Clear colorless liquid with pineapple-like odor. Boiling point 250°F, melting point -135°F. Flash point 75°F, density 0.879 g/cm³. Insoluble in water, miscible with alcohol and ether
White crystalline powder with thyme grass or thyme odor. Melting point 48-51°C, boiling point 233°C. Soluble in ethanol, chloroform, ether, and olive oil. Slightly soluble in water and glycerol
IOFI was established in 1969 as global voice of flavor industry. Headquartered in Geneva with operations in Brussels and Washington DC. Represents interests of flavor industry through safety and regulatory matters
LBG is derived from carob tree seeds, containing galactomannans (75% minimum). Produced through acid process or roasting method. Composed of mannose and galactose in 4:1 ratio
Vanillin is the world's most used food flavoring agent. There are two types: artificial (90% market share) and natural. Natural vanillin comes from vanilla pods, with only 20-40 MT/year available. Synthetic vanillin is produced using guaiacol, lignin or eugenol. Biosynthetic vanillin uses eugenol and ferulic acid with higher conversion rate
Colorless liquid with banana and pear-like odor. Slightly soluble in water, highly soluble in organic solvents. Molecular formula C7H14O2