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Flavor type: Concentrated Liquid Synthetic Flavor
Solubility: Water & Oil Soluble (TBC)
Applications: dairy products, beverages, ice cream, popsicle, juice, bakery, vegetable protein, confectioneries, pastries, snacks, pet foods, feeds, medicine
Dosage: 0.01-0.08%
Shelf life: 24 months
Packages: 1kg, 2kgs, 5kgs, 10kgs, 25kgs
Functions of Flavors
1. Enhancing the olfactory experience that finished products give
If your products are flavored with good smells/tastes, consumers will show favorable impressions to them. And these smells and tastes strengthen the olfactory sense of their declared components.
2. Covering the negative odors of the raw materials
All raw materials contain their characteristic aromas that might not be good-smelling. To cover these aromas up, flavoring is a simple and economic method.
3. Meeting up to customers’ preferences
Olfaction is an important part in the sensory insinuation of food products. Without changing the raw materials, adding flavors to the product can completely change its acceptability to the consumers and, meanwhile, enhance the product’s mouthfeel, making it more palatable.
The usage of flavors
According to different nature
1. Water soluble: soluble in water, glycerin, ethanol, etc., not resistant to high temperature, with strong aroma, applicable to beverages, popsicles, frozen products, etc.
2. Water and oil soluble: soluble in water, glycerin, ethanol, etc., high temperature resistant strong aroma, applicable to bakery, candy, roasted seeds and nuts, etc.
3. Oil soluble: soluble in oils, high temperature resistant, soft smell, applicable to bakery, candy, roasted seeds and nuts
4. Emulsified flavor (colored): soluble in water, glycerin, ethanol, etc., high temperature resistant, soft smell, applicable to ice cream, frozen food, etc.
5. Powder flavor: soluble in water, glycerin, ethanol, etc., high temperature resistant, more focused on the taste and less on smell, applicable to bakery, cakes, etc. |
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