Freer flavor and color knowledge-based company

 Introduction

Freer flavor and color knowledge-based company has started its work focusingon quality improvement of the country's food industry. The company employsexperienced staff in order to present novel technical services to the industries. Freer flavor and color knowledge-based company, located in Isfahan Science and Technology Town (ISTT), was founded in 2010 with the aim of producing natural food color from agricultural wastages for the first time in Iran. Freer flavor and color knowledge-based company with innovative and local service focused on removing artificial and synthetic ingredients from the country's food formulations. For this purpose, using its Iranian experience and knowledge, it always provides the pleasure of naturalness and freshness. Providing professional background of several years of experience in the field of consumption of colors and natural edible flavors and their functionalities in different products guarantees the collaboration with this company for the Iranian manufacturers. Hope that we can bring the best for you

Products

Natural food red color

Food red color (Beetroot) obtained by water extraction of chopped pieces of beet root (Beta vulgaris). The aqueous extract after the concentration and different refining stages for eliminating sugars, salts and proteins, is fed to the deodorizing stage. Finally, edible acids for the purpose of controlling pH and emulsifiers and stabilizers as carrier are added

Natural food green color

Food green color (chlorophyllin) is extracted using aqueous or organic solvent from green plants such as Spinach and Alfalfa. Then by the replacement of magnesium with copper in the core of the chlorophyll molecule it becomes stable. The final stable and water soluble product is named copper chlorophyllin which is mixed with emulsifiers and stabilizers as a carrier

Natural food yellow color

Food yellow color (Curcumin) is extracted by the mix of aqueous and organic solvent from the rhizome of Turmeric (Curcuma longa). After the color extraction process, the deodorizing of the obtained oleoresin is done by special technics. Finally, the product is standardized based on curcumin using fillers and specific emulsifiers and offered to the market

Natural food orange color

Food orange color (Paprika) is extracted from the fruit of Capsicum Annumm L. plant using polar and non-polar organic solvents. After the color extraction process, the deodorizing of the obtained oil soluble oleoresin is done by special technics. Finally, oleoresin paprika is standardized by oily materials and specific emulsifiers (based on paprika coloring agents that are Capsanthin and Capsorubin)

Syrup saffron

Syrup saffron is a liquid product which is a mixture of flavor and color extract of classy saffron, natural food colors, stabilizers and emulsifiers. The extraction of saffron's flavor and color as the main stage of product design is done by a specific and particular technique. It has high levels of the active substances of colors and flavors. Therefore the dose level is very low in food products. Finally, the product is standardized based on the Crocin (the main component which is responsible for the saffron's color) and Saffronal (the main component which is responsible for the saffron's flavor) and offered to the market

Natural food flavors (powder and liquid)

These products can be used in a variety of chips, snacks, popcorn, Hindi snack crunchi, pizza, tortilla, sandwich, Sokhari powders, nuts, salads and so on. All food factories and production establishments, fast foods, restaurants and food services can be using these products. Among the advantages of this product compared to the existing ones in the market that are not using synthetic materials in formulation. All flavors, colors and enhancers are natural. Natural food flavor powders with competitive price are shallot and yogurt flavor, special pepper, onion and parsley vinegar, yogurt and cucumber, ketchup, salty, cheeses, jungli, chicken, pizza, yogurt and basil, yogurt and mint, smoke flavor, saffron, buttery, lemon and so on. In addition, this company is ready to design special flavors upon request

Food emulsifier and stabilizer systems

 Food emulsifier and stabilizer systems offer processing efficiencies and cost optimization advantages food products. With a food emulsifier and stabilizer system two or more food ingredients are blended to achieve optimized mouthfeel, texture thickening, moisture, emulsification, volume, softness, thermostability, freeze/thaw stability and other desired properties or ingredient replacements. These ingredient systems are often more cost-efficient than a single ingredient approach and can offer innovative solutions to complex formulation challenges. Our knowledgeable technical applications team can help you successfully integrate functional ingredient systems in existing food and beverage products or in new product development. These ingredients are applied in many food systems such as chocolate milk, set and stirred yogurt, sauces, dairy desserts, bakery products, mayonnaises and salad dressings, yogurt drinks and so on

Flavor emulsions group

Flavor emulsions are used in a wide range of foods, carbonated soft drinks and dairy products. Flavor emulsions contain water, essential oils, emulsifiers and stabilizers. These emulsions are divided into two groups: fruity emulsions and top emulsions. Fruity emulsions provide taste and aroma to a beverage (product such as lemon, lime, orange oils and so on). Fruity emulsions provide cloudy appearance better taste and color quality in beverage industries) Top emulsion is a group of flavor emulsions that apply in dairy products, bakery products, confectionaries and so on. Doogh flavor designed for production of yoghurt drinks (doogh) and provides an excellent flavor and taste in the finished product