Essence can be divided into two categories: liquid essence and powder essence. Liquid flavor can be divided into water-soluble flavor, oil-soluble flavor and emulsified flavor three.

1 water-soluble flavor. Water-soluble flavor refers to the combination of natural flavors and synthetic flavors. The flavor base is made of ethanol or an aqueous solution of ethanol, and other solvents such as glycerin and propylene glycol are sometimes added. Water soluble flavors are mainly used in soft drinks, ice foods and alcoholic beverages.

2 oil-soluble essence. Oil-soluble flavors are made by dissolving natural and synthetic flavors in oily solvents or directly with natural and synthetic flavors.

Commonly used oily solvents are divided into two categories: one is natural oils and fats, such as peanut oil, rapeseed oil, Olive oil, etc.: The other is an organic solvent, commonly used benzyl alcohol, triacetin and so on.

Oil-soluble essences formulated with vegetable oils are mainly used in foods. Oil-soluble flavorings formulated by the mutual solubility of organic solvents and fragrances are generally used in various cosmetics.

3 emulsified essence. In emulsified essences, a small amount of perfume forms a lotion with a large number of main ingredients under the action of surfactants and stabilizers. Emulsification can inhibit the volatilization of perfumes, and the use of large amounts of water instead of ethanol or other solvents can reduce costs, and thus the application of emulsified fragrances is rapidly progressing.

Examples of surfactants that emulsify the emulsified essence include glyceryl monostearate, soybean phospholipids, sorbitan fatty Acid esters, polyoxyethylene Xylitol stearate, and the like. In addition, Pectin, Gelatin, Gum Arabic, agar, starch, Sodium alginate, sodium caseinate, sodium carboxymethyl cellulose, and the like can act as emulsifying stabilizers and thickening agents in the emulsified essence.

Emulsified essences are mainly used in foods such as cakes, candies, chocolates, fruit juices, ice creams and dairy products. It is also often used in cosmetics such as hair creams, hair creams, and powdered honey.

4 powder flavor. The powder flavor can be divided into three types: a powder flavor made by grinding and mixing a solid flavor, a powder flavor made by a powdery base absorption flavor, and a microcapsule powder flavor formed by being wrapped with an excipient.

Powder flavors are widely used in cakes, solid drinks, solid soup, fast food, snack foods, fragrant powder, and sachets.

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