Strawberry Emulsified Flavor Candies Baking Enhances Flavor Intensity

• Customization: Available
• Type: Natural Flavor
• State: Liquid
• Model NO.: BAISFU-Strawberry Emulsified Flavor
• Shelf Life: 24 Months
• Product Name: Strawberry Emulsified Flavor
• Color: Colourless
• Keywords: Strawberry, Flavor
• Solubility: Water/Oil Solubility
• Storage Condition: Avoid Light, Cool Dry Place
• Grade: Food Grade
• Usage: Drinks, Baking, Desserts
• Food Grade Flavors: Food Grade Flavor
• Concentrated Liquid Flavor: Natural Flavors
• MOQ: 5kg
• Model Number: Baisfu- Lactate Milk Flavor
• Brade Name: Baisfu
• Source: Shaanxi
• Concentration: High Concentration
• Natural Flavors: Concentrated Fragrance Oils
• Transport Package: Aluminum Foil Bag Carton Drum Bag
• Specification: 5kg 25kg 50kg
• Trademark: BAISFU
• Origin: China
• HS Code: 3302900000
• Production Capacity: 50000 Pieces/Month

Product Description

Product Description

Strawberry Emulsified Flavor Candies Baking Enhances Flavor Intensity

Detailed Photos

1. Definition & Purpose
Strawberry emulsified flavor is a stabilized flavoring system designed to disperse uniformly in both water- and  oil-based products. It uses emulsifiers to prevent separation,  ensuring consistent flavor distribution and enhancing shelf stability.
2. Key Components
Flavor Compounds: Derived from natural sources (e.g., strawberry extracts) or artificial synthesis.  Emulsifiers: Common agents include lecithin (soy/sunflower), gum arabic, or polysorbates.
Solvents: Propylene glycol, ethanol, or water to dissolve flavor molecules.  Stabilizers:  Optional additives like xanthan gum for long-term emulsion stability.
3. Considerations
Regulatory Compliance: Ensure emulsifiers (e.g., polysorbate 80) meet FDA/EFSA standards.
Allergens: Soy lecithin may require labeling for allergen-sensitive consumers.
Natural Claims: Opt for plant-based emulsifiers and natural extracts if targeting clean-label markets.
Texture Impact: Overuse of emulsifiers may alter mouthfeel (e.g., gumminess).
4. Formulation Tips
Testing: Conduct stability tests (e.g., centrifugation, heat cycling) to validate emulsion integrity.
Dosage: Typically 0.1-1% of total product weight; adjust based on application.
Alternatives: For small-scale use, blend strawberry extract with a standalone emulsifier (e.g., lecithin).
5. Challenges & Solutions
Separation: Use homogenization or high-shear mixing during production.
Allergen-Free Needs: Substitute soy lecithin with sunflower lecithin or acacia gum.
Cost: Synthetic emulsifiers may be more economical than natural options.

Product details

 

Strawberry Emulsified Flavor Candies Baking Enhances Flavor Intensity

 

item	value
Place of Origin	China
	Shaanxi
Type	Synthetic Flavour & Fragrance
Usage	Daily Flavor, Food Flavor, Industrial Flavor
Purity	≥98%
Brand Name	BSF
Product Name	Strawberry Emulsified Flavor
Product Type	Flavoring Agents
Type	Pastries, drinks, sweets
Shape	Powder/Liquid
Grade	Food grade
MOQ	5 kg
Shelf Life	24months
Keywords	Strawberry Emulsified Flavor Altered aroma

Application

1. Beverages: Soft drinks, flavored waters, and dairy drinks (prevents oil-ring separation).
2. Dairy: Ice cream, yogurt, and milkshakes (ensures even flavor distribution).
3. Confectionery: Candies, gummies, and baked goods (enhances flavor intensity). Processed Foods:  Sauces, dressings, or ready-to-eat desserts.
Benefits
1. Consistency: Uniform flavor delivery in diverse formulations.
2. Stability: Resists temperature changes and extends product shelf life.
3. Intensity: Emulsification can improve flavor release and perception.
4. Versatility: Suitable for clear or opaque products without cloudiness.

Note:
1. Optimization of additive amount: 0.05%-0.2% is recommended for dairy products, excessive amount may mask the natural flavor of fermented milk. The emulsifier ratio should be adjusted according to the fat content of the product (the high fat system needs to increase the monoglyceride).
2. Process compatibility: Pasteurization: Choose high temperature resistant flavor to avoid flavor loss after heat treatment. Homogenization: need to be premixed evenly to prevent emulsified particles from cracking due to high pressure homogenization.
 

Packaging & Shipping

Strawberry Emulsified Flavor Candies Baking Enhances Flavor Intensity

Liquid Packaging:
Customary Packing: 125ml, 500ml, 1Liter,5Liter (can pack according to customers' request)
Low MOQ: 125ml 
Shelf Life: 2 years if properly stored
Storage Conditions: Appropriate Temperature; Protected from Light.

Solid Packaging:
Customary Packing: 125ml, 500ml, 1Liter,5Liter (can pack according to customers' request)
Low MOQ: 125ml
Shelf Life: 2 years if properly stored
Storage Conditions: Appropriate Temperature; Protected from Light.

Company Profile

Strawberry Emulsified Flavor Candies Baking Enhances Flavor Intensity

Shaanxi Baisfu Biological Engineering Co., Ltd.The company was founded in December 2019, the registered capital is now 3 million. is focusing on the research and development, production and sales of flavors and fragrances, the company is located in Xi 'an City,Shaanxi Province, No. 52 Jinye First Road, , Baode Yungu International Building A, advantageous geographical location, convenient transportation.

 

FAQ

Q1.Can I get some samples?
A: Yes, we can supply the free sample, but the shipping cost be paid by our customers.
Q2: How to start orders or make payments?
A: Proforma invoice will be sent after confirmation of order. Payment by T/T, Western Union or Paypal 
Q3: Is there a discount?
A:Different quantity has different discount.
Q4:Can you accept small order?
A:Yes.
Q5: How about delivery leadtime?
A:About 3-6 days after payment confirmed. (Except Chinese holiday)
Q6:How to confirm the Product Quality before placing orders?
A:You can get free samples for your testing.We can manufacture the products according to your specific requirment.