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REPORT
ON
Prepared By:
Prepared For:
Mrs. Anuya Sane
PGDPCM Department
LETTER OF TRANSMITTAL
January, 2015
Sincerely Yours,
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Acknowledgment
I would first like to thank my faculty advisor Mrs. Anuya Joshi of PGDPCM
department of V.G. Vaze College, to inspire eme for my internship program at FFDC.
Next I would like to thank Mr. Shakti Vinay Shukla, Principal Director of FFDC for
guiding me during my internship.
This study required voluminous primary information which I could not have collected
properly in time without the help of Mr. Sh. Gyanendra Singh, Mr. Vilas, Mr. Rafique
and all the persons in Plant & Quality department also deserves my heartfelt thanks
for their cooperation in helping me understand, participate, and perhaps preparing my
report.
Lastly, I would like to thank Mr. Shakti Vinay Shukla, director of FFDC to give the
opportunity to work in a healthy environment. Besides that, thanks to Mr. Sudhir and
Mr. Manoj for continuous support during internship. Without their sustained support
such an exhaustive study would not have been possible.
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TABLE OF CONTENTS
CONTENTS
No.
1.0
Page No.
CHAPTER 1
1.1 Introduction of the Report
10
10
1.3 Methodology
10
1.4 Limitations
11
2.0
CHAPTER 2
12-14
12
13
14
14
Chapter 3
3.0
15
3.2
QC Analysis Department
16-18
3.3
19 -21
Chapter 4
4.0
General Finding
22
CHAPTER 5
5.0
Recommendation
22
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Chapter 6
6.0
Conclusion
23
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CHAPTER 1
1.1 Introduction
of the Report
I have worked mainly under the Fragrance & Flavour Creation Department of FFDC
from 16th December, 2014 16th January, 2015 . My internship program is an
educational requirement of PGDPCM Program under an assigned faculty of PGDPCM
department, V.G. Vaze College, which is a professional degree. PGDPCM students
have to do an internship program as a practical orientation to the workplace where
he/she can amalgamate the traditional hypothetical knowledge with practical work
experience.
1.2 Objectives
of the Report
Broad Objectives
To utilize the experiences gathered during the internship
To observe the activities and formulation process.
To formulate different types of fragrance & flavour by trial and error method.
Specific Objectives
To demonstrate different aspects of the organization.
The operation and function of FFDC
To present my observation of different and new raw materials
To draw a picture about the working procedure in a professional manner.
1.3 Methodology
The data needed to prepare this report has been collected from both primary and
secondary sources.
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Primary Data Source: Primary data has been collected through unstructured personal
interviews and discussions with officials from FFDC all Department.
Secondary Data Source: The secondary data have been collected through FFDC
official website.
1.4 Limitations
While doing the internship program, I faced some obstacles. These are given
below: Internship report is one kind of research work. Research work requires
enormous time and effort. But the time provide for Internship is not enough.
As my working division is fragrance and flavour creation dept, its prohibited
to disclose some information. This affects the quality of the report.
Lack of experience of this type project is one of the main constraints of the
study
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Chapter-2
2.1 Back Ground of the Organization
Fragrance & Flavour Development Centre (FFDC) has been set-up in the year 1991
by Government of India (MSME-DO) with the assistance of UNDP / UNIDO and
Government of Uttar Pradesh.
FFDC aims to serve as an interface between essential oil, fragrance and flavour
industry and the R & D institutions both in the field of Agro Technology and chemical
technology. Main objective of the centre is to serve, sustain and upgrade the status of
farmers and industry engaged in the aromatic cultivation and its processing, so as to
make them both in local and global market.
FACILITIES OF FFDC:
Sale of Essential Oils and its Fractions resultant to development & training.
Consultancy Services.
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the
surroundings
and
the
local
regulations.
FFDC has in place policies that guide each and every employee to work safely in an
environment friendly manner and keep the interests and safety of the consumer in
mind. Besides having in house Safety and GMP Manager, its plants are regularly
audited for Plant and Workers Safety, Consumer Safety etc and have consistently
scored well. This is apart from the statutory audits carried out by the respective local
government audit teams.
FFDC belief in the following policies:
Health and
Safety Policy
Environment
Policy
Quality and
Consumer Safety
Policy
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Contract
Manufacturer
Company
Consumers
Marketing
Distributors
Consumers
Fragrance
Creation
Agro Tech
Service
Flavour
Creation
Training &
Consultancy
Quality
Assessment
R&D
Service
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CHAPTER 3
A GLIMPSE OF OPERATION OF FFDC
Raw
Material
Extraction
Flavour &
Fragrance
Creation
Quality
Service
Major
Operations
The above departments are the major departments of FFDC. Besides that, the
Accounts department also which plays a very big role in paying the suppliers, staffs
and collect money from the distributors. Then training department also plays a major
role here.
