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Nature Identicals Introduction 2009

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dwightkunder

This is an introduction to a few Nature Identical Chemicals suggested as Flavor Ingredients

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NATURE’S ARTWORK A CHALLENGE FOR US October 2008
CONTENT > Nature Identical Flavor Specialties > Taste Components By Symrise > A Selection For Creative Use In Flavors
Nature Identical Flavor Specialties
> nature identical products are produced by chemical synthesis > identical chemical structure and properties like natural products > safe raw material base > standardised clean quality > outstanding experience
Taste Components By Symrise
> proprietary manufacturer of Nature Identical Flavor Specialties > core competence in Nature Identical Flavor Specialties > strategic research and innovation in Flavor Ingredients > outstanding creation and application expertise > latest sensory tools > competitive pricing
A Selection for Creative Use in Flavors
600104 Caramel Acetate FEMA 3797 NI • natural occurence: passion fruit • sensory profile: caramel, toffee, sweet, strawberry • creative use in: strawberry, caramel, meat, vanilla • use level (in food): 100ppb – 50 ppm
Profile of Meat Flavor without and with Caramel Acetate MEAT 10 Meat - 8 CHOPPED ROASTED Meat + 6 4 2 0 BODY FATTY BOUILLON COOKED Sensory Profiling in Salt Solution Dosage: 1,5 ppm Caramel Acetate in Salt Solution
Profile of Strawberry Flavor without and with Caramel Acetate FRUITY 10 Strawberry - FORREST FRUIT 8 JUICY 6 Strawberry + 4 FLORAL SWEET 2 0 MARMELADE FRESH FRUIT LONGLASTING ZESTY RIPE Sensory Profiling in Hard Boiled Candies Dosage: 5 ppm Caramel Acetate in Hard Boiled Candies
690971 Dehydromenthofurolactone FEMA 3755 NI • natural occurance: peppermint • sensory profile: lactone, coumarin, sweet, coconut • creative use in: mint, coumarin, tropical fruit flavors • use level (in food): 10 ppb – 700 ppm
Profile of Vanilla Flavor without and with Dehydromenthofurolactone VANILLA Vanilla Flavor - 10 Vanilla Flavor + 8 INTENSITY 6 SWEET 4 2 0 WOODRUFF BODY BOURBON TAHITI Sensory Profiling in Fondant Dosage: 168 ppb Dehydromenthofurolactone in Fondant
Profile of Spearmint Flavor Base without and with Dehydromenthofurolactone Mint Base - SPEARMINT 10 Mint Base + BODY 8 MINTY 6 SWEET 4 HERBAL 2 0 EARTHY COUMARIN COOLING l-Carvon FRESH LACTONE Sensory Profiling in Fondant Dosage: 50 ppb Dehydromenthofurolactone in Fondant
103524 Myrtenyl acetate FEMA 3765 NI • natural occurrence: buchu, peppermint • sensory profile: floral, violet, fruity, herbal • creative use in: raspberry, blueberry, wild berry, mint • use level (in food): 100 ppb – 100 ppm
Profile of Lemon Flavor without and with Myrtenyl acetate LEMON Lemon - 8 CANDY 6 TANGY Lemon + 4 2 ALDEHYDIC 0 JUICY TART SWEET PEELY Sensory Profiling in Soft Drink Dosage: 400 ppb Myrtenyl acetate in Soft Drink
Profile of Peppermint Flavor without and with Myrtenyl acetate PEPPERMINT Peppermint - 8 IMPACT 6 HERBAL Peppermint + 4 2 BODY 0 MENTHOL LONG LASTING COOL FRUITY Sensory Profiling on Smelling Stick Dosage: 2 % Myrtenyl acetate in Flavor Concentrate
658961 Myrtenol FEMA 3439 NI • natural occurrence: raspberry, blackberry, kiwi • sensory profile: herbal, minty, fruity • creative use in: berry, blueberry, mint • use level (in food): 100 ppb – 50 ppm
Profile of Orange Flavor without and with Myrtenol ORANGE Orange - 8 CANDY PEELY Orange + 6 4 2 OVER RIPE 0 JUICY TART SWEET ALDEHYDIC Sensory Profiling in Wine Gum Dosage: 15 ppm Myrtenol in Wine Gums
Profile of Peppermint Flavor without and with Myrtenol PEPPERMINT Peppermint - 8 IMPACT 6 HERBAL Peppermint + 4 2 BODY 0 MENTHOL LONG LASTING COOL FRUITY Sensory Profiling on Smelling Stick Dosage: 2 % Myrtenol in Flavor Concentrate
690986 Filbertone G FEMA 3761 NI • natural occurence: roasted filberts (hazelnuts) • sensory profile: nut, hazelnut, rosty, fatty, sweet, long lasting • creative use in: hazelnut, other brown flavors • use level (in food): 1 ppb – 50 ppm
Profile of Hazelnut Flavor without and with Filbertone G FRESH HAZELNUT Hazelnut - 10 Hazelnut + MOUTHFEEL 8 ROASTY 6 4 2 TART 0 PYRAZINE SWEET DRIED FATTY Sensory Profiling in Hard Boiled Candies Dosage: 560ppb Filbertone G in Hard Boiled Candies
600209 Furfuryl Thioacetate FEMA 3162 NI • natural occurence: coffee • sensory profile: roasty, coffee, mocca, sweet • creative use in: coffee, roast, meat • use level (in food): 10 ppb – 1 ppm
Profile of Coffee Flavor without and with Furfuryl Thioacetate COFFEE Coffee - 10 MALT 8 FRESH Coffee + 6 4 EARTHY 2 ROASTED 0 PHENOLIC BURNT COCOA CARAMEL Sensory Profiling in Smelling Stick Dosage: 2,5 % Furfuryl Thioacetate in Flavor
600156 Methyl Tetrahydro Furanthiole FEMA 3787 NI • natural occurence: yeast, pork • sensory profile: meat, cooked, beef, pork, sulphurous • creative use in: meat, savory, onion, milk, dairy • use level (in food): 1 ppb – 1 ppm
Profile of Meat Flavor without and with Methyl Tetrahydro Furanthiole BEEF Meat - 10 8 Meat + COOKED 6 RAW 4 2 0 SUPHUROUS BOUILLON FATTY ROASTED Sensory Profiling in Smelling Stick Dosage: 2 % Methyl Tetrahydro Furanthiole in Flavor
Profile of Milk Flavor without and with Methyl Tetrahydro Furanthiole MILK Milk - 10 8 Milk + CARAMEL CREAMY 6 4 2 SWEET 0 BUTTERY BODY ANIMALIC FATTY Sensory Profiling in Milk Dosage: 1 ppb Methyl Tetrahydro Furanthiole in Milk
600082 Triisobutyl Dihydro Dithiazine FEMA 4017 NI • natural occurence: yeast • sensory profile: burnt, roasted, crispy bacon • creative use in: roasted meat, onion flavors • use level (in food): 50 ppb – 10 ppm
Profile of Bacon Flavor without and with Triisobutyl Dihydro Dithiazine BACON Bacon - 10 8 Bacon + FATTY 6 SMOKY 4 2 0 CRISPY BROTH PAPRIKA ROASTED Sensory Profiling on Potato Chips Dosage: 0,6 ppm Triisobutyl Dihydro Dithiazine (Symcrisp) on Potato Chips
NATURE IDENTICAL FLAVOR SPECIALTIES SIMPLY THE BEST FOR YOUR PRODUCT
THANK YOU

