Banana Emulsified Flavor

Introduction

We make banana emulsified flavor by mixing banana – flavor spices, emulsifiers, solvents etc. through special techniques.
It has good stability and uniformity and often shows up as a milky – white or light – yellow liquid.
It can quickly disperse in water to form a stable emulsion system, which helps us add it to various foods.
Spices
Spices play a key role in creating the banana flavor. They include natural and synthetic ones.
Compounds like isoamyl acetate work together to mimic banana’s sweet smell.
Emulsifiers
We commonly use glycerol monostearate and sucrose esters as emulsifiers.
These emulsifiers lower the surface tension, disperse spices, and prevent separation.
Solvents
We use propylene glycol and water as solvents.
They provide a medium for spices and give the flavor good usability.
Other Additives
We add antioxidants like vitamin E to prevent spoilage.
We also add acidity regulators like citric acid to adjust the pH and enhance stability.

Production Process

First, mix natural or synthetic spices with proper solvent.
Then, slowly add emulsifiers and additives while stirring.
Keep stirring or homogenize to disperse spices evenly.
Finally, a stable banana emulsion flavor product forms.

Application 

Beverage Industry
Widely used in banana – flavored drinks, adding rich flavor.
Food Industry
Added  to foods like ice – cream, bringing realistic flavor.
Other Fields
Used in health products and medicine as flavor correctors.