Harshali - Keva Flavours | Flavours Manufacturer

Harshali Patil

Harshali Patil is a M. Tech in Food Safety and Quality Management from National Institute of Food Technology Entrepreneurship and Management (NIFTEM). In the past, she also worked as an intern in food technology with Keva Flavours in Application department.

Lipid oxidation in food

By Harshali Patil

April 7, 2018

flavour stability, food matrix, taste perception

Sometimes when we open a packet of chips, we get the greasy smell and the taste of chips is quite odd, well the reason behind these changes is due to lipid oxidation of the chips. Commonly this process is known as rancidity in fatty foods. Even the small amount of lipid-containing product goes into lipid oxidation. Lipids are essential compounds […]
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Flavour retention during extrusion process

By Harshali Patil

March 19, 2018

flavour encapsulation, flavour release, flavour stability, food matrix

Indian consumers are fond of spicy, crunchy products. The growing consumer demand for extruded food products is due to its crispy and crunchy nature. The extruded products in India vary from tradition products such as chakali to a processed extruded product such as chips. The incorporation of flavoring in the extruded products is an essential operation in the manufacturing of […]
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Flavour Scalping

By Harshali Patil

March 10, 2018

flavour & package interactions, flavour stability

Food packaging, the virtual salesperson is something which is often taken for granted. We often ignore its importance in imparting a positive perception. Scientists always find ways to reduce down the cost of packaging but still the cost of packaging is considered as a burden. Apart from these factors, packaging has a lot to do with the food’s physical and […]
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Powder Flavours

By Harshali Patil

February 18, 2018

beverage industry, flavour encapsulation, flavour granulation, flavour release, flavour stability

Innovation in the field of food ingredients is in demand by manufacturers as well as consumers. The competitions among organizations lead to giving different new approaches for use of flavour in the food industry. This article will give a brief idea about one form of flavour i.e. powder flavour with its application in food. Powder flavours are in different forms, […]
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Flavor release and perception in mouth

By Harshali Patil

February 11, 2018

flavour & taste, taste & aroma, taste perception

Eating is the phase at which food flavour is discharged, detected and judged by the consumer. The connections between flavour component and sensory perception are not properly cleared. When we consume food, flavour perception is controlled by nature and measure of volatiles present in food, the availability of these volatile compounds to the sensory system i.e. residence time in the […]
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Control release of flavour

By Harshali Patil

December 7, 2017

flavour encapsulation, flavour granulation, flavour release, flavour stability, food matrix

Flavour stability in various food products has been of expanding interest as a result of its association with the quality and acceptability of foods, yet it is hard to control. Even small quantities of flavours into food can extraordinarily impact the final product quality, cost, and customer fulfilment. Food industry often faces the problem of release of flavour. Controlled release […]
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Factors affecting flavour stability

By Harshali Patil

November 25, 2017

flavour encapsulation, flavour granulation, flavour release, flavour stability, food matrix

The most fundamental parameter that intensifies food quality and overall competitiveness is flavour and growing consideration is being given to the stability of flavour. There are different factors that impact flavour quality. It is a challenging task for a flavour company to ensure flavour is retained in the final product, especially by managing the long shelf life of the product. […]
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Flavour retention in the food matrix

By Harshali Patil

November 14, 2017

flavour interactions, flavour release, flavour stability, food matrix

In this article, we will discuss the relationship between food flavouring and food matrix. How are both connected to each other? Effect of different flavouring components on food and a bit of science behind it. Food is the mixture of complex ingredients that is fats proteins, carbohydrates, vitamins, minerals, etc.; they interact with each other and also with the flavouring […]
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Difference between taste and flavour

By Harshali Patil

October 15, 2017

flavour & taste, taste & aroma, taste perception

Do taste and flavour mean the same? Is there any difference in both sensations? In reality, we can say that flavour and taste both are two sides of one coin and that coin is food. To describe the difference between flavour and taste, let’s have a look at it. Taste is defined as the sensation perceived in the mouth and […]
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The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

Having a 'taste for life' is about knowing its various flavours

Harshali Patil

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