Food hams: essences and pastes!
Food aromas are fundamental products in pastry, their main characteristic is to give taste and fragrance to a certain food or natural compound.
They are fundamental because if we take a classic apple pie as an example by adding a few drops of cinnamon aroma in your dough, it will totally change the result, giving the cake a wonderful taste.
What is the difference between “aromes” and “natural aroma”?
In addition to food use, aromas are also used in other areas such as cosmetics or tobacco.
The European Food Flavors Regulation identifies 3 categories of aromas:
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- natural aromas
- natural-identine aromas
- Artificial flavors
Natural or essence arobes
They are extracted from natural products such as fruits or flowers, which can sometimes be different from the final product.
They are the most expensive but also the ones that deteriorate before, for this reason they are the least used.
Flavored hamsters: electronic cigarette
Electronic cigarette liquids are made with glycol-based aromas, if your aromas are made with this base you can also use them for cigarette.
Artificial hams
I am obtained through chemical processes and contain high amounts of alcohol, their taste is much stronger, an example is ethylvanillin.
Natural-identine artificial limbs
This is also true if they are of artificial origin, they are almost equal to natural aromas.
In the food industry are those that have followed most because of their almost identical taste to the original, reduced costs and the possibility of a long conservation.
An example of natural-identic aromas is vanillin, which compared to ethylvanillin is less powerful, but at the organoleptic level it brings much more to the taste of vanilla.
What is the difference between essence and essential oil?
When we speak of essence, we normally refer to the constituents present in the fruits, while when we talk about essential oils we mean the same groups of substances but extracted from flowers, leaves or barks.
The real difference, however, lies in the production techniques, in fact apart from this the 2 terms can be considered synonymous.
For the essences we will use a cold pressing technique, while for essential oils it is normally a steam distillation.
There is also a method to extract active ingredients through an enfleurage process with solvents, in this case it speaks of absolute oils.
How is a sweet aroma made?
For the creation of an aroma, each ingredient, whether strawberries, chocolate or coffee, has a certain number of molecules that specialized industries go to extract to create combinations of them. The final result is a dessert that can contain an average of 30 molecules that combine them create aromatic notes.
These combinations are multiple and allow to create endless combinations.
Where can I find food aromas?
sweet aromas: where to buy them and how to use them?
You can buy aromas on our shop, click here!
In Italy we have an excellence in this sector, both industrial and artisanal, which goes from the search for the best raw materials to that of the most advanced techniques.
What are our aromas?
Our aromas are produced by the Italian company AromiItalia, a leading company in both national and international sectors.
It produces the chosen aromas of the best pastries, but you can also try a product of the highest level passing through our online shop.
More than 80 tastes and essences are available, base glycol are ready in practical dark bottles that preserve the organoleptic characteristics.
How do the aromas get?
Does food aromas hurt?
The aromas have almost all dosage 1 x 400, i.e. a drop for 400 grams or ml of dough, cream etc.
It does not hurt, we all ingest them in many foods, it is important not to drink pure or to exceed with doses.
They are very persistent, and it is recommended to use it in any preparation.
