Shishir Kumar Singh Manager

Business Interest
1. Liquid Flavour 2. Emulsion Flavour 3. Dry Mixed Powder Flavour

Existing Production Facilities

1.

Liquid Flavour Production

100 kg mixing vessel 200 kg mixing vessel 300 kg mixing vessel 1000 kg mixing vessel 4 nos 1 nos 4 nos 1 nos

All vessel connect with wheel, only one stirrer and one homogenizer in working condition
2.

Powder Flavour Production.

There is no proper facility for powder flavour managing with one 50 kg bakhoor mixing vessel

3.

Emulsion Flavour Production

One high speed homogenizer and one centrifuge

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New Setup of Flavour Production

Emulsion Flavour Production Liquid Flavour Production
300 kg 300 kg 300 kg 300 kg

1000 kg

200 kg

100 kg

100 kg

100 kg

100 kg

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Dry Mixed Powder Production Line

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Require Basic infrastructure and Manpower for Flavour and Fragrance Department Section I
Emulsion Flavour Production (ground floor) Liquid Flavour Production (ground floor) Dry mixed flavour production (ground floor) Packaging & Finished Goods Warehouse No. 1 (ground floor)
R&D and Creation Lab for Flavour and Fragrance (1st floor) Application Food Chemistry Lab (1st floor) Quality Control Lab (1st floor) Quality Assurance Lab (1st floor) Staff offices (1st floor) Conference hall (1st floor)

Each section will be cover and built up as per ISO and Food Flavour regulator's parameter. All premises temperature will be maintained by AC Technical skill manpower requirement in initial stage 3 numbers
Junior Perfumer/Flavorist 1 Food Chemist /chef -1 Analytical chemist 1 Sales person number 2 (included Mr. Bharat shah)

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Section II
Fragrance Blending Fragrance packaging and finished good Flavour Raw material storage Fragrance Raw material storage

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NEED TO GET EXPERTISE

Research & Development Department 1. Research & development 2. Flavour Creation Require skill man powder Junior Perfumer/Flavorist 1 3. Process technology Food Chemist /chef -1 4. Sensory Analysis Quality Department 1. Quality control and quality assurance 2. Product information and regulatory affairs 3. Product safety

Analytical chemist -1

Existing Products List

EXISTING PRODUCT LIST
LIQUID FLAVOUR
ALMOND FLAVOUR 409 ANISEED FLAVOUR J/11 APPLE FLAVOUR K-2/12003 APRICOT FLAVOUR 1110 BAKERY FLAVOUR NB/508 BANANA FLAVOUR (sweet) BANANA FLAVOUR BANANA FLAVOUR DCF-2/909 BANANA FLAVOUR KML/007 BASIL FLAVOUR J/1 BLACK CURRENT FLAVOUR BUTTER DIG (COOKIES) NB-2/808 BUTTER DOLL/1008 BUTTER FLAVOUR MB-8 BUTTER FLAVOUR SO/1 BUTTER FLAVOUR T-2/005 BUTTER SCOTCH FLAVOUR C/7004 CARAMEL FLAVOUR TOP/004 CARDAMMOM FLAVOUR GC/004 CHEES FLAVOUR S-5/004 CHOCOLATE FLAVOUR K-2/3004 CHOCOLATE FLAVOUR OS/03-11 CINNAMON FLAVOUR C-1/507 CINNAMON FLAVOUR NB/7004 COCONUT ROASTED AJ-1 COCONUT FLAVOUR AJ1 COCONUT FLAVOUR SO/004 COFFEE FLAVOUR TC/5004 COLA FLAVOUR IL/307 COND. MILK FLAVOUR AJ-1 COND. MILK FLAVOUR SUPER CRACKER FLAVOUR NB/708 CUSTARD FLAVOUR NB/908 DILL FLAVOUR F/0113 GINGER FLAVOUR B/9005 GUAVA FLAVOUR JCD/003 HAZALNUT FLAVOUR IBS/005 HONEY FLAVOUR SO/1 KULFI FLAVOUR NO.1 LEMON FLAVOUR B/4004 LEMON FLAVOUR C-2/004 LIME LEMON FLAVOUR ST-8 MALT FLAVOUR 409 MANGO FLAVOUR A/12003 MANGO FLAVOUR ALPHONSO 1210 MANGO FLAVOUR DCF-1/509 MANGO FLAVOUR IC/CP MANGO FLAVOUR UN/608 MARIE FLAVOUR NB-3/1008 MILK CRUMBLE AB-03/11 MILK MAWA FLAVOUR MB-1 MINT CANDY FLAVOUR 102003 MINT FLAVOUR MB MINT FLAVOUR SO/12003 MINT FLAVOUR ST-1/8003 MIX FRUIT FLAVOUR MIXED FRUIT SMBV/11 MOCCA FLAVOUR TC/5004 ORANGE FLAVOUR BZ/5004 ORANGE FLAVOUR OB/NB ORANGE FLAVOUR ST-8 ORANGE FLAVOUR ST-9/003 ORANGE FLAVOUR WW/004 PASSION FRUIT FLAVOUR ST -1/003 PEPPERMINT FLAVOUR J-11/2 PINEAPPLE NB/8003 CONC. PINEAPPLE FLAVOUR MB-2 PINEAPPLE FLAVOUR MB-2 CONC. PINEAPPLE FLAVOUR NB/8003 PISTACHIO FLAVOUR ST-1 POUND CAKE FLAVOUR RASPBERRY FLAVOUR ST -1/003 ROSE FLAVOUR 10200 RUM FLAVOUR BAK/309 SAFFRON FLAVOUR AJ1 STRAWBERRY FLAVOUR C/T STRAWBERRY FLAVOUR MB-1 STRAWBERRY FLAVOUR MOD-2 STRAWBERRY FLAVOUR S-5/004 TENDER COCONUT FLAVOUR TUTTI FRUITTI FLAVOUR VANILLA CREAM CARAMEL NZF/409 VANILLA EXCELLENT NB/708 VANILLA EXCELLENT TZ/1008 VANILLA FLAVOUR 700 VANILLA FLAVOUR MB-2 VANILLA FLAVOUR ST-10 VANILLA FLAVOUR ST-10/07 VANILLA CUSTARD FLAVOUR O/S 0311 WALNUT FLAVOUR 1110 WINTER FRESH FLAVOUR AT-05/04 VANILLIN POWDER CHOCOLATE POWDER

