Flavours & EmulsionsNature’s Best for Superb FlavoursToday, flavour plays an important and indispensable role in modern foods. Furthermore, flavours are the key to ensuring that apple juice drinks, lemonade and cherry yoghurt taste as much as possible like the fresh fruit. Because this much is clear: our raw materials are limited. The world's strawberry production is not sufficient to satisfy consumers' hunger for strawberries. Modern biotechnological processes, however, ensure that sufficient flavour is available to produce foods which taste good and offer authentic enjoyment. Flavours One Hundred Percent from the FruitFor decades, the DöhlerGroup has been concerned with the production of high-quality flavours, natural flavour extracts and emulsions. We have specialist knowledge about the natural components of fruits and plants, as well as access to superb raw materials. But the DöhlerGroup's decisive advantage comes from the fact that our experts process the fresh, perfectly ripe fruit themselves, directly where it grows. This allows Döhler to use one hundred percent fruit and innovative technologies to create excellent natural flavours which stand out due to their unique flavour profile. The repertoire of flavour solutions for the food and beverage industry includes all of the main flavours, as well as local preferences and regional specialities. Emulsions – for Beverages with that Special SomethingNot every flavour can be processed so easily in liquid systems. That is why the DöhlerGroup provides formulated flavours as emulsions for alcoholic and non-alcoholic beverages. These cover the required function, flavour or taste variety, colour and cloudiness of almost all imaginable flavours. The portfolio also includes pure cloud emulsions – so that beverages get that special something too. Partners to the Food and Beverage IndustryThe DöhlerGroup's flavour experts know how light, temperature and pressure affect the behaviour of flavours and emulsions in various production processes and types of packaging. And how flavours have to be formulated so that the full flavour can develop and not the slightest bit of stability is lost. As a partner for the food and beverage industry, Döhler does not only deliver individual flavour building blocks, but the complete solution for a successful application – so that flavours and emulsions are also sure to lead to the required product result. What are Flavours?  The word ‘flavour’ comes from the Greek word ‘aroma’ and is translated as seasoning. It later came to mean the perception of smell, which can be traced back to fragrant seasoning plants. A flavour is not a single substance, but rather a mixture of many individual substances, the so-called "flavour components". These volatile chemical compounds are usually only present in foods in tiny amounts. Apples are one of the most flavour-rich fruits, with around 300 different flavour components. What are Emulsions? In nature, oils and water cannot be mixed. If the two liquids are combined into a finely-distributed mixture using an additive (emulsifier) despite this, the result is called an emulsion (latin emulgere: to milk, to exploit). Examples of emulsions include many cosmetics, milk and mayonnaise. In beverages, emulsions guarantee quality features such as flavours, cloudiness and colour. |
