2022-08-30

2022-08-26

2022-07-12

Application of daily chemical essence

The characteristics of daily chemical essence enhance the fragrance experience of the product. Adding good smell to the product will make consumers feel better about your product, and these smells also strengthen the sense of smell of the ingredients that

2022-06-10

Do you know what is daily chemical products essence?

Daily chemical products essence is easy to volatilize and lose flavor under the process conditions of high temperature for a long time, so the fragrance adding process should be arranged at the later stage of the product manufacturing process as far as po

2022-06-10

Introduction to types of essence

Introduction to the types of food essence water soluble essence water soluble essence is not resistant to high temperature, water soluble and oil insoluble. It dissolves or decomposes in water to become transparent and has a slight head fragrance, but lac

2022-06-10

Usage of food essence

Usage of food essence: shake up essence and disperse it into the product according to the production process. Precautions: essence for food cannot be eaten directly. Please use food additives in a limited amount in strict accordance with the range specifi

2020-11-05

How to use flavors and fragrances?

The types of essence are generally classified as follows: imitation natural flavor, synthetic flavor and salty essence. Imitation natural flavor is divided into flower flavor, wood flavor, fruit flavor and grass flavor. Synthetic fragrance types are divid

2020-11-05

What flavor is better for ice cream?

1、 Milk ice creamRaw material formula fresh milk 500g cream 12.5g white granulated sugar 150g egg yolk 100g edible vanilla Bai essence traceManufacturing methodAdd the weighed white granulated sugar into the egg yolk, mix and stir. Then slowly pour the b.

2020-11-05

How to judge the quality of a set of spice recipes?

It is a very rash act to directly judge the quality of a group of spice formulas by just a few figures on paper, which is no less than talking on paper. In the past ten years or so, I have always believed that the formulation of spices is a very complex s