A Process for Flavour Essence from Decalepis hamiltonii / Hemidesmus indicus Roots

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Implementing Organization

Central Food Technological Research Institute (CFTRI)

Project Overview

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.

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.

Source

Source URL

www.cftri.com

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Thrust Areas

Life Sciences & Biotechnology

Focus Area

Flavour Essence Process

Output

TRL: Technology Readiness Level

Technology Demonstration

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