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Liquid Flavors for Foods and Beverages

  • Origin: China
  • Supply Type: oem service
  • Processing Time: 7 days
  • Min Order: 25

Supplier Info.

  • Company Name F&G Botswana (Pty) Ltd
  • Membership:Free
  • Business Type: Manufacturer, Trading Company, Buying Office, Agent, Distributor/Wholesaler, Government ministry/Bureau/Commission, Association, Business Service (Transportation, finance, travel, Ads, etc), Other
  • Employees Total
  • Annual Revenue
FlavorfromA Chinese Flavors and Fragrances Industry Leader l Having aroma that’s just right, matching all your varieties of flavored products.l Low dosage saves your costs.l OEM enables you to grow with the development of your customers’ preferences.l Publicly-listed reliable producer. Description: Flavor type: Concentrated Liquid Synthetic/Natural FlavorSolubility: Water & Oil SolubleApplications: dairy products, beverages, ice cream, popsicle, juice, bakery, vegetable protein, confectioneries, pastries, snacks, pet foods, feeds, medicineDosage: 0.01-0.08%Shelf life: 24 monthsPackages: 1kg, 2kgs, 5kgs, 10kgs, 25kgsProduction lead time: 7 daysPrice: FOB Shanghai USD___ Smells or tastes go straight to customers’ heart. According to psychology, people’s decision is subject to their first impression of foods. Smells and tastes are important factors that influence people’s first impression, which is essential for commodities. On the contrary, a bad smell or taste can destroy the image that your products leave in your customers’ mind. Therefore, choosing the right flavors from the right producer is the first and the most important step in your production. Functions of Flavors1. Enhancing the olfactory experience that finished products giveIf your products are flavored with good smells/tastes, consumers will show favorable impressions to them. And these smells and tastes strengthen the olfactory sense of their declared components. 2. Covering the negative odors of the raw materialsAll raw materials contain their characteristic aromas that might not be good-smelling. To cover these aromas up, flavoring is a simple and economic method. 3. Meeting up to customers’ preferencesOlfaction is an important part in the sensory insinuation of food products. Without changing the raw materials, adding flavors to the product can completely change its acceptability to the consumers and, meanwhile, enhance the product’s mouthfeel, making it more palatable. The usage of flavorsAccording to different nature1. Water soluble: soluble in water, glycerin, ethanol, etc., not resistant to high temperature, with strong aroma, applicable to beverages, popsicles, frozen products, etc.2. Water and oil soluble: soluble in water, glycerin, ethanol, etc., high temperature resistant strong aroma, applicable to bakery, candy, roasted seeds and nuts, etc.3. Oil soluble: soluble in oils, high temperature resistant, soft smell, applicable to bakery, candy, roasted seeds and nuts4. Emulsified flavor (colored): soluble in water, glycerin, ethanol, etc., high temperature resistant, soft smell, applicable to ice cream, frozen food, etc.5. Powder flavor: soluble in water, glycerin, ethanol, etc., high temperature resistant, more focused on the taste and less on smell, applicable to bakery, cakes, etc.
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