition of the product as a whole; Dosages of flavorings may vary depending on the characteristics of the technological process and the specifics of the ingredients used. It is recommended that the recommended dosages for thermostable flavors be observed, as lowering the application rate can affect the thermostability properties of the finished product.

There are several subgroups of flavorings:

Milk-cream flavors

Milk-cream flavors are widely used in the production of ice cream and other dairy products, biscuits, biscuits and other baked goods. And also in the production of caramel, toffee and confectionery fillings. The use of flavors of the milk-cream group allows you to supplement the taste and aroma of natural dairy products that are insufficiently expressed for certain reasons, to enhance the desired flavor note (creamy, milk, butter, sour milk), which allows you to optimize the taste characteristics of the product.

Flavors for vanilla-chocolate and coffee-nut groups

Vanilla-chocolate flavors are widely used in the production of chocolate and confectionery products, chocolate and confectionery glaze, biscuits and other baked goods. And also in the production of ice cream, cottage cheese desserts, fillings and fillings. When shaping the flavoring properties of chocolate products, special attention should be paid to the selection of flavorings to create the required combination of flavoring properties of the main and additional ingredients. Currently, there is a tendency to use aromatic compositions in the confectionery industry - complex multicomponent flavors, the introduction of which gives the product a taste and aroma of several shades at once. The peculiarities of composite flavors are the convenience of their use and the possibility of developing an individual composition, which will give the product only its inherent unique taste and aroma.

Fruit and berry flavors

Fruit and berry flavors are widely used in the production of marmalade, candy, chewing gum and other fruit-flavored confectionery. And also in the production of ice cream, fruit ice, flavored yoghurts and fruit preparations and fillings. In the production of confectionery and dairy products with a fruit and berry flavor direction, not only the taste profile is important, but also the overall taste composition - compatibility with the organoleptic characteristics of raw materials and ingredients (milk base, chewing base and / or gummy mass). Aromatic compositions of the fruit and berry group have good solubility in the water and / or fat phases; an original composition that improves organoleptic properties; the ability to use in a wide range of temperatures while maintaining properties in a wide range of pH.