TR2022001541A2 - A FEED FLAVORS WITH CARAMEL TASTE AND ITS PRODUCTION METHOD - Google Patents
A FEED FLAVORS WITH CARAMEL TASTE AND ITS PRODUCTION METHODInfo
- Publication number
- TR2022001541A2 TR2022001541A2 TR2022/001541A TR2022001541A TR2022001541A2 TR 2022001541 A2 TR2022001541 A2 TR 2022001541A2 TR 2022/001541 A TR2022/001541 A TR 2022/001541A TR 2022001541 A TR2022001541 A TR 2022001541A TR 2022001541 A2 TR2022001541 A2 TR 2022001541A2
- Authority
- TR
- Turkey
- Prior art keywords
- raw material
- feature
- feed
- flavoring
- ratio
- Prior art date
Links
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000019640 taste Nutrition 0.000 title description 8
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- Fodder In General (AREA)
Abstract
Mevcut buluş, çiftlik hayvanlarına yedirilen yeme karıştırılmaya uygun olan bir yem aroması ve bunun üretim yöntemi ile ilgilidir. Bahsedilen yem aroması, toz ve/veya sıvı halde bulunan, lezzet ve koku veren en az bir aromalandırıcı hammadde; en az bir çözücü hammadde ve en az bir taşıyıcı hammadde içermektedir. Bahsedilen üretim yöntemi ise, toz haldeki aromalandırıcı hammaddenin bir birinci süre boyunca eritilerek sıvı hale getirilmesi; sıvı haldeki en az bir aromalandırıcı hammaddenin, en az bir taşıyıcı hammaddenin ve en az bir çözücü hammaddenin ortalama 60?C sıcaklıkta, bir karıştırıcı vasıtasıyla dakikada yaklaşık 40-50 devir ile bir ikinci süre boyunca karıştırılması; elde edilen karışımın taş, kıl, tüy, metal gibi katı atıklardan en az bir eleme elemanı vasıtasıyla temizlenmesi; elde edilen son ürünün kalite kontrolünün yapılması ve paketlenmesi adımlarını içermektedir.The present invention relates to a feed flavoring suitable for mixing with livestock feed and its production method. Said feed flavoring is at least one flavoring raw material in powder and/or liquid form, giving flavor and odor; comprising at least one solvent raw material and at least one carrier raw material. The production method mentioned is to melt the flavoring raw material in powder form for a first time and make it liquid; mixing at least one flavoring raw material in liquid form, at least one carrier raw material and at least one solvent raw material at an average temperature of 60?C by means of a mixer at approximately 40-50 revolutions per minute for a second period; cleaning the obtained mixture from solid wastes such as stone, hair, feather, metal by means of at least one sieving element; It includes the steps of quality control and packaging of the final product obtained.
Description
TARIFNAME CARAMEL TADINDA BIR YEM AROMASI VE BUNUN ÜRETIM YÖNTEMI Teknik Alan Bulus, çiftlik hayvanlarina yedirilen yemin tüketimini arttiran, yemin daha iyi sindirilmesini saglayan, hayvanlara basta protein olmak üzere vitamin ve mineral destegi saglayan bir yem aromasi ve bunun üretim yöntemi ile ilgilidir. DESCRIPTION A FEED AROMA LIKE CARAMEL AND ITS PRODUCTION METHOD Technical Field The invention provides better digestion of feed, which increases the consumption of feed fed to farm animals. It is a feed that provides animals with vitamin and mineral support, especially protein. It is related to its aroma and its production method.
Teknigin Bilinen Durumu Besi çiftligi gibi çiftliklerde, büyükbas (sigir, manda, inek gibi), küçükbas (koyun, keçi gibi), kanatli kümes hayvanlari (tavuk, hindi, kaz, bildircin gibi) çiftlik hayvanlari, et, süt ve yumurta olarak faydalanilmak üzere yetistirilmektedir. Çiftliklerdeki hayvanlar günlük olarak yem tüketmektedir. Hayvan yeminin kendine has kokusu ve tadi bulunmaktadir. Zamanla hayvanlar yemin tadindan sikilabilmekte ve istahlari kapanabilmektedir. Bu durumda hayvanlarin yemi yemesini saglamak ve yem tüketimini ideal oranda arttirmak için yem aromalari kullanilmaktadir. Bu yem aromalari, dogru oranlarda yeme karistirilmaktadir. Çiftlik hayvanlari yedikleri yemden dolayi bünyelerinde kendine has kokular olusturmaktadir. Known Status of the Technique In farms such as breeding farms, cattle (such as cattle, buffalo, cows), small cattle (such as sheep, goats), poultry (such as chicken, turkey, goose, goose), farm animals, meat, milk and eggs It is grown to be used as a. Animals on farms are fed daily consumes. Animal feed has its own unique smell and taste. animals over time They may get bored with the taste of the feed and their appetite may decrease. In this case, the animal feed Feed flavors to encourage the baby to eat and to increase feed consumption at the ideal rate. is used. These feed flavors are mixed into the feed in the correct proportions. Farm animals create unique odors due to the feed they eat.
