Changes

The flavor industry also classifies flavors by phase ([[liquid]], [[emulsion]], paste and [[solid]]). The phase in which a flavoring product is produced is determined by the application (liquid phase flavors are produced for beverages, for example) and by the physical properties of the compounds involved. Emulsions are typically broken down further into beverage emulsions, which are used to add flavor or turbidity to beverages, and baker’s emulsions, which are [[viscosity|viscous]] macroemulsions (Reineccius).

The flavor industry also classifies flavors by phase ([[liquid]], [[emulsion]], paste and [[solid]]). The phase in which a flavoring product is produced is determined by the application (liquid phase flavors are produced for beverages, for example) and by the physical properties of the compounds involved. Emulsions are typically broken down further into beverage emulsions, which are used to add flavor or turbidity to beverages, and baker’s emulsions, which are [[viscosity|viscous]] macroemulsions (Reineccius).

==References==

==References==

[[Category:Chemistry]]

[[Category : Food Terms]]

[[Category:Biology]]

[[Category : Food Preservation]]

[[Category:Physiology]]

[[Category : Food and Drink]]

[[Category:Food and Drink]]

[[Category : Food]]

[[Category : Food Storage]]

[[Category : Physiology]]