Taste always appeals for a second bite
Consumers and food experts know how important taste is. With the right selection of taste profiles, you can make your product more appealing for customers.
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Did you ever wonder why butter tastes so good? It’s thanks to a combination of multiple flavors and fatty acid compounds, perfectly balanced to stimulate our palate.
Application characteristics:
- Butter taste matching
- Flavor extraction
- Multiple sensory profiles
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At Corman Dairy Lipids & Solutions, we often receive the same question from our customers around the globe: what is butter flavor? There is no single answer. Each region of the world has its own specificity, which requires a unique selection of butter extracts.
Application characteristics:
- Range of dairy flavor types from sweet to lactic
- Ghee taste profiles
- Regional flavor matching for final products
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Sometimes butter is not enough to boost the taste of a final product, especially after strong cooking processes. We developed heat-stable solutions to preserve the taste within your products.
Application characteristics:
- Heat-stable flavors
- Enriched butter varieties
- Co-development for taste targets
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We developed a range of advanced butter extracts for flavorists. This range includes highly concentrated flavor compounds for flavor formulation.
Application characteristics:
- High free fatty acid compounds
- Complex lactones
- Selection of fatty acids
