Concentrated Liquid Flavors for Food and Beverages

Flavor

from

A Chinese Flavors and Fragrances Industry Leader

l Having aroma that’s just right, matching all your varieties of flavored products.

l Low dosage saves your costs.

l OEM enables you to grow with the development of your customers’ preferences.

l Publicly-listed reliable producer.

Description:

Flavor type: Concentrated Liquid Synthetic Flavor

Aroma description: Ripe & Sweet Pineapple Aroma

Solubility: Water & Oil Soluble

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

Production lead time: 7 days

Price: FOB Shanghai USD___

Smells or tastes go straight to customers’ heart.

According to psychology, people’s decision is subject to their first impression of foods. Smells and tastes are important factors that influence people’s first impression, which is essential for commodities.

On the contrary, a bad smell or taste can destroy the image that your products leave in your customers’ mind.

Therefore, choosing the right flavors from the right producer is the first and the most important step in your production.

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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