How to use liquid flavour

Liquid flavour essence: water-soluble essence is composed of three main components: essence base, ethanol and distilled water. It is characterized by easy solubility in water and transparent clarification of the solution. The flavor concentration of this kind of flavor is low, at the same time, because the boiling point of ethanol is also very low, so most of them are not heat-resistant. 

At higher temperature, alcohol is easy to evaporate and take away some spices with low boiling point, which affects the aroma and quality of the products. Therefore, this kind of essence is only suitable for products that are not heated or heated at a low temperature. Such as ice cream, juice drinks, soda, alcohol as well as certain drugs, preparations and so on. 

Oil-soluble essence is composed of essential group and propylene glycol and other oil-soluble solvents. It is characterized by strong fragrance and insoluble in water. Compared with water-soluble flavor, it is more heat-resistant. Therefore, it is more suitable for products that need to be operated at higher temperature. Such as hard candy, biscuits, cakes and other baked goods. liquid flavour wholesale.

When the climate is cold, the oil-soluble essence is easy to form turbidity and precipitation, which affects the appearance. And it is insoluble in water and must be fully stirred to make the fragrance uniform. liquid flavour wholesale

Emulsified essence is composed of essence base, opacifying agent and distilled water. This kind of essence is opacified and sticky. It can be dispersed rapidly by adding water, but the solution is opacified. Products with high transparency requirements are not suitable for products that have no effect on transparency, such as popsicles, ice cream, or juice sodas and juices that require turbidity.