Food Spices: Introduction, Purpose & Classification
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chemical materials
Feb 12, 2023, 8:28:17 PM2/12/23
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Introduction of Food Spices
The fragrance substances added to improve the flavor of food are called food spices. Food spices refer to substances that can be used to prepare edible flavors and enhance food fragrance. Food spices are generally prepared into food for food and fragrance. Some food spices can also be used directly for food and fragrance. The purpose of using food spices in food is to produce, improve or enhance the fragrance of food.
Purpose of Food Spices
(1) The fundamental purpose is to reproduce the aroma or flavor of the food.
(2) Food spices must consider the blending of food taste. Bite or sour spices cannot be used for food. Other spices generally do not need to consider the effect of taste.
(3) Human feelings about eating spices are much more sensitive than daily spices. This is because food spices can produce smell or taste in different ways such as in the nasal cavity and oral cavity.
(4) Food spices are closely related to the color of the product. If you use fruit spices, if you do not have a color close to natural fruits, people will imagine its aroma is the illusion of other substances, which greatly reduces its effect.
Classification of Food Spices
Food spices have a wide range of types of spices, and there are many types categories. There are different classification methods based on different purposes.
The first category is single spices, which refers to spices with a single chemical component. Single spices are used directly in some special circumstances. Generally, the main purpose is to be raw materials for reconciling spices.
The second category is to reconcile spices. This is because the aroma of a single compound is difficult to meet the actual requirements. Therefore, people often configure herbs that meet specific requirements after being cleverly coordinated by various raw materials.
Classified by Form
According to the form of food spices, it can be divided into four categories:
(1) Water-soluble spices are characterized by transparently dissolving or uniformly dispersed within the scope of general dosage, and have a brisk head fragrance.
(2) Oil flavors are ordinary edible spices. Usually, vegetable oils are used as solvents to dilute the aroma.
(3) Emulsion spices are the appropriate emulsifiers and stabilizers to disperse the water into a particle -shaped in the water. It is characterized by a mild aroma and has the effect of saving incense, and because it has turbidity in the decentralization of water, color can be added.
(4) Powder spices are convenient to use, but it is easy to absorb lumps, and it is necessary to prevent corruption from deteriorating. The products made by spray drying are surrounded by spices and are surrounded by the formula agent, so the stability and dispersibility of its spices are better.
The fragrance substances added to improve the flavor of food are called food spices. Food spices refer to substances that can be used to prepare edible flavors and enhance food fragrance. Food spices are generally prepared into food for food and fragrance. Some food spices can also be used directly for food and fragrance. The purpose of using food spices in food is to produce, improve or enhance the fragrance of food.
Purpose of Food Spices
(1) The fundamental purpose is to reproduce the aroma or flavor of the food.
(2) Food spices must consider the blending of food taste. Bite or sour spices cannot be used for food. Other spices generally do not need to consider the effect of taste.
(3) Human feelings about eating spices are much more sensitive than daily spices. This is because food spices can produce smell or taste in different ways such as in the nasal cavity and oral cavity.
(4) Food spices are closely related to the color of the product. If you use fruit spices, if you do not have a color close to natural fruits, people will imagine its aroma is the illusion of other substances, which greatly reduces its effect.
Classification of Food Spices
Food spices have a wide range of types of spices, and there are many types categories. There are different classification methods based on different purposes.
The first category is single spices, which refers to spices with a single chemical component. Single spices are used directly in some special circumstances. Generally, the main purpose is to be raw materials for reconciling spices.
The second category is to reconcile spices. This is because the aroma of a single compound is difficult to meet the actual requirements. Therefore, people often configure herbs that meet specific requirements after being cleverly coordinated by various raw materials.
Classified by Form
According to the form of food spices, it can be divided into four categories:
(1) Water-soluble spices are characterized by transparently dissolving or uniformly dispersed within the scope of general dosage, and have a brisk head fragrance.
(2) Oil flavors are ordinary edible spices. Usually, vegetable oils are used as solvents to dilute the aroma.
(3) Emulsion spices are the appropriate emulsifiers and stabilizers to disperse the water into a particle -shaped in the water. It is characterized by a mild aroma and has the effect of saving incense, and because it has turbidity in the decentralization of water, color can be added.
(4) Powder spices are convenient to use, but it is easy to absorb lumps, and it is necessary to prevent corruption from deteriorating. The products made by spray drying are surrounded by spices and are surrounded by the formula agent, so the stability and dispersibility of its spices are better.
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