Flavour enhancers

These fall into two main groups, simple salts and acids that on their own are relatively unacceptable, and complimentary ingredients or colours that help in the suggestion of the flavour.

The most important flavour enhancer is common salt. This, used at about 1.0%, of the flour weight has a remarkable enlivening effect on most flavours, it may also be used in chocolate and biscuit creams.

Monosodium glutamate (MSG) is a commonly used savoury flavour enhancer. This chemical is usually purchased in a fine white crystalline form. It is readily soluble in water and should be used at a concentration of about 0.5% of the product weight.

For fruit flavours, sugar, or some other sweetener, is an important complimentary ingredient. An excellent strawberry aroma tastes very strange, for example, on a bland non-sweet base. Also, nearly all fruits are relatively sharp in taste - this is derived from the naturally occurring fruit acids , citric, malic and tartaric.

For non sweet, savoury, flavours lactic acid aids the appreciation of cheesy flavours.