Cheese Flavouring: The Rich Flavour Code That Awakes the Palate
Cheese flavouring, with its rich dairy aroma and complex layers, has become a core ingredient in the food industry for enhancing flavour. Utilising molecular distillation combined with microencapsulation technology, it precisely replicates the aromatic components such as diacetyl and methyl ketone found in natural cheese, balancing flavour authenticity with stability to meet diverse needs across baking, snacks, beverages, and more.
Core Technology and Flavour Advantages
1. Natural Flavour Replication: Through gas chromatography-mass spectrometry (GC-MS) analysis of cheese aroma profiles, the golden ratio of top notes (ethyl lactate), middle notes (butyric aldehyde), and base notes (fatty acids) is simulated, achieving 98% flavour authenticity;
2. Stable and Enhanced Process: Microencapsulation technology enables controlled release of aroma components, extending fragrance retention time to 10 hours and improving aroma retention rate by 75% after high-temperature baking;
3. Health-Focused Formula Upgrade: Raw materials comply with standards, with no added artificial synthetic flavours.
Diverse Application Scenarios
- Baked goods: Add 0.15% to bread and cookie mixes to enhance rich dairy aroma;
- Snack foods: Used in cheese-flavoured potato chips and biscuits to enhance flavour complexity;
- Dairy product innovation: Added to yoghurt and milk-topped tea to mask the bitterness of artificial sweeteners;
- Seasoning series: Formulated into cheese-flavoured sauces and dips to enrich meal flavours.
