Flavors for confectionary products

 
Flavors for confectionary products are substances used to enhance the natural taste and flavor of ingredients of confectionery products, to improve the taste of the product, as well as the creation of original flavors. Flavors for confectionery products - this is one of the most interesting and multifarious sector in creation of aromatic compositions. This group of flavors is distinguished by a wide range of flavors of various directions. The use of flavors in the confectionery industry allows without any cost to expand and update our product range, as it does not require a change of production technology.
 
The company Givaudan is a world leader in the industry of food flavours and perfumes fragrances. Having two main divisions: food and perfumery, the company has 25% of the market industry, confidently taking the first place in the   world production quantity. Possessing the highest level of professionalism and competence,  Givaudan invests in research and development more than any other company in the industry, thus providing grate opportunities to satisfy the most fine demands  of our customers. The history of Givaudan - a history of 200 years of success with a consistent strategy of progress, development and self-improvement.
 
The use of aromatic compositions allows quickly and  with minimal expenses to develop and offer the buyer a new type of product.
 
Unique Technological Offer
 
  • Recognizable "the taste of childhood," rich aroma and taste.
  • High concentration and flavor stability in final product.
  • A wide range of thermostable flavors with the required properties.
 
Dosage of flavors use in confectionery products should be selected in such a way as to emphasize its own flavor of chocolate mass and complement it with notes, which are weak due to the low content of relevant aromatic compounds in additional raw materials; to enhance the natural aroma-forming compounds of the product, and to bring in those substances which were lost during processing; to harmonize the aromatic composition of the product as a whole; Dosages of  flavors can vary depending on the character of technological process and the specificity of the used ingredients. It is recommended to observe advisable dosage for thermostable flavors, since the reduction of application rates can affect the properties of thermostable degree in final product.
 
 
The range of flavors of milk-cream group
 
Flavors of milk-cream groups are widely used in the production of ice cream and other dairy products, biscuits and other baked products. As well as in the production of caramel, iris and pastry fillings. The use of flavors of milk-cream group allows to compliment the weak,  due to certain reasons, taste and aroma of natural dairy products, enhance the flavor note (creamy, milk, butter, sour milk), which allow to  optimize the taste characteristics of the product.
 
Denomination
Manufacturer
Vanilla
Varenets Варенец
Boiled condensed milk
Yogurt
Caramel
Creme brulee
Oil-cream
Milk
Milk-cream
Plombir
Condensed milk
Cream
Cream caramel
Cream-vanilla
Butter
Сливочный
Rendered milk
Toffee
Toffee-caramel
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The range of flavors of vanilla-chocolate and coffee-nut groups
 
Flavors of vanilla-chocolate group are widely used in the manufacture of chocolate and confectionery products, chocolate and confectionary glaze, biscuits and other baked products. As well as in the production of ice cream, cottage cheese desserts, stuffing and fillings. When forming taste-aroma properties of chocolate products  e special attention should be paid to the selection of flavors to create the required combination of taste-aroma properties of basic and additional ingredients.
 
At present there is a tendency to use in confectionery industry aromatic compositions of complex multi-component flavors, which gives the product taste and aroma of several shades. Peculiarities of composite flavors - convenience of their application and the possibility to develop individual composition, that will allow to give the  product its unique taste and aroma.
 
Denomination
Manufacturer
Amaretto
Biscuit
Brandy
Vanilla
Varenets
Whiskey
Caramel
Coconut
Coffee
Irish Coffee
Coffee Cappuccino
Coffee Espresso
Liqueur
Nut
Ground nut
Walnut
Forest walnut
Hazelnut
Rum
Tiramisu
Toffee
Toffee-caramel
Chocolate
Bitter chocolate
Milk chocolate
Chocolate with rum
 
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The range of flavors of fruit-berry group
 
Flavors of fruit-berry group are widely used in production of fruit jelly, candies, chewing gum and other confectionery products with a fruity taste. As well as in the production of ice cream, fruit ice, flavoured yoghurt and fruit fillings and stuffing. In the production of confectionery and dairy products with fruit-berry taste it is important not only the taste profile, but flavor composition as a whole- compatibility with organoleptic indicators of raw materials and ingredients (milk basis, chewing basis and/or marmalade mass). Aromatic compositions of fruit-berry group have high solubility in water and/or fat phases; original composition, providing improvement of organoleptic properties; possibility to use in a wide range of temperatures with the preservation of the properties in a wide range of pH environment;
 
Denomination
Manufacturer
Apricot
Pink apricot
Pineapple
Orange
Juicy orange
Watermelon
Banana
Barberry
Grapes
White grapes
Red grapes
Grapes moschatus
Cherry
Juicy cherry
Grenade
Grapefruit
Pear
Duchess Pear
Melon
BlackBerry
Strawberry
Kiwi
Strawberry
Ripe strawberries
Cranberry
Coconut
Lime
Lemon
Lemon-lime
Malina
Ripe raspberries
Mango
Tangerine
Multifruit
Peppermint
Mint garden
Mint-lemon
Peach
Pink peach
Peach-mango
Currant
Red currant
Black currant
Tropical fruit
Tutti-Frutti
Feijoa
Sweet cherry
Blueberry
Exotic
Apple
Green apple
Red apple
Juicy Apple
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