Milk Flavor Extract
Milk Flavor Extract
Milk Flavor Extract adds flavor to recipes without adding moisture. Use it in baked goods, frosting, meringue and ice cream recipes.
Like spices, extracts are meant to enhance a recipe rather than play the star role. They’re best used in recipes that require low or no heat. They are also great additions to drinks, especially coffee and hot chocolate.
Product Description
Milk Flavor Extract is a natural dairy flavoring product that combines the creamy mouthfeel of milk with a subtle, fresh and clean dairy taste. The extract is suitable for use in e-liquids, powdered drink recipes and other dry ingredient base applications that would benefit from the added milk flavor. The extract is vegan, kosher and gluten-free.
The traditional milk flavour that uses some artificial synthetic monomer perfume materials can produce certain milk local flavor, but it has the disadvantages of fragrance instability, not natural sense, and other problems. The present invention provides a feedstuff flavouring agent that consists of described milk-taste essence and described spices, and the adding proportion thereof can be adopted according to the adjusting incense process acquisition rate, which can increase milk sense of final products of beverage, candy, bakery product and dairy products, enables the heat resistance, aroma quality and stability of the finished product higher than domestic other similar products simultaneously.
The milk-flavoring formula mainly comprises Milk Flavor Extract propylene glycol, butyric acid, octanoic acid, capric acid, ethyl lactate, vanillin, maltol, gamma-dodecalactone, delta-dodecalactone, fourth position dodecalactone, third nonalactone, methyl n-heptyl ketone and 2-undecyl ketone.
Uses
Typically in liquid form, these dairy flavor extracts are used to enhance a wide range of products from beverages and candy to baked goods and savory foods. These high-powered additives allow formulators to create a variety of dairy flavor profiles, from buttery and creamy to cheesy and nutty. They can even mimic some odors associated with dairy products such as moldy and astringent.
For example, a natural milk flavor that mimics toasted milk can be incorporated into a bakery product to add a rich, nutty, buttery aroma and taste without the addition of extra calories, fat, or cholesterol. These flavors can be helpful in meeting the needs of consumers who prefer a lower fat diet and avoid dairy products that are high in saturated fat and cholesterol.
Milk flavors are also an excellent ingredient for enhancing non-dairy products, such as those made from soy or almond milk. Especially when paired with other rich flavors like caramel, butterscotch and custards, they can provide a toasted richness that is reminiscent of the traditional dairy notes.
The invention provides a milk flavor formula, which includes propylene glycol, butyric acid, octanoic acid, capric acid, ethyl lactate, maltol, vanilla, gamma-dodecalactone, fourth position dodecalactone, beta-dodecalactone, methyl n-heptyl ketone and 2-undecyl ketone. Compared with the previous traditional milk flavor, this formulation has a more natural sense of milk, a better fragrance stability and a longer lasting fragrance.
Preparation
Milk has a distinctive taste which is based on the mouth feel of fat globules in an aqueous colloidal protein phase and the sweetness from milk salts and lactose. The quality of the milk flavour is dependent on several factors including production, processing and storage, as well as the environment and temperature.
The heat treatment of milk results in a number of chemical changes which alter the taste of the milk. In particular two types of cooked milk flavours develop: heated flavour (originating from sulphydryls and other sulphur components) and sterilized flavour (originating from Maillard reactions between proteins and sugars). The formation of these flavours depends on the severity, duration and type of heating and the type of milk and is affected by packaging, storage conditions and oxygen availability.
To make extracts, simply combine fruit or herb, nut, or vegetable with alcohol in a glass jar and leave to steep for some time. The stronger the alcohol used, the more intense the flavour. Vodka is commonly preferred because Milk Flavor Extract it has a neutral flavor and acts as a preservative, but white rum or sherry can be used. The resulting extract can then be used in place of the original ingredient in recipes. To avoid spoiling, the extract should be kept in a cool, dark place. This is a great way to add extra flavour to homemade bread, cakes, or cookies.
Safety
The food flavoring industry takes great care to ensure that its substances are safe to use at intended levels. Food flavors are usually made from highly concentrated natural or synthetic chemicals derived from raw materials. The Flavor Extract Manufacturers Association (FEMA) has acted as the primary body for evaluating the safety of flavorings for the industry and the public through its Generally Recognized As Safe program. FEMA’s expert panel is independent and its evaluations are carried out on a routine basis.
In addition to FEMA’s GRAS determinations, the European Food Safety Authority (EFSA) evaluates the safety of flavour additives and their ingredients. The EFSA’s work is carried out in a transparent and scientific manner.
Milk is an important source of protein, fats, vitamins and minerals for many people worldwide. However, the quality and flavor of milk can deteriorate depending on how it is handled, processed, stored and consumed. Several factors are responsible for the decline in milk flavour, including bacterial growth, oxidation and enzymatic activity.
While these deteriorations do not necessarily lead to off-flavours, they can negatively impact the sensory profile of a product. This is why many consumers are seeking out new options for their diets. Often, these include natural, plant-based and low-carb flavours. These products provide distinct sensory profiles that are ideally suited to dairy-free flavour applications.
