Functions of Food Flavoring Agents Enhance the original aroma and flavor of food products. Mask or eliminate unpleasant odors naturally present in foods. Modify or alter the original flavor profile of food. Exhibit antimicrobial properties (e.g., cinnamaldehyde can inhibit mold growth; extracts of garlic, ginger, and chili peppers can suppress common bacteria). Possess antioxidant properties (e.g., black pepper and nutmeg contain phenols, ketones, aldehydes, and other compounds with antioxidant effects). Based on their origin, Food Flavoring Agents are categorized into natural and synthetic types: Natural flavoring agents are derived from nature and can be further divided into animal-based and plant-based sources. Synthetic flavoring agents are artificially produced aromatic compounds and can be classified as fully synthetic or semi-synthetic. Product item
Vanilla Powder
Flavor-Plus
Ethyl Maltol
