I. Essence definition

Special condensed material that can affect food, beverage and taste (not include acid, sweet, bitter and salty). It not only contributes to food but also has contrition to impregnant, antioxidant, antiseptic and carrier and so forth.

II. Essence Sort

1. By source

① Adjusting edible essence
② Reaction essence
③. Ferment edible essence
④. Enzyme edible essence
⑤. Fat oxidation edible essence

2. By agent type

① Liquid essence（soluble essence, oil soluble essence, emulsified essence）
② Grease essence
③ Powder essence

3. By aroma type

Fruit flavor, nut flavor, diary flavor, meat flavor, spicy flavor, flower flavor, vegetable flavor, alcohol flavor, tobacco flavor

4. By purpose

Food essence, alcoholic essence, tobacco essence, medicine essence, toothpaste essence, feedstuff essence

III. Other ingredients in essence

1.Solvent

Common solvent: water, ethanol, acetic acid, edible oil glycerol and so on.

2. Carrier

Common carrier: denaturalized starch, dextrin, ring dextrin, malt dextrin, glutin, Arabia glue, lactose, can sugar, xylitol, beeswax, lecithin, etc.

1.Antioxidant

Common antioxidant: bearing dyroxybenzene, ascorbic acid, isoascorbic acid, sodium erythorbate, calcium ascorbate, tert-butyl ether hydroxy fennel, etc.

2.Chelated Agent

Common cehlated agent: citric acid, ethylenediamine tetraacetic acid (edta), ethylene diamine tetraacetic acid-sodium salt, disodium EDTA, etc.