Ennarom - Ennolys
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Ennarom

Various Natural Aromatic Molecules

From ancestral fermentation to the aromatic richness of the molecules

Natural phenomenon that man has always tried to master, fermentation is a complex process that is now used for bread-making, the production of fermented beverages (beer, wines, alcohols) or the manufacturing of cheese. Beyond the production of carbon dioxide and ethanol, the microorganisms, the agents which play a major role in fermentation, also create taste: they produce a lot of valuable molecules, whose existence was demonstrated in the late nineteenth century by Kekule.

ENNAROM: quality and a natural approach are our hallmarks

In order to industrialize a traditional process that meets the natural approach requirements, Ennolys, a Lesaffre subsidiary, specializes in the microbiological development of natural ingredients, intended for aromaticians, the food and beverage sector, nutraceuticals, cosmetics and pharmaceutical markets. The spearhead of this business unit of 85 people, based near Bordeaux, is the natural raw materials, but also its extraction processes that emphasize and preserve the delicacy of the molecule profiles: liquid/liquid or solid/liquid separation, crystallization and microfiltration.

By using the latest generation of industrial equipment (high volume fermenters, distillation workshop, lyophilizer) Ennolys can develop a very wide range of natural aromatic molecules, called ENNAROM, all derived from natural raw materials using natural processes: bioconversion, biosynthesis , enzyme catalysis, and carried by the lead compound: Ennalin, natural vanillin.

Certified Kosher and Halal, the ENNAROM natural aromatic molecules meet the European (EC 1334/2008) and American (US natural in compliance with FDA directives 101.22 (3)) regulation requirements related to natural flavoring substances. Beyond the product quality and safety requirements, the material traceability and natural approach are the priorities for the production of natural flavors for the ENNAROM range. A quest for performance and excellence also shared by the Ennolys R&D department, ensures the constant development of new natural aromatic molecules.

Picto Naturalité

ENNAROM: a wide range of natural aromatic molecules

Acids, esters, lactones, aldehydes, ketones … ENNAROM consists of an extensive range of natural aromatic molecules, with unique taste and olfactory characteristics that may come in many formulations. All certified Kosher and Halal, the ENNAROM flavors benefit from the “natural flavoring”  denomination in accordance with the European and American regulation requirements.

  • Acids are mostly used for savory applications, such as cheese, or to enhance the cheese notes (see table below).
  • Aldehydes are products containing natural alcohol, with a fresh, aromatic, unique and natural note (see table below).
  • Lactones, produced by fermentation using natural fatty acids, particularly creamy ones, soften the products, providing them roundness and peach (gamma-decalactone) or  slightly minty coconut (gamma-octalactone) flavors (see table below).
  • Esters, which constitute the largest family of molecules offered by Ennolys, provide fruity notes. These are quite vaporous molecules, where the top notes predominate (see table below).

ENNAROM: natural aromatic molecules for aromaticians

Used in formulation, the ENNAROM natural molecules meet aromaticians’ expectations to be used in formulations intended primarily for the food industry sector. These natural flavors have targeted application fields.

The acid salty notes are valued in the cheese sector, while the lactone flavors are ideal for dairy, beverage or confectionery products. The esters with fruity notes are especially preferred by beverage and yogurt manufacturers although these natural molecules are more complex to use. The acetaldehyde, the flagship molecule of the ENNAROM range, is for example used by beverage industries to give to their products fresh notes similar to the green apple flavor.

pictos Approves Ennarom
Refs N°Cas FEMA Olfactory profile
ACIDS
butyric acid P200 107-92-6 2221 sharp, rancid, cheese-like
isobutyric acid P230 79-31-2 2222 sharp, rancid
2 methyl butyric acid P210 116-53-0 2695 cheese-like, rancid, fruity
3 methyl butyric acid P220 503-74-2 3102 rancid, cheese-like
propionic acid P240 79-09-4 2924 sour, rancid, fruity
ALDEHYDES
hexanal  P271  66-25-1  2557 green, waxy, apple
propanal  P241  123-38-6  2923 pungent, green
acetaldehyde  P251  75-07-0  2003 ethereal, apple
LACTONES
gammadecalactone  P290  706-14-9  2360 creamy, peach, coconut
gammaoctalactone P293 104-50-7 2796 creamy, coconut, fresh mint
ALCOHOLS
2-phenylethanol P700 60-12-8 2858 honey, rose-like, winy
ESTERS
ethyl butyrate PT204 105-54-4 2427 kiwi, ripe fruit
ethyl isobutyrate PT234 97-62-1 2428 ethereal, sweet, fruity
ethyl 2 methyl butyrate PT214 7452-79-1 2443 apple, green, fruity
ethyl 3 methyl butyrate PT224 108-64-5 2463 apple, strawberry
ethyl propionate PT244 105-37-3 2456 pineapple, ripe fruit, rum
ethyl hexanoate PT274 123-66-0 2439 pineapple, pear
ethyl octanoate PT314 106-32-1 2449 fruity, pear, green
isoamyl butyrate PT208 106-27-4 2060 fruity, pear, banana
isoamyl isobutyrate PT238 2050-01-03 3507 banana, apricot, pineapple
isoamyl 2 methyl butyrate PT218 27625-35-0 3505 fruity, apple
isoamyl 3 methyl butyrate PT228 659-70-01 2085 ripe fruit, banana
isoamyl propionate PT248 105-68-0 2082 banana, fruity, pineapple
hexyl butyrate PT209 2639-63-6 2568 pear, pineapple, green
hexyl acetate PT259 142-92-7 2665 pear, fruity
propyl butyrate PT205 105-66-8 2934 fruity, sweet, ripe kiwi
propyl acetate PT255 109-60-4 2925 fruity, pear, celery
2-phenylethyl isovalerate PT227 140-26-1 2871 rose-like, peach, apricot
2-phenylethyl acetate PT257 103-45-7 2857 rose-like, honey, sweet
2-phenylethyl octanoate PT317 5457-70-5 3222 green, floral, fruity
methyl 2 methylbutyrate PT213 868-57-7 2719 fruity, apple, green
ethyl decanoate PT324 110-38-3 2432 fruity, pear, waxy