Aromas - aromatic substances that combine a sense of taste and aroma, resulting in a sense of palatability. Widely used in food production.
This group includes:
flavoring substances,
flavoring preparations,
processed flavors,
smoke aromas,
and mixtures thereof.
Plant protein hydrolysates are products of partial hydrolysis of plant proteins, obtained as a result of appropriate hydrolysis processes carried out using physical, chemical, enzymatic methods or their respective combinations. These products, thanks to their natural origin and taste, are widely used in the food industry.
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