| What flavour precursor offers you | ||
| Generate authentic food flavours, while enhancing middle note/specific note by thermal reactions during food processing. | ||
| Help to balance-mask undesirable taste, such as bitterness, etc |
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| Good for food with high heat process which top-note flavours generally loss strength in final products | ||
| Suitable for wide range of high-heat (120ºC up to 260ºC) applications, such as baking, canning, grill, frying, roasting, etc. | ||
| Cost reduction and stabilizing final product quality in replacing natural ingredients e.g. butter, milk, coconut, garlic, fried shallot, onion and etc. | ||
| Flavour Precursor |
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Basil BBQ Beef Butter Blueberry Charcoal Chocolate Chicken Cinnamon Coconut Crab Etc |
Egg Fish sauce Fried potato Fried shallot Garlic Jalapeno Lemongrass Lychee Meat Milk Onion Vanilla |
Pepper Roasted shrimp Salmon Soy sauce Spring Onion Sweet potato Taro Tomato Tom Yum Truffle Wok Vanilla |
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