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Nature Identicals Introduction 2009

  • 1. NATURE’S ARTWORK A CHALLENGE FOR US October 2008
  • 2. CONTENT > Nature Identical Flavor Specialties > Taste Components By Symrise > A Selection For Creative Use In Flavors
  • 4. > nature identical products are produced by chemical synthesis > identical chemical structure and properties like natural products > safe raw material base > standardised clean quality > outstanding experience
  • 6. > proprietary manufacturer of Nature Identical Flavor Specialties > core competence in Nature Identical Flavor Specialties > strategic research and innovation in Flavor Ingredients > outstanding creation and application expertise > latest sensory tools > competitive pricing
  • 7. A Selection for Creative Use in Flavors
  • 8. 600104 Caramel Acetate FEMA 3797 NI • natural occurence: passion fruit • sensory profile: caramel, toffee, sweet, strawberry • creative use in: strawberry, caramel, meat, vanilla • use level (in food): 100ppb – 50 ppm
  • 9. Profile of Meat Flavor without and with Caramel Acetate MEAT 10 Meat - 8 CHOPPED ROASTED Meat + 6 4 2 0 BODY FATTY BOUILLON COOKED Sensory Profiling in Salt Solution Dosage: 1,5 ppm Caramel Acetate in Salt Solution
  • 10. Profile of Strawberry Flavor without and with Caramel Acetate FRUITY 10 Strawberry - FORREST FRUIT 8 JUICY 6 Strawberry + 4 FLORAL SWEET 2 0 MARMELADE FRESH FRUIT LONGLASTING ZESTY RIPE Sensory Profiling in Hard Boiled Candies Dosage: 5 ppm Caramel Acetate in Hard Boiled Candies
  • 11. 690971 Dehydromenthofurolactone FEMA 3755 NI • natural occurance: peppermint • sensory profile: lactone, coumarin, sweet, coconut • creative use in: mint, coumarin, tropical fruit flavors • use level (in food): 10 ppb – 700 ppm
  • 12. Profile of Vanilla Flavor without and with Dehydromenthofurolactone VANILLA Vanilla Flavor - 10 Vanilla Flavor + 8 INTENSITY 6 SWEET 4 2 0 WOODRUFF BODY BOURBON TAHITI Sensory Profiling in Fondant Dosage: 168 ppb Dehydromenthofurolactone in Fondant
  • 13. Profile of Spearmint Flavor Base without and with Dehydromenthofurolactone Mint Base - SPEARMINT 10 Mint Base + BODY 8 MINTY 6 SWEET 4 HERBAL 2 0 EARTHY COUMARIN COOLING l-Carvon FRESH LACTONE Sensory Profiling in Fondant Dosage: 50 ppb Dehydromenthofurolactone in Fondant
  • 14. 103524 Myrtenyl acetate FEMA 3765 NI • natural occurrence: buchu, peppermint • sensory profile: floral, violet, fruity, herbal • creative use in: raspberry, blueberry, wild berry, mint • use level (in food): 100 ppb – 100 ppm
  • 15. Profile of Lemon Flavor without and with Myrtenyl acetate LEMON Lemon - 8 CANDY 6 TANGY Lemon + 4 2 ALDEHYDIC 0 JUICY TART SWEET PEELY Sensory Profiling in Soft Drink Dosage: 400 ppb Myrtenyl acetate in Soft Drink
  • 16. Profile of Peppermint Flavor without and with Myrtenyl acetate PEPPERMINT Peppermint - 8 IMPACT 6 HERBAL Peppermint + 4 2 BODY 0 MENTHOL LONG LASTING COOL FRUITY Sensory Profiling on Smelling Stick Dosage: 2 % Myrtenyl acetate in Flavor Concentrate
