Product Description

Type: Food Flavor

Product Name: Litchi Flavor

Aroma: Pure and fresh litchi aroma

Appearance: Light yellow powder or Liquid

Solubility: Water-soluble or oil-soluble

Usage: Enhance the smell and taste

Sample: Available

Storage Method: Keep the product sealed and stored in a cool, dark, and dry place

Shelf Life: 24 months

Notice: For use in foodstuffs only. Keep out of the reach of children. Avoid contact with eyes and skin. Use in a ventilated area.

 

Why is flavor important?
Without flavor, people would likely not be attracted to food and drink. Flavor drives the trend of new products, especially beverages. Without good flavor, food and beverage products cannot survive in a saturated market. Artificial flavors in particular are an important part of our ability to enjoy seasonal flavors year-round without having to buy expensive, out-of-season fruits.

Our flavor taste can be sweeter, more sour, with a cold feeling, or double concentrated. Please tell us your taste preference before ordering.

 

Recommended dosage

 

Water-soluble Flavor: 0.06%-0.2%

Water soluble flavor is not resistant to high temperature, and has a slight top note, but lacks heat resistance. Generally used in beverages, juices, popsicles, ice cream, and jellies...

 

Oil-soluble Flavor: 0.1%-0.2%

Oil-soluble flavor soluble in glycerol, glyceryl triacetate, vegetable oil, and other fat solventsThe flavor is high concentration, not easily dispersed in water, But heat resistance, and good retention.
Mainly used in biscuits, candies, bread, cakes, and other baked goods...

 

Water-oil soluble Flavor:0.15%-0.5%

Water-oil soluble flavors dissolve in water and oil and are High temperature resistant, but not as good as oil-soluble flavors. Mainly used for jelly, soft sweets, fishing lures, etc.

 

Powdered Flavor: 0.06%-0.2%

Oil-soluble flavor soluble in glycerol, glyceryl triacetate, vegetable oil, and other fat solventsThe flavor is high concentration, not easily dispersed in water, But heat resistance, and good retention. 
It is especially suitable for flavoring solid drinks, cereals, soups, snack foods, and candy and biscuits. 

Types of Flavors:

There are different types or forms of flavors that can be added to foods. Some of these flavors can be used in baking and cooking, as well as in making juices, yogurts, and other manufactured products.

Artificial flavors are classified as food additives and must be approved for use. This is regulated by European Regulation 1334/2008.

  

Function& Application

 

Function:

• Enhance a good flavor- eg: the addition of chocolate flavor to chocolate cake.

• Replace flavor lost while processing food.

• Give particular flavor to food.

• Mask some undesirable flavor to increase the acceptability of food.

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Application: 

Application in drinks and cold drinks: 

The flavor components in the beverage are easily lost in the processing process, and the addition of flavors and spices can not only supplement the flavor lost as a result of processing, maintain and stabilize the natural taste of beverage products, and enhance the grade of the products, so as to increase the value of the products Food flavor.

 

Application in candy: 

The production of candy needs to go through hot processing, and the loss of flavor is great, so it is necessary to add essence to make up for the lack of flavor. Essence is widely used in candy production, such as hard candy, juice candy, gel candy, chewing gum, and so on, aroma flavor plays a decisive role, it can make candy fragrance lovely, and ever-changing. 

 

Application in baked goods: 

In the baking process, due to the evaporation of water and high-temperature baking, part of the flavor will be taken away, Sweet liquid flavor wholesale so that the flavor or taste of the baked food will be insufficient during the shelf life, and after the essence is added to the baked food, It can cover up the bad smell of some raw materials, set off its fragrance, and increase people's appetite.

 

Application in dairy products: 

Flavor is mainly used in yogurt and lactic acid bacteria beverages in dairy.