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A Foundation on Basic Flavours Vanilla
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Vanilla extract natural flavour 10 fold 1000
Both (1) and (2) are dark coloured liquid with a very aromatic (spicy) fruity chocolatety with nutty notes typical of natural Vanilla Extract from the cured Vanilla beans.
Specific gravity at 25C :
(1) 1.100 – 1.105
(2) 1.102 – 1.107
These two vanilla concentrate extracts have more chocolatety or nuttiness in the aroma profile and also more natural as the result of aroma concentration. They can be applied directly in all end products at a lower dosage. However, the taste will not duplicate the effect by using the single fold which is more delicate and aromatic in sweetness.
One direct application would be to use in chocolate products at the following dosage:
(1) 0.2% w/w of base
(2) 0.1% w/w of base
These flavours are very suitable for compounders to adjust and modify the flavour profile to suit their potential customers with the basic natural vanillin or NI vanillin and other aromatics such as Lactones to add more creaminess. Ethyl Vanillin artificial could be used in formulating more cost effective VFM flavours. However, the final flavour will be deemed to be classified as artificial but the end product will not taste artificial.
(1) Vanilla Extract 5 fold has a total vanillin content of 10.0% w/w 0.5%
(2) Vanilla Extract 10 fold has a total vanillin content of 20.0% w/w 0.5%
Vanilla Extract 5 and 10 fold could be used in formulation of many flavours involving chocolate, coffee, butter, toffee, caramels and cream.
These flavours are compounded from carbon extracted Oleoresin from natural Bourbon Vanilla beans and fortified with natural vanillin with Propylene Glycol and deionised water as solvent.
These flavours are classified as natural flavours for all countries.
Keep sealed in a cool place away from direct sunlight. These flavours are stable for 2 years.
• 25kg plastics drum.
• 5kg plastics container packed in a carton of 4 x 5kg.
Creative eWorld Pte Ltd