Tea Oil Flavor Strong Developed exclusively for high fat food systems requiring elegant high fragrance
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TypeNatural Flavour & Fragrances,Flavoring Agents,food Additives,food Essence,Food Flavor
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Einecs No./,201-939-0,none,----------------,%
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Other NamesFood Fragrance,ormosia Flavours,honey Aroma,NO,strawberry Flavor
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Cas No./,58543-16-1,none,39711-79-0,89-78-1
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Fema No.2721-22-4,none,/,3455,2848
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MfC10H20O,-,none,/,C13H25NO
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Purity100%,99.99%,95%min,/,99%
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UsageFood Flavor,Daily Flavor,Tobacco Flavor,Industrial Flavor,food And Beverage
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ApplicationDrinks,etc,beverage,bakery Food,E Concentrated Liquid
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ColorTransparent/yellow,white,transparent/Light Yellow,Natural Flavor Colors,Colorless
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Shelf Life3 Years,2 Years,24months,Two Years,Three Years
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FormLiquid,Liquid Flavour Concentrate,liquid Or Powder
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Product NameV-C Fruit Food Essence Flavor For E Cigarettes Juice,2019 Top Sale Lemon Flavour Non-pollution Food Essence,ormosia Flavours,Flavor Peach Essence,Concentrate Flavor Tobacco Flavor Liquid
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GradeFood Garde,USP Grade,Water Soluble,Food Grade,FCC Grade
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Natural VarietyPlant Extract,Animal Extract
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SampleAvailable,Freely Provided 30g,40ml/100ml,By Free,Supplied
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AppearanceColorless,Colorless Transparent Liquid,powder,White,blue Liquid
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StorageDry,ventilated Warehouse,should Be Stored In A Cool,Dark Seal,Preserve In Cool And Dry Warehouse
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OdorFlavor Natural Odor,characteristic Menthol,True Cherry Flavor Profile,Sweet Orange
Tea Oil Flavor Strong Developed exclusively for high fat food systems requiring elegant high fragrance
Tea Oil Flavor Strong Developed exclusively for high fat food systems requiring elegant high fragrance
Product Attribute
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Product Name
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Tea Oil Flavor
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Fragrance Type
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Fresh Fruity, White Lemon / Lime Aroma
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Appearance
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Transparent oily liquid with good fluidity
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Formulation
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Water-soluble / Oil-soluble / Water-oil dual-purpose
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Fragrance Characteristic
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Highly restores natural fresh white lemon aroma with crisp peel fragrance and mild fruit acid. Clean, high-grade and non-bitter, no industrial peculiar smell, with dry and long-lasting aftertaste.
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Application Scope
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Edible food, daily chemical fragrance, oral care and flavor compounding
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Temperature Resistance
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Adaptable from -18℃ freezing to 180℃ high-temperature baking
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Recommended Dosage
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Beverages 0.05%-0.2%; Baked goods 0.1%-0.3%; Candies & Fillings 0.15%-0.35%; Daily chemicals 0.2%-0.5% (adjustable according to formulas)
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Storage Condition
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Store in a sealed, cool, dry and dark place, keep away from high temperature, open fire and strong oxidants
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Shelf Life
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12 months for unopened products; best to use within 3 months after opening
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Executive Standard
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Compliant with GB 30616 national safety standard for food flavors
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Product Features
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High reduction, high stability, temperature & acid-base resistance, strong compatibility, low dosage and long-lasting fragrance
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Product Introduction
Strawberry Oil Flavor Strong is an advanced upgraded enhanced version of conventional strawberry oil flavors, exclusively developed for high-end market foods with high aroma, high fat, high temperature and heavy processing requirements. It completely breaks through the fragrance intensity upper limit and temperature resistance limitation of ordinary oil-soluble strawberry flavors, solving the core industry points of easy flavor suppression in high-fat systems, severe aroma loss during heavy high-temperature processing, weak finished product fragrance, short fragrance retention and thin bland flavor. Adopting a double-concentrated ripe strong aroma formula and advanced lipid phase penetration and fragrance locking technology, it abandons the defects of faint fragrance, floating aroma and easy fragrance loss of conventional products. Through the scientific golden ratio of high-activity high-temperature resistant strawberry flavor monomers, ultra-concentrated ripe fruit flavor factors and heavy-fat stable additives, it maximizes the honey-sweet ripe texture of fully ripe strawberries and creates a four-dimensional advanced flavor system with high explosiveness, high thickness, high penetration and long-lasting fragrance, perfectly suitable for various high-end lipid-based foods requiring rich fruity aroma.
