Bitter Coffee Flavoring is a food additive that simulates the rich, slightly bitter, and full-bodied flavor produced by deeply roasted coffee. It differs from general coffee flavorings by emphasizing the burnt, smoky notes and lingering bitterness of deep roasting, rather than the fruity or floral notes of light to medium roasts.
Flavor Characteristics: Bitter coffee flavoring possesses a strong and long-lasting deep-roasted coffee aroma. Its flavor characteristics include, but are not limited to: rich caramel notes, smoky undertones, a bittersweet taste similar to cocoa or dark chocolate, and a full-bodied mouthfeel. This flavor imparts a sophisticated and premium feel to food products.
Aroma Profile: The “burnt-bitter-sweet” aroma of deeply roasted coffee beans, with distinct charcoal, caramel, and slightly acidic undertones. It has a strong initial impact and a long-lasting finish.
Key Ingredients: Furfuryl mercaptan (threshold 0.005 ppb, provides charcoal impact), 2,3,5-trimethylpyrazine, tetramethylpyrazine (roasted nut aroma), maltol and methylcyclopentenolone (caramel sweetness) ; small amounts of organic acids (crotonic acid, propionic acid) enhance the richness.
Food Additive Bitter Coffee Flavor flavour is used in Coffee, cookies, bread, cake, ice cream, sorbet, pudding, tiramisu, candies, milk tea, yogurt and milk beverages, etc
Uses:
Bitter coffee flavoring has a wide range of applications, primarily in the dessert and beverage sectors:
Baked Goods: Widely used in the production of coffee-flavored cakes, cookies, bread, egg tart fillings, etc., especially suitable for baked goods requiring a dark color and rich flavor.
Desserts and Cold Drinks: Used in the production of bitter coffee-flavored ice cream, sorbet, pudding, mousse, tiramisu, and other desserts.
Beverages: Can be used to flavor instant coffee beverages, milk tea, frappuccino-type drinks, and certain special alcoholic beverages.
Confectionery and Chocolate: Used in the production of coffee candies and chocolate products (such as coffee bean chocolate) to enhance flavor complexity.
Dairy Products: Added to coffee-flavored yogurt, milk drinks, etc.
Food Additive Bitter Coffee Flavor flavour is used in Coffee, cookies, bread, cake, ice cream, sorbet, pudding, tiramisu, candies, milk tea, yogurt and milk beverages, etc
Suggested Usage:
Instant Coffee/Coffee Beverages: Dosage form: Aqueous solution, suggested dosage: 0.05-0.15%, added after sterilization to reduce volatilization;
Milk Tea/Latte Powdered Beverages: Dosage form: Powder, suggested dosage: 0.10-0.30%, dry mixed with milk powder and tea powder, resulting in a complete aroma after reconstitution;
Baked Goods (Biscuits, Cakes, Bread): Dosage form: Oil solution, suggested dosage: 0.10-0.20%, pre-mixed with butter, approximately 10% loss at 180℃;
Ice Cream/Frozen Desserts: Dosage form: Emulsified liquid, suggested dosage: 0.08-0.15%, added at the end of the aging process, avoiding prolonged sterilization at 85℃;
Confectionery (Hard Candy, Soft Candy, Chocolate): Dosage form: Water-soluble/powder, suggested dosage: 0.10-0.20%, compounded with cocoa flavor at a 1:1 ratio to enhance the “mocha” profile;
Puffed Snacks/Seasoning Powder: Dosage form: Powder, suggested dosage: 0.8-1.2%, coated onto the product while still hot after oil spraying, with an adhesion rate of 8-10%;
Food Additive Bitter Coffee Flavor flavour is used in Coffee, cookies, bread, cake, ice cream, sorbet, pudding, tiramisu, candies, milk tea, yogurt and milk beverages, etc
