Soft drinks(beverages) Water soluble "Essence" is used for clear carbonated and fruit drinks. "Cloudy"(emulsified flavor) is applied to enhance natural juice like sence such as nectar, fruit pulp drinks.
2. Confectioneries 1)Candy, Caramel, Jelly Flavoring is desired to characterized on simple base materials. All materials are exposed to heat (app. 100 Celsius) in the process. Flavour must be stable and not produce any off-odor. Oil flavour is usually used. 2)Chewing Gum Flavour for chewing gum must have smooth taste,high tenacity,and affinity with Gum Base so that it lasts after chewing for several minutes. Oil flavor and powder flavor are used at 0.5 to 1.0% level. 3)Cookie, Butter cake, Biscuit. Doughs are baked at 170~220 Celsius, therefore volatile flavor components are readily lost during the process. Low vilatile oil flavor is mixed with dough before baking and/or oil or powder flavor is sprayed on products after baking. 4)Snack foods Seasoning powder is prepared by formulating with oil, paste, powder flavor, spice, seasonings,etc. Processed food flavor such as Barbecue, Sukiyaki, Curry, and so on.