Tastetech targets menthol needs

摘要

Until now, menthol product manufacturers have faced a choice between flavour intensity or ease of processing - no natural product provided both. When melted, menthol crystals provide flavour and freshness, but involve the handling of a strong smelling, volatile liquid which is also liable to recrystal-lise. The natural alternative has been spray-dried menthol but, while easier to handle, its concentration by volume at around 20% means it is unable to deliver the power or intensity of flavour that many manufacturers would like.