Present Flavour Business & Future Development Plan - Flavour Division (Oman Agro Industries L.L.C.)

8/13/2019 Present Flavour Business & Future Development Plan - Flavour Division (Oman Agro Industries L.L.C.)

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A Corporate ProfileFLAVOUR DIVISION, OMAN AGRO INDUSTRIES L.L.C.

(Al BAHJA GROUP OF COMPANIES)

Flavour Division, Oman Agro Industries L.L.C.1

P.O. Box 54

Postal Code: 100, Muscat

Sultanate of Oman

www.albahja.com

Tel.: (+968) 24813353/24815485

Fax: (+968) 24816959/24815490

11/13/2012
http://www.albahja.com/http://www.albahja.com/


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Our Vision

11/13/2012Flavour Division, Oman Agro Industries L.L.C.2

Being the specialty food flavours

companypar excellence

in Oman (Middle East)through innovative technology.


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Our Philosophy


Committed to providinghigh quality products & services,exceeding customer expectations,and according human valuesthe prime positionin all organizational activities.


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Our Profile


We introduce ourselves as Oman Agro Industries L.L.C. (OAI)Flavour Division (Member of Al Bahja Group of Companies)having its head office and factory located in Muscat Sultanateof Oman.

The division started in 2002. In the short span OAI has becomeone of the leading manufacturer of food flavours / essence inGCC.

OAI believes in creativity and originality and accordinglydevelops flavours to the customers choice to suit their products.

With the aid of professional personnel with technical know-how,and a well-equipped R & D laboratory, we are confident of

developing and creating various kinds of flavours ourselves.Apart from manufacturing our own flavours we are also wellequipped to match the requirements of our valued customersaccording to their taste


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Bakeries & Snack food

Ice-creams & Frozen

desserts

Dairy products

Biscuit and fruit juices

based beverages

Confectionery -

chocolates and candies

Ketchup, Sauce andSalad dressing

Pharmaceutical

Products

FoodFlavours

Bakery

Beverage

Dairy

Confections

Savory

Tobacco

Pet &Animal

Oral care

Our Business Interests


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Our Infrastructure


We live in tune with changeable technology. Our equipment is constantly being updated to allow usto improve the quality of our products and hold costs down while with respect to all existing

regulations. Our quality control department is conscientious and highly sophisticated

Our most valued investments remain those in knowledge, it is for this very reason that we, at Flavor

Division (Oman Agro Industries LLC) must be prepared for the challenges.

Our Facilities

Fully functional and well equipped manufacturing facilities for production of Liquid flavours, Dry

flavours and Flavour emulsions. Liquid & Dry flavours facilities are located in a separate block.

Production facility (annual)

Liquid Flavours 500 tones

Dry Flavours 50 tones

Flavour Emulsions 100 tones

We have adopted the philosophy of total quality management. Absolute in process procedures

accompany manufacturing process at all stages of production starting from inward materials

inspection to the final steps of labeling and packaging.

This together with raw materials only from the most reputed vendors guarantee the production of

efficacious, high quality, safe and environmental friendly products manufactured in traditionalism

with international standards and with the customers expectations. This guarantee a perfect

standard each time we deliver.


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Flavour Division, Oman Agro Industries L.L.C.

The Art & Science of Flavour

Creation

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Introduction Flavour Research


What is Flavour? Flavour can refer to a biological perception, such thatit is sensation produced by material taken in the mouth or flavour can

refer to an attribute of the material being perceived

Flavour = Smell + Taste

sweet

bitter bitter

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What is Sensory Evaluation?

A scientific discipline used to evoke, measure, analyze

and interpret those responses to products that are

perceived by the senses of sight, smell, touch, taste andhearing.

Stone, H and Sidel, JL. 1993. Sensory Evaluation Practices. 2nd ed. Academic Press: San Diego.

