Water soluble liquid flavors are the most common types of flavor. The flavor chemicals and natural components are dissolved in a simple solvent, most commonly propylene glycol, triacetin or ethanol, with the possible addition of water.
Perhaps, the most commonly used solvent for flavorings is propylene glycol. The solvent satisfies the technical and commercial requirements for many flavoring systems and commercial.
Propylene glycol is being a good solvent for most flavor compounds and being relatively inexpensive.
Water soluble liquid flavors are mostly used in transparent liquid and beverages, oil soluble liquid flavors in oily cooked foods, and emulsified and powdered flavors in foods manufactured though a heating process during which aroma retention and heat resistance of the flavor are required.
Water soluble liquid flavors are employed in foods with a high water content, such as soft drinks, fermented milk and desserts and frozen desserts.
Water soluble liquid flavor
Unveiling the Culinary Marvel of Masa Harina: A Gluten-Free Staple
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Masa harina, colloquially known as corn dough or masa flour, stands as a
culinary gem cherished for its gluten-free nature and distinctive
attributes. Craf...