Products in Flavor Enhancers: Flavoring Agent

Gerkens® 22-24% Aristocrat is a cocoa powder derived from cocoa mass through hydraulic pressing, where cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is known for its fine powder texture and medium red-brown color.

Gerkens® 10-12% Duchess is a cocoa powder obtained through the hydraulic pressing of cocoa mass. In this process, cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and medium red-brown color.

Gerkens® 10-12% Midnight is a cocoa powder obtained through the hydraulic pressing of cocoa mass, resulting in the separation of cocoa butter from the cocoa cake. The cocoa cake is then finely pulverized into a free-flowing cocoa powder, which is conveniently packaged in large bags. The cocoa mass used in this process is derived from cocoa beans, which are initially deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for non-alkalized products), followed by roasting and grinding to produce a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing texture and a deep black color.

Gerkens® 22-24% Amsterdam is a cocoa powder obtained by hydraulic pressing of cocoa mass, where cocoa butter is separated from the cocoa cake. The cocoa cake is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 22-24% Amsterdam cocoa powder has a fine powder appearance, is free-flowing, and has a dark red color.

Gerkens® 22-24% Amber is a cocoa powder produced by subjecting cocoa mass to hydraulic pressing, which separates cocoa butter from the cocoa cake. The resulting cocoa cake is then finely pulverized into a free-flowing cocoa powder. Cocoa mass is derived from cocoa beans, which undergo the processes of deshelling and breaking into cocoa nibs (the kernels). These cocoa nibs are alkalized (with the exception of natural cocoa powder), roasted, and ground to create a finely textured cocoa mass. The end product is a fine, free-flowing cocoa powder with a light brown color.

Gerkens® 10-12% Atobo is a cocoa powder manufactured through the hydraulic pressing of cocoa mass, leading to the separation of cocoa butter from the cocoa cake. The cocoa cake is subsequently pulverized into a finely textured, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are initially deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for the production of natural cocoa powder), followed by roasting and grinding to create a finely textured cocoa mass. The resulting cocoa powder is characterized by its fine, free-flowing texture and a dark red-brown color.

Gerkens® 10-12% Organic Alkalized is a cocoa powder obtained through hydraulic pressing of cocoa mass, where cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 10-12% Organic Alkalized Cocoa Powder has a fine powder appearance and a medium red-brown color.

Gerkens® 10-12% Russet Plus is a cocoa powder obtained through hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and dark red color.

Gerkens® 22-24% Garnet is a cocoa powder obtained through the hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, and subsequently pulverizing it into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for natural cocoa powder), roasting, and grinding to yield a fine cocoa mass, characterized by its fine powder consistency, free-flowing nature, and a deep, rich dark-red color.

Gerkens® 10-12% Russet is a cocoa powder obtained through hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and medium red-brown color.

Gerkens® 10-12% Amber is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, and subsequently pulverizing it into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for natural cocoa powder), roasted, and ground into a fine cocoa mass. The resulting cocoa powder is a fine, free-flowing powder with a light brown color.

Gerkens® 10-12% Tano is a cocoa powder obtained by hydraulic pressing of cocoa mass, which separates cocoa butter from the cocoa cake. The cocoa cake is then finely pulverized into a free-flowing cocoa powder. The cocoa mass used in its production comes from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These cocoa nibs undergo alkalization (except for natural cocoa powder), followed by roasting and grinding, producing a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing t

Gerkens® 10-12% Garnet is a cocoa powder obtained through the hydraulic pressing of cocoa mass, leading to the separation of cocoa butter from the cocoa cake. The resulting cocoa cake is finely pulverized into a free-flowing cocoa powder. The cocoa mass utilized in its production originates from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These cocoa nibs undergo alkalization (except for natural cocoa powder), roasting, and grinding, resulting in a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing texture and a deep, rich dark-red color.

Gerkens® 10-12% Sienna is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass, resulting in a fine powder with free-flowing properties and a dark red-brown color.

Gerkens® 10-12% Organic Natural is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. The cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 10-12% Organic Natural Cocoa Powder has a fine powder appearance and a light brown color.

Evera's Tastelift SF, is an intense natural orange FTNF flavor that wakes up the senses with a hint of ripeness and sweetness by just the right balance. It is a blend of concentrated and distillated fractions, recovered during the orange oil and juice production. Main applications and products: Add back system for juices and beverages Ice cream, chocolates, confectionary Flavor and fragrance

Evera's Tastelift RS is an intense natural orange FTNF flavor composed out of several orange fruit and orange juice single and concentrated fractions. This superiour aroma has a great balance of sweet, fruity, fresh and ripe orange notes. Main applications and products: Add back system for juices and beverages Ice cream, chocolates, confectionary Flavor and fragrance Evera's Tastelift RS has an intense darkened orange color.

Evera's Tastelift AB, is a natural orange FTNF flavor which is a combination of several concentrated and distillated fractions recovered during the orange oil and orange juice production. It has distinct fresh and peely orange notes. Main applications and products: Add back system for juices and beverages Ice cream, chocolates, confectionary,... Flavor and fragrance

Daesang America, Inc. Namino UH is a natural, pale-yellow powder that delivers umami and savory profiles to diverse foods. Its high solubility in water ensures effectiveness in both dry and wet dishes. This product enhances savory flavors, masks beany notes, lowers sodium levels, and enhances sweetness.