EMULSION FLAVOUR
ORANGE PINEAPPLE STRAWBERRY MANGO MIXED FRUIT GINGER

TOBACCO FLAVOUR
GRAPE TB/908 GUAVA HKB/004 APPLE TOBACO 908 ANISEED HKB MELON FLAVOUR T/0109 MINT TOBACCO 908 ORANGE HKB/1008 PEACH FLAVOUR T /0109 STRAWBERRY HKB TUTTI FRUITTI HKB

FOOD COLOUR
ALLURA RED E120 LEMON YELLOW E120 VIOLET B LEMON MANGO PINEAPPLE STRAWBERRY PONCEAU YELLOW SUNSET YELLOW TATRAZINE CARAMEL

DRY MIX POWDER FLAVOUR

VANILLA POWDER MO-05 APPRICOT POWDER J-11

COND. MILK FLAVOUR SO/1

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Product's Development/Creation 20132013-14

Markets
ALCOHOLIC BEVERAGE FLAVORS BAKERY AND CONFECTIONARY FLAVORS BEVERAGE FLAVORS COFFEE AND TEA FLAVORS Ice-creams & Frozen desserts Pharmaceutical Product DAIRY AND CHEESE FLAVORS

ALCOHOLIC BEVERAGE FLAVORS/

Anise Orange Apricot Banana Beer Bitter Almond Black Currant Black Raspberry Blackberry Blood Orange Blueberry Butter Pecan Butter Rum Butterscotch Cabernet Caramel Chardonnay Cherry Chocolate Chocolate Mint Cinnamon Coffee Cognac Cola Concord Grape French Vanilla Fruit Punch Fuzzy Navel Gin Ginger Grand Marnier Grapefruit Green Apple Guava Hot Cinnamon Irish Cream Key Lime Kiwi Lemon Lime Mandarin Orange Mango Margarita Mint Mixed Berry Mocha Mudslide Orange Spice Papaya Passion Fruit Peach Pear

Berries to bourbon, our

alcoholic beverage flavors cover all the bases. Use these flavors in cordials, schnapps, liqueurs, wine coolers, malt beverages, beer, wine, blended whiskeys, Canadian whiskeys, flavored vodkas and flavored rums.

