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 Science and Art of Sour Cream Production
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Sour cream, a staple in many culinary traditions, is produced by the
souring of pasteurized cream through the action of lactic acid-producing
bacteria. Thi...