Tangerine Emulsified Flavor

Product Attribute

Introduction

We specially develop tangerine emulsified flavor as a spice product to mimic the unique flavor and aroma of tangerines. We widely use it in food, beverage, and daily – chemical industries, endowing products with vivid tangerine characteristics. Its main aroma components include terpenes like limonene, which gives fresh citrusy fragrance, aldehydes such as octanal and decanal that add a fresh top – note, and esters that contribute sweet fruitiness. We add emulsifiers to evenly disperse oil – soluble aroma in water. Also, we add thickeners to prevent layering and antioxidants to extend the shelf – life and maintain flavor stability.

manufacturing technique

Tangerine Emulsified Flavor Natural Extraction Process Select high – quality tangerines, clean, peel, get juice. Concentrate, purify to obtain natural emulsified flavor. Retains pure flavor, but costly and supply – affected. Chemical Synthesis Process Analyze aroma, synthesize key compounds in the lab. Blend with additives, control ratios for consistency. Low – cost, high – yield, but less natural in flavor. Blending Process Combine natural and synthetic components cleverly. Determine ratio, add additives, mix well. Balances flavor and cost, meets diverse needs.

Application

Food Industry Adds flavor to baked goods like tangerine cakes.
Brings real – like taste to dairy products. Used in candies, jellies for unique tangerine flavor.
Beverage Industry Enhances flavor in juice drinks, makes them mellow.
Adds aroma to various drinks, meets diverse needs.
Daily Chemical Industry As a spice, adds tangerine aroma to perfumes.
Adds sweet smell to body care products, boosts appeal.