Flavors and flavors commonly used in liquid dairy products

Liquid dairy products are a large branch of dairy products, which are processed with milk as raw materials, including condensed milk, milk powder, butter, cheese, ice cream, fermented milk, lactic acid bacteria beverage, milk beverage and margarine, etc. the flavors and fragrances used have something in common and can be used for reference.

The primary condition of the flavor and fragrance used in liquid dairy products is that it does not damage the inherent aroma of milk and is in harmony with the aroma of milk (Saudi Arabia food Ingredient supplier) . From the point of view of the nature of dairy products (Saudi Arabia food flavour wholesale) , the natural flavor is the best (Saudi Arabia food flavour supplier) . Vanilla essence in liquid dairy products is one of the representatives.

Vanilla (vanilla) Vanilla belongs to Orchidaceae, perennial, native to Mexico (Saudi Arabia food Ingredient supplier) . Vanilla bean is the raw material for the manufacture of vanilla essence. After harvest, vanilla bean produces unique aroma through fermentation, ripening, extraction and other processes. Like the extraction method, the fermented, ripened and crushed vanilla beans were put into a reflux extraction tower (same as Soxhlet extractor) and refluxed and recycled with solvents (mainly water-soluble ethanol) to extract their aroma components (Saudi Arabia food flavour wholesale) .

The aroma of the extract varies with the type, concentration, temperature and extraction time of the solvent used, even for the same kind of vanilla bean. After recovering the solvent of the extract (Saudi Arabia food flavour supplier), the oleoresin can be obtained. In addition to these extracts and natural vanilla spices such as oleoresin, synthetic monomers such as vanillin, ethyl vanillin, piperaldehyde, maltol and cycloglycine are also used in dairy products in order to achieve the purpose of blending and increasing strength.