Egg Milk Flavor is a complex food additive that highly simulates the smooth, rich aroma of fresh eggs combined with the pure, creamy aroma of milk. It aims to recreate the appealing aroma of “custard” or “egg cream.”

Flavor Characteristics: It possesses a rich, sweet combination of egg and milk aromas. The top note is a fresh milk flavor, while the middle and base notes exhibit the rich, fatty aroma characteristic of cooked egg yolks. This flavor imparts a “real ingredients” quality to products, making the taste fuller, smoother, and more layered.

Aroma Profile: A complex egg and milk aroma, combining the “fatty-eggy” notes of egg yolk with the “sweet milk-creamy” notes of milk. The overall aroma is round and full-bodied, capable of masking beany or starchy off-flavors, giving a realistic “natural egg and milk” feel.

Main Ingredients: Egg yolk powder, whole milk powder, lipase, vanillin, diacetyl, 5-methylfurfural, milk fat hydrolysate, maltodextrin; some models contain natural enzyme-hydrolyzed egg and milk concentrate and can be labeled “natural flavor.”

Food Additive Egg Milk Flavour is used in Egg custard pie, cake, waffle, filling, biscuit, pudding, milk tea, ice cream, sorbet, jelly, salad dressing, egg roll, popcorn, meal replacement powder, soda, yogurt, milkshake, etc

Main Uses:

It is a commonly used flavor in the dessert, baking, and beverage industries, widely applied in:

Baked Goods: Egg yolk pies, cakes, waffles, dorayaki, pastry fillings (such as custard sauce, egg yolk filling), cookies.

Beverages and Cold Drinks: Eggnog, egg pudding, milk tea, ice cream, popsicles, jelly, double-layered milk pudding.

Condiments and Sauces: Salad dressing, condensed milk-flavored sauce, dessert toppings.

Snack Foods: Sandwich cookies, egg rolls, pudding-flavored popcorn, coated breadsticks.

Instant Mixes: Meal replacement powders, protein powders, powdered beverages.

Dosage and Usage Recommendations:

Baking (Cakes, Bread, Cookies): Recommended form: Powder/Oil-soluble, Recommended dosage range: 0.1-0.5%, Premix with flour or butter, approximately 8% loss at 180℃;

Confectionery (Hard Candy, Soft Candy, Chocolate): Recommended form: Water and oil soluble, Recommended dosage range: 0.7-1.5‰, Add during sugar boiling at 105-110℃ for minimal loss;

Beverages (Milk Tea, Soda, Functional Drinks): Recommended form: Aqueous solution, Recommended dosage range: 0.05-0.15%, Add after sterilization to reduce volatilization;

Ice Cream, Yogurt, Milkshakes: Recommended form: Emulsified/Powder, Recommended dosage range: 0.08-0.15%, Add at the end of the aging process to avoid prolonged sterilization at 85℃;

Extruded Snacks (External Coating): Recommended form: Powder, Recommended dosage range: 0.8-1.2%, Coat while hot after oil spraying, powder adhesion rate 8-10%;

Solid Beverages (Milk Foam Powder, 3-in-1): Recommended form: Powder, Recommended dosage range: 0.2-0.6%, Premix with sugar at a 1:10 ratio, dissolves instantly in cold water;