Hoang Anh Flavors & Food Ingredients is the first and pioneer Vietnamese flavor house with the know-how and experiences to produce our flavours from high quality single raw materials, and have the expertise in the creation of sweet, savory flavors for the latest on-trend products.
By combining with unlimited creativity, our sweet and savory aromas have the depth and distinctive characteristics of flavor of food, from fruity to zesty to earthy or spicy, which can be used to boost or restore the flavor profiles and tastes that lost through processing.
We are pleased to offer you a balanced blend of science and art , a portfolio of customized taste solutions to meet your expectation and palate.
The technology allows our products to go beyond top notes to provide richness, fatty mouthfeel, masking of off-notes, and add values and “restaurant appeal” to standard food preparation.
Our savory creative development team and culinary experts work seamlessly to catch regional and cultural preferences, and develop savory flavors that deliver authentic tastes and sensational experiences.
Hoang Anh capitalizes on emulsion technology to create, deliver a full range of stable Flavoured and Neutral clouding agents that provide the beverage, dairy products with a required level of cloudiness, a desired taste as well as colour.
To overcome the limitations of commercially used conventional extraction methods such as longer extraction time, requirement of costly solvent, and thermal degradation of thermo-sensitive compounds, we have been successfully implemented the novel extraction techniques at the production scale not only to be more sustainable, eco-friendly but also reduced degradation of bi-active compounds, and increased extraction yield.
The advantages of the novel extraction techniques are:
- Improves the quality of extracts.
- Higher retention of nutritional value
- Enhance and maintain natural flavor
- Easier digestion
- High yield
- Solvent free
Microencapsulation has become an important technology for the delivery of numerous food ingredients into food, the technology represents an effective approach to improve the dispersion of the bioactives into food products, while protecting them against degradation or interaction with other ingredients
The advantages of bioactive compounds encapsulation technology:
- The sensitive core material can be protected from the environment.
- Extending shelf life
- The release rate of core material from coating material can be controlled by the right stimulus.
- The unpleasant flavors and odours of the microencapsulated ingredients can be masked.
- The reaction of active components in the mixture can be isolated.