Flavors are broadly classified by form into four groups: water-soluble liquid flavors, oil-soluble liquid flavors, emulsified flavors, and powdered flavors. Liquid flavors can be divided into low-viscous liquids, medium viscous liquids, emulsions, pastes and suspensions.
Liquid favors normally used in liquid food products. Liquid flavor are commonly added during the sugar coating process, where they are either sprayed onto the cereal directly or added to the heated sugar solution and applied jointly.
The production of liquid flavor is basically a chemical blending operation. The most popular carriers for flavors for aqueous system are ethanol, propylene glycol or glycerol.
The production this type of flavoring, food additive is needed such as antioxidants or preservatives in order to maintain the required shelf-life stability.
What is Liquid flavor?
