1. Enhance or improve the flavor
Compensating for processing losses: During the processing of food such as high-temperature sterilization, dehydration or freezing, the natural flavor substances are prone to be destroyed or volatilized. Flavoring can replenish or restore the aroma of food, making it closer to its natural flavor. Enhancing specific flavors: For instance, adding vanilla essence to baked goods or intensifying fruit aromas in beverages to make the products more appealing.
2. Maintain product consistency
The aroma of natural ingredients may fluctuate due to factors such as origin and season, while flavoring can ensure the stability of the flavor of each batch of products, meeting the standardized requirements of industrial production. 3. Reduce costs
Using essence is more economical than using natural spices. For instance, natural vanilla extracts are costly, while synthetic vanilla essences can achieve similar flavors at a lower cost.
4. Extend the shelf life
The stability of flavoring is usually higher than that of natural flavor substances, and it is less affected by light, heat or oxidation, which helps maintain the flavor persistence of products throughout their shelf life.
5. Support the development of innovative products
Flavorings can simulate hard-to-obtain or non-traditional flavors (such as tropical fruits and special baking flavors), promoting the innovation of healthy foods like sugar-free and low-fat ones. For instance, flavorings can be used to make up for the lack of sweetness in low-sugar beverages.
6. Adapt to special dietary needs
In low-fat, low-salt, gluten-free and other products, flavorings can make up for the flavor loss caused by the reduction of certain components and enhance the acceptance of the taste.