Ingredients for Sour Flavors
The flavor industry is one that knows all about pushing the limits, as it has done for years with hot foods that keep getting hotter, and other flavors that continue to push the boundaries of what is possible with different types of treats. However, when it comes to sour flavors, there has not been as much exploration. For the most part, sour flavors have been relegated to confectionery treats, but they are now seeing widespread popularity in other parts of the market. From sour snack foods flavored with vinegar and pickle to other sour flavors such as that of Greek yogurt and soups and sauces that have a naturally sour component to them, there are many different ways to use sour ingredients than one might think.
There are a number of different ways to achieve a sour flavor in different food products. The first is by using natural flavor ingredients that are already a bit on the sour side, relish, pickle, and vinegar being among the most common uses of these types of flavors. This is the most popular option when it comes to more savory foods.
However, when creating sour candies and confectionery items, the sour flavor ingredient is usually added separately, to contrast the sweetness of other flavors. You can use Advanced Biotech’s Natural Cis 3 Hexenyl Isovalerate for Apple, Natural Acetophenone for cherry, and Natural Methyl Anthranilate for grape. Many more fruit flavors can be made into a classic confectionery treat with the simple addition of one of our sour flavors. Whether a company is creating jelly beans, gummy sweets, or any other type of product that one could think of.
It is important to have quality sour flavor ingredients when creating these products in order to create a consistent blend with every batch. Too much of a sour flavor, or too little, can drastically chance the flavor of a product. The proper flavor ingredients in sour products can make a big difference.