EMS 300 (3x concentrate) - Ethyl Maltol Substitute
33% weight for weight
(2) MLS 300 (3x concentrate) - MCP Substitute
33% weight for weight
(3) FLS 300 (3x concentrate) - Furaneol
Substitute 33% weight for weight
The above are 3 very basic aromatic chemicals
which are used in numerous fruit flavour compositions
and in savoury flavours e.g. toasted onion, garlic
and roast meat flavours such as beef, pork and
Every flavour compounder
and flavourist, in the course of his product development,
will need to use at least one or a combination
of these TRIOS.
One of the biggest problems
is to get a consistent product at a reasonable
price. However, nowadays, prices tend to fluctuate
with shortage of supply and traders are in to
make a fast buck.
With the above 3 specialities
developed in-house, compounders can be guarantee
of 3 C's advantages:
(1) Cheaper :By
at least 33% on a weight for weight basis.
(2) Convenient :Being liquid, it is easy
to mix with other flavour ingredients and PG.
(3) Consistent :It is stable and does not
absorb water, to become harden with changes in
This TRIOS should be on
the shelves of all R&D laboratories whether
it is a flavour, fragrance or any food manufacturer.
In the case of a food manufacturer,
it can be added directly to his end product for
the following three reasons:
Intensifier or flavour enhancer:
(a) E.g. in coffee powder or coffee extract
for spray drying with 1 - 2ppm of MLS 300.
(b) E.g. Soy Sauce Extract for spray drying
with 0.05 - 1ppm of EMS or FLS or MLS 300.
Sweetener - enhancing the sweetness of a flavour:
(a) E.g. making canned pineapple flavour
sweeter with 0.03 - 0.1ppm of EMS or FLS 300
(b) E.g. condensed milk flavour sweeter
with 1ppm of EMS 300
(a) E.g. caramel pudding can be made to
taste stronger and richer by incorporating 0.02
- 0.06ppm of MLS 300 and 0.03 - 1ppm of EMS 300.
(b) E.g. toasted coconut flavour can be
made more roasted with 0.03 - 1ppm of MLS 300.
Creativity and experimentation
will bring surprising and interesting results.
The TRIOS are very
useful in tobacco flavours to enhance toasted
notes or improve sweetness or lent body in a casing
flavour. The TRIOS are indispensable.