Processed Meats & Sea foods
- Food processing designers can apply flavors one upon the other to enhance variety and depth in the processed product, thereby enriching the eating experience.
- All volatile oils can be used as a top note for packaged or ready-to-eat foods.
- Flavor & Aroma are improved by addition of aromatic oils of cardamom, cloves, nutmeg or ginger.
- The use of capsicum and pepper oleoresins in the manufacture of meat products, is traditional to impart pungency, taste and flavor to the products.
- Fresh sausage mixes containing oleoresins of pepper, capsicum, ginger, nutmeg, pimento, thyme, pepper, onion, etc. help to boost the flavor profile fish sausages, chicken sausages, hot dog mix. Coriander and cardamom oleoresins are also can be used for dry sausages.
- Oleoresins of fenugreek, onion, ginger, capsicum, coriander, turmeric, curry leaf, garlic, paprika, tamarind extract, etc. can be conveniently used for fish, meat and vegetable preparations and gravies to give a fine, standardised taste and flavor to the food products. (eg; Tikka masalas, Stew type gravies, etc.).
- Garam masala mix containing Oleoresins of nutmeg, mace, cassia, Clove, pepper, cardamom, ginger, cumin, fenugreek, fennel, cinnamon, coriander is good for Tandoori and fried meat preparations.
- Spices can also be used in the dispersed form of their Oleoresin or used as Dusters for a distinct flavor during the first bite depending upon the usage, with cardamom and coriander in the form of their oils.
- The flavor of herbs like oreganum, thyme, basil & sage add authenticity to continental preparations.
- Natural oxidation inhibitors like rosemary and sage oleoresins are used to reduce oxidative rancidity.
- Green spice oleoresins bring an aroma of freshness to a product meant for sandwiches, etc.
