1. Water -soluble fragrance:
Water -soluble flavors are mainly used for candy with high moisture content such as fruit candy and jelly. In products with low boiling temperature, fruit sugar is generally dominated.
2. Oil -soluble fragrance:
Oil -soluble flavors are high, and they are not easy to volatilize. The fragrance time is long. It is mainly suitable for candy with higher boiled sugar temperatures, such as hard sugar, crispy sugar, sandwich sugar and glue -based sugar. The flavor depends on various products, but the fruit flavor still accounts for a large proportion.
3. Water and oil dual -use fragrance:
It is a flavor that is both hydrophilic and oil. The flavor depends on the needs of the product. This variety is high to high temperature. The incense time is shorter than the oily flavor, but because the price is generally low, it is welcomed by some small candy manufacturers. Widely used in the production of candy varieties.
4. Emulsion fragrance:
Because the price of emulsion fragrance is not high, some small candy manufacturers like to use them. They are used more in drinks, and a few companies are added to jelly, fudge, and sandwich sugar.
5. Powder fragrance:
Powder fragrance is a kind of flavor that is made of oil -soluble flavors buried or mixed with or mixed in order to prevent the flavors from being loses high temperature and losing the loss of high temperature. It is mainly used in tablet sugar, glue -based sugar, or candy varieties with higher requirements for fragrance, with milk and fruit flavor.
6. With supercritical CO2, the fragrance spice extracted from extraction technology:
Ultra -critical CO2 extraction technology is solvents with non -toxic, odorless, colorless CO2, and extract at close temperature. The products extracted by this technology include pure natural, complete flavor, pure color, long -lasting aroma, and high safety.
Because the incense and fragrance effect of this bottom, the fragrance of candy products is lasting during the shelf life, so it is loved by consumers. Although the price is high, some varieties reach hundreds of yuan per kilogram, but due to the low increase, it can also achieve or exceed the use of ordinary synthetic chemical flavors, so it has attracted the attention of many candy manufacturers who pay attention to the brand. It has been used in batches in large and medium -sized candy and chocolate production. The produced candy and chocolate flavor are more realistic.
7. Natural food raw materials are incense:
Such as sesame, peanut kernels, cocoa beans, coffee, almonds, pine nuts, hazel kernels, walnuts and other food ingredients, which produce a strong fragrance after processing, so as to be the basic flavor of candy and chocolate, which can further highlight its basic spice flavor. Now It has become the focus of research and development of some candy manufacturers that advocate natural candy manufacturers.
8. Other seasonings:
With the marginal development of candy to other foods, more and more products like candy nor candy (such as the combination of candy and pastry, the combination of candy and biscuits, and the combination of other types of products are increasing). Some of these seasonings and spices have also entered this type of product, showing rich and diverse tastes and tastes, and are favored by young consumer groups that are loved and strange.
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