Bu kokular, hayvanin hem etine hem sütüne hem de yumurtasina geçmektedir. Teknigin bilinen durumunda, yem aromalari sayesinde hayvanlarin yemi yemesi saglanirken ayni zamanda hayvanin kokusunun da degismesi saglanmaktadir. Yem aromalarinin kullanilmasinin diger nedenleri ise, hayvan sagligini korumak ve hastaliklarin tedavisinde kullanilan ilaçlarin tadini örtmektir. Teknigin bilinen durumunda yer alan yem aromalari genellikle kullanim amacina göre üretilmektedir. Bu da çiftlik sahiplerinin birden çok yem aromasi almasina neden olmaktadir. These odors pass into the meat, milk and eggs of the animal. your technique In the known case, thanks to the feed aromas, it is ensured that the animals eat the feed at the same time. At the same time, the smell of the animal is also changed. Feed aromas Other reasons for its use are to protect animal health and in the treatment of diseases. It is to cover up the taste of the drugs used. Feed flavors in the state of the art It is generally produced according to the intended use. This means that farm owners need more than one feed. It causes it to have an aroma.
Teknigin bilinen durumunda yer alan yem aromalarinda tüketim garantisi bulunmamaktadir. There is no consumption guarantee for the feed flavors available in the state of the art.
Bu da çiftlik sahibinin yem ve yem aromalari için fazla maddi harcama yapmasina neden olmaktadir. Ayrica, teknigin bilinen durumunda yer alan yem aromalarinin çogunda kullanilan hammaddeler Ithal olup birim maliyet ve satis degerleri oldukça yüksek olmaktadir. This causes the farm owner to spend a lot of money on feed and feed flavors. is happening. In addition, it is used in most of the feed flavors in the state of the art. Raw materials are imported and unit costs and sales values are quite high.
Teknigin bilinen durumunda yer alan yem aromalarinin yetersiz olmasindan dolayi yeni bir yem aromasinin ve bunun üretim yöntemi gelistirilmesi ihtiyaci olusmaktadir. A new feed was developed due to the inadequacy of the feed flavors in the known state of the technique. There is a need to develop the aroma and its production method.
Bulusun Kisa Açiklamasi Mevcut bulus, yukarida bahsedilen gereksinimleri karsilayan, dezavantajlari ortadan kaldiran ve bazi avantajlar getiren yeni bir yem aromasi ve bunun üretim yöntemi ile ilgilidir. Brief Description of the Invention The present invention meets the above-mentioned requirements and eliminates the disadvantages. It is about a new feed flavor and its production method that brings some advantages.
Bulusun öncelikli amaci; çiftlik hayvanlarina yedirilen yemin tüketimini arttiran bir yem aromasi ve bunun üretim yöntemini gelistirmektir. The primary purpose of the invention is; A feed flavor that increases the consumption of feed fed to farm animals and to improve its production method.
Bulusun bir amaci; hayvanlarin yedikleri yemi daha iyi sindirmesini saglayan bir yem aromasi ve bunun üretim yöntemini gelistirmektir. One purpose of the invention is; A feed flavor that helps animals digest the feed they eat better. and to improve its production method.
Bulusun bir amaci; hayvanlara basta protein olmak üzere vitamin ve mineral destegi saglayan bir yem aromasi ve bunun üretim yöntemini gelistirmektir. One purpose of the invention is; providing vitamin and mineral support, especially protein, to animals To develop a feed flavor and its production method.