Peppermint Pina Colada Pineapple Punch Raspberry Rum Sambucca Sour Apple Sour Cherry Sour Grape Sour Watermelon Spearmint Strawberry Tamarind Tangerine Tea Tequila Triple Sec Vanilla Watermelon Whiskey Wildberry

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Cranberry Cram

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BAKERY AND CONFECTIONARY FLAVORS

Almond Almaretto Apple Apricot Banana Banana Berry Blackberry Blueberry Bourbon Boysenberry Brandy Browned Butter Butter Caramel Carrot Cake Cheddar Cheese Cheesecake Cherry Cherry, Black Cherry, Maraschino Cherry, Sour Cherry, Sweet Chocolate Cinnabun Cinnamon Coconut Cream Coffee Condensed Milk Cotton Candy Cranberry Cream Cream Cheese Dark Chocolate Date English Caramel German Chocolate Ginger Graham Cracker Grain Grand Marnier Granola Green Apple Hazelnut Honey Hot Cinnamon Kiwi Lemon Macadamia Nut Maple Brown Sugar Milk Chocolate Molasses Oat Orange Pecan Peppermint Pineapple Pistachio Poppy Seed Praline

Apple to walnuts, our

technical staff can develop the flavor for any of your bakery or confection needs. Use our flavors in fresh or frozen rolls, bread, or bread dough, pizza dough, sour dough, pie dough, dry, or frozen or fresh bakery fillings, icings, cake mixes, Italian pastries, Danish pastries, donuts, cookies, cupcakes, bagels, and crackers as well as hard candy, chewing gum, chocolate, and other candy items. Specialty flavors are available for low calorie, fat-free and reduced fat items.

Pumpkin Pie Spice Raspberry Raspberry Cream Ricotta Cheese Rhubarb Rum Rum Butter Sesame Seed Sour Cream Sour Dough Spearmint Strawberry Vanilla Walnut White Chocolate Yeast Yellow Cake Yogurt

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BEVERAGE FLAVORS
Almond Anise Apple Apple Cider Apple Cinnamon Apricot Banana Berry Black Currant Blackberry Black Raspberry Bloody Mary Blue Raspberry Blueberry Boysenberry Bubble Gum Butter Toffee Caramel Champagne Cherry Chocolate Cocoa Cola

Coconuts to kiwis, we can help your beverage capture the

essence of the islands. Use our flavors in dry or liquid, carbonated and non-carbonated soft drinks, 100% juice or juice-containing beverages, flavored water, isotonic sports beverages, energy drinks, drink mixes and beverage concentrates. Mango Mocha Mixed Berry Nectarine Orange Papaya Peach Peanut Pear Peppermint Pina Colada Pineapple Praline Raspberry Root Beer Strawberry Tamarind Tangerine Vanilla Wildberry

Coffee Extract

Concord Grape Cranberry Cream Fruit Punch Ginger Ginger Ale Grape Grape Currant Guava Hazelnut Irish Cream Jamaica Key Lime Kiwi Lemon Lemon Lime Lime Mandarin Orange

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Cinnamon

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COFFEE AND TEA FLAVORS

Amaretto to French Vanilla set your coffee and tea apart from the rest. Use these flavors in dry or liquid cappuccino mixes, dry iced tea mixes, ground and whole-bean coffee, loose-leaf
Almond Amaretto Apple Cinnamon Banana Cream Pie Banana Nut Cream Bananas Foster Blackberry Muffin Butter Pecan Butter Rum Butter Vanilla Butterscotch Toffee Candy Cane Cream Caramel Cream Caramel Nut Chocolate Chocolate Cinnamon Chocolate Macademia Nut Chocolate Marshmellow Cinnamon Hazelnut Cinnamon Macadamia Nut Cinnamon Twist Coconut Coconut Cream Chocolate Mint Chocolate Raspberry Cream Creme Brulee Danish Pastry Dark Chocolate Double Chocolate Milkshake Double Vanilla Dutch Chocolate Cake English Caramel English Toffee Frangelica French Caramel Cream French Vanilla German Chocolate Cake Hazelnut Hazelnut Cream Holiday Streusel Honey Macadamia Nut Honey Nut Honey Vanilla Irish Cream Macadamia Nut Macadamia Nut Cream Maple Nut Crunch Maple Pecan Mexican Cream Mexican Spice Mississippi Moon Pie Mocha Almond Fudge Orange Creamsicle Peaches 'n Cream Praline Cream Pumpkin Pie Spice Snickerdoodle Cookie Southern Pecan Cream Spiced Butter Rum Strawberries 'n Cream Swiss Chocolate Swiss Chocolate Almond Swiss Chocolate Hazelnut Swiss Chocolate Orange Tiramisu Toasted Almond Cream Toasted Coconut Vanilla Vanilla Hazelnut Vanilla Nut Cream White Chocolate White Chocolate Almondine White Chocolate Macadamia Nut