  • 17. 658961 Myrtenol FEMA 3439 NI • natural occurrence: raspberry, blackberry, kiwi • sensory profile: herbal, minty, fruity • creative use in: berry, blueberry, mint • use level (in food): 100 ppb – 50 ppm
  • 18. Profile of Orange Flavor without and with Myrtenol ORANGE Orange - 8 CANDY PEELY Orange + 6 4 2 OVER RIPE 0 JUICY TART SWEET ALDEHYDIC Sensory Profiling in Wine Gum Dosage: 15 ppm Myrtenol in Wine Gums
  • 19. Profile of Peppermint Flavor without and with Myrtenol PEPPERMINT Peppermint - 8 IMPACT 6 HERBAL Peppermint + 4 2 BODY 0 MENTHOL LONG LASTING COOL FRUITY Sensory Profiling on Smelling Stick Dosage: 2 % Myrtenol in Flavor Concentrate
  • 20. 690986 Filbertone G FEMA 3761 NI • natural occurence: roasted filberts (hazelnuts) • sensory profile: nut, hazelnut, rosty, fatty, sweet, long lasting • creative use in: hazelnut, other brown flavors • use level (in food): 1 ppb – 50 ppm
  • 21. Profile of Hazelnut Flavor without and with Filbertone G FRESH HAZELNUT Hazelnut - 10 Hazelnut + MOUTHFEEL 8 ROASTY 6 4 2 TART 0 PYRAZINE SWEET DRIED FATTY Sensory Profiling in Hard Boiled Candies Dosage: 560ppb Filbertone G in Hard Boiled Candies
  • 22. 600209 Furfuryl Thioacetate FEMA 3162 NI • natural occurence: coffee • sensory profile: roasty, coffee, mocca, sweet • creative use in: coffee, roast, meat • use level (in food): 10 ppb – 1 ppm
  • 23. Profile of Coffee Flavor without and with Furfuryl Thioacetate COFFEE Coffee - 10 MALT 8 FRESH Coffee + 6 4 EARTHY 2 ROASTED 0 PHENOLIC BURNT COCOA CARAMEL Sensory Profiling in Smelling Stick Dosage: 2,5 % Furfuryl Thioacetate in Flavor
  • 24. 600156 Methyl Tetrahydro Furanthiole FEMA 3787 NI • natural occurence: yeast, pork • sensory profile: meat, cooked, beef, pork, sulphurous • creative use in: meat, savory, onion, milk, dairy • use level (in food): 1 ppb – 1 ppm
  • 25. Profile of Meat Flavor without and with Methyl Tetrahydro Furanthiole BEEF Meat - 10 8 Meat + COOKED 6 RAW 4 2 0 SUPHUROUS BOUILLON FATTY ROASTED Sensory Profiling in Smelling Stick Dosage: 2 % Methyl Tetrahydro Furanthiole in Flavor
  • 26. Profile of Milk Flavor without and with Methyl Tetrahydro Furanthiole MILK Milk - 10 8 Milk + CARAMEL CREAMY 6 4 2 SWEET 0 BUTTERY BODY ANIMALIC FATTY Sensory Profiling in Milk Dosage: 1 ppb Methyl Tetrahydro Furanthiole in Milk
  • 27. 600082 Triisobutyl Dihydro Dithiazine FEMA 4017 NI • natural occurence: yeast • sensory profile: burnt, roasted, crispy bacon • creative use in: roasted meat, onion flavors • use level (in food): 50 ppb – 10 ppm
  • 28. Profile of Bacon Flavor without and with Triisobutyl Dihydro Dithiazine BACON Bacon - 10 8 Bacon + FATTY 6 SMOKY 4 2 0 CRISPY BROTH PAPRIKA ROASTED Sensory Profiling on Potato Chips Dosage: 0,6 ppm Triisobutyl Dihydro Dithiazine (Symcrisp) on Potato Chips
  • 29. NATURE IDENTICAL FLAVOR SPECIALTIES SIMPLY THE BEST FOR YOUR PRODUCT