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Relationship of the 5sense with sensory properties

Sight

Odor

Touch

Taste

Hearing

Appearance

Trigeminal

Flavour

Pressure

TextureKinaesthesis

Stimulus Sensory propertiesSenses

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Food


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Introduction- Flavour Research


Taste = gustation

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Taste (Gustation) - sensitivity to substances in solution Taste Buds in epithelium of tongue, soft palate, pharynx,

larynx and epiglottis.

2000-5000 taste buds in humans, but large variation.

Until the mid 1990s only 4 taste sensations were recognized:

Sweete.g. Sucrose, Aspartame

Soure.g. Citric acid, Phosphoric acid (H+ ions)

Bittere.g. Quinine

SaltySodium Chloride

A 5th taste sensation called Umani is now recognized. Mostcommon example is MSG (Monosodium glutamate) whichenhances meat flavor.

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Smell = olfaction

Smell (Olfaction) - sensitivity to substances ingaseous phase - a distant sense

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How we smell

Odorants are volatile chemicals carried by inhaled air to the Regioolfactoria (olfactory epithelium) located in the roof of the two nasalcavities of the human nose, just below and between the eyes.

The olfactory region of each of the two nasal passages in humans is asmall area of about 2.5 square centimeters containing in totalapproximately 50 million primary sensory receptor cells.

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A complete description of a flavouring raw

material has to include:


Odour: from the product; on a blotter, fresh, and throughout the dry-out; intensitycharacter.

Taste: in water, with/without sugar, salt, dosage range, change of character atdifferent concentration levels.

Natural oc currence: analytical results from literature or through own researchand a critical evaluation of its importance.

Potent ial use and appl icat ion: this is the basic source of creativity for the

flavourist. Sensory values: evaluate the olfactive purity through careful trace analysis

using sniffing techniques. Determine threshold value, odour value, anosmia.

Physic o-chemical parameters: solubility, vapour pressure, density.

Chemical p arameters: chemical structure; reactivity towards functional groupsand food ingredients; stability in low pH, heat, enzymatic activity, oxygen, light.

Legal aspects: natural, nature-identical, artificial, GRAS, kosher status, halal,

local or company specific limitations. Cost: put the price into relation to the flavouring cost (= price/dosage). Thus a

very expensive material may cause low flavouring costs due to a low dosagelevel in the finished product.

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Classification Food Flavours


Flavours Class Subdivision Examples

Fruit flavoursCitrus (terpene) Grapefruit, orange

Non-citrus (non-terpene) Apple, raspberry, banana

Vegetable flavoursFresh Lettuce, celery

Dried Tomato leather, tobacco

Spice flavours

Aromatic Cinnamon, peppermint

Lachrymatory Onion, garlic

Hot Pepper, ginger

Beverage flavours

Unfermented Juices, milk

Fermented Wine, beer, tea

Compounded Soft drinks, cordials


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Classification Food Flavours


Flavours Class Subdivision Examples

Meat Flavours

Mammal Beef, lamb, pork

Fish Salmon, menhaden

Fowl Chicken, turkey

Fat flavoursVegetable Olive oil, soybean oil

Animal Lard, tallow, butter

Cooked flavours

Broth Beef bouillon

Vegetable Peas, potatoes, beans

Fruit Marmalade, jelly

Empyreumatic flavours

Smoky Ham, kippers

Broiled, fried Processed meats

Roasted, toasted, baked Coffee, snack foods,

breakfast cereals, bread

Stench flavoursFermented Blue cheese

Oxidized Spoiled fish


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Our Products- Food Flavours


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Our Products ~ Liquid Flavours


Ap ple Flavour K-2 /12003

Bakary Flavo ur NB /508, Banana Flavou r DCF- 2/909, Butter DIG (Cookies) NB-2/808, Butter Flavou r MB8,

Bu tter Flavour SO/1, Butt er Flavour T-2/005, Butter Scotc h Flavour C/7004,

Caramel Flavou r Top -2/005, Cardammom Flavour GC/004, Choco late Flavou r- k2/3004, Choc olate Flavour

