Definition:

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Flavouads®Mango flavor is a mango-scented substance extracted from fresh mangoes or mango products through physical or chemical methods. It retains the natural flavor and aroma of mangoes, offering a rich, fruity aroma and a refreshing taste. Compared to synthetic flavorings, natural mango flavoring is healthier and safer, and better meets consumers' demand for natural, healthy foods.

Particularities of Flavouads®Mango flavor:

Product Specifications:

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Product quality standards:

● GB 30616, Food grade, In-house

Flavouads®Mango flavor Applications:

■ Source

According to the extraction or synthesis method of flavor substances, the sources of mango flavor can be divided into three categories: natural sources, artificial synthetic sources, and natural and synthetic compound sources. Flavors from different sources have significant differences in flavor authenticity, cost, and applicable scenarios.

Naturally sourced from ripe mango pulp, peel, or mango processing byproducts (such as mango kernels and juicing residue), this product offers a rich, authentic flavor, retaining the uniquely refreshing mango aroma and subtle hints of impurities (such as a subtle fiber flavor) without any artificial flavor. This product meets consumer demand for "natural and healthy," has a high safety rating, and is suitable for high-end food products. Synthetic sources are based on chemical composition analysis of mango's natural flavor (which has identified the main flavor compounds as esters, alcohols, and aldehydes). These ingredients are then compounded in specific proportions to create a flavor that simulates mango flavor. This flavor is highly pure and distinctive (e.g., highlighting the sweet or sour aroma of mango), with excellent flavor stability and no fluctuations found in natural ingredients. Natural and synthetic blends use natural mango extract as a base (providing the authentic flavor backbone) combined with a small amount of synthetic compounds to create a flavor that balances naturalness with stability. This flavor retains the authentic flavor foundation of natural mango while complementing the natural extract's weaknesses (e.g., enhancing sweetness and extending the flavor's lingering aroma) with synthetic ingredients, offering a cost-effective solution.

Flavouads®Mango flavor is available in the following specification and contents:

☑  Flavouads®Mango flavor liquid

Flavouads®Mango flavor is widely used in food, daily chemicals and other fields due to its rich, sweet and highly recognizable tropical flavor. Its application scenarios can be divided into three categories according to industry attributes: food and beverage industry, daily chemicals and beauty industry, and other special fields. There are significant differences in application logic and product forms in different fields.

Food and beverages are the main application scenarios for Flavouads®Mango flavor. The core demand is to restore or enhance the natural flavor of mango through flavoring, make up for the lack of flavor of the raw materials themselves, prolong the flavor stability, or create innovative flavor products. Beverages mostly use liquid flavors (such as water-soluble and oil-soluble), which are easy to blend with water-based or milk-based systems. Baking and pastry products mainly use oil-soluble liquid flavors or powdered flavors (powders are suitable for flour and premix systems), which need to withstand high baking temperatures (150-200°C). Therefore, the flavor must be thermally stable to avoid flavor loss or burnt taste at high temperatures. Snack foods often use water-soluble liquid flavors or microencapsulated powdered flavors (to prolong the flavor release time).

In the daily chemical sector, Flavouads®Mango flavor's core function is to impart a natural, pleasant tropical aroma to products, enhancing the user experience. Its application must meet requirements such as skin safety and fragrance durability. Personal care products primarily use water-soluble or surfactant-compatible liquid fragrances. These fragrances must ensure easy release during the cleansing process and leave no residual odor after rinsing. Furthermore, they must withstand the alkaline environment of surfactants to prevent flavor degradation. Skincare products primarily use oil-soluble liquid fragrances (suitable for creams and oil systems). These fragrances require a mild, long-lasting aroma that lingers on the skin for several hours after application and is non-irritating (requires passing skin irritation testing). Alkaline-resistant liquid fragrances are used in household cleaning products to avoid reactions with detergent ingredients that could alter the flavor. Air fresheners primarily use volatile liquid fragrances or powdered fragrances (suitable for solid air fresheners). These fragrances require strong diffusion and the ability to quickly mask odors.

