Life Sciences & Biotechnology
Title: | A Process for Flavour Essence from Decalepis hamiltonii / Hemidesmus indicus Roots |
Area: | Life Sciences & Biotechnology |
Focus Area: | Flavour Essence Process |
Social Benefits: | Nutraceutical potential has been attributed to the various bioactive constituents analysed in the prepared formulation which are otherwise known for their antioxidant contribution. Moreover, it can be used directly with appropriate dilutions as per end-users requirements for imparting flavour to food products. |
Developing Agency: | CSIR-Central Food Technological Research Institute (CFTRI), Karnataka |
Technology Readiness Index: | Technology Demonstration |
Email: | director@cftri.res.in |
| Website Link : | http://www.cftri.com |
| Source (more info) : | https://t.ly/l_sb |
Brief Description
Description : | A good number of flavour incorporated products are available in the Indian market. For example, Bakery products are generally sold in the name of instant flavour mixes available in the market are with usually with strawberry, badam, pista, etc. We recommend to incorporate D.hamiltonii / H. indicus root tubers extract rich in 2-Hydroxy 4-Methoxy Benzaldehyde, (a vanillin isomer) which not only imparts health benefits but also gives the necessary flavour similar to that of vanilla essence. |
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