Bulusun Detayli Açiklamasi Bu detayli açiklamada, bulus konusu "Bir yem aromasi ve üretim yöntemi" sadece konunun daha iyi anlasilmasina yönelik olarak ve hiçbir sinirlayici etki olusturulmayacak sekilde açiklanmaktadir. Detailed Description of the Invention In this detailed explanation, the subject of the invention "A feed flavor and production method" is only for better understanding and in a way that does not create any limiting effect. is explained.
Mevcut bulusla gelistirilen yem aromasi, toz ve/veya sivi halde bulunan, lezzet ve koku veren en az bir (tercihen, birden çok) aromalandirici hammadde; en az bir çözücü hammadde ve en az bir tasiyici hammadde içermektedir. The feed flavor developed with the present invention is a powder and/or liquid substance that gives flavor and odor. at least one (preferably more than one) flavoring raw material; at least one solvent raw material and at least It contains a small amount of carrier raw material.
Bahsedilen aromalandirici hammadde, Raspberry Ketone, Methyl Cyclopentanolene, Aldehyde 0-18, Ethyl Maltol, Diacetyl, Gamma Octalactone, Gamma Heptalactone, Vanilin PG Acetal, Delta Decalactone, Anisaldehdye, Furaneol, Gamma Hexalactone, 2-Acetyl Furane, 2-Methyl Pyrazine ve Ethyl Vannilin hammaddelerinden en az birini (tercihen, tamamini) içermektedir. Burada bahsedilen Raspberry Ketone orani, %2,D-4,0 araligindadir. Bahsedilen Methyl Cyclopentanolene orani, %1,0-3,0 araligindadir. Bahsedilen Aldehyde 0-18 orani, Diacetyl orani, %0,3-0,6 araligindadir. Bahsedilen Gamma Octalactone orani, %0,3-O,7 araligindadir. Bahsedilen Gamma Heptalactone orani, %O,2-0,5 araligindadir. Bahsedilen Vanilin PG Acetal orani, %0,2-0,5 araligindadir. Bahsedilen Delta Decalactone orani, %02- 0,5 araligindadir. Bahsedilen Anisaldehdye orani, %0,1-0,3 araligindadir. Bahsedilen Furaneol orani, %0,02-0,2 araligindadir. Bahsedilen Gamma Hexalactone orani, °/oO,1-O,3 araligindadir. Bahsedilen 2-Acetyl Furane orani, %0,02-0,2 araligindadir. Bahsedilen 2-Methyl Pyrazine orani, %0,02-0,2 araligindadir. Bahsedilen Ethyl Vannilin orani, %1,0-3,0 araligindadir. The flavoring raw material mentioned is Raspberry Ketone, Methyl Cyclopentanolene, Aldehyde 0-18, Ethyl Maltol, Diacetyl, Gamma Octalactone, Gamma Heptalactone, Vanillin PG Acetal, Delta Decalactone, Anisaldehdye, Furaneol, Gamma Hexalactone, 2-Acetyl Furane, 2-At least one (preferably, all) of Methyl Pyrazine and Ethyl Vannilin raw materials Contains. The Raspberry Ketone rate mentioned here is between 2.D-4.0%. Said The Methyl Cyclopentanolene ratio is between 1.0-3.0%. The mentioned Aldehyde 0-18 ratio, Diacetyl ratio is between 0.3-0.6%. The mentioned Gamma Octalactone rate is 0.3-0.7% is in the range. The mentioned Gamma Heptalactone ratio is between 0.2-0.5%. Said Vanillin PG Acetal ratio is between 0.2-0.5%. The mentioned Delta Decalactone ratio is 02%- It is in the range of 0.5. The mentioned Anisaldehdye rate is between 0.1-0.3%. Said Furaneol rate is between 0.02-0.2%. The mentioned Gamma Hexalactone ratio is °/oO.1-O.3 is in the range. The mentioned 2-Acetyl Furane ratio is between 0.02-0.2%. Mentioned 2-Methyl Pyrazine rate is between 0.02-0.2%. The rate of mentioned Ethyl Vanillin is 1.0-3.0% is in the range.
Bahsedilen çözücü hammadde Acetic Acid' dir. Bahsedilen Acedic Acid orani, %0,02-O,2 araligindadir. The solvent raw material mentioned is Acetic Acid. The mentioned Acedic Acid rate is 0.02-0.2% is in the range.
