800 kinds of flavor for food

Classification

Application

advantages

Water-soluble fragrance

Widely used in jam, juice, jelly, soda, ice cream, and in cosmetics (such as perfume, toilet water...)

Good transparency in water, and a light and soft first nice-smiling

Oil-soluble flavors

Mainly used in thermally processed foods such as biscuits, snacks, candies, chocolates, chewing gums...，and cosmetics (lipstick, cream, hair oil...)

The fragrance concentration is relatively high, the heat resistance is good, and the fragrance lasts long.

Emulsified flavors

Mainly used in foods such as soft drinks, cold drinks, and candies; it can also be used in cosmetics such as hair cream, hair cream, and powdered honey.

Mild and gentle aroma, and fragrance-preserving effect;

Powder Flavor

Widely used in pastries, solid beverages, solid soups, fast food, snack foods, fragrant powder and sachets;

Powder flavor has better stability and dispersion

Paste flavor

It is mainly found in reactive flavors,

Eg:meat-flavored flavors.

Thick aroma and a delicious authentic taste