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Home > Food Additives > Food Flavorings (Find 3 items)

Food Additives

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Elementary Substance

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Food Flavorings

Dibenzyl ether

(103-50-4)
spices. Mainly used to prepare mushroom and cherry flavors. Used as a plasticizer for gas chromatography stationary liquid and nitrocellulose, also used in the preparation of spices; used as a medium-level antioxidant, mainly used in the manufacture of sponge rubber products, and also used in the preparation of spices

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Dimethylbenzylcarbinyl acetate

(151-05-3)
It can be used to enhance the head and body fragrances, and is often used in the fragrance formula of hyacinth, magnolia, lilac, and lily of the valley flowers. In addition, it can also be used in fragrance formulations such as rose, gerbera, jasmine, and heart orchid, which can enhance the fragrance and make it fresh and elegant. Adding perfume essence can give floral fragrance. It can also be used in soap essence and edible essence.

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d-Borneol

(464-43-7)
Borneol, the main components of borneol and isoborneol, have anti-anoxia effects; borneol and isoborneol have a sedative effect; local application of borneol has a slight irritation to sensory nerves, has a certain pain relief and mild antiseptic effect; The mesenteric is absorbed rapidly, it can pass through the blood-brain barrier within 5 minutes of administration, and it accumulates in the brain for a long time and the amount is quite high. This provides a preliminary experimental basis for

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Food seasoning refers to food ingredients that are used in small quantities to improve the taste of other foods. The history of food seasoning can be basically divided into the following three generations: single-flavor seasoning, high-concentration and high-efficiency seasoning and compound seasoning.

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