Abstract
Food additives are substances or mixtures of substances added to food products in a set amount to maintain or increase their safety, freshness, taste, nutritional values, texture and appearance. Heat treatment is frequently used for food and consequently the processes in which the additive that is added to the raw material participates must also be studied. In this study, the results of the thermal analysis of two flavors used especially in the processing of confectionery products, banana and strawberry flavours, in an inert atmosphere of nitrogen gas are presented. Experimental results indicate a lower relative stability of banana flavor (180 °C) compared to strawberry flavor (225 °C).
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