LIQUID FLAVORS
1. Water-soluble fragrance:
Widely used in jam, juice, jlly, soda, icecream, and in cosmetics.
Advantages:
good transparency inwater, and alight andsoft first fragrance.
2. Oil-soluble essence:
Mainly used in thermally processed foods such as biscuits, snacks, candies,
chocolates, chewing gums., and cosmetics (ipstick, cram, hair oi.)
Advantages:
The fragrance concentration is relatively high, theheat resistance is good, and the fragrance lasts long.
POWDER FLAVOR
Widely used inpastries, solidbeverages, solid soups, fasfood, snack foods, fragrant powder and sachets.
Advantages:
Powder flavorhasbetter stability and dispersion, maintains the
original flavor ofthe ingredients, satisfying your tastebuds.
EMULSIFIED FLAVOR
Mainly used in foods such as soft drinks, cold drinks, and candies;
It can alsobeused incosmeticssuch ashair cream, hair cream, and powdered honey.
Advantages:
Mild and gentle aroma, and fragrance-preserving effect, rich aroma and fancy taste.