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Steam
Distillation
Tincture
Solvent
Extraction
Steam Distillation:
In the steam distillation process, the structure of the material being processed has to
be taken into account to ensure the oils can be removed easily during the process; for
example, mosses are generally softened by spraying them with water, woods are often
finely grated, seeds crushed, where as leaves and flowers need no preparations as the
cells containing the oils are thin walled and the oils can be removed very easily.
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Raw Material
Steam passes through raw
material
Steam
Condensed
Essential Oil
Floral Water
Used in F & F
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Solvent Extraction:
Raw Material
Mixed Together
Warmed
Solvent
Mixed with
Alcohol
Wax is separated,
leaving oil and alcohol
Heated
Alcohol
Evaporates
Absolute
Absolutes are
rich, full bodied
and sensual
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Tinctures:
Raw Material
Solvent
Left to soak
Oil in Alcohol
Heated
Tinctures
A tincture is where a raw material is placed in alcohol and left to macerate. It was the
process used for the animal notes and is still used for materials like vanilla. All that is
needed is alcohol, the raw material and patience, as the oils contained in the raw
material will eventually seep into the alcohol and scent it.
Naturally occurring excretions from trees-known as gum resins, such as myrrh,
benzoin, as frankincense- were traditionally treated by placing them in alcohol to form
tinctures but, today, they are often treated with solvents.
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Consultancy for the specific criteria like development of specific test for
particular problem.
Consultancy Services for the stock verification and assessment of their quality
In the Quality lab, the following parameters are assessed by FFDC for essential
oils:
1. Optical rotation
2. Specific gravity
3. Refractive Index
4. Solubility
5. P.E.G (TLC Method)
6. Free Alcohol calculative as Santalyl content by Mass %
7. Ester value
8. Ester content
9. GLC
10. PH
11. Hydro distillation (lab scale)
12. Solvent extraction (lab scale)
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Example:
STANDARDIZATION OF SANDALWOOD OIL:
1) Color and Appearance:
i) Nearly colors to golden yellow
ii) Some what viscous liquid
2. Odor: Pleasant, sweet and woody
3. Specific gravity @27 Degree Celcius: 0.9635 0.97757
4. Refractive Index @27 Degree Celcius: 1.500 1.5070
5. Optical Rotation: (-15) to (-20)
6. Esters, calculated as Santalyl acetate percent by Mass (Min): 7
7. Free alcohols calculated as Santalol content percent by Mass (Min): 90
8. Solubility in 70% Alcohol @27 Degree Celcius: up to 5 volume
9. Steam distillation residue for 10th, percent by Mass, Max: 5
10. Major Chemical constituents by GLC Analysis:
a) Alpha Santalol percent: 41% - 55%
b) Beta Santalol percent: 16%-24%
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2. CLEVENGER APPARATUS:
Flask capacity: 5 Liter
Purpose: Extraction of oil by hydro distillation method
4. ROTARY EVAPORATE:
Flask capacity: 1 Liter
Purpose: Separation of solvent from solvent material mixture
5. TRIPLE DISTILLATION
Flask capacity: 5 Liters / Hour
Purpose: Preparation of triple distillation waters
7. WATER BATH
Purpose: Safonication ester value and ester get acetilation
8. TINTOMETER
Purpose: Determination of color value
9. HOT PLATE:
Purpose: Acetilation
10. POLARIMETER:
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Type: RSP-4
Wave length: 589 nm
Purpose: Determination of optical rotation of essential oils and aroma
chemicals
11. PH SYSTEM:
Model: pH 500
pH Range: 0 - 14
Purpose: Determination of pH value of floral water
12.REFRACTOMETER:
Model No: RSR 2
Range: 1.3 1.7
Purpose: Determination of refractive Index of essential oil
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FORMULATIONS:
1. STRAWBERRY FLAVOR
Aldehyde C-16
Aldehyde C-14
Aldehyde C-20
Geraniol
Citronellol