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Cinnabun

02/04/2013

COFFEE AND TEA FLAVORS

Amaretto to French Vanilla set your coffee and tea apart from the rest. Use these flavors in dry or liquid cappuccino mixes, dry iced tea mixes, ground and whole-bean coffee, loose-leaf

Tea
Apple Black Cherry Cinnamon Ginger Honeydew Melon Lime Orange Peach Pineapple Orange Strawberry Vanilla Apricot Blackberry Cinnamon Apple Grapefruit Jasmine Mandarin Orange Orange Spice Peach Mango Plum Tangerine Vanilla Spice Banana Chai Cranberry Guava Kiwi Mango papaya Pear Raspberry Tea Essence Watermelon Bergamot Cherry Earl Grey Honey Lemon Nectarine Passion Fruit Pineapple Rose Tropical Punch Wild Cherry

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DAIRY AND CHEESE FLAVORS

Chocolates to cheeses, our flavors will bring your dairy product to life! Use our flavors in dry or liquid, full and reduce-fat salad dressing and mayonnaise, full and reduced-fat ice cream and frozen novelties, full and reduced-fat cheese products, cheese powders, cream, sour cream, yogurt, imitation dairy products, coffee creamers, cultured dairy products, enzyme modified butter and dairy products, and milk and soy-based drinks.
Amaretto American Cheese Apple Apricot Asiago Cheese Banana Banana Nut Blackberry Bleu Cheese Blueberry Boysenberry Brie Cheese Browned Butter Cantaloupe Cheddar Cheese Cheese Cake Cherry Cherry, Sour Chocolate Coffee Condensed Milk Cottage Cheese Cream Cream Cheese Dulce De Leche Egg Egg Yolk Feta Cheese French Vanilla Fruit Punch Garlic Butter Hazelnut Heavy Cream Irish Cream Kiwi Lemon Lime Macadamia Nut Mango Milk Mozzarella Cheese Nut Cream Orange Papaya Parmesan Cheese Passion Fruit Peach Peanut Toffee Pear Peppermint Pineapple Raspberry Ricotta Cheese Romano Cheese Roquefort Cheese Sharp Cheddar Cheese Strawberry Swiss Cheese Tropical Fruit Vanilla Vanilla Nut Velveeta Type Walnut Watermelon Whey Yogurt

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Technical information Flavour Industries

History
Flavours are not new! The use of flavours dates back to the stone age: - Smoking - Use of herbs & spices - Salting - Sweetening with honey

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What are flavours? lavours?

The first flavour substances were produced by simple techniques: - Pressing - Extraction - Distillation Later, still infusions and oils were blended to create the first compounded flavours Today, flavours are very complex and use a huge range of natural, nature identical and artificial materials

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Ratio flavour / food

0,01% blend of flavour components 99,99% water, sugar, fat, protein, colourings, starch, vitamines

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Flavour = Smell

Taste
bitter bitter

sweet

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Flavour creation
- Tools -

Analysis Chemical research Legislation Sensory profiling techniques Knowledge of food chemistry

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Legislation

Categories: Natural Nature identical Artificial

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Natural flavours
Nomenclature:
1. category

Flavour or a detailed name/designation:

2. category

natural strawberry flavour

natural flavour blend,

strawberry type - or strawberry flavour, natural

flavourings only or almost exclusive = min. 90% derived from the named source (strawberry)

flavourings derived from any natural flavour components

Composition Gained by physical methods from natural products Including oils and extracts
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Nature identical flavours

Nomenclature: Flavour or a detailed name/designation:

Strawberry flavour

Composition Synthetic components all found in nature Molecular construct/formula identical with the natural flavour substance Including natural flavouring materials, oils and extracts

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Artificial flavours
Nomenclature: Flavour or a detailed name/designation:

Strawberry flavour

Composition Gained by synthetic methods One or more components not found in nature Including nature identical components, oils and extracts

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components flavour types natural strawberry flavour (FTNF) natural strawberry flavour natural flavour, type strawberry natural named extracts other natural extracts nature identical components artificial components

as many as 10%

Strawberry flavour (nature identical)

Strawberry flavour (artificial)

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Flavour creation
creation of base with primary components giving flavour recognition

incorporation of secondary components giving realism, impact and detail

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Strawberry

Primary components
Descriptor fruity candy balsamic creamy
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Chemical name ethyl butyrate furaneol methyl cinnamate gamma decalactone

