Blackcurrant Flavor

Product Attribute

Introduction

Blackcurrant flavor: A food additive mimicking blackcurrant’s unique taste.
Main Ingredients
Aroma Substances
Esters
Ethyl butyrate, isoamyl acetate: key for fruity scent.
Ethyl butyrate gives fresh base, isoamyl acetate sweet note.
Alcohols
Geraniol, linalool enhance aroma.
Add fresh herbal touch, make it more natural.
Aldehydes
Hexanal, heptanal simulate fresh smell.
Improve flavor authenticity.
Sweeteners
Sucrose, glucose etc. adjust sweetness.
Match blackcurrant’s natural sweetness.
Acidulants
Citric acid, malic acid mimic sourness.
Balance flavor, avoid over – sweetness.
Solvents and Carriers
Ethanol, propylene glycol as solvents.
Dissolve, disperse for stable aroma.

Types & Features

Water – soluble
Soluble in water, for drinks, jellies, high – moisture items.
Disperses quickly, gives fresh flavor, preserves transparency.
Oil – soluble
Soluble in oil, suitable for baked goods, oily foods.
Heat – stable, provides rich, long – lasting aroma, refines texture.
Emulsified
Combines water & oil solubility, high stability.
For ice cream, etc., maintains flavor, resists separation.

Application

Food Industry
Candy Manufacturing
Add blackcurrant flavor to candies for an alluring aroma.
It attracts consumers and boosts market competitiveness.
Baked Goods
Used in cakes, breads to give unique fruity aroma.
Increases flavor layers, enhances product quality.
Dairy Products
Combine blackcurrant flavor with dairy richness in yogurt etc.
Creates novel tastes to meet diverse consumer needs.
Snack Foods
Season snacks like chips with blackcurrant flavor.
Brings new tastes and expands flavor varieties.
Beverage Industry
Widely used in drinks as a flavor additive.
Adjusts sweetness, acidity and gives unique aroma.
Other Fields
Used for blackcurrant sauces and dessert fillings.
Improves taste and masks bad odors in drugs, health products.