The flavors and fragrances used in China jelly production vary according to the requirements of different kinds of China jelly.
Powdered essence for China jelly
Powdered essence is a kind of essence made of oil soluble essence, which is embed or mixed with dextrin substances.
It is a kind of essence which can avoid flavor loss by high temperature and retain fragrance for a long time.
It is mainly used in tablet sugar, gum based sugar or China jelly varieties with high requirements for fragrance retention. The flavor has milk flavor, fruit flavor and so on.
Flavors and fragrances extracted by supercritical carbon dioxide extraction
Supercritical carbon dioxide extraction technology uses non-toxic, tasteless and colorless carbon dioxide as solvent to extract near room temperature.
Because of its good bottom fragrance and fragrance retention effect, the China jelly product has a long fragrance during its shelf life, so it is deeply loved by consumers.
Although the price is high, some varieties reach hundreds of yuan per kilogram, but because of the low dosage, they can achieve or exceed the use effect of common synthetic chemical flavors.
Therefore, they are concerned by many brand name China jellymanufacturers.
Such products have been used in large and medium-sized candy and chocolate production in batches, and the flavor of China jelly and chocolate produced is more realistic.
Water soluble essence for China jelly
Water soluble essence is mainly used in China jelly, jelly and other high moisture candy. In the products with low boiling temperature, fruit sugar is generally dominant.
Oil soluble flavor is resistant to high temperature and is not volatile, and has a longer fragrance retention time.
It is mainly suitable for high sugar temperature candy, such as hard candy, crisp sugar, sandwich sugar and gum base sugar. The flavor depends on different products, but fruit flavor still accounts for a large proportion.
Water and oil flavors for China jelly
This is a kind of flavour which is both hydrophilic and oil-bearing. Its flavor is determined by product requirements.
This variety is resistant to high temperature and has shorter fragrance retention time than oil flavor.
However, because of its low price, it is popular with some China jelly manufacturers, and is widely used in many kinds of candy varieties.
Because the price of emulsified flavor is not high, some China jelly love to use it, and they use more in drinks, and a few companies add fruit jelly, soft sweets and sandwich, with fruit flavor as much.
Natural raw material flavoring agent for China jelly
Sesame, peanut kernel, cocoa bean, coffee, almond, pine nut kernel, hazelnut kernel, walnut and other raw materials produce strong flavor after processing.
Now it has become the research and development focus of some candy manufacturers advocating nature.
With the marginalization of candy to other foods, some products like candy but not like candy (such as the combination of candy and pastry, candy and biscuits, chocolate and other products) appear more and more.
Some seasonings and spices also enter this kind of products, showing rich and diverse tastes and flavors, which are favored by young consumer groups.