Ingredients, Flavors Ingredients, Flavors U.S. and Canada Other Countries 23. All aspects of the flavor industry are covered in this comprehensive reference book.
Chapters discuss liquid flavors, the creations of emulsions and drying flavors.
Individual examinations of chlorine and carnitine, inositol, and bioflavanoids. A brief discussion of substances that have erroneously been referred to as vitamins are included with their potential importance in nutrition. Flavors science is a complex study of not only the flavor itself, but also the way in which the observer reacts to it.