Organic Acids
Fermentative, cheesy, and buttery notes to enrich your aromatic creations
Ennolys offers a range of natural organic acids produced through fermentation: acetic acid, propionic acid, and butyric acid. These bio-based molecules play an essential role in the world of food flavorings, bringing fermented, lactic, buttery, or cheesy notes depending on their concentration and combination.
- Acetic acid (C2), the main component of vinegar, adds a tangy, acidic note that structures and enhances fruity, spicy, or vinegary profiles. At low doses, it acts as a flavor enhancer in sweet or savory matrices.
- Propionic acid (C3) has a more cheesy, fermentative, slightly pungent odor, perfect for flavors in bread, leavened dough, aged cheeses, or plant-based deli meats. It helps recreate typical notes of natural fermentation.
- Butyric acid (C4), on the other hand, is known for its buttery, creamy, and slightly fruity profile, widely used in indulgent, dairy, fruity (strawberry, kiwi, pineapple), or pastry-like compositions. At very low doses, it adds roundness and depth to complex aromas.
Origin and natural declaration
These three acids are obtained by natural fermentation from non-GMO plant-based substrates. They are 100% naturally sourced, produced in France by Afyren, and can be declared as natural flavoring substances according to European regulation EC No. 1334/2008 and U.S. FDA regulation 21 CFR 101.22 (3).
Specifications
- Quality: Food-grade, Non-GMO
- Certification: Halal and Kosher
- Packaging: 20–25 kg HDPE drum or IBC
Ennolys will soon expand its range with new organic acids:
- Valeric/Pentanoic Acid (C5): With cheesy, animalic, and slightly fruity notes, used to enrich aged cheese flavors, fermented butters, and certain plant-based meat notes.
- Caproic/Hexanoic Acid (C6): Characterized by a goaty and slightly fatty odor, it brings great richness to lactic, fermentative, and deli-style profiles, while enhancing natural sensations.
- Isobutyric/2-Methylpropanoic Acid: Milder than butyric acid, with buttery, milky notes, particularly suitable for cream, butter, dairy dessert, and caramel flavors.
- Isovaleric/3-Methylbutanoic Acid: With a cheesy, animalic, and slightly fruity profile, it is widely used in aged cheese, savory snack, or plant-based meat flavors. At low doses, it enhances fermentative effects and brings aromatic complexity to savory matrices.
Discover our complete range of natural aromatic molecules, with the fresh notes of natural acetaldehyde, the fruity notes of natural gamma-decalactone, and the creamy, exotic notes of natural gamma-octalactone produced by Ennolys.