Bring Flavor to LifeThis taste modulation tool was designed to support and manipulate organoleptic features of food and beverage products. SweetSense® adds dimension to and amplifies characterizing flavors. Works Best with Other Sweeteners Whether you’re using cane sugar, our Pre/Sense Stevia, monk fruit, erythritol or another sweetener, SweetSense® modulates the sweetness perception in your product for the optimal sweetness experience. Flavor with Modulating Properties SweetSense® is one of Imbibe's original FMPs, or flavor with modulating or modifying properties. On its own, it may or may not give off a distinct flavor and it was designed to be universally functional. In addition to boosting the inherent sweetness, SweetSense® may also suppress bitterness and other unpleasant notes. Usage Range Varies Usage limits may exist for this ingredient. We recommend you contact a regulatory team to ensure regional compliance. Universal Usage Performs well in liquid and powder food, beverages, and supplements.

Bring Flavor to LifeThis taste modulation tool was designed to support and manipulate organoleptic features of food and beverage products. SweetSense® adds dimension to and amplifies characterizing flavors. Works Best with Other Sweeteners Whether you’re using cane sugar, our Pre/Sense Stevia, monk fruit, erythritol or another sweetener, SweetSense® modulates the sweetness perception in your product for the optimal sweetness experience. Flavor with Modulating Properties SweetSense® is one of Imbibe's original FMPs, or flavor with modulating or modifying properties. On its own, it may or may not give off a distinct flavor and it was designed to be universally functional. In addition to boosting the inherent sweetness, SweetSense® may also suppress bitterness and other unpleasant notes. Usage Range Varies Usage limits may exist for this ingredient. We recommend you contact a regulatory team to ensure regional compliance. Universal Usage Performs well in liquid and powder food, beverages, and supplements.

Berjé Inc CELERY KETONE is a pale yellow liquid that enhances herbal, spicy, and green flavors. It is best known for its contribution to increasing “mouth feel” within certain food applications. Its fresh aniseed-like taste blends well with tarragon and basil flavorings, making the extract particularly popular among spicy or herbaceous mixtures. In fragrance, it retains a spicy, almost licorice-like aroma with a slight lovage nuance that blends well with floral ingredients such as jasmine. Whether it's used in flavor or fragrance, Berjé Inc CELERY KETONE can instantly add a green, celery-like tinge to any composition.

Advanced Biotech Citrus Enhancer Natural 1284 is a clear yellow liquid with lemon and orange like flavors. It is partly soluble in water and soluble in most organic solvents. This product is used as a natural flavoring. Citrus Enhancer Natural 1284 differs from other natural flavors by having a refractive index at 20°C of 1.375 - 1.450.

Culinairex Vegetables, at low dosages the onions give a strong savory, balancing, enhancing umami taste and improve the overall lingering and appreciation of a recipe. At higher dosages the authentic home-cooked onion profile appears for a strong sautéed or intense roast onion taste.

BouillonMaxx Beef is a Universal beef flavoring.

Exter bouillon provides a meat taste through its excellent, natural, flavor enhancing quality. All products are based on authentic ingredients which we procure from all over the world. Our bouillon is the basis on which well-known food producers make a wide variety of dishes.

Lianyungang Kede Chemical Industry Mono Potassium Phosphate Food Grade is used as bulking agent, buffer, chelate agent, yeast food, flavoring, nutrition enhancer, accessory ingredient for ferment. Colorless or white crystalline granule or crystalline powder, odorless, relative density: 2.338, soluble in water (83.5g/100 ml,90℃), for 2.7% aqueous solution, PH value appear in 4.2-4.7. insoluble in ethanol.

SANMELIN® Y-AF, Growing consumer demand for natural food ingredients has also been driving the shift toward naturally-derived colors and flavors. Myricitrin, a flavoring material derived from Chinese Bayberry, has a flavonoid structure and thus can absorb ultraviolet ray, which causes food deterioration. This enables the material to inhibit flavor degradation in food.

Advanced Biotech Beta Ionone 50% Etoh Natural 1276 is a clear yellow to light tan liquid with a alcoholic, violet like odor. It is partly soluble in water and soluble in most organic solvents. This product is used as a natural flavor enhancer. Beta Ionone 50% Etoh Natural 1276 differs from other natural flavors by having a specific gravity at 20°C of 0.869 - 0.890.

EXTER Cheese Booster will improve the cheese taste while using younger cheese options. It reduce the cheese powder content and save costs. It stabilize the cheese profile while using various cheese sources and boost the cheese taste to reduce the use of the expensive cheese top note.

Culinairex Umami delivers a strong umami taste in any savory application by using a pure kitchen cupboard ingredient. We create products that are highly concentrated in umami through our traditional oven technology. The CulinairEx-Umami range enhances taste, has a prolonged lingering effect and intensifies creaminess in low-fat applications. It compensates for salt reduction and balances the overall product taste.