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  1. Natural Flavors and Colors
  2. Natural Flavors and Colors
Natural Flavors and Colors

Natural Flavors and Colors

Flavors consist of a diverse group of chemical compounds, including esters, lactones, and alcohols. These substances are introduced into food systems and skillfully create the desired taste and aroma in foods and edibles. Since ancient times, the use of aromatic plants, spices, and herbal extracts as flavoring agents has been common.

At DNARNA Refinery, by purifying the compounds responsible for flavor and aroma and ensuring their stability, we have successfully produced food-grade flavors and colors with the highest quality and long-lasting stability. Generally, flavors are used to stimulate and enhance specific tastes, modify existing flavors, or mask certain undesirable tastes.

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  • Specifications
    Storage Conditions
    Store in a cool, dry place, away from direct light and heat.
    Appearance
    Powder
    Shelf Life
    One year after production.
    Packaging Type
    10 kg triple-layer bags
  • Extracts or essential oils are mostly derived from natural sources and are produced through distillation or extraction methods. In contrast, flavors are primarily industrial products manufactured using specialized techniques.

    Flavors are generally classified into three categories:

    1. Natural Flavoring Substances
      These are products obtained from plant-based raw materials through various extraction methods, such as distillation, maceration, or solvent extraction.
    2. Nature-Identical Flavoring Substances
      These products are created by combining aromatic compounds that resemble natural essential oils in scent.
    3. Artificial Flavoring Substances
      These are commercially produced from organic chemical compounds designed to mimic the scent of natural essential oils.

    Generally, natural and plant-based flavors are more expensive, while nature-identical and artificial flavors are more cost-effective and commonly used in industrial applications.

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