Chemicals A-Z
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Flavor & Fragrance
At present, 70% of the chemical raw materials in the fragrance industry come from petrochemicals, with an annual usage of about 420,000 tons. Thirty percent comes from agricultural crops and forestry extracts, with an annual usage of about 185,000 tons. Among these, 130,000 tons of turpentine derivatives are produced using turpentine fine technology, and about 55,000 tons are extracted from natural essential oils of various plants (Alain Frix, 2023).
In the turpentine technology scheme, 165,000 tons come from Gum Turpentine, and 120,000 tons utilize by-products from the papermaking industry, known as CST (Crude Sulphate Turpentine).
Currently, biotechnology-derived natural chemicals (natchem from biotech) make up less than 1% of the entire fragrance industry. They are cost-effective and can obtain industry certifications. However, they often do not meet the processing standards of European countries and North American. In today's environment of high raw material costs, it remains a controversial option.
The southwestern region of China, characterized by a humid climate and diverse landscapes, boasts abundant natural flavor resources. By 2007, Chinese flavor exports had reached a significant $6 million, accounting for 25% of the global market share.
The Foreverest™ Natural & Synthetics Flavor Series integrate cutting-edge technologies such as biological processes, supercritical extraction, molecular distillation, ultrasonic extraction, and other advanced extraction methods. We work with high-quality factories in China to supply top-notch materials to the global market.
Natural Flavor
Natural flavors are ingredients that come from natural sources such as a spice, fruit, or vegetable. They can even come from herbs, barks, roots, or similar plant materials. Natural flavors also come from meat, seafood, poultry, eggs, and dairy products. Flavors are only used to add taste to foods; they are not nutritional.
Artificial Flavor
Artificial Flavor are flavorings that don't meet the definition of natural flavor. There isn't much difference in the chemical compositions of natural and artificial flavorings. For example, an artificial strawberry flavor may contain the same individual substances as a natural one, but the ingredients come from a source other than a strawberry.
Glyceryl Rosinate (Food)
CAS: 8050-31-5
SPECS: G858F, G854F
Glyceryl Rosinate, also called Glycerol Ester of Gum Rosin (GEGR) or Ester Gum, is anoil-soluble food additive. Its high density helps keep oils in suspension in water and this property is the reason …
Guaiacol
CAS: 90-05-1
SPECS: 99.5%
Guaiacol is an oily yellow liquid with a penetrating odor, obtained by distilling wood tar or wood creosote.Guaiacol is present in wood smoke, resulting from the pyrolysis of lignin. The compound cont…
Gum Turpentine
CAS: 8006-64-2
SPECS: EP
Turpentine can be divided into gum turpentine, wood turpentine and sulphate turpentine in the light of sources of raw materials. Gum turpentine is extracted from pine resin by distillation.Turpentine …
Helional
CAS: 1205-17-0
SPECS: 98%
Helional is derivative of heliotropin. It appears yellow liquid.It is prepared by crossed-aldol condensation between heliotropinand propanal followed by selective hydrogenation of the intermediate alk…
Heliotropin
CAS: 120-57-0
SPECS: 99%
Heliotropin is also known as piperonal. It is naturally found in various plants,including dill, vanilla, violet flowers, and black pepper,etc. It appears white crystalline powder with cherry-like odor…
Hexyl cinnamic aldehyde
CAS: 101-86-0
SPECS: 97%
Hexyl cinnamaldehyde is found naturally in the essential oil of chamomile. It is a member of the class of cinnamaldehydes carrying a hexyl substituent.Hexyl cinnamaldehyde industrially produced via a …