Food Ingredient Egge flavour

Product details

(1) About Price

Most of flavour price are around $15-$25 per kg, moq is 5kg/typ.

(2) About Aroma

For most of taste we have various models, amora will be different. 

Usually use the sample to determine which taste model you want.

(3) About Sample

Samples are free, need sample please contact, customer bears the DHL shipping fee.

(4) About shipping

Less than 70kg usually ship by DHL, the shipping fee maybe be expensive, depend on the destination.

More than 70kg usually ship by sea, shipping fee is about $300 to all country. Shipping time about 2 months.

If ship the good to your cargo agent in China, free of charge.

(5) About Discount

Flavour and fragrance moq is 5kg/type, totally order over 100kg get 20% discount.

Inner packing

Outer packing

Production workshop

Our manufacture have ISO HACCP HALAL certificate and standard GMP workshop in 20 year expericence. 

Egge flavouring Application

Egge flavouring is an indispensable food additive in modern food industry, which plays an important role in enriching food flavoring. With the continuous improvement of modern food processing technology, the quality and function of egg essence are required to be higher and higher. for example, egg essence is required not only to retain fragrance in food for a long time, but also to have excellent quality such as high temperature resistance. Especially for the special food industry such as baked food, extruded food and fried food and other industries with high processing temperature. Flavoring Vendor Philippines Egge flavouring wholesale. Egg flavoring, refined from natural spices, rich egg aroma, used in biscuit candy, pastry ice cream beverage, ice cream, Beverages Essence and other food processing.

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Production method of Egge flavouring

There are two main production methods of egg essence. The first is to make direct use of the existing natural spices and synthetic spices for blending, For example, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3-methylthiopropionaldehyde, ethyl maltol, p-acetophenol, 2,6-dimethylphenol and other monomer spices were mixed to prepare egg essence. The egg essence produced by this method has the advantages of poor taste, unsustainable aroma retention and can not withstand high temperature. it is easy to decompose under high temperature conditions, thus affecting the effect of use and easy to produce peculiar smell in industrial products. Another method is to hydrolyze the egg liquid biologically, and then add stabilizer to form egg yolk essence. The egg flavoring produced in this way can withstand a certain high temperature, but the shelf life of the product is very short, the protein is easy to denaturation, the aroma intensity is weak, the amount of egg essence produced in industrial production is large, and the quality is unstable.