Bitter almond flavor is a food additive that mimics the unique aroma of bitter almonds (typically associated with chemical components such as benzaldehyde). It is designed to provide a rich, authentic almond flavor while avoiding the food safety risks associated with naturally occurring toxic components in natural bitter almonds (such as amygdalin, which breaks down to produce hydrogen cyanide).
Flavor Characteristics: Bitter almond flavor has a rich, unique aroma similar to almond extract or almond candy, with a slightly bitter-sweet taste and high flavor acceptance.
Aroma Characteristics: Typical “bitter almond-cherry kernel” aroma, sweet with a hint of bitterness, with a threshold of approximately 350 ppb, detectable even in small quantities.
Core Components: Benzaldehyde (≥98%), supplemented with small amounts of benzyl alcohol, furfural, 5-methylfurfural, etc., to enhance roasted and caramelized notes.
Food Additive Bitter Almond Flavor flavour is used in Cakes, cookies, bread, ice cream, sorbet, jelly, yogurt, tofu, protein drinks, juice and milk tea, candies and wine, etc
Uses:
Bitter almond flavor is widely used to impart a unique nutty flavor to various foods:
Baked Goods: Widely used in cakes, cookies, bread, fillings, etc., to enhance almond flavor.
Desserts and Cold Drinks: Used in ice cream, popsicles, puddings, jellies, yogurt, almond tofu, etc.
Beverages: Can be used in the production of almond milk, plant-based protein drinks, fruit juices, milk tea, and other beverages.
Confectionery and Snack Foods: Used for flavoring candies, preserved fruits, and puffed snacks.
Food Additive Bitter Almond Flavor flavour is used in Cakes, cookies, bread, ice cream, sorbet, jelly, yogurt, tofu, protein drinks, juice and milk tea, candies and wine, etc
Recommended Usage:
Carbonated beverages, fruit-flavored water: Dosage form: water-soluble, recommended dosage: 60-80 ppm, used in combination with 0.3% citric acid, added after sterilization;
Candy (hard candy, soft candy): Dosage form: water-soluble/powder, recommended dosage: 90-150 ppm, blended with cherry flavor in a 1:1 ratio to reduce “medicinal taste”;
Baked goods (biscuits, cakes): Dosage form: oil-soluble, recommended dosage: 80-120 ppm, pre-mixed with butter, approximately 10% loss at 180℃;
Ice cream, yogurt: Dosage form: emulsified, recommended dosage: 60-100 ppm, added at the end of the aging process, avoid prolonged sterilization at 85℃;
Compound seasoning powder (barbecue seasoning): Dosage form: powder, recommended dosage: 30-60 ppm, blended with ethyl maltol in a 1:3 ratio to enhance sweetness;
Wine/liqueur (almond liqueur): Dosage form: oil-soluble, recommended dosage: 40-80 ppm, used in combination with vanilla bean extract to enhance the aftertaste;
Food Additive Bitter Almond Flavor flavour is used in Cakes, cookies, bread, ice cream, sorbet, jelly, yogurt, tofu, protein drinks, juice and milk tea, candies and wine, etc
