Description

White crystalline powder with a strong sweet aroma of vanillin. It is called vanilla because it is a compounded flavour.

Bulk density at 25 deg C : 0.673 - 0.675

Application

This flavour gives more than vanillin type taste. It is actually Vanillin and Ethyl Vanillin plus creamy dairy taste. This powder flavour is developed for all food products where a rich vanilla flavour is desired.

It is particularly good in all bakery products such as biscuits, cookies, cakes, sugar confectioneries such as toffees, milk candies, chocolate products, ice-cream, yoghurt and milk shakes. It is heat stable and therefore suitable for all bakery applications.

Recommended Dosage

• 0.1 % of dough weight or cake batter for biscuits, cakes etc.
• 0.1 % in ice-cream mix.
• 0.05% in beverage e.g. in chocolate drinks, milk shakes and cereal drinks.
• 0.1 % of base for toffees and chocolate confectioneries.

Composition

The main ingredients of this flavour are Vanillin, Ethyl Vanillin, Maltol, Gamma and Delta Lactones and other trace aroma substances which are FEMA GRAS. Therefore, it gives a fuller flavour in comparison to Vanillin alone. The carrier is Dextrose Monohydrate.

Classification

It is classified as artificial flavour in all countries.

Storage

Keep sealed in a cool place away from direct sunlight. This flavour is stable and does not have serious caking problem even after prolong storage.

Packing

25kg high barrier bag packed in an outer carton.