Dettagli del prodotto
Luogo di origine: Cina
Marca: Plant
Certificazione: COA,MSDS,IFRA,CE,ISO
Numero di modello: LDZ-PL100088
Documento: Brochure del prodotto PDF
Termini di pagamento e di spedizione
Quantità di ordine minimo: 1 kg/da negoziare
Prezzo: 1-49 Kilograms $20.00,To Be Negotiated
Imballaggi particolari: Imballaggio del tamburo di cartone: 5 kgs/tamburo, 4 tamburo/cartone, 20 kg/cartone (41*28*33,5 cm);
Tempi di consegna: 3-5 giorni lavorativi per ordine di prova; 5-10 giorni lavorativi per l'ordine OEM
Termini di pagamento: L/C,T/T,Western Union,MoneyGram
Capacità di alimentazione: 2000 chilogrammi/chilogrammi al giorno
| Top Notes | These are the most volatile and first perceived. The initial impression is a powerful burst of Roasted/Nutty aroma, often accompanied by a Popcorn-like or Baked Potato fragrance. |
| Middle Notes | This layer provides the main characteristic body. It is typically a rich, warm Creamy Peanut Butter note, with strong, desirable hints of Dark Roast, Cocoa, and Caramel. |
| Base Notes | The final impression offers persistence and complexity. It features a lingering Fatty/Oily or Nut Flesh warmth, with slight Earthy and Woody nuances, creating a satisfying, full-mouth feel despite being water-soluble. This foundation prevents the flavor from tasting thin or artificial. |
| Ingredients | Percentage(%) | Ingredients | Percentage(%) |
|---|---|---|---|
| coconut aldehyde | 30 | Ethyl maltol | 1 |
| Vanillin | 5 | Propylene glycol | 54 |
| Clove oil | 2 | Sweet orange oil | 2 |
| Clarity and Stability in Aqueous Systems: |
Clarity: Unlike oil-based or emulsion flavors, this fragrance is fully miscible, preventing the formation of an opaque layer or cloudiness. This is essential for clear beverages, nutritional waters, gelatin, and hard candies where visual appeal and transparency are key. |
| Stability: It remains dissolved and evenly distributed without phase separation, even in low-viscosity applications like teas and protein shakes, which prevents flavor ring formation at the neck of a bottle. | |
| Heat and Process Stability | Water-soluble flavors, particularly those utilizing robust compounds like pyrazines, are often formulated for thermal stability. This is crucial for products undergoing pasteurization (juices, dairy alternatives) or baking, ensuring the roasted peanut profile is retained under high heat without significant degradation. |
| Versatility and Dose Control: | Its liquid form allows for precise, low-dosage integration into a wide range of water-activity food matrices (beverages, frostings, yogurts, gels). This allows manufacturers to achieve the desired flavor intensity without introducing extraneous fat or texture-altering ingredients. |
| Allergen and Shelf-Life Benefits |
Since it is a synthetic flavor, it is often formulated to be "nut-free" (always verify with the supplier's certification), making it a safe option for allergen-controlled environments. The absence of bulk fats also contributes to a longer, more predictable shelf life by eliminating the risk of lipid oxidation (rancidity), which is a major concern with real peanut products. |
| Beverages & Liquid Foods: | Protein Shakes and Meal Replacements: It delivers a clean, roasted peanut flavor to water-based protein powders and ready-to-drink shakes without adding fat or affecting the texture/viscosity. |
| Coffee and Tea Syrups: Used to create flavored lattes, cappuccinos, or iced teas, providing a clear syrup that fully dissolves. | |
| Dairy Alternatives: Flavoring for plant-based milks (almond, oat, soy) and yogurts that require an authentic nutty profile. | |
| Confectionery and Sweets: | Hard Candies and Gummies: Essential for clear, gelatin-based products as it disperses evenly without creating cloudiness or dulling the candy’s finish. |
| Frostings, Icings, and Fillings: Incorporated into water-based glazes and buttercreams for an intense flavor where an oil-based flavor or peanut butter would destabilize the emulsion. | |
| Gelatin and Puddings: Used to infuse desserts that rely on water-soluble gelling agents for structure. | |
| Baked Goods (Secondary Flavor): | It is used in cookies, cakes, and breads, often in conjunction with other ingredients, to enhance the aromatic "roasted" note without contributing to the fat content or affecting the rise and crumb structure of the dough. |
| Pack Type | QTY | Specification | Volume |
|---|---|---|---|
| Plastic Bottle | 5kgs | L41*W28*H33.5cm (5kg*4 bottle per carton) | 0.038cbm |
| Metal Barrel | 25kgs | D30*H45cm | 0.032cbm |
| Jerry Can | 20-25kgs | L29.5*D29.5*H41cm | 0.33cbm |
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