Mango Emulsified Flavor

Product Attribute

 Introduction

Mango emulsified Flavor is a special flavor product. Derived from a variety of volatile compounds. Terpenes such as alpha-pinene and β-laurene provide a fresh, fruity flavor; Esters such as ethyl acetate and ethyl butyrate add sweetness; Aldehydes and alcohols such as hexal and geranyl are rich in flavor levels, which together constitute the main aroma.

manufacturing technique

Natural extraction and mixing processes
First, wash, peel and pit the fresh mango.
Press or extract the mango juice.
Concentrate the juice and mix it with other extracts.
Add additives and mix well on high speed.
Chemical synthesis and formulation technology
Laboratory analysis of mango aroma and synthesis of key compounds.
Control temperature, pressure, synthesis catalyst and other conditions.
The synthetic ingredients are mixed with additives by precise formulation.
Instruments are used to ensure consistency and stability of flavor.

Application

Food industry
In baked goods, it adds a rich mango flavor and enhances the appeal.
In dairy products, it gives real taste and rich flavor
Used in candy, jelly, stuffing, unique taste.
Beverage industry
In fruit juice drinks, enhance the flavor and make the taste more mellow.
In carbonated, tea, energy drinks, to provide a unique flavor.
Daily chemical industry
Add a special mango aroma to perfumes, body washes, etc.
In the perfume formula, the perfumer artfully crafts a delightfully fresh and sweet scent.
In body washes and shampoos, increase product appeal.