In addition to the two core areas mentioned above, mango flavoring is also used in specialized scenarios, with more targeted demand. Pet food requires pet-grade, safe flavorings with non-irritating ingredients that are compatible with pets' taste preferences.

In the pharmaceutical and health product sectors, its core function is to mask the bitter or fishy taste of medications. Powdered flavorings (which can be easily mixed with drug powders for tableting) or water-soluble liquid flavorings are often used.

■ Aroma characteristics

The aroma characteristics of Flavouads®Mango flavor are closely linked to the natural mango flavor they simulate. Influenced by the flavor type (natural, synthetic, or complex), the mango variety being simulated, and the intended application, the overall flavor profile is characterized by rich layers, a distinct tropical flavor, and a blend of sweet and characteristic fruity notes. The aroma of natural mango is composed of dozens of volatile components, and high-quality mango flavors recreate this multifaceted aroma. The base sweet layer provides the aroma's foundation, simulating the sweetness of ripe mango flesh. It features a predominantly tropical fruit sweetness, with a subtle honeyed sweetness, rather than a sharp saccharin sweetness. The characteristic fruity layer is the hallmark of mango flavors. Its core is derived from mango's unique volatile components (such as terpenes and esters), resulting in a refreshing mango ketone flavor that combines the subtle green notes of unripe mango with the tropical fruit aroma of ripe fruit. Supporting flavor layers are key to enriching the aroma's complexity; some flavors incorporate subtle floral, ester, or sour notes.

■ Production technology characteristics

The core difference between the liquid and powder forms of Flavouads®Mango flavor lies in the processing technology of the final dosage form (liquid is dissolved/mixed before formulation, while powder requires the addition of an additional carrier and drying and forming), but the previous steps of preparing the aroma substances are basically the same.

Whether the final product is a liquid or powder, the essence of mango flavor lies in its aroma components (natural extracts and synthetic monomers). Mango pulp extract is used as the natural raw material. Fresh mangoes (or frozen mango puree) are juiced, filtered, and enzymatically hydrolyzed. Pectinase is used to break down the pectin, releasing more volatile aroma compounds. Extracts from mango peels and cores (containing characteristic components such as terpenes and mango ketones) are purified through molecular distillation or solvent extraction to retain high-purity aroma components and avoid odor contamination. According to the pre-set formula, the natural extracts and synthetic monomers are mixed in the desired proportions. This step requires strict control of temperature (25-30°C to avoid volatilization of aroma compounds due to high temperatures) and stirring speed (slow stirring for 15-30 minutes to prevent air bubbles). After blending, sensory evaluation and instrumental testing for key aroma component content (such as mango ketone concentration) are performed to ensure batch consistency.

The core of liquid mango flavoring is dissolving/dispersing the aroma components in a suitable solvent. The process is relatively straightforward, focusing on controlling solubility and stability.

The solvent is selected based on the application (determining the solubility and applicability of the liquid flavoring), typically water-based or oil-based. Filtration and clarification are then performed to remove incompletely dissolved particles or impurities, ensuring the clarity and transparency of the liquid flavor.

Powdered mango flavoring requires the addition of a carrier to the liquid flavoring and a drying process to remove the water/solvent. The key is to allow the aroma components to adsorb onto the carrier, forming a stable powder. The choice of carrier determines the powder's flowability and aroma retention. Common carriers include maltodextrin (most commonly used), cyclodextrin, and gum arabic. The carrier is crushed to 80-100 mesh (to ensure uniform particle size and improve adsorption efficiency) and dried at 105°C to a moisture content of ≤5% (to prevent clumping after drying). The prepared liquid flavoring and carrier are first mixed in the appropriate proportions (typically 60%-80% carrier, 20%-40% aroma components). A small amount of deionized water is then added and stirred into a uniform paste. The current mainstream method is to use centrifugal spray drying to prepare the powder, and then screen the powder with an 80-120 mesh screen to remove the agglomerated coarse particles.

☑  Flavouads®Mango flavor powder