BAISFU-Fresh Milk Flavor For Food Industry

Fresh milk flavoring is a kind of food additive, featuring the natural aroma and flavor of fresh milk. It is widely used in dairy products, baking, beverages, confectionery and pre-prepared foods. Its main components include milk fat derivatives (such as butanedione, lactate ester), vanillin, ethyl maltol, etc. Through blending, a rich milk aroma effect is produced.

1. Main components
The key components of the milk flavor: dimethyl ethyl ketone (cream flavor), lactate esters, δ -decanolactone (milk fat flavor), vanillin, ethyl maltol, etc. Natural sources: enzymatically hydrolyzed milk fat, milk protein hydrolysate, fermented milk extract.
2. Classification
Natural milk flavoring: Extracted from milk or plants (such as coconut oil derivatives), in line with the trend of clean labels.
Artificial synthetic milk flavoring: low cost and high flavor intensity, but it must comply with food safety standards. Water solubility/oil solubility: Depending on the application scenario (for example, beverages require water solubility, and baking requires high-temperature resistance and oil solubility).
3. Application fields
Dairy products: Flavored milk, yogurt, milk powder, cheese, etc.
Beverages: milk tea, coffee mate, plant protein beverages (such as oat milk).
Baking: Bread, cakes, cookies, cream piping.
Candies and snacks: milk candies, chocolates, ice cream, puffed foods.