1. Compensating for flavor loss during processing: During the high-temperature baking process of baked goods, volatile flavor substances from natural ingredients (such as fruits and spices) are prone to loss. The essence compensates for it in the following ways: Thermal stability: Most baking essences have undergone high-temperature resistance treatment and can retain their aroma after baking. Concentrated flavor: For example, Vanilla Extract is more heat-resistant than natural vanilla pods and can stably release the aroma.
2. Enhance or simulate specific flavors to strengthen natural flavors:
If cocoa flavoring is added to a chocolate cake, it can enhance the rich flavor of the chocolate, even if the amount of cocoa powder used is relatively small. Simulate hard-to-obtain flavors: For instance, use “butter flavoring” to imitate the complex aroma of naturally fermented butter (containing compounds such as butanedione) to reduce costs. Create innovative flavors: Popular flavors such as “Caramel Sea Salt” and “Matcha Red Bean” rely on the blending of flavorings to achieve unique flavor combinations.
3. Enhance the consistency of food. The flavors of natural ingredients (such as fruits and spices) can be unstable due to differences in origin and season. The essence can provide: standardized aroma: ensuring the uniform taste of each batch of products. Cost control: Avoid affecting product stability due to fluctuations in the prices of natural raw materials.
4. Extend shelf life and improve taste • Mask unpleasant odors: Some ingredients (such as whole wheat flour and artificial sweeteners) may have off-flavors, which can be neutralized or masked by flavorings. Delaying oxidized flavors: Nuts and oils are prone to oxidation and develop a rancid taste during storage. Flavorings (such as caramel flavoring) can divert consumers’ attention from off-flavors.