Natural Fruit Flavoring For Yogurt Perfect For Enhancing The Taste And Aroma Of Your Products Available From Shaanxi BAISIFU

Natural fruit flavoring for yogurt perfect for enhancing the taste and aroma of your products available from Shaanxi BAISIFU

 
Product Attribute

 

 
Product Information
 

Yogurt flavor is an edible flavor used to simulate the flavor and aroma of yogurt. It is widely used in the food industry and other fields. The main ingredients are organic acids: mainly lactic acid, citric acid, etc. Lactic acid is the key component of yogurt to produce sour taste, giving yogurt a typical sour and refreshing taste, while helping to adjust the pH value of the product and inhibiting the growth of harmful microorganisms; citric acid can enhance the freshness of the sour taste, making the sour taste softer and richer. Alcohols: such as ethanol, butanediol, etc. Ethanol is produced in small amounts during the fermentation process of yogurt, which contributes to the flavor of yogurt and can bring a fermented smell; butanediol has a moisturizing effect, which can make the flavor better dispersed in the product and has a certain regulating effect on the taste. Esters: such as ethyl acetate, ethyl butyrate, ethyl lactate, etc. These esters have a strong fruity and milky aroma, and are important components of yogurt aroma. They can give yogurt a fresh and sweet aroma, making it smell more attractive. Aldehydes and ketones: acetaldehyde, diacetyl, etc. are important flavor substances in yogurt flavors. Acetaldehyde has a strong characteristic aroma of yogurt and is one of the iconic ingredients of yogurt flavor; diacetyl can give yogurt a creamy aroma and flavor, increasing the mellowness of yogurt.
Other ingredients: may contain protein hydrolysates, peptides, etc., which can enhance the flavor of yogurt essence and make it closer to the taste and flavor of real yogurt. In addition, some sweeteners such as sucrose and glucose are added to adjust the sweetness and balance the sourness, as well as spices, thickeners, stabilizers, etc. to improve the taste and ensure product stability.

Application
 

Dairy industry: In yogurt production, it is used to adjust and strengthen the flavor of yogurt, making the flavor of yogurt more intense and stable, and making up for the lack of flavor caused by differences in raw materials or processes; adding it to yogurt drinks can give the product a pure yogurt taste and aroma; it can also be used in other dairy products such as cheese and milk slices to add yogurt flavor to them.
Beverage industry: In lactic acid bacteria beverages, it helps to create a strong yogurt fermentation flavor; it can also be used to prepare juice yogurt drinks, etc., combining the fruity aroma of juice with the flavor of yogurt to create a unique taste and flavor.
Baking industry: It is used to make yogurt-flavored bread, cakes, biscuits and other baked foods, so that the products have a baking aroma while exuding an attractive yogurt flavor, increasing the flavor level and taste richness of the products.
Other food fields: Adding yogurt flavor to desserts such as jelly, pudding, and ice cream can give the product a unique yogurt flavor to attract consumers; it can also be used in seasonings to add yogurt flavor to salad dressings, dipping sauces, etc., and enrich the taste of seasonings.

Our Advantages

1. We have a wide variety, you can buy any material you need from our company. We have things that other companies have, but we also have things that other companies may not have. We have an R&D team that develops new hot products for the market every month. We can do OEM and ODM.
2. We have a professional R&D team and quality department for quality control. 100% inspection during production and a second quality inspection before shipment.
3. We can provide free samples, and the shipping cost is paid by you.
4. All our flavors are high-concentration flavors, and the common addition ratio is 5%-8%; you can also add according to your own or customer's taste. All flavors are slightly soluble in water, but more soluble in oil, especially PG (propylene glycol) or VG (vegetable glycerin).