OS/03-11, Coc on ut Flavo ur SO/004, Cocon ut Ro asted AJ -1, Coffee Flavou r TC/5004, Cola Flavo ur IL/307,

Colou r Lemo n Yellow, Cond . Milk Flavou r SO/1, Cond . Milk Flavour Sup er, Cracker Flavour NB/708,

Custard Flavou r NB/908

Ginger Flavour B /9005, Guava Flavou r JCD/003

Lemo n Flavou r B/4004, Lemo n Flavo ur C-2/004, Lime Lemo n Flavou r ST-8

Mango Flavour A/12003, Mango Flavo ur A lpho nso 1210, Mango Flavour DCF -1/509, Mango Flavour IC/CP,

Marie Flavour NB-3/1008, Milk Crum ble AB /-03/11, Milk Mawa Flavour MB -1

Orange Flavou r B Z/5004, Orange Flavou r OB /NB, Orange Flavo ur ST-8, Orange Flavo ur ST-9/003, Orange

Flavour WW/004

Peppermint Flavou r J-11/2, Pineapple Flavour MB -2, Pineapple Flavour NB/8003, Pistachio Flavou r ST-1

Rose Flavo ur 10200, RUM Flavou r BAK/309

Strawberry Flavou r MB -1, Strawberry Flavour C/T, Strawberry Flavou r MOD-2, Strawb erry Flavou r S-5/004

Vanilla Cream Caramel NZF/409, Vanilla Excell ent NB /708, Vanilla Excell ent TZ/1008, Vanilla Flavo ur 700,

Vanil la Flavou r MB2, Vanil la Flavour ST-10, Vanil la Powder Flavou r MO-5


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Our Liquid Flavour Base


Apple

Banana Blackberry Blackcurrant Blueberry Butter But terscotch

Caramel Cherry Chocolate Cocoa - Coconu t Cola Coffee

Condensed mi lk Cream

Grape, Guava

Hazelnut

Lemon

Mango Melon - Milk

Orange

Passion frui t Peach Peppermint - Pineapple

Raspberry

Spearmint - Strawberry

Tof fee - Tut ti f ru tt i

Vanilla

Watermelon - Wi ld f ru i t - Wi ld st rawberry


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AppleFlavour Profile : Green & Red Apple


Applications Dosage Level

Biscuit filling 0.15 -0.5%

Candies 0.15 -0.5%

Chewing-gum 0.15 -0.5%

Flavoured milk 0.15 -0.5%

Fruit drink 0.15 -0.5%

Ice-cream 0.15 -0.5%

Yoghurt 0.15 -0.5%


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BananaFlavour Profile: natural taste of ripe fruit



Biscuit dough 0.15 -0.5%


Candies 0.15 -0.5%


Dessert cream 0.15 -0.5%




Yoghurt 0.15 -0.5%


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BlackberryFlavour Profile : Ripe & Wild




Candies 0.15 -0.5%





Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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BlackcurrantFlavour Profile: Green & Wild




Candies 0.15 -0.5%


Flavouredmilk 0.15 -0.5%



Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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BlueberryFlavour Profile: Wild




Candies 0.15 -0.5%





Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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ButterFlavour Profile: Milky, Sweet & Fatty




Cakes 0.15 -0.5%

Soft Candies 0.15 -0.5%


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ButterscotchFlavour Profile: Caramelized, fatty butter




Candies 0.15 -0.5%

Chocolate 0.15 -0.5%

Dissert cream 0.15 -0.5%




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CaramelFlavour Profile: Toasted caramel with a sweet & delicious vanilla touch




Candies 0.15 -0.5%


Dissert cream 0.15 -0.5%

Flavouredmilk 0.15 -0.5%



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CherryFlavour profile: balance taste of pulp & stone




Candies 0.15 -0.5%


Chewing gum 0.15 -0.5%

Dissert Cream 0.15 -0.5%



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ChocolateFlavour Profile: chocolate with a touch of vanilla





Candies 0.15 -0.5%



Flavoured Milk 0.15 -0.5%


Margarine 0.15 -0.5%


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CocoaFlavour Profile: Slightly bitter cocoa with hint of vanilla





