Food-grade curry powder flavor is a concentrated flavoring essence formulated by blending various natural spices (such as turmeric, coriander, cumin, fenugreek, cinnamon, chili, etc.). It is designed to provide a stable, standardized, and intensely flavorful curry aroma.
Flavor Characteristics: It possesses a typical and rich spicy, warm, and herbaceous complex aroma. Its characteristic lies in its distinct aroma layers: the top notes are usually fresh coriander and cumin; the middle notes exhibit the earthy fragrance and spiciness of turmeric; and the base notes carry a gentle woody aroma and a slightly sweet aftertaste.
Aroma Profile: The curry powder flavor uses a thermal reaction + spice blending technology, presenting as a yellow powder. It combines the spiciness of turmeric, the pungency of pepper, the freshness of coriander seeds, and a small amount of cinnamon sweetness. The overall “spicy-warm-sweet-slightly pungent” layers are rich, providing food with a rich curry flavor without coarse fiber impurities.
Properties: Spray-dried powder, water-soluble/oil-soluble, high temperature resistant up to 180℃, easily dry-mixed with salt, sugar, and starch. Liquid or microencapsulated forms are also available.
Main Ingredients: Essential oils of spices such as turmeric, pepper, coriander seeds, cinnamon, fennel, star anise, nutmeg, cloves, etc. + amino acid reducing sugar thermal reaction products (Maillard reaction meat flavor) + carrier (maltodextrin) + flavoring agents; some models contain natural spice extracts and can be labeled “natural flavor”.
Food Additive Curry Powder Flavour is used in Popcorn, potato chips, instant noodle seasonings, rice cakes, hot pot dipping sauce, sausages, ham, meatballs, soda, etc
Main Uses:
Mainly used in the industrial production of foods requiring a rich curry characteristic:
Snack Foods: Curry-flavored potato chips, popcorn, puffed snacks, curry-flavored cashews/broad beans, etc., as a dusting powder.
Convenience Foods: Instant noodle seasoning packets, ready-to-eat curry sauce packets, instant pre-cooked meals.
Seasonings: Compound seasonings, barbecue seasonings, curry cubes, hot pot base, compound spice powders.
Meat Products: Curry-flavored sausages, marinated chicken fillets, curry fish balls, etc. Frozen Foods: Curry puffs, curry pies, and various filled pastries.
Food Additive Curry Powder Flavour is used in Popcorn, potato chips, instant noodle seasonings, rice cakes, hot pot dipping sauce, sausages, ham, meatballs, soda, etc
Dosage and Usage Recommendations:
Puffed Snacks (Potato chips, rice crackers): Recommended form: Powder, Recommended dosage range: 0.8-1.2%, Apply powder while hot after oil spraying, powder adhesion rate 8-10%;
Instant Noodles/Frozen Prepared Foods (Curry chicken cubes, fried rice): Recommended form: Powder/Granules, Recommended dosage range: 0.5-1.0%, Premix with salt, sugar, and MSG before sprinkling or injection;
Baking (Curry bread, biscuits, mooncakes): Recommended form: Powder/Oil-soluble, Recommended dosage range: 0.3-0.8%, Premix with flour or butter, approximately 8% loss at 180℃;
Solid Soup Bases/Seasoning Powders (Curry hot pot, dipping sauces): Recommended form: Powder, Recommended dosage range: 1.0-2.0%, Premix with spices and salt at a 1:5 ratio to ensure even distribution;
Meat Products (Sausages, ham, meatballs): Recommended form: Powder/Liquid, Recommended dosage range: 0.3-0.6%, Add at the end of the tumbling process to remove off-flavors and enhance spiciness;
Functional Beverages (Curry-flavored sparkling water): Recommended form: Aqueous solution, Recommended dosage range: 0.02-0.08%, Dissolve with acid and CO₂, add at the later stage after sterilization;
Food Additive Curry Powder Flavour is used in Popcorn, potato chips, instant noodle seasonings, rice cakes, hot pot dipping sauce, sausages, ham, meatballs, soda, etc
