BAISFU Anchor Cream Flavor High Concentration Food Grade Flavoring

Agar Cream Flavoring is a widely used flavoring product in the food industry, playing a significant role particularly in baking, confectionery, ice cream, and beverages.

Definition & Composition
1. Basic Properties
Ingredients and Manufacturing Process
Amida Cream Essence is usually made by mixing various compounds, including acids (such as acetic acid, butyric acid), alcohols (such as octanol, decanol), esters, lactones (such as γ-nonyl lactone), and aldehydes (such as octaldehyde, decaldehyde).
Some cream essences are produced using natural enzymatic hydrolysis methods, such as hydrolyzing cream, cheese or milk with lipase, at 50°C for 4 hours, to obtain a rich milk aroma.

2. Characteristics
High stability: Can maintain aroma and taste in food for a long time.
Good solubility: Easily soluble in various food matrices, suitable for both water-soluble and oil-soluble systems.
Rich flavor: Has a typical cream aroma, which can enhance the creamy texture and sweetness of the food. Formulation
It comes in forms such as liquids, powders, and microcapsules, and is suitable for various processing conditions.

Application fields
Bakery products
Used in cakes, bread, cookies, etc., to enhance the milk flavor and improve texture. The dosage is usually around 0.2%.
In products with high oil content such as cookies and shortbread, it can enhance the cream flavor and coordinate with the wheat flavor.
Candies and chocolates
Used in milk candies, chocolate, etc., to provide a lasting milk flavor and avoid the monotony of vanillin.
Dairy products and beverages
Used in milk blending, ice cream to make up for the lack of milk fat in low-fat products and enhance flavor coordination.
The addition amount in beverages is generally 0.05% – 0.1%, and attention should be paid to temperature control (water-soluble flavors should not be heated above 70℃).
Other foods
Can be used in seasonings, canned foods, etc., to enhance the overall flavor.