Different from the balanced and mild flavor of conventional versions, the Strong high-aroma version focuses on four core advantages: explosive strong aroma, deep penetration, high-temperature stable fragrance and ultra-low dosage. It is specially adapted to harsh processing scenarios such as ultra-high fat, ultra-high sugar, long-time high-temperature boiling and repeated high-temperature baking. With purer and more transparent oil texture and far stronger dispersion and penetration than ordinary versions, it can quickly penetrate thick grease layers and firmly lock strong aroma inside lipid bases, completely solving the flavor stratification problem of surface aroma only and inner tastelessness, ensuring uniform full strong aroma inside and outside heavy-fat and high-sugar products. Meanwhile, equipped with an advanced peculiar smell shielding system, it effectively neutralizes the greasy dull odor of thick grease, high-temperature burnt taste and raw material green miscellaneous taste, purifying clean and advanced rich sweet ripe strawberry flavor with mellow and premium non-cloying sweetness and intense pure non-pungent fruity aroma. Its performance in temperature resistance, oxidation resistance, acid-base fluctuation resistance and repeated high-temperature processing resistance is fully upgraded with highly consistent fragrance concentration, flavor thickness and sweet texture between batches. It serves as an exclusive upgraded flavor base for high-end baking, light luxury chocolate, strong-aroma high-fat sauces, premium high-temperature candies and high-aroma casual snacks, perfectly adapting to new product R&D and high-quality standardized mass production of high-end foods.
Product Application
The high-concentration strong-aroma Strawberry Oil Flavor Strong features differentiated core advantages of no flavor suppression in heavy fat systems, no fragrance loss at high temperature, ultra-strong aroma with ultra-low dosage and long-lasting fragrance through deep penetration. It accurately solves the points of insufficient flavor, faint aroma and uneven batch fragrance of high-end high-aroma foods, serving as a high-end alternative and upgraded product of conventional strawberry oil flavors, exclusively suitable for various high-fat and high-temperature foods with strict craftsmanship and high-end positioning. The detailed applications are as follows:
1. High-End High-Aroma Baked Products: Customized for heavy-material strawberry cakes, strong-aroma cookies, heavy-oil pastries, high-end baking sandwich fillings, macarons, brownies and other high-aroma baked products, it withstands 220℃ extreme high-temperature baking with no attenuation or deviation of strong aroma throughout the process. The intense ripe strawberry aroma blends deeply with baking wheat flavor and rich butter aroma, effectively covering raw flour taste and baking burnt taste. The finished products have explosive and full fruity aroma with thick ripe texture, retaining strong fragrance after cooling, completely solving the problem of insufficient fruity layers of high-end baked goods.
2. High-Purity Chocolate & Premium Cocoa Products: Perfectly adapted to high-fat high-aroma cocoa systems such as full-fat chocolate, high-end compound chocolate, thick-sauce sandwich chocolate, rich cocoa desserts and thick chocolate coating. It has excellent compatibility with high-purity cocoa butter and rich milk fat bases, without damaging chocolate lipid phase stability, causing no frosting or oil precipitation. It effectively makes up for the shortcomings of weak fruity aroma and dull flavor of high-end chocolate, endowing products with intense and advanced ripe strawberry flavor, three-dimensional thick flavor and smooth mellow taste, greatly improving the high-end texture of chocolate.
