Reaction Flavours
Unlike traditional flavourings that are created through the extraction or blending of aroma compounds, reaction flavours are produced via controlled chemical reactions between amino acids, sugars, and other compounds (such as peptides, lipids, and vitamins). This process, commonly known as the Maillard reaction, simulates the chemical changes that occur during natural cooking, resulting in complex, rich flavours that closely resemble natural taste profiles
Reaction flavours play a pivotal role in crafting irresistible flavours for instant noodles, instant porridge, canned soups, and other convenient food products.
Reaction flavours enhance the visual appeal and flavour profiles of cold cuts, sausages, fish cakes, spring rolls, and other processed meat and seafood products. They provide authentic and stable smoked, grilled, and roasted flavours, surpassing traditional methods in safety and consistency.
Reaction flavours impart rich, natural flavours to seasoning powders, broth powders, fish sauce, chili sauce, mayonnaise, and other sauces and condiments. This technology allows for the recreation of complex flavours derived from natural ingredients like meat, fish, and vegetables.
Viet Huong specializes in customizing and developing flavours, fragrances, and extracts to the unique needs of each customer, reflecting the distinct characteristics of local cuisine. We are committed to providing high-quality, optimized flavour and fragrance solutions that meet the diverse and stringent demands of both the market and our customers.
At Viet Huong, we are dedicated to assist our customers in crafting exceptional products. Our team of experts can provide comprehensive support throughout your development process. Whether you require samples for testing, wish to discuss specific product requirements, or seek guidance on our extensive portfolio of flavours, fragrances, and extracts, we are ready to collaborate. Contact our Sales Team today for in-depth consultation.
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