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3. Flavor recovery and extraction
Flavor recovery processes are basically the same as those used on a laboratory scale for analytical purposes: evaporation-distillation, gas entrainment, solvent extraction.
3.1 Evaporation-distillation
Any flavor recovery process involves two fundamental steps: the removal of flavors from the food, and the subsequent concentration of the resulting mixtures. Since evaporation is the most widely used technique for removing water from food, it is the one most frequently used for aroma entrainment. This is done either by flash evaporation from a liquid, such as fruit juice, before concentration of the non-volatile substances in the evaporator, or by recovery of the vapors produced during the evaporation process. This process can be used in units for concentrating...
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Flavor recovery and extraction
Synthetic flavors
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Regulations
European regulations on flavorings have been drawn up to guarantee fair trading conditions, with due respect for consumer information and safety. European directive 88/388/EEC of June 22, 1988 (translated into French law by the decree of April 11, 1991) is based, according to a subsequent regulation of 1996, on a directory of flavoring substances authorized (to date numbering 2,763) in the countries of the Union. This list...
Directory
Organizations
Associations and unions
French Federation of Aromatics Industries (FEDAROM)
Syndicat national des fabricants de produits aromatiques (PRODAROM) http://www.prodarom.fr
Syndicat national des industries aromatiques alimentaires (SNIAA)
Statistical and economic data
The global flavors market (flavors account for around half of the flavors and fragrances market) is estimated at over US$6 billion in 2006, with annual growth of around 7%. The European market alone represents around 30% of this market, on a par with North America, with the Asia-Pacific region accounting for 27%. In 1999, sales of flavours by food industry sector were as follows: beverages 31%, savoury products...
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