Ethyl Butyrate
Phenyl Ethyl
Propionate
Alpha Ionone
Maltol 10%, PG
Vanillin
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2. ROSE FLAVOR
Phenyl Ethyl
Alcohol
Geraniol
Citronellol
Phenyl Ethyl
Acetate
Rose Oil Can be
used (1% Sol, PG)
3.BANANA FLAVOR
4.ALMOND FLAVOR
Benzaldehyde
(10% Sol, PG)
Benzyl Alcohol
Vanillin
PEA
5.VANILLA FLAVOR
Vanillin (10% Sol,
PG)
Ethyl Vanillin
(10% Sol, PG)
Maltol (1% Sol,
PG)
Benzyl Benzoate
Amyl Acetate
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6.PINEAPPLE FLAVOR
Allyl Caproate
Ethyl Heptanoate
Amyl Butyrate
Amyl Propionate
Butyl Butyrate
Butyl Butryl
Acetate
Vanillin (10%
Sol,PG)
Maltol (1% Sol,
PG)
Amyl Acetate
Phenyl Ethyl
Acetate
Ethyl Iso
Valerinate
Ethyl Pelargonate
Ethyl Maltol (1%
Sol,PG)
7.ROSE FRAGRANCE
Phenyl Ethyl
Alcohol
Citronellol
Geraniol
Di Phenyl Oxide
(DPO)
Benzophenone
Rose Crystal
Galaxolide
Rose Oxide
8.JASMIN FRAGRANCE
Benzyl Acetate
Alpha Amyl
Cinnamic
Aldehyde
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Hexyl Cinnamic
Aldehyde
Yara Yara
Hedione
Coumarine
Lilial
Civet
Phenyl Acetic acid
Vanillin
Viridine / PADMA
Aldehyde C-16
Methyl
Anthranilate
Benzyl Alcohol
9.LILAC FRAGRANCE
Rose Fragrance
Jasmin Fragrance
Terpineol
10.LAVDENDER FRAGRANCE
Linalool
Linalyl Acetate
Terpineol
Terpineol Acetate
Galaxolide
Exaltolide
Sandella
Oakmoss
Camphor
Pine Oil
Citronellol
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Musk Ambrette
Phenyl Ethyl Alcohol
Terpineol
Ylang Ylang
Aldehyde C-16
Aldehyde C-20
12.CARNATION FRAGRANCE
Benzyl Acetate
Benzyl Benzoate
Eugenol
PEA
Benzyl Salicylate
Methyl Salicylate
Lilial
Lyral
Hydroxycitronellal
Exaltolide
Galaxolide
Patchouli
Clove Oil
Cinnamic Alcohol
Hedione
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Lavdender
Geranium Oil
Coumarin
Hedione
Lyral
SMC
Vetivert
Woodytol
Patchouli
Resinoid Benzoin
Resinoid
Labdanum
Linalool
Viridine / Padma
Rhodinol
Rose (Formula C)
Jasmin (Formula D)
Lilial
Lyral
Hydroxycitronellal
SMC
Patchouly
Galaxolide
Exaltolide
Aldehyde C-16
Woodytol
Ylang Ylang
Cyclamen Aldehyde
Ionone Alpha
Benzyl Acetate
Linalool
Citronellyl Formate
Rhodinol
Heliotropin
Cinnamic Alcohol
Eugenol
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Benzyl Acetate
PEA
Bergamot
Ylang Ylang
Jasm
Rose
Civet
Coumarin
Labdanum
Musk Ambrette
Oakmoss
Patchouli
SMC
Vanillin
Bergamot
Clove Oil
Geranium Oil
Lavender
Camphor
Orange Oil
Rose (Formula C)
Vanillin
Patchouly
Saffranal
Cardamon Oil
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CHAPTER 4
5.0 General Finding
This internship helped me a lot to know about the recent scenario of the flavor
and fragrance industry of India. I have got knowledge about essential oils,
quality assessment and fragrance and flavor creation. By researching, i have got
to know about the challenges that company faces during the period & also learnt
what steps took to mitigate the challenges.
Chapter 5
RECOMMENDATION
After going through the above project work FFDC, I, found, FFDC is trying to help
the flavor and fragrance industry by training unskilled people and help to grab all the
opportunities to be successful in India flavor and fragrance industry. But considering
the present scenario, I would like to draw their attention over some of the following
facts.
Lack of Human Resources.
Management should be more organized.
Should minimize paper work
Focus more on R&D
Library should be more organized, rich with updated books and articles.
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Chapter 6
CONCLUSION
FFDC is playing a huge as a Government oraganization in India. I was always
interested to know about the essential oils, distillation process, quality control etc of
the company. So it was a great opportunity for me to work at FFDC as an intern. After
1 month of my Internship, I have got to know many facts about manufacturing &
formulation, technical process which were like a hidden treasure for me. In this report,
I tried to describe the all departments functions of FFDC.
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