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 History of Mechanization in Tomato Paste Production
-
The mechanization of tomato paste production traces back to the early 20th
century, as industrial food processing evolved to meet rising urban demand
and r...