Bahsedilen tasiyici hammaddeler, Methyl Vanilin ve PG içermektedir. Bahsedilen Metyl Vanilin Yukarida bahsedilen hammadde oranlari, agirlikça hesaplanmistir. The carrier raw materials mentioned include Methyl Vanillin and PG. Mentioned Methyl Vanillin The raw material rates mentioned above are calculated by weight.
Bulusun tercih edilen bir uygulamasinda bahsedilen yem aromasi, raf ömrünü uzatmak için koruyucu ve/veya katki hammaddesi içermektedir. In a preferred embodiment of the invention, the mentioned feed flavor is used to extend the shelf life. Contains preservatives and/or additive raw materials.
Bahsedilen yem aromasinin sivi halden toz hale getirilmesi için yem aromasi tercihen, tuz, dekstroz ve silisyum dioksit gibi en az bir nem giderici hammadde içermektedir. In order to convert the said feed flavor from liquid to powder, the feed flavor is preferably salt, It contains at least one desiccant raw material such as dextrose and silicon dioxide.
Mevcut bulusla gelistirilen yem aromasinin üretim yöntemi ise, toz haldeki aromalandirici hammaddenin bir birinci süre (tercihen birinci süre, 2 saattir) boyunca eritilerek sivi hale getirilmesi; sivi haldeki en az bir aromalandirici hammaddenin, en az bir tasiyici hammaddenin ve en az bir çözücü hammaddenin ortalama 60°C sicaklikta, bir karistirici vasitasiyla dakikada yaklasik 40-50 devir ile bir ikinci süre (tercihen ikinci süre, 1 dakikadir) boyunca karistirilmasi; elde edilen karisimin tas, kil, tüy, metal gibi kati atiklardan en az bir eleme elemani vasitasiyla temizlenmesi; elde edilen son ürünün kalite kontrolünün yapilmasi ve paketlenmesi adimlarini içermektedir. The production method of the feed flavor developed with the present invention is using powdered flavoring agent. The raw material is melted into liquid for a first period (preferably the first period is 2 hours). bringing; at least one flavoring raw material in liquid form, at least one carrier raw material and at least one solvent per minute of the raw material by means of a mixer at an average temperature of 60°C. mixing for a second time (preferably the second time is 1 minute) at approximately 40-50 rpm; The resulting mixture is collected from solid wastes such as stone, clay, feather, metal by means of at least one screening element. cleaning; Quality control and packaging steps of the final product Contains.
Bulusun tercih edilen bir uygulamasinda bahsedilen yem aromasinin üretim yöntemi, toz halde olan %2,0-4,0 araligindaki Raspberry Ketone, %1 ,O-3,0 araligindaki Methyl Cyclopentanolene, Ethyl Vannilin' in bir birinci süre eritilerek sivi hale getirilmesi; daha sonra agirlikça orani en yüksek olandan baslayarak sirayla, - %75,0-90,0 araligindaki PG, o %10,0-15,0 araligindaki Methyl Vanilin, o %O,6-O,9 araligindaki Aldehyde C-18, o %O,3-O,7 araligindaki Gamma Octalactone, o %O,3-O,6 araligindaki Diacetyl, . %O,2-O,5 araligindaki Gamma Heptalactone, - %O,2-O,5 araligindaki Vanilin PG Acetal, . %O,2-O,5 araligindaki Delta Decalactone, - °/oO,'l-0,3 araligindaki Anisaldehdye, - %0,1-0,3 araligindaki Gamma Hexalactone, i %0,02-0,2 araligindaki Acetic Acid, . %0,02-0,2 araligindaki 2-Acetyl Furane, - %0,02-0,2 araligindaki 2-Methyl Pyrazine, eriyik halde bulunan %2,0-4,0 araligindaki Raspberry Ketone, %1,0-3,0 araligindaki Methyl Cyclopentanolene, %0,3-0,5 araligindaki Ethyl Maltol, %0,02-0,2 araligindaki Furaneol ve karistirici vasitasiyla dakikada yaklasik 40-50 devir ile bir ikinci süre boyunca karistirilmasi; elde edilen karisimin tas, kil, tüy, metal gibi kati atiklardan en az bir eleme elemani vasitasiyla temizlenmesi; elde edilen son ürünün kalite kontrolünün yapilmasi ve paketlenmesi adimlarini içermektedir. In a preferred embodiment of the invention, the production method of the mentioned feed flavor is in powder form. Raspberry Ketone between 2.0-4.0%, Methyl Cyclopentanolene between 1.0-3.0%, Melting Ethyl Vanilla into liquid for a first time; Then the weight ratio is in order, starting from the highest one, - PG between 75.0-90.0%, o Methyl Vanillin between 10.0-15.0%, o Aldehyde C-18 in the range of 0.6-0.9%, o Gamma Octalactone between 0.3-0.7%, o Diacetyl in the range of 0.3-0.6%, . Gamma Heptalactone in the range of 0.2-0.5%, - Vanillin PG Acetal between 0.2-0.5%, . Delta Decalactone in the range of 0.2-0.5%, - Anisaldehdye in the range of °/oO,'1-0.3, - Gamma Hexalactone between 0.1-0.3%, i Acetic Acid between 0.02-0.2%, . 