Hazelnut powder flavor is a solid flavor made from liquid hazelnut essence through “carrier adsorption + spray drying” or “microencapsulation.” The mainstream process involves subjecting hazelnut oleoresin or enzymatically hydrolyzed hazelnut cake to a Maillard reaction with reducing sugars and amino acids to generate key aroma compounds such as 2-acetylpyrazine, 2-methyl-3-ethoxypyrazine, and 5-methylfurfural, which contribute to the “roasted hazelnut-coffee-popcorn” aroma. This is followed by emulsification with maltodextrin, gelatin, and lecithin, and then spray drying to obtain an off-white to light yellow powder with a particle size of 80-120 mesh and a moisture content of ≤5%. This process retains the nutty roasted aroma of hazelnuts while possessing the advantages of powder flavors, such as high stability, easy weighing, and convenient dry mixing.
Flavor characteristics: It has a highly recognizable deep roasted nutty fragrance. Its aroma is characterized by a rich, oily aroma with a gentle milky note and a slight roasted caramel aroma. Compared to liquid flavors, the powder form can lock in volatile flavor components more effectively and for a longer period.
Core functions:
Enhances richness: Imparts a “mature, high-quality” depth of flavor to products, increasing their body and fullness.
Masks off-flavors: Effectively neutralizes the beany or earthy off-flavors from plant proteins (such as pea protein and oat flour).
High stability: Superior high-temperature resistance compared to ordinary liquid flavors, suitable for products requiring long-term storage.
Food Hazelnut Powder Flavour is used in Milk tea, protein powder, cake, bread, candy, ice cream, milk foam, yogurt, Shufen, hot pot seasonings, energy bars, e-cigarette cartridges, fishing bait, etc
Main uses:
Solid beverages/meal replacements: Hazelnut latte, hazelnut milk tea, protein powder, oatmeal, cereal bars; 0.3-0.8% dry mixing yields a rich nutty and milky aroma.
Baking and pastries: Hazelnut cakes, bread, shortbread, macarons, mooncake fillings; directly dry-mixed with flour, aroma loss is <10% after baking at 180℃.
Confectionery/chocolate: Hazelnut toffee, praline fillings, coatings; 0.5-1% pre-mixed with cocoa butter or powdered sugar before adding to the product. Dairy Products/Cold Drinks: Hazelnut ice cream powder, milk foam powder, yogurt fermentation base, 0.2-0.5% dry mixed with milk powder to compensate for the lack of fatty aroma after skimming.
Seasoning and Ready-to-Eat Foods: Nut-flavored salad powder, instant soup cubes, hot pot dipping sauce, surface powder for puffed snacks, providing a roasted nut undertone.
Functional Foods: Protein bars, energy bars, meal replacement bars, reducing the amount of hazelnut paste/hazelnut pieces by more than 50%, while still maintaining a full roasted aroma.
Industrial and Daily Chemicals: Electronic cigarette solid cartridges, pet dry food dusting powder, fish bait granules, 0.1-0.3% usage.
Food Hazelnut Powder Flavour is used in Milk tea, protein powder, cake, bread, candy, ice cream, milk foam, yogurt, Shufen, hot pot seasonings, energy bars, e-cigarette cartridges, fishing bait, etc
Recommended Usage:
Solid beverages, instant cereals: 0.3%–0.8%
Candy, chocolate fillings/coatings: 0.5%–1%
Baking, biscuits, cakes: 0.4%–1% (dry mixed directly with flour)
Ice cream powder, milk foam powder: 0.2%–0.5%
Puffed snack dusting powder: 0.5%–1% (tumbled with powdered sugar and salt)
Seasoning powder packets, dipping sauces: 0.3%–0.8%
Protein/energy bars: 0.3%–0.6%
Pet food, fish bait: 0.1%–0.3%
Food Hazelnut Powder Flavour is used in Milk tea, protein powder, cake, bread, candy, ice cream, milk foam, yogurt, Shufen, hot pot seasonings, energy bars, e-cigarette cartridges, fishing bait, etc
