1. Definition & Purpose
Strawberry emulsified flavor is a stabilized flavoring system designed to disperse uniformly in both water- and  oil-based products. It uses emulsifiers to prevent separation,  ensuring consistent flavor distribution and enhancing shelf stability.
2. Key Components
Flavor Compounds: Derived from natural sources (e.g., strawberry extracts) or artificial synthesis.  Emulsifiers: Common agents include lecithin (soy/sunflower), gum arabic, or polysorbates.
Solvents: Propylene glycol, ethanol, or water to dissolve flavor molecules.  Stabilizers:  Optional additives like xanthan gum for long-term emulsion stability.
3. Considerations
Regulatory Compliance: Ensure emulsifiers (e.g., polysorbate 80) meet FDA/EFSA standards.
Allergens: Soy lecithin may require labeling for allergen-sensitive consumers.
Natural Claims: Opt for plant-based emulsifiers and natural extracts if targeting clean-label markets.
Texture Impact: Overuse of emulsifiers may alter mouthfeel (e.g., gumminess).
4. Formulation Tips
Testing: Conduct stability tests (e.g., centrifugation, heat cycling) to validate emulsion integrity.
Dosage: Typically 0.1-1% of total product weight; adjust based on application.
Alternatives: For small-scale use, blend strawberry extract with a standalone emulsifier (e.g., lecithin).
5. Challenges & Solutions
Separation: Use homogenization or high-shear mixing during production.
Allergen-Free Needs: Substitute soy lecithin with sunflower lecithin or acacia gum.
Cost: Synthetic emulsifiers may be more economical than natural options.