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What edible chemical to remove odour in food processing
Hello fam, please this is on food processing, preferably, seasoning making and I’ll like to know if you have any ideas what chemical cancer be used to take away odour from wet and dry food during the processing that’s still edible and not harmful to consumers please.
Thank you.
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7 Replies
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Majman said:Hello fam, please this is on food processing, preferably, seasoning making and I’ll like to know if you have any ideas what chemical cancer be used to take away odour from wet and dry food during the processing that’s still edible and not harmful to consumers please.Thank you.
Crikey, what a typo.
This is predominantly a cosmetics forum so you might find people’s areas of interests are elsewhere.
You’ll have to explain what the odour you’re referring to is, or whether you have any idea where it comes from. If it is spoiled food odours then I think you have a bigger problem and attempting to mask them is deceiving, possibly harmfully, your customers. -
Benz3ne said:Majman said:Hello fam, please this is on food processing, preferably, seasoning making and I’ll like to know if you have any ideas what chemical cancer be used to take away odour from wet and dry food during the processing that’s still edible and not harmful to consumers please.
Thank you.
Crikey, what a typo.
This is predominantly a cosmetics forum so you might find people’s areas of interests are elsewhere.
You’ll have to explain what the odour you’re referring to is, or whether you have any idea where it comes from. If it is spoiled food odours then I think you have a bigger problem and attempting to mask them is deceiving, possibly harmfully, your customers.Yeah, just noticed my typo. Well I understand it’s a cosmetic forum and actually, the moderator of this forum Perry asked that I drop the question here as some people might have an idea what to use. It’s a natural occurring seasoning which in either wet or dry form has a pretty strong odour and we want to make it into seasoning cubes but without the smell, so was wondering what chemical can be used to mask the smell. Essentially we are trying to improve on a local seasoning
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If you want a useful answer, you’ll have to share what exactly that seasoning is and why it smells. Unless you’re going to use cyclodextrins or add overpowering flavours, knowing the chemical nature of the odour molecules is mandatory for any kind of recommendation.If it’s durian, just forget it and only sell to people like myself who loves its smell :smiley: . -
Anti-Maladours I believe is what you are after.If you want some herb suggestions to rid odour here are some:Rosemary, Oregano, coriander, rosewood, linalool, lemongrass, for savoury is carvacrol and cinnamon bark.There are some marine ferments, yeast derived with enzymes that provide bioconversion of a wide range of malodorous substances.Essential oils include vanillin, menthol, macrocyclic lactones, peppermint, iso-eugenol, even lichen.One I just got in called saccharomyces ferment (enzymes).Hope this helps! Cheers Catherine
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https://sensientpharma.com/products/flavors/smoothenol/
not sure if this will work for your application but it’s used in pharmaceuticals
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Are you sure people care about the smell? What does it smell like?
I would rather have a smelly food product (as long as the smell was normal and not due to it being “off”) than an odourless food product that has some weird additives in it to make it less smelly.
Maybe just package it in something that keeps the smell in?
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