Mango Flavor Essence Food Grade Mango Powder and liquid Making Ice Cream Candy Beverages
1. Product Description
Elevate your creations with Renze’s premium food-grade mango flavor essence, available in both powder and liquid forms. Specially crafted for ice cream, candy, and beverages, our high-intensity mango essence delivers rich, natural tropical flavor with consistent quality. Whether you're making creamy mango ice cream, chewy fruit candies, or refreshing mango drinks, Renze ensures vibrant taste and aroma. Ideal for manufacturers seeking versatile, easy-to-use flavor solutions—unlock the delicious potential of mango in every product!
2. Product Specifications
| Parameter | Mango Flavor Powder | Mango Flavor Liquid |
| Product Type | Soluble powder | Liquid concentrate |
| Flavor Profile | Intense natural mango | Rich, tropical mango |
| Solubility | Water-soluble | Fully miscible in water & oils |
| Recommended Dosage | 0.1% - 0.5% by weight | 0.05% - 0.3% by volume |
| Shelf Life | 24 months | 18 months |
| Storage Condition | Cool, dry place (<25°C) | Store at 5°C - 25°C, avoid direct sunlight |
| Applications | Ice cream, candy, baked goods, powdered drinks | Beverages, syrups, dairy, gummies, sorbets |
| Certifications | ISO, FDA, Halal, Kosher (on request) | |
| Packaging | 1kg, 5kg, 25kg sealed bags | 1L, 5L, 20L food-grade bottles |
3. Product Application
Ice Cream & Frozen Desserts – Enhances creamy mango sorbets, gelatos, and dairy-free alternatives.
Confectionery & Candy – Perfect for gummies, hard candies, chewy fruit snacks, and chocolate fillings.
Beverages – Ideal for smoothies, sodas, iced teas, flavored waters, and alcoholic cocktails.
Dairy Products – Adds tropical flair to yogurts, milkshakes, and flavored milk.
Bakery & Snacks – Elevates mango-flavored cakes, cookies, energy bars, and popcorn.
Sauces & Syrups – Used in dessert toppings, fruit syrups, and beverage concentrates.
Related Products
The powder and liquid forms are precision-engineered for uniform dispersion, ensuring batch-to-batch flavor stability even under high-speed manufacturing.
Q2. Can this flavor withstand high-temperature processing (e.g., baked goods or pasteurization)?
Yes, both variants are heat-stable up to 180°C (powder) and 120°C (liquid), making them suitable for candy cooking, baking, and pasteurized beverages.
Q3. What makes this mango flavor ideal for dairy