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Food industry

Flavours

Description

Flavors of vanilla (extracts), waffles, chocolate, caramel, coffee notes, etc.
Synthetic and natural.

Description

Ethylvaniline has an odor similar to that of vanilla, with a floral note, about 2 times more intense than vanillin. It is mainly used in the production of ice cream, flavorings.

Feature

Formula: C9H10O3

E-Number: Without E-number

Description

Flavors of white and red fish, shellfish, red and black caviar, caviar of partial fish.

Description

Flavors of lavender, violet, jasmine, iris, etc.
Synthetic and natural.

Description

Flavors of apple, cherry (with and without a stone), raspberry, strawberry, blackberry, etc.
Synthetic and natural.

Description

Flavors of curry, unagi, kimchi, flavors of porcini mushrooms, truffle, etc.
Synthetic and natural.

Description

Natural flavors with meat and broth notes to form the necessary flavor shade.

Feature

E-Number: Without E-number

Description

Flavors that are not included in the main list: ricin, tutti-frutti, etc.
Synthetic and natural.

Description

Flavorings for all types of raw meat and meat products.

Description

Flavorings for dairy and milk-containing products.
Synthetic and natural.

Description

Encapsulated dry smoke on beech chips, has a mild taste without sourness. Due to encapsulation, the product is well stored in the composition of mixtures, opening after dissolution. It is used in the production of sauces, seasonings, soups, marinades, syrups, etc.

Feature

E-Number: Without E-number

Description

Taste maskers for:

– whey protein
– rice protein
– pea protein
– hemp protein

Description

White needle-like crystals with the smell of vanilla, melting point 81-83 ° C. It is obtained by a synthetic method. It is widely used in the confectionery, bakery and dairy industries.

Feature

Formula: C8H8O3

E-Number: Without E-number

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    Composition
    Purpose

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