2-Acetyl Furane in the range of 0.02-0.2%, - 2-Methyl Pyrazine between 0.02-0.2%, Raspberry Ketone in the range of 2.0-4.0% in molten form, Methyl in the range of 1.0-3.0% Cyclopentanolene, Ethyl Maltol between 0.3-0.5%, Furaneol between 0.02-0.2% and mixing for a second period by means of a mixer at approximately 40-50 revolutions per minute; The resulting mixture is collected from solid wastes such as stone, clay, feather, metal by means of at least one screening element. cleaning; Quality control and packaging steps of the final product Contains.
Söz konusu üretim yöntemiyle elde edilen yem aromasi paketlendikten sonra tekrar kalite kontrole tabi olmaktadir. Daha sonra etiketlenerek depolanmaktadir. After the feed aroma obtained by the production method in question is packaged, the quality is restored. is subject to control. It is then labeled and stored.
Bulusun tercih edilen bir uygulamasinda bahsedilen yem aromasinin üretim yöntemi, sivi halde olan yem aromasinin toz hale gelmesi için elde edilen yem aromasina, yem aromasinin tuz, dekstroz ve nem giderici hammadde emdirilmesi adimini içermektedir. In a preferred embodiment of the invention, the production method of the mentioned feed flavor is in liquid form. In order to turn the feed aroma into powder, the feed aroma obtained is It includes the step of impregnating salt, dextrose and desiccant raw materials.
Bulusun tercih edilen bir uygulamasinda bahsedilen yem aromasinin üretim yöntemi, yem aromasinin raf ömrünü uzatmak için karistirma islemi esnasinda koruyucu ve/veya katki hammaddesinin eklenmesi adimini içermektedir. In a preferred embodiment of the invention, the production method of the mentioned feed flavor is Do not use preservatives and/or additives during the mixing process to extend the shelf life of the aroma. It includes the step of adding the raw material.
Mevcut bulusla gelistirilen yem aromasi, Caramel olarak adlandirilmakta olup, paketleme sonrasinda raf ömrü 18 aydir. Paketin açilmasi durumunda ise yem aromasinin ömrü 1 yildir. 1 ton yeme, 250 gr mevcut bulusla gelistirilen yem aromasinin ilave edilmesi yeterlidir. The feed flavor developed with the present invention is called Caramel and the packaging The shelf life thereafter is 18 months. If the package is opened, the life of the feed aroma is 1 year. It is sufficient to add 250 g of the feed flavor developed with the present invention to 1 ton of feed.
Yukarida bahsedilen hammaddelerin özet bilgileri asagida verilmektedir. Summary information of the raw materials mentioned above is given below.
METHYL VANILIN: Vanilya fasulyesinin ekstraktinin birincil bilesenidir. Sentetik vanilin artik gidalarda, içeceklerde ve ilaçlarda aroma maddesi olarak dogal vanilya özünden daha sik kullanilmaktadir. METHYL VANILIN: It is the primary component of vanilla bean extract. synthetic vanillin It is now used as a flavoring agent in foods, beverages and medicines rather than natural vanilla extract. It is used frequently.
RASPBERRY KETONE: Ahududu keton, kirmizi ahududularin ana aroma bilesigi olan dogal bir fenolik bilesiktir. Koku ve tat vermede kullanilir. RASPBERRY KETONE: Raspberry ketone, the main flavor compound of red raspberries, is a natural It is a phenolic compound. It is used to add scent and taste.
