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We offer a comprehensive range of flavours, starting with :
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Egg and Milk Flavour 5001
A pale straw to yellowish coloured liquid with rich milky aroma and creamy egg flavour at the background note. However,upon aging and storage, the colour will develop to orange but with fuller and well-rounded flavour.
Specific gravity at 25
o
C : 1.057 - 1.077
Egg Baked Powder Flavour 8127
DESCRIPTION
A yellowish fragrant aromatic powder with a baked egg aroma and flavour. This distinctive egginess is released when in contact with water like in a cake mix or dough mix.
Bulk density at 25 deg C : 0.595 ¡V 0.600
Egg Baked Powder Flavour 8128
DESCRIPTION
A yellowish fragrant aromatic powder with a baked egg aroma and flavour. This distinctive egginess is released when in contact with water like in a cake mix or dough mix.
Bulk density at 25 deg C : 0.598 ¡V 0.608
Ethyl Maltol Powder 1516M
A white crystalline free flowing powder with sweet caramellic taste and aroma.
Bulk Density at 25 degree C: 0.674 - 0.679
Ethyl Vanillin Powder Flavour 1015/2000
DESCRIPTION
A white to off-white crystalline powder with a strong sweet aroma of Ethyl Vanillin.
Bulk density at 25ºC : 0.445 - 0.455
Ethyl Vanillin Powder Flavour 1055
A white crystalline powder with a sweet aroma of Ethyl Vanillin.
Extensive range of tropical fruit flavours
Extensive Scope Of Products build over the past 15 years
Concentrated aroma substitutes -- EMS 300 (Ethyl Maltol Substitute), MLS 300 (Maple Lactone Substitute), MLS 300 (Maple Lactone Substitute), FLS 300 (Furaneol Substitute), ATS 300 (Acetyl Thiazole Substitute), SFS 100 (Sulfurol Substitute)
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