SWEETS, GUM AND CONFECTIONERY
Confectioneries have gathered momentum as gifting ideas or as ‘something sweet’ with which to celebrate special or happy occasions. But it can equally sour the festivities should oxidative rancidity set in products with high-fat centres or roasted nuts or chocolates that are classified as medium or long-life. The key to avoiding such unsavoury moments lies in the product’s stability and its shelf-life. Our solutions are developed based on the sweets’ application.
Celebration is an expression of happiness and nothing expresses it better than food. Ethyl Vanillin or EVANIL, a potent flavoring with its many shades keeps the spirit alive, making people smile, bond and spread the laughter.
A more concentrated flavor profile compared to vanillin gives character to your food. It offers a distinct advantage to certain applications like chocolates giving desired aromatic notes. Evanil produced through the Catechol route is one of the most favored routes of synthesis.
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