2 Years Shelf Life Liquid Cereals Flavor For Food Supply

Baisfu Supply High Quality Cereals Flavor For Food 

Product Introduction

Flavor characteristics and core aroma
Typical flavor: the caramel aroma of roasted grains, the rustic feeling of wheat bran, the sweet and slightly nutty aroma of starch, showing different styles according to different types of grains:
Wheat/oats: toasted bread aroma, bran astringency of wheat bran, starch sweetness of cooked grains;
Corn: tender pulp of sweet corn, caramel aroma of roasted corn (similar to popcorn);
Rice: rice aroma of cooked rice, crispy feeling of fried rice;
Whole grains: nutty aroma of buckwheat, grassy aroma of quinoa and fermented grains.
Aroma levels:
Top notes: caramel and roasted aromas brought by pyrazine compounds (such as 2,5-dimethylpyrazine) produced by roasting;
Middle notes: aldehydes (such as nonanal and hexanal) simulate the nutty taste of grain oil oxidation, and ketones (such as 3-hydroxy-2-butanone) enhance the milky aroma;
Last notes: woody notes (such as guaiacol) and sweetness (maltose, glucose) produced by starch hydrolysis form a long aftertaste.

Ingredient

Caramelization products: Natural sugars in barley (such as glucose and maltose) undergo caramelization reaction at high temperature, producing dark substances and unique caramel flavor.
Volatile compounds: Including furans, aldehydes, ketones, etc., which give it bitterness, smoky and roasted aroma.
Polyphenols: The polyphenols contained in barley itself may be further transformed during the roasting process, enhancing antioxidant properties and flavor complexity.
Minerals and dietary fiber: The natural components of barley are still partially retained after caramelization, providing certain nutritional value for the product.

Application:

Food industry:
Baked food: used in bread, biscuits, and cakes to increase the caramel flavor and color, such as whole wheat bread with caramel flavor.
Snack seasoning: used as a flavoring agent for potato chips and nuts to simulate the taste of baking or smoky flavor.
Meal replacement powder and nutrition bars: enhance the taste level of the product and meet consumers' demand for "rich flavor".
Beverage field:
Coffee substitute: caramel flavor is often made into brewed drinks, replacing or mixing coffee, suitable for people who pursue low .
Special tea drinks: added to tea drinks or milk tea to add caramel flavor and sweetness, such as caramel milk tea.
Craft beer: used as a malt substitute or flavor additive to adjust the color and taste of beer, giving dark beer a unique caramel flavor.
Cooking and seasoning:
Soup base and sauce: used to make soup, soy sauce or seasoning sauce to enhance the umami and layered taste.
Barbecue and barbecue: as a supplement to the natural smoky flavor, enhance the caramel taste of meat.
Healthy Food:
Because barley itself is rich in dietary fiber and antioxidants, the burnt barley flavor can be used in healthy snacks or functional foods, providing certain nutritional benefits while satisfying flavor needs.

Our advantages

1. Long-lasting fragrance and extended aftertaste
2. Enhancement of aftertaste and neutralization of undesirable odors
3. Pure, rich flavors with a high degree of simulation
4. High purity, excellent solubility, and moisture absorption resistance
5. Broad spectrum compatibility and ease of coordination with various flavors
6. High-temperature endurance and improved stability