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ISO 9001 Certified Natural Origin Oil Water Soluble Chocolate Flavor Food Fragrance

Name: ISO 9001 Certified Natural Origin Oil Water Soluble Chocolate Flavor Food Fragrance
Brand: Guangzhou plant fragrance Co., Ltd
SKU: LDZ-PL100084
Price: 10.00 USD
Availability: InStock

製品詳細

起源の場所: 中国

ブランド名: Plant

証明: COA,MSDS,IFRA,CE,ISO

モデル番号: LDZ-PL100084

文書: 製品説明書 PDF

支払いと送料の条件

最小注文数量: 1kgs/交渉する

価格: 1-49 Kilograms $20.00,To Be Negotiated

パッケージの詳細: カートンドラムパッキング：5kgs/ドラム、4ドラム/カートン、20kgs/カートン（41*28*33.5cm）;アイアンドラムパッキング：25 kg/ドラム（d：30cm、h：45cm）（0.032

受渡し時間: 裁判命令のための3-5営業日。 OEM注文の5-10営業日

支払条件: L/C、T/T、Western Union、MoneyGram

供給の能力: 2000キログラム/キログラムあたり

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製品詳細

製品説明

製品詳細

ハイライト: 
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                ISO 9001 Certified Chocolate Flavor, Natural Origin Food Fragrance, Oil Water Soluble Flavor Oil
                              

機会:	日常	起源:	自然
色:	明るい黄色または無色	材料:	天然と人工の味
溶解度:	オイル/水溶性	集中:	高い
ストレージの指示:	涼しく乾燥した場所に保管してください	タイプ:	合成フレーバーとフレグランス
製品の用途:	食品および飲料業界	サンプル:	自由に提供します
製品の安全:	食品安全規制に準拠	サイズ:	1kg/ボトル、5kg/ボトル、25kg/バレル
安全上の注意:	幼児が届かない場所に保管してください.	認証:	ハラール、コーシャ、ISO 9001

機会:	日常
起源:	自然
色:	明るい黄色または無色
材料:	天然と人工の味
溶解度:	オイル/水溶性
集中:	高い
ストレージの指示:	涼しく乾燥した場所に保管してください
タイプ:	合成フレーバーとフレグランス
製品の用途:	食品および飲料業界
サンプル:	自由に提供します
製品の安全:	食品安全規制に準拠
サイズ:	1kg/ボトル、5kg/ボトル、25kg/バレル
安全上の注意:	幼児が届かない場所に保管してください.
認証:	ハラール、コーシャ、ISO 9001

製品説明

Food Grade High Concentration Chocolate Fragrance Flavor For Food Making

Product Code: LDZ-PL100084

High-concentration chocolate flavor is a complex profile, expertly engineered to deliver a powerful, authentic sensory experience beyond simple cocoa powder. This flavor is typically a blend of Maillard reaction products and volatile compounds, mimicking the intricate notes developed during cocoa bean fermentation and roasting.

Flavor Profile

The high-concentration chocolate food flavor is a complex gourmand profile designed for powerful impact and authenticity, utilizing top, middle, and base notes to mimic a rich piece of fine chocolate.

Top Notes	Middle Notes	Base Notes
Sweet, Aromatic, and Ephemeral. These are the first notes detected, providing a pleasant initial impression. They often include sweet milk, vanilla, or light fruity and floral esters (like those found in certain cacao varieties).	The Core Body and Sweetness. This is where the main "chocolate" character develops. It features rich, warm, and highly palatable notes of caramel, honey, maple, and a dominant, creamy dark cocoa body.	Deep, Lasting, and Intense. These notes ground the flavor and provide persistence. They consist of profound roasted/toasted characters, nutty elements (like hazelnut or peanut), and the intense, slightly bitter, and earthy notes of pure cocoa mass.

This tiered structure, especially the use of encapsulation for the base notes, is what distinguishes high-concentration flavor technology, as it delivers a sustained, refreshing experience without the initial harshness of simply adding excessive liquid flavor oil.

Technical Specifications

Formular of Wintergreen Mint Fragrance Flavor (For reference only)

Ingredients	Percentage(%)	Ingredients	Percentage(%)
Methyl salicylate	40	Cinnamon oil	11
Spearmint oil	15	Peppermint Crude Oil	30
Fennel oil	4

Functional Properties

The primary function of a high-concentration flavor is to deliver maximum impact with minimal dosage, offering several technical advantages over traditional cocoa powder or mass:

Cost Management and Dosage Control

Being highly concentrated, a flavor can partially replace or reduce expensive cocoa solids, allowing manufacturers to achieve a desirable, consistent chocolate taste while significantly lowering raw material costs, especially when cocoa commodity prices are volatile.

Flavor Uniformity and Stability

Unlike natural cocoa, whose flavor can vary based on bean origin, fermentation, and roasting, a synthetic flavor provides a standardized, consistent taste profile across every batch, ensuring product quality remains identical over time. It is also engineered to be highly heat-stable, preventing "flavor fade" during baking, pasteurization, or other high-temperature processing.

Color and Texture Modification

Since a flavor is often a liquid or a fine powder with minimal bulk, it allows for precise control over color and texture. It provides the intense taste of chocolate without introducing the fat (cocoa butter) or fiber/solids that can thicken liquids, change the melting point, or darken a product more than desired.

Masking and Enhancement

It is commonly used as a flavor enhancer to boost a low-cocoa recipe or to mask off-notes, such as the bitterness or astringency sometimes associated with high-polyphenol dark cocoa, or the vegetal notes found in plant-based dairy alternatives.

Applications & Benefits

This flavor is widely used in applications where actual cocoa powder or chocolate mass is either cost-prohibitive, undesirable for color/texture, or insufficient for flavor strength. Key applications include dairy products (milk, ice cream), baked goods (biscuits, cakes, fillings), confectionery (truffles, coatings, syrups), and nutraceuticals (protein powders, meal replacements) to provide the expected indulgent taste.

Beverages and Dairy	Confectionery and Baking
It is widely used in flavored milk, nutritional shakes, coffee creamers, protein powders, and plant-based drinks (almond, oat, soy). Its high solubility ensures it dissolves perfectly without grittiness, providing full flavor without affecting the texture or viscosity of the liquid.	In cookies, cakes, biscuits, fondants, icings, and marshmallow treats, the flavor provides an intense, baked-in chocolate taste. Its high heat stability ensures the flavor profile survives oven temperatures. It is also used in non-fat or low-fat fillings and coatings where cocoa solids would make the coating too thick or dull.

Snacks and Cereals	Diet and Low-Sugar Products
This flavor is ideal for breakfast cereals, granola bars, yogurt, and puffed or extruded snacks where a dry application requires a potent, adhering flavor that is cost-effective and easy to spray onto the product surface. It allows for creating a rich chocolate flavor in products that contain minimal actual chocolate.	In formulations with reduced sugar or non-nutritive sweeteners, the flavor helps to restore the perception of richness and sweetness that sugar naturally provides, ensuring the final product still tastes indulgent.