3. Heavy-Oil High-Fat Strong-Aroma Sauces: Suitable for heavy butter sandwich sauces, strong-aroma cream decorations, high-fat thick toppings, heavy baking fillings and long-term storage resistant high-fat sauces. It withstands long-time high-temperature boiling and emulsification concentration with non-volatile stable strong aroma, which can deeply neutralize the greasy dull feeling of thick grease, making high-fat sauces intensely sweet, fresh and non-cloying with clean aftertaste. The flavor remains stable without fading or deterioration during long-term refrigerated and normal-temperature storage.
4. High-Temperature Hard Boiled Candy Products: Mainly applied to high-aroma candies requiring high-pressure and high-temperature boiling above 150℃ such as hard candies, toffees and nougats, perfectly solving the industry problem of almost no fragrance left in conventional flavors after candy boiling. The ultra-high-concentration flavor base resists decomposition and volatilization during high-temperature boiling, with uniform strong aroma inside and outside formed candies and explosive full fruity taste. It features ultra-long shelf-life fragrance retention with no flavor reversion, whitening or flavor deterioration, suitable for mass production of high-end premium candies.
5. High-Aroma High-Fat Fried Snacks: Adaptable to heavy-oil fried pastries, high-fat puffed snacks and fried sandwich high-aroma dim sum, it continuously withstands high-temperature frying environment, effectively covering frying smoke taste and thick dull taste of repeatedly heated grease. It adds intense and pure ripe strawberry flavor to balance the heavy greasy taste of fried foods, making snacks rich in fruity aroma with diverse layers and non-cloying sweetness, creating differentiated flavors for high-aroma fried snacks.
6. Ultra-High-Fat Thick Dessert Pastries: Suitable for thick-layer strawberry crisps, heavy-oil mille-feuille pastries, thick baked pies, high-fat mousse thick bases and solid thick dessert fillings. Relying on super strong lipid phase penetration, the strong aroma can completely penetrate into the core of desserts, thoroughly eliminating the flavor defect of strong surface aroma and faint inner taste. The finished products have overall mellow strong aroma and uniform sweetness, resisting flavor loss from high-temperature temperature recovery, suitable for customization and mass production of high-end thick desserts.
Product Advantages
1. Double Strong Aroma Upgrade with Explosive Baking-Grade Ripe Flavor: The aroma concentration is doubled compared with conventional strawberry oil flavors. The exclusive high-aroma ripening flavor system极致 restores the rich sweet honey aroma of high-temperature fully ripe strawberries with high-explosion top notes, ultra-thick middle notes and ultra-long locked tail fragrance. No bland taste, miscellaneous gas or high-temperature fragrance attenuation occurs, thoroughly solving the problem of faint fruity aroma of high-end foods. The finished products have advanced and intense flavor with far higher recognition than conventional products.
2. Super Strong Lipid Phase Penetration with No Flavor Suppression in Heavy Fat Systems: Adopting advanced lipid phase penetration modification technology, it breaks through the limitation of only surface fragrance retention of ordinary flavors, capable of deeply penetrating into thick grease and high-sugar lipid bases to achieve uniform internal and external flavor. It completely solves the industry points of suppressed and invisible fruity aroma in ultra-high-fat and ultra-high-sugar systems, endowing heavy-fat and thick-sugar products with prominent and full fruity aroma.
3. Ultra-Low Dosage Cost Reduction & Efficient Independent Flavor Forming: It achieves several times stronger aroma effect with only about 1/2 dosage of conventional versions, maximizing the utilization rate of high-activity flavor bases. No additional compound flavor enhancers or milk aroma modification are required, and a single product can create complete and three-dimensional high-aroma strawberry flavor, greatly simplifying the formula of high-end products and significantly reducing mass production flavor blending costs and material consumption.