METHYL CYCLOPENTANOLENE: 2-Hidroksi-3-metiI-2-sikI0penten-1-on, 1,2- siklopentandion ile iliskili organik bir bilesiktir. Diketon 3-metilsiklopentan-1,2-di0nun enol tautomeridir. Bir enol olan bilesik genellikle metilsiklopentenolon olarak adlandirilir. Renksiz bir katidir. Akçaagaç veya karamel benzeri kokusu için aromalarda ve parfümeride kullanilir. Saraplar, kahve, kirmizi biber ve somon gibi birçok gidanin lezzetine veya kokusuna katkida bulunur. METHYL CYCLOPENTANOLENE: 2-Hydroxy-3-methyl-2-cyclopenten-1-one, 1,2- It is an organic compound related to cyclopentanedione. Enol of diketone 3-methylcyclopentane-1,2-diO tautomer. The compound, an enol, is often called methylcyclopentenolone. Colorless is a murderer. Used in flavors and perfumery for its maple or caramel-like scent is used. It has the flavor or taste of many foods, such as wines, coffee, chili peppers and salmon. It contributes to its scent.
ALDEHYDE C-18: Aldehit C18, neredeyse hindistancevizi gibi kremsi ve tereyagli bir profile sahip aroma verici bir bilesendir. Kozmetik, temizlik ve kisisel bakim ürünlerini parfümlemek için de kullanilabilir. ALDEHYDE C-18: Aldehyde C18 has a creamy and buttery profile, almost like coconut. It is a flavoring component. Perfuming cosmetics, cleaning and personal care products It can also be used for.
ETHYL MALTOL: EtiI maltol, bazi sekerlemelerde yaygin bir aroma verici olan organik bir bilesiktir. Metil grubunun bir etil grubuyla degistirilmesiyle daha yaygin tatlandirici maltol ile ilgilidir. Karamelize seker ve pismis meyve olarak tarif edilebilecek tatli kokulu beyaz bir katidir. ETHYL MALTOL: Ethyl maltol is an organic compound that is a common flavoring in some candies. It is compound. with the more common sweetener maltol by replacing the methyl group with an ethyl group It is relevant. It is a sweet-smelling white product that can be described as caramelized sugar and cooked fruit. It is certain.
DIACETYL: Diasetil, pek çok gidaya aroma tadini veren kimyasal maddedir. Bilesimi 2,3- bütondion seklinde, formülü (CH300)2 olan maddenin yogunlugu 990 kgfma'tür. Kaynama noktasi 88 santigrat derece olup molar kütlesi 86,0892 g/moldür. DIACETYL: Diacetyl is the chemical substance that gives flavor to many foods. Composition: 2,3- In the form of butondione, the density of the substance with the formula (CH300)2 is 990 kgfma. Boiling Its point is 88 degrees Celsius and its molar mass is 86.0892 g/mol.
GAMMA OCTALACTONE: y-Oktalakton, C formulaHMO2 kimyasal formülüne sahip bir lakton ve aroma bilesigidir. Hindistan cevizi tadindadir. GAMMA OCTALACTONE: γ-Octalactone is a substance with the chemical formula C µHMO2. It is a lactone and aroma compound. It tastes like coconut.
GAMMA HEPTALACTONE: Diger laktonlara benzer sekilde sentezlenen bir laktondur. GAMMA HEPTALACTONE: It is a lactone synthesized similarly to other lactones.
Bergamot, seftali, çilek, papaya gibi bitkilerde eser miktarda bulunur. Özellikle parfümeri de kullanilir. Koku verme özelligine sahiptir. It is found in trace amounts in plants such as bergamot, peach, strawberry and papaya. Especially in perfumery is used. It has the ability to give fragrance.
VANILIN PG ACETAL: Vanilin yerine kullanilan bu malzeme alkali ortamda çok az renk degisimi ile stabildir. VANILIN PG ACETAL: This material used instead of vanillin has very little color in an alkaline environment. It is stable with change.
DELTA DECALACTONE: ö-Dekakton, meyve ve süt ürünlerinde dogal olarak eser miktarda bulunan Iakton olarak siniflandirilan kimyasal bir bilesiktir. Hem kimyasal hem de biyolojik kaynaklardan elde edilebilir. Kimyasal olarak delfone'un Baeyer-Villiger oksidasyonundan üretilir. DELTA DECALACTONE: ö-Decactone, naturally found in trace amounts in fruits and dairy products. It is a chemical compound classified as lactone. Both chemical and biological can be obtained from sources. Chemically from the Baeyer-Villiger oxidation of delfone is produced.
