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Natural Aromas

In the production of natural aromas, only physical or microbiological processed may be used. Among these production procedures you can, for example find squeezing, destilling, warming, filtering, grounding, blending, cutting or fermenting. The components for this production are solely from plant or animal materials which can be consumed by humans without concern.

 

An example: Fruits are squeezed. The fruit juice is thickened. In order to prevent a possible mildew and for better dosing as well as making it last longer, a supporting agent (alcohol or prohylenglykol = a type of alcohol) is added.