Mango Flavor

Product Attribute

 Introduction

Mango flavor is a flavoring product. The unique flavor is due to a complex combination of volatile compounds. Terpenes give mango a fresh top tone, esters highlight sweetness, aldehydes and alcohols rich level, together constitute the core aroma. In order to ensure stable performance and convenient use, solvents such as propylene glycol and antioxidants such as ascorbyl palmitate are often added, and emulsifiers are also added to form stable emulsions in water-based systems.

manufacturing technique

Mango flavor natural extraction process
Select ripe mangoes and wash, peel, core, press or juice them.
Concentrate, purify, extract. High quality, but expensive and limited.
Chemical synthesis process
Study aroma structure and synthesize key compounds.
Blend with additives to ensure consistency of flavor. Low cost, high output.
Mixing process
Combining natural and synthetic ingredients.
Determine the ratio, add additives, mix well. Balance taste and cost.

Application

Food industry
Mango flavor When baking, to add a rich flavor to cakes, breads, etc.
In dairy products, it brings real flavor to yogurt and ice cream.
Used in candy, jelly, unique taste.
Beverage industry
Improve the flavor of fruit juice drinks, make the taste mellow.
Add flavor to various beverages to meet different needs.
Daily chemical industry
As a unique tone in perfumes, it creates a sweet fragrance.
Add fragrance to body care products to make them smell better.
Used as an air freshener to create a cozy mango-scented space.