ANISALDEHDYE: 4-Anisaldehyde veya p-Anisaldehyde, CH3006H4CHO formülüne sahip organik bir bilesiktir. Molekül, bir formil ve bir metoksi grubu içeren bir benzen halkasindan olusur. Güçlü aromali renksiz bir sividir. Yapisal olarak vanilin ile iliskili olan 4-anisaldehit, koku ve aroma endüstrisinde yaygin olarak kullanilmaktadir. ANISALDEHYE: 4-Anisaldehyde or p-Anisaldehyde, with the formula CH3006H4CHO It is an organic compound. The molecule consists of a benzene ring containing a formyl and a methoxy group. consists of It is a colorless liquid with a strong aroma. 4-anisaldehyde, which is structurally related to vanillin It is widely used in the fragrance and aroma industry.
FURANEOL: Furaneol veya çilek furanon, lezzet ve parfüm endüstrisinde kullanilan organik bir bilesiktir. Resmi olarak bir furan türevidir. Suda ve organik çözücülerde çözünebilen beyaz veya renksiz bir katidir. FURANEOL: Furaneol or strawberry furanone is an organic substance used in the flavor and perfume industry. is a compound. Officially, it is a furan derivative. White, soluble in water and organic solvents or a colorless solid.
GAMMA HEXALACTONE: Otsu, mumsu, kremsi nota Pürüzsüz, kumarin benzeri nota, kremsi, vanilya bilesimlerine uyum saglar. Gidalarda koku verme amaciyla kullanilir. GAMMA HEXALACTONE: Herbaceous, waxy, creamy note The smooth, coumarin-like note suits creamy, vanilla compositions. Odor in food It is used for giving purposes.
ACETIC ACID: Asetik asit veya etanoik asit CH3COOH formüllü bir organik asittir, sirkeye eksi tadini ve keskin kokusunu vermesiyle bilinir. Karboksilik asitlerin en küçüklerindendir. ACETIC ACID: Acetic acid or ethanoic acid is an organic acid with the formula CH3COOH. It is known for its sour taste and pungent odor. It is one of the smallest of the carboxylic acids.
Dogada karbonhidratlarin yükseltgenmesiyle olusur. Sanayide asetik asit hem biyolojik yolla hem de sentetik yolla imal edilir. 2-ACETYL FURANE: 2-Asetilfuran, sicakliga bagli olarak düsük erime noktali kati veya sahipken, sivinin normal kaynama noktasi 168-169 ° C'dir. 2-METHYL PYRAZINE: Findiksi, kakao benzeri bir kokuya sahip renksiz bir etkendir. Koku verme amaciyla kullanilir. It is formed in nature by the oxidation of carbohydrates. In industry, acetic acid can be used both biologically and It is also produced synthetically. 2-ACETYL FURANE: 2-Acetylfuran is a solid or solid with a low melting point depending on the temperature. While the normal boiling point of the liquid is 168-169 ° C. 2-METHYL PYRAZINE: It is a colorless agent with a hazelnut, cocoa-like odor. Smell It is used for giving purposes.
ETHYL VANNILIN: Etilvanilin, C6H30HO formülüne sahip organik bilesiktir. Bu renksiz kati, sirasiyla 4, 3 ve 1 pozisyonlarinda hidroksil, etoksi ve formil gruplarina sahip bir benzen halkasindan olusur. Koku ve tat verme amaciyla kullanilir. ETHYL VANNILIN: Ethylvanillin is an organic compound with the formula C6H30HO. This colorless solid a benzene having hydroxyl, ethoxy and formyl groups at positions 4, 3 and 1 respectively It consists of a ring. It is used for scent and taste purposes.
PG: Propilen yani sentetik gliserindir. PG bileseni ticari amaçli birçok sektörde kullanilan petrol bilesendir. PG gida, kozmetik, plastik enstitüsünde kullanilmaktadir. Çogu zaman disko ve barlarda yapay duman tiyatro ve sinema sahnelerinde duman efekti vermek için kullanilir. PG: It is propylene, that is, synthetic glycerin. PG component is used in many sectors for commercial purposes. oil is the component. PG is used in food, cosmetics and plastic institute. Most of the time Artificial smoke in discos and bars to give smoke effect in theater and cinema stages is used.
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