Flavor handbook: processing technology: a guide to the making of a flavor.(food flavors): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on April 1, 1999. The length of the article is 824 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The formulation and manufacture of food flavors involve complex chemical processes that flavor chemists have to master to come up with excellent ingredients. Some of these processes include digestion, steam distillation, rectification, solvent-solvent extraction, percolation and maceration. Processed flavors or flavor ingredients are described as artificial, miscella, natural, infusion, redistilled, rectified and tincture, among others.

Citation Details
Title: Flavor handbook: processing technology: a guide to the making of a flavor.(food flavors)
Author: G. Jeffrey Hoch
Publication:Food Processing (Magazine/Journal)
Date: April 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 4 Page: 55(2)

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