Chili-flavored food flavoring refers to a concentrated mixture artificially formulated to simulate the aroma and flavor of natural chili peppers, primarily focusing on providing a standardized chili aroma. The flavor components are typically extracted from natural chili peppers (such as chili essential oil, oleoresin) or use synthetic flavoring ingredients permitted by food safety regulations. It mainly provides the aromatic components of chili, while the spiciness is provided by another independent component – capsaicin extract.
Aroma characteristics: Characterized by a three-tiered progression of “spicy-aromatic-smoky” – the top note is the fresh spiciness of fresh chili peppers, the middle note is a roasted/smoked nutty-caramel aroma, and the base note is a warm woody and slightly burnt sweet aroma, which can mask beany and meaty odors and enhance appetite.
Main ingredients: Capsaicinoids + Pyrazines (2,3-dimethylpyrazine, etc.) + Furfuryl mercaptan (smoky) + Trace amounts of Sichuan pepper oleoresin (synergistic numbing sensation); primarily in powder form, also available in oil-soluble/water-soluble liquid forms, heat resistant up to 180°C.
Food Additive Chili Flavour is used in Chicken essence, barbecue seasoning, instant noodle seasonings, potato chips, hot sauce, pickled vegetable sauce, hot pot base, sausages, ham, meatballs, energy drinks, etc
Uses:
Mainly used in industrialized food production to ensure product flavor consistency. Suitable for:
Compound seasonings: Chicken essence, barbecue seasoning, instant noodle seasoning packets.
Snack foods: Seasoning powder or spray flavoring for puffed snacks, potato chips, etc.
Sauces: Enhancing the aroma of chili sauce, kimchi sauce, and hot pot base.
Meat products: Enhancing flavor in meat processing.
Food Additive Chili Flavour is used in Chicken essence, barbecue seasoning, instant noodle seasonings, potato chips, hot sauce, pickled vegetable sauce, hot pot base, sausages, ham, meatballs, energy drinks, etc
Dosage:
Puffed snacks/potato chips (external application): Recommended form: powder, Recommended dosage range: 0.8-1.2%, Apply powder while hot after oil spraying, powder adhesion rate 8-10%;
Meat products (sausages, ham, meatballs): Recommended form: powder/liquid, Recommended dosage range: 0.1-0.5%, Add at the end of tumbling process, removes off-flavors and enhances spiciness and aroma;
Instant noodles/frozen prepared foods: Recommended form: oil-soluble/liquid, Recommended dosage range: 0.1-0.3%, Mix with sauce packet or injection solution, stable aroma at -18℃;
Sauces/hot pot base: Recommended form: oil-soluble/paste, Recommended dosage range: 0.05-0.2%, Add 5 minutes before the end of cooking to reduce volatilization;
Solid soup base/seasoning powder: Recommended form: powder, Recommended dosage range: 0.2-0.6%, Premix with salt, MSG, and spices to ensure uniformity;
Functional beverages (spicy refreshing drinks): Recommended form: aqueous solution, Recommended dosage range: 0.01-0.05%, Synergistic effect with citric acid and sugar, added at the end of the sterilization process;
Food Additive Chili Flavour is used in Chicken essence, barbecue seasoning, instant noodle seasonings, potato chips, hot sauce, pickled vegetable sauce, hot pot base, sausages, ham, meatballs, energy drinks, etc
