1. To keep the flavor principles in solution.
2. Provide a carrier for the color, if any.
3. A strength regulator, the greater the amount of solvent the weaker the flavor.
4. It gives the flavor a physical fixation.
5. It inhibits chemical reactions from occurring.
6. It can act as a preservative. (i.e. Ethyl Alcohol, Propylene glycol)
7. It is the vehicle for the presentation of the flavor portion.
8. It determines the form of the flavor. The way the flavor appears on the market, i.e., as a liquid, powder, or paste form. It makes the flavor applicable. The flavor materials do not make a flavor work but the form of the flavor that does. The solvent distributes the flavor uniformly throughout the product.
Function of food flavor
The Versatility and Global Significance of Dent Corn
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Dent corn, a variant of maize named for the characteristic indentations on
its kernels, is a pivotal crop with far-reaching applications in food,
industry,...