• Butter Milk flavour
Butter Milk flavour

Butter Milk flavour

It has natural sweet milk butter flavouring profile,applied in all types of foods solutions like Bakery, Salad and ect. Flavoring sample free of charge

Characteristic: Liquid form Water soluble, Oil soluble
Packaging: 2kg or 5kg PE Container
Shelf life: 3 (three) years
Executive standard for products: GB 30616

  Catalogue

Product details

ItemContent
BrandFlavour so good
Model typeFSG
Name--Butter Milk flavour
Execution standardsGB 2760、GB 30616 National standards for food safety
FormColorless to light yellow transparent liquid
Aroma description--Aroma of Butter Milk
Use and dosage

Liquid beverage 0.03-0.10%

Solid drink, confectionery 0.2-0.5%

Use methodAdd to the product and mix it evenly
PackingPE can for food, 1/2/5/20kg, Carton
Storage methodAvoid light, place in a cool, ventilated dry place
Shelf life24 months


(1) About Price

Most of flavour price are around $15-$25 per kg, moq is 5kg/typ.

(2) About Aroma

For most of taste we have various models, amora will be different. 

Usually use the sample to determine which taste model you want.

(3) About Sample

Samples are free, need sample please contact, customer bears the DHL shipping fee.

(4) About shipping

Less than 70kg usually ship by DHL, the shipping fee maybe be expensive, depend on the destination.

More than 70kg usually ship by sea, shipping fee is about $300 to all country. Shipping time about 2 months.

If ship the good to your cargo agent in China, free of charge.

(5) About Discount

Flavour and fragrance moq is 5kg/type, totally order over 100kg get 20% discount.


Inner packing

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Outer packing

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Production workshop

Production workshop

Our manufacture have ISO HACCP HALAL certificate and standard GMP workshop in 20 year expericence. 

Certificates

What is milk butter flavour

Butter products are an important part of dairy products, which have been developed rapidly in recent decades. Traditional butter products are high in cholesterol and fat, and eating more can cause obesity and disease, so margarine has emerged as a substitute for traditional butter. Because margarine is hydrogenated from vegetable oil, although it does not contain cholesterol, but the aroma, aroma is not as good as natural butter. Appropriate addition of rich butter flavoring, margarine flavoring will be very similar to natural butter, and the price is relatively cheap, can make it more popular with consumers. Beverages Fragrance also use water soluble flavoring milk butter flavouring.


Analysis of the milk butter flavour

Butter is used in butter-containing products. due to different processing techniques, different combinations of aromatic substances are formed, but they have the same aroma commonness: rich aroma, There is a natural cream fat flavoring of dairy products, slightly sour, sweet, baking and other aromas. The butter flavoring to be prepared should also have the characteristic aroma of natural butter, which can endow the product with natural cream fragrance. According to the analysis of butter aroma, it can be divided into six categories: milk flavoring, oil fat flavoring, sour flavoring, milk sweet flavoring, fruit sweet flavoring, baking flavoring. There are two kinds of raw materials for cream whitening and deflavoring of butter essence: one is the raw material of butyl lactone: mainly butyl-octanolactone, butyl-nonlactone, butyl-decalactone, butyl-undecyl lactone, butyl-dodecyl lactone, butyl-octanolactone, butyl-nonlactone, butyl-decanolactone, butyl-undecyl lactone, butyl-dodecane. Ester, butyl-tetradecyl ester, milk lactone, They give butter essence milk flavoring. The other is ketone raw material: mainly butanedione, 3-hydroxy-2-butanone, pentanedione, hexanedione, this kind of raw material, can enhance the cream, milk white deodorant rhyme. 


We provide edible flavoring wholesale for edible flavoring wholesale market, free of charge to provide edible flavoring samples, is a professional edible flavoring manufacturers. Flavourings Wholesale Vietnam flavoring wholesale please contact us.


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