About Our Technology

Technology

Separation Science

  • Extraction
  • Distillation
  • Fractional Crystallization
  • Chemoselective Separation
  • Chiral Separation
  • Molecular  Distillation

 

 

Natural Flavor Research

  • Identify new ingredients from Nature
  • Establish flavor threshold
  • Evaluate impact of ingredient on original sourced flavor
  • Evaluate impact of ingredient on other diverse flavors
  • Evaluate potential sources of ingredient
  • Customer driven developments
  • Dedicated team of multi-disciplined scientists, engineers and flavorists which guide R&D from conception to scale-up

Trigeminal Effects

  • Salt Enhancing
  • Cooling
  • Alcohol Warming
  • Sourness Suppression
  • Sweetness Enhancing
  • Bitterness Suppression
  • Viscosomimetics
  • Acid Blocking
  • Acid Enhancement

Fermentation Experience

  • Anaerobic fermentation
  • Aerobic fermentation
  • Bioreduction
  • Dilute stream recovery
  • Gas co-product / by-product recovery

Descriptive Flavor Analysis

  • As a tool, we use it to describe a Flavor Profile and to quantify & graphically represent the Flavor Profile.
  • Combining descriptive flavor analysis and head space analysis (SPME), we identify the specific molecules responsible for the flavor descriptors
  • Some examples follow:
    • Orange Juice: Fresh Squeezed vs. Concentrate

Two Butters – MDS vs. American Standard
American Target vs European Target
Aged Cheddar Cheese

Capabilities

 

Bitterness Blocking

  • Acetaminophen
  • Artificially Sweetened Beverages
  • Benzoate and Sorbate
  • Black and Green Teas
  • Caffeine
  • Chocolate
  • Cocoa
  • CPC
  • Grapefruit Juice, FTNF
  • Menthol
  • Metallic
  • Pharmaceuticals
  • Phenols
  • Polyphenols
  • Potassium
  • Soy Bean Protein
  • Stevia
  • Tobacco/Nicotine
  • Whey Protein
  • Zinc

Citrus Oils & Fractions

  • Ethyl Butyrate ex Orange
  • Decanal
  • Bitterness Blocker for Early-Mid Orange Juice, FTNF
  • Bitterness Blocker for Grapefruit Juice, FTNF

Acidity Blocking/Lowering

  • Citric Acid
  • Cranberry Juice
  • Fat-free Salad Dressing
  • Grapefruit Juice
  • High Acid Beverages
  • Malic Acid
  • Vinegar
  • Vitamin C
  • Yogurt

Astringency Blocking

  • Black Tea
  • Cranberry Juice
  • Green Tea
  • Polyphenols
  • Pomegranate Juice
  • Tannins

Mouth Feel Building

  • For Low Sugar, No Sugar
  • Artificially Sweetened Beverages
  • Reduced Fat, No Fat
  • Reduce Use of Gums and Thickeners
  • Improve Mouth Feel of Lower Grade Wines
  • Improve Mouth Feel of Skim Milk and Low Fat Milk
  • Improve Mouth Feel of Soy Milk

Salt Enhancer for Low Salt Products

  • Biscuits
  • Breakfast Cereal
  • Cheese
  • Crackers
  • Frozen Meals
  • Gravies
  • Marinades
  • Meats
  • Pancakes
  • Potassium Containing Products
  • Salad Dressing
  • Sauces
  • Savory Snacks
  • Table Salt Substitutes

Sweetness Enhancement

  • For Aspartame
  • For Ace-K
  • For Sucralose
  • For Stevia
  • Remove Thinness of Artificially Sweetened Beverages
  • Increase Sweetness Without Increased Brix
  • Increase Sweetness and Juiciness of Citrus

Chewing Gum

  • Substantially Increase Sweetness to 20 minutes
  • Substantially Increase Flavor to 20 minutes
  • Increase Coolness
  • Increase Mouth Freshness

Alcoholic Beverage Enhancers

  • Improve Apparent Alcohol Proof
  • Increase Beverages Perceived Quality
  • Increase Apparent Ageing
  • Fire and Ice Effect
  • Increase Leggyness of Wine
  • Lower Burn and Bite
  • Increase Burn and Bite