Bitter almond flavoring is a food additive that mimics the unique aroma of bitter almonds (often associated with chemical components such as benzaldehyde). It aims to provide a rich, authentic almond flavor while avoiding the food safety risks posed by naturally occurring toxic components in bitter almonds (such as amygdalin, which decomposes to produce hydrogen cyanide).
Flavor Characteristics: Bitter almond flavoring has a rich, unique aroma similar to almond milk or almond candy, with a slightly bittersweet taste and high flavor acceptance.
Aroma Profile: Typical “bitter almond-cherry pit” aroma, sweet with a hint of bitterness, threshold of approximately 350 ppb, detectable even in small amounts; often based on benzaldehyde (≥98%), supplemented with 5-methylfurfural, hesonia aldehyde, vanillin, etc., to harmonize the sweetness and roasted notes.
Properties: White to slightly yellow liquid or powder, water/oil dual-use, heat resistant up to 180℃, soluble in alcohol and propylene glycol, stable to acids and alkalis.
Food Additive Bitter Almond Flavour is used in Cakes, cookies, bread, fillings, ice cream, sorbet, pudding, jelly, yogurt, almond milk and soda, fruit wine, fruit juice drinks, milk tea, candies, dried fruits, chips and fishing bait, etc
Uses:
Bitter almond flavoring has a wide range of applications, primarily used to impart a unique nutty flavor to food:
Baked Goods: Widely used in cakes, cookies, bread, fillings, etc., to enhance the almond flavor.
Desserts and Frozen 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 Snacks: Used for flavoring candies, preserved fruits, and puffed snacks.
Food Additive Bitter Almond Flavour is used in Cakes, cookies, bread, fillings, ice cream, sorbet, pudding, jelly, yogurt, almond milk and soda, fruit wine, fruit juice drinks, milk tea, candies, dried fruits, chips and fishing bait, etc
Dosage:
Biscuits, cakes, macarons: Recommended form: liquid/powder; Recommended dosage: 0.1-0.5%; premix with butter or flour; approximately 8% loss at 180℃.
Hard candy, soft candy, chocolate: Recommended form: water-oil hybrid; Recommended dosage: 1-2‰; add at 105-110℃ during sugar boiling for minimal loss.
Soft drinks, almond milk, liqueurs: Recommended form: aqueous solution; Recommended dosage: 0.05-0.1%; dissolve with acidity regulator; add during the later stages of sterilization.
Ice cream, yogurt, pudding: Recommended form: emulsified/powder; Recommended dosage: 0.08-0.15%; add at the end of aging; avoid prolonged sterilization at 85℃.
For coating puffed foods: Recommended form: powder; Recommended dosage: 0.8-1.2%. %, coat with powder while still hot after spraying oil, powder adhesion rate 8-10%;
Fish bait/feed: Recommended formulation: powder, recommended dosage: 0.2-0.5%, dry mix with base material for sustained feeding attraction;
Food Additive Bitter Almond Flavour is used in Cakes, cookies, bread, fillings, ice cream, sorbet, pudding, jelly, yogurt, almond milk and soda, fruit wine, fruit juice drinks, milk tea, candies, dried fruits, chips and fishing bait, etc
