Extracts and natural and natural-identical flavors from vanilla, cocoa, coffee and other sweet notes (caramel, nuts, milk, alcoholic and pastry notes)

Torna ai prodotti

Vanilla

Among more than 100 different species of vanilla, just three of them have organoleptic properties suitable for the production of aromatic extracts: V. Frangrans (Vanilla planifolia Andrews), V. Tahitensis, V. Pompona.
In the Vanilla pod there are a lot of substances bringing aromatic profile. Although vanillin is the main component, a huge quantity of different moleculas acts in synergy and plays a significant role in the flavor. Accurate analyses count more than 400 of these molecules.
Prova, a specialist in this field since more than 70 years, offers a full range of products coming from vanilla.
Different kind of vanilla extracts and flavors have distinctive aspects and properties and they offer advantages for different applications:

  • Water and milk-soluble natural extracts and flavors: liquid or paste, with a variable alcoholic content and different carriers such as glycerin, propylen-glycol, etc.
  • Fat-soluble anhydrous natural extracts and flavors: in solid, oil and powder form, with carriers such as oil, solid fat, granulated sugar, dextrose etc.
  • Natural Identical Flavors.

The complete range includes also organic and Fair-Trade certificated references.

Cocoa

Cocoa contains approx. 500 flavoring substances, belonging to 17 chemical categories, of which the most important ones are pyrazines and various acids, aldehydes and esters. Together with several other components, they create the unique taste of cocoa.
Thanks to special technologies, Prova created a wide range of Natural Cocoa Extracts, from 8 to 10 times more concentrated than cocoa powder and high performing Natural Flavors.
Several sensoric profiles are available: dark chocolate, milk chocolate, white chocolate, caramel, coffee, gianduja taste…both water and fat-soluble.
Also Prova Natural Identical Flavors contain natural extract with its typical and unique note: combined with the “top” synthesis notes, it allows to obtain the authentic chocolate aroma and taste.
Prova can also offer organic and UTZ certified references.

Coffee

Coffee is a very complex product that can be distinguished by both the quality and quantity of its aromatic components.
The roasted coffee is probably the most “chemically” complex food. In total, the roasting process creates about 550 volatile compounds (in addition to the other 300 substances which are already present in the green bean).
After the roasting and grinding processes, several technologies are applied in order to extract the aromatic components from the coffee beans.
Some coffee extracts are obtained by water extraction at various concentrations. They are mainly used in biscuits, pastries, confectionery, drinks and dairy products (ice creams, desserts, yogurts). In some of them, buffer solutions are used in order to reduce acidity and avoid precipitation (of casein, for example) in the final product.
The fat-soluble extracts are mainly used as bases in some complex formulations. Concentrated fat-soluble coffee oils are used in high fat-content applications (chocolate, fat base fillings etc.), since they provide intense and very characteristic head notes.
Finally, the Extraction under super-critic CO2 is the most selective technology and it consists in obtaining volatile substances from the oily components of the coffee beans. These compounds are very rich in aroma and are able to enhance the character of the aqueous extracts.
The result is a full range of extracts and flavours from Arabic and Robusta coffee beans and from a wide variety of countries of origin: Brazil, Venezuela, Colombia, Ecuador, Kenya, Ethiopia.
Moreover, PROVA developed a complete range of coffee notes such as espresso, cappuccino, latte macchiato, moccaccino and so on.

Sweet notes

Different “sweet brown notes” complete the range of PROVA extracts and flavours, such as Caramel, Dark Caramel, Brownie, Fudge, Dulce de Leche, Nuts (hazelnut, walnut, pistachio,chestnut…), Dairy notes, Milk, Cream, Butter, Alcoholic notes (Rhum, Vodka, Whisky…) and Confectionary notes.

All the applications