Candies 0.15 -0.5%


Dairy dessert 0.15 -0.5%





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CoconutFlavour Profile: Fresh & Slightly fatty





Candies 0.15 -0.5%





Yoghurt 0.15 -0.5%


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ColaFlavour Profile: Balance Taste of citrus, lime and cinnamon




Candies 0.15 -0.5%

Chewing -gum 0.15 -0.5%

Licorice 0.15 -0.5%


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CoffeeFlavour Profile: Roasted coffee with slight caramel note




Candies 0.15 -0.5%







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Condensed MilkFlavour Profile: Milky, Fatty & Sweet





Candies 0.15 -0.5%




Yoghurt 0.15 -0.5%


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CreamFlavour Profile: Taste of fresh cream





Candies 0.15 -0.5%



Yoghurt 0.15 -0.5%


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GrapeFlavour Profile: ripe taste of concord grape




Candies 0.15 -0.5%


Fruit Drink 0.15 -0.5%


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GuavaFlavour Profile: ripe taste




Candies 0.15 -0.5%




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HazelnutFlavour Profile: Roasted & Caramelized









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Lemon (yellow)Flavour Profile: Peel Taste




Candies 0.15 -0.5%




Yoghurt 0.15 -0.5%


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Lemon (green)Flavour Profile: Green Lemon Peel Taste




Candies 0.15 -0.5%



Fruit Juice 0.15 -0.5%


Yoghurt 0.15 -0.5%


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MangoFlavour Profile: Natural Taste of Ripe Fruit




Candies 0.15 -0.5%





Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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MelonFlavour Profile: Fresh & Ripe



Candies 0.15 -0.5%

Chewinggum 0.15 -0.5%


Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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MilkFlavour Profile: Sweet & Caramelized Milk

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Candies 0.15 -0.5%





Milk 0.15 -0.5%


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OrangeFlavour Profile: Peel Taste


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Candies 0.15 -0.5%



Fruit Juice 0.15 -0.5%


Yoghurt 0.15 -0.5%


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Passion FruitFlavour Profile: Ripe


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Candies 0.15 -0.5%





Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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PeachFlavour Profile: Juicy peach with a hint of peal taste


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Candies 0.15 -0.5%

Chewinggum 0.15 -0.5%





Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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PeppermintFlavour Profile: Herbal, Balsamic & Spicy


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Candies 0.15 -0.5%

Chewing - gum 0.15 -0.5%




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PineappleFlavour Profile: Ripe & juicy


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Candies 0.15 -0.5%

Chewing - gum 0.15 -0.5%




Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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RaspberryFlavour Profile: Wild & Ripe


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Candies 0.15 -0.5%



Fruit drink


Licorice

Yoghurt 0.15 -0.5%


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SpearmintFlavour Profile: herbal , Balsamic and mentholated


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Candies 0.15 -0.5%





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StrawberryFlavour Profile: Juicy & Sweet


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Candies 0.15 -0.5%





sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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ToffeeFlavour Profile: Buttery & Slightly burnt caramel


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Candies 0.15 -0.5%






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Tutti FruittiFlavour Profile: Sweet & Juicy


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Candies 0.15 -0.5%



Yoghurt 0.15 -0.5%


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VanillaFlavour Profile: Sweet Bourbon Vanilla Taste


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Candies 0.15 -0.5%







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WatermelonFlavour Profile: Ripe & Juicy


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Candies 0.15 -0.5%



Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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Wild Fruit/ Mixed FruitFlavour Profile: Wild & Juicy Red Fruit Blend


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Candies 0.15 -0.5%






Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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Wild StrawberryFlavour Profile: Wild & Ripe




Candies 0.15 -0.5%





Sorbet 0.15 -0.5%

Yoghurt 0.15 -0.5%


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Fl Di i i O A I d i L L C

Questions?

Documents

Present Flavour Business & Future Development Plan - Flavour Division (Oman Agro Industries L.L.C.)