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> About us > Services > Home |
The Bakto Flavors LLC Company is focused on the production, commercialization and distribution of natural products, such as flavors, fragrances and preservatives. Currently, are offering a line of vanilla and other natural flavor products to gourmet retailers and food services.For more details on our line, please visit www.amberflavors.com . Amber Flavors is a company marketing Bakto Flavors in Israel and the Middle East. We also offer oregano-based natural preservative (ONP).
Bakto Flavors currently has seven employees and distribute a line of vanilla and other natural flavors via distributors, brokers and by direct sale to retailers and food services.
The company offers also a wide range of consultancy and services in the area of food, flavors, fragrance and personal products. Our expertise is in natural flavors, fragrances and preservatives.
We organize professional meetings and training courses in the area of vanilla. natural preservatives (antioxidants and antimicrobials).
In the area of natural preservatives, Bakto Flavors LLC developed a line of oregano based products to be used in the food, feed, flavor, nutraceutical and cosmetic industry. The product is now available. Bakto Flavors owns the patented technology for the oregano based product. At the present time, we are providing samples and services. If you would like to receive a sample, please contact us at daphnahf@aesop.rutgers.edu or josh@amberflavors.com .
§ Consultancy in the area of vanilla, natural products, and post harvest of fruits and vegetables. § Analyses for vanilla flavor components by HPLC/GC, moisture content and flavor (taste) evaluation. § Contact us if you are looking for a natural compound that you cannot find. § Preservation of foods and personal products. We will find a solution for the preservation of your product.
President and Founder of Bakto Flavors, LCC Professor, Department of Plant Science Cook College, Rutgers University
Education § Ph. D. - Washington State University, Pullman, Washington 1966 § MS - University of Massachusetts, Amherst, Massachusetts 1961 § BS - The Hebrew University, Jerusalem, Israel 1958
Areas of Interest and Expertise
1. Post harvest biology. Go to the "Post harvest handling" section for more information.
2. Horticultural Science and Technology. Chaim Frenkel received his academic degrees in Horticultural Science and has dedicated his professional tenure to the study of problems related to the production and maintenance of horticultural commodities. This experience is being applied to the development of new cultivation method for vanilla. Some of this work is carried out in a green house at Rutgers University, where we study means for maximal control of vanilla growth and development, including nutrition, light/shade regimes for optimal photosynthesis and productivity, methods of pollination and cultivation method to achieve freedom from diseases. An important aspect is work, aimed at achieving early and synchronized flowering in newly planted vanilla.
3. Attributes of Vanilla Flavor Constituents. Chaim Frenkel worked and published on molecular aspects of vanillin and other flavor constituents in vanilla. Studies on physical properties revealed molecular attributes and conditions, which arrest or promote disappearance of vanillin and related compounds from foods or other materials. Examination of vanillin chemistry uncovered measures for diminished reactivity and, subsequently, loss of vanillin in foods or other products. A novel approach is the characterization of lipid oxidation in cured vanilla beans and role of lipid oxidation products to vanilla flavor.
4. Water and Hydration of Plants. Chaim Frenkel is carrying out basic studies on water properties in biological cells and the mode of water mediation of the structure and function of cellular macromolecules. He is a co-organizer of a Gordon Research Conference on ‘Interfacial Water in Cell Biology’. (Please visit: http://www.grc.uri.edu/programs/2004/intwater.htm). An important aspect is the study of conditions, which influence the hydration of plants and other biological tissues. Important knowledge was gained, in this context, on drying of cured vanilla bean, while avoiding loss of vanillin or other flavor compounds.
Dr. Daphna Havkin-Frenkel
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Bakto Flavors, LLC 2004. Website designed by David Rotter |
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