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.
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 100 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.
Acids, lactones, aldehydes… 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.
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 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.
| 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 |
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