4. Extreme Temperature Resistance & Stable Fragrance with Zero Loss in Heavy Processing: Upgraded with exclusive high-temperature strong aroma stable formula, it withstands 220℃ extreme high-temperature baking, 150℃+ high-pressure candy boiling and continuous frying heavy processing. It will not decompose, volatilize, lose fragrance or deteriorate during long-time high-temperature processing, thoroughly overcoming the common defect of easy loss and fading of high-concentration flavors at high temperature, suitable for harsh high-temperature mass production scenarios.
5. Complex System Compatibility & Stable Anti-Interference Acid-Base Performance: Reinforced and modified with multiple lipid phase acid-base stabilization treatments, it can stably adapt to various complex heavy-fat formulas such as high-purity cocoa, thick cream and butter, ultra-high-sugar solid lipid bases and continuous frying lipids. It is not affected by system pH fluctuation, grease saturation and high sugar concentration, maintaining pure strong aroma without precipitation, deterioration or flavor deviation throughout the process.
6. Powerful Peculiar Smell Purification & High-End Texture Upgrade: Equipped with an upgraded heavy-fat peculiar smell shielding system with greatly enhanced adsorption and neutralization capacity, it can efficiently remove various bad odors such as thick greasy fishy taste, raw flour green taste, high-temperature burnt taste and frying dull taste, purifying clean and pure rich sweet ripe strawberry flavor. It weakens the greasy defect of high-fat foods, endowing finished products with advanced strong aroma, fresh taste and clean and long-lasting aftertaste.
Shaanxi Baisifu Biological Engineering Co., Ltd.Founded in 2009, Baisifu is a China-based manufacturer & exporter specializing in R&D, production, and sales of food flavors, fragrances, food pigments, and plant essential oils.
Our offerings cover sweet fruit, baking, dairy, salty, and monomer flavors, widely used in biscuits, cakes, beverages, candies, ice cream, and dairy products.
Adhering to GB 2760/GB30616-2020 standards, we source raw materials from top 10 international suppliers and operate a certified facility (BRC, BSCI, ISO 14000/45001/22000, Organic, Kosher, Halal) with organic, fertilizer-free ingredients.
Led by Chairman Mr. Lv Qian (PhD in Food Science, Northwest A&F University), we uphold sustainable development and participatory management. Serving global clients, Baisifu is a trusted leader in premium organic food flavors.
Our Products
Our Exhibition
Packaging &Transportation
Packing& Delivery
Inner Packaging: Food-grade HDPE plastic drums (1kg, 5kg, 25kg available) with leak-proof screw caps.
Intermediate Packaging: Bubble wrap and absorbent cushioning material to prevent shock and absorb potential leakage.
Outer Packaging: 5-layer corrugated cartons for 1kg/5kg/10kg drums; UN-certified fiber drums or plastic drums for 25kg/50kg drums.
Shipping: Support express courier (DHL, FedEx, UPS) for sample orders, air freight for medium quantities, and sea freight for bulk orders.
Storage: Store in a cool, dry, well-ventilated place away from fire and heat sources.
Shelf Life: 24 months in original sealed packaging.
Payment: L/C, T/T, D/P, Western Union, Paypal.
Our Team
FAQ
1. What products does Baisfu offer?
Food flavors (sweet fruit, baking, dairy, salty, monomer), fragrances, food pigments, and plant essential oils.
2. What food industries are the products for?
Biscuits, cakes, beverages, candies, ice cream, and dairy products.
3. Does Baisfu comply with international standards?
Yes. We adhere to GB 2760/GB30616-2020 (China) and hold certifications: BRC, BSCI, ISO 14000/45001/22000, Organic, Kosher, Halal.
4. Where are raw materials sourced from?
Top 10 international flavor raw material suppliers; organic, fertilizer-free ingredients.
5. Is Baisfu a manufacturer or trader?
We are a China-based manufacturer & exporter with integrated R&D, production, and sales.
6. Does Baisfu serve global clients?
Yes, we cater to customers worldwide.
7. What is Baisifu’s management philosophy?
Sustainable development and participatory management, led by Chairman Mr. Lv Qian (PhD in Food Science).
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