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Strawberry

Secondary components
Descriptor green ripe jammy floral
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Chemical name cis-3-hexenol methyl thiobutyrate dimethyl sulphide methyl dihydrojasmonate

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Flavour profiling
Different qualities of the descriptor green
Standard Definition

cis-3-Hexenol trans-2-Hexenal cis-3-Hexenylacetat 2,6-Nonadienal trans-2,4-Decadienal

fresh cut gras green apple green banana, rasberrry green cucumber green, fatty

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Flavour composition
Flavourings Other components solvent (liquid flavours) natural flavourings nature identical flavourings artificial flavourings flavour extracts reaction flavours smoke flavours
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carrier (powder flavours) flavour enhancer food preservative colouring agents thickening agents ... and other technologically necessary elements
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Types of Flavours
Liquid flavour
Solvents: 1,2-propylene glycol ethanol triacetin edible oil benzyl alcohol lactic acid...

Powder flavour

applied Carrier: malto-dextrin salt dextrose lactose... Anti-sticking agent: silicic acid magnesium carbonate

spray dried Carrier: malto-dextrin Encapsulation agent: gum arabic modified starch

Flavour granulate
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Flavour granulate 02/04/2013

SENSORY EVALUATION

Definition
scientific discipline used to evoke, measure, analyse and interpret human responses to the properties of products perceived through the five senses:

bitter bitter

sweet

smell

taste

sight

touch

hearing

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Visual perception
You can evaluate:

shApe
Attention! The suggestion caused by a particular colour can be so strong that it will effect your smell and taste perception.

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Memory of smell
Ability of association untrained person 15-20 qualities of smell substances Flavourist and Perfumer more than 500 different

potential taster need a good ability of - smell - taste and - intuitive linguistic expressiveness

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Smell association test - DIN 10 961 sample number association/smell description

fruity, fresh, candy, solvent amylacetate

recognized smell
banana

reference standard
iso-

1 2 3 4 5 6 7

green, grass, salad, watermelon

cucumber

2,6-nonadienal

spicy, fresh, liquorice, herbal, medicine

anise

anethol

mushroom like, musty, earthy

mushroom

1-octen-3-ol

flowery, perfume like, herbal, fresh

lavender

lavender oil

marzipan, sweet - cherry

bitter almond

benzaldehyde

mint, herbal, fresh, chewing gum

spearmint

l-carvon

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Test methods
Objective tests
Difference tests
Used to determine whether a sensory difference between the two products exists .
z.B.: Triangle test, Paired comparison test, Difference-from-control test

Subjective tests
Affective tests Used to measure preference and/or acceptance (laboratory, central location or home use tests)
z.B.: Preference test, Acceptance test

Descriptive tests
Used to determine the sensory characteristics of a product or determine the nature and intensity of a difference between products.
z.B.: Flavour profiling, Quantitative Descriptive Analyse (QDA)
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Panel
- for objective tests Expert panel
2-5 panelists

Trained laboratory panel

5-20 panelists

Experts (e.g. flavourists)

For certain testing methods specially trained panel Used for difference tests, easy quality control purposes; mixed with experts for flavour profiling

Used for the higher school of sensory evaluation, flavour profiling, control purposes and product development
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Panel
- for subjective tests Acceptance panel
25-50 panelists

Consumer panel
More than 50 panelists

Untrained staff that has been instructed in the test method Used for affective tests, predicting consumer reactions

Untrained consumers

Used for market research to determine consumer reactions

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Flavour profiling
- principle of the test PANEL MEETING SAMPLE SCREENING

COLLECTION OF DESCRIPTIVE TERMS REDUCTION LIST OF DESCRIPTIVE TERMS DEFINITION AND SELECTION OF REFERENCE SUBSTANCES FOR EACH DESCRIPTOR TRAINING
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PROFILING

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Flavour profiling - score sheet Name:_________________ Date:________ Type of Sample: ___________________________ Please evaluate the sample according to the following descriptors. Mark your answers on the given intensity scale (0 = none/ no impression, 10 = very strong).

Fruity
0 10 none very strong 5 10

Stone-like
0 5

very strong

none

Lactonic
0 10 none very strong 5 10

Ripe
0 5

very strong

none

Flavour profile
peach 1100210207 - 1,3:1000 water with 6.5% sugar 0.1% citric acid
fresh
10

sour
8 6

fruity

sweet
4 2

lactonic

astringent

floral

jam-like

sulfur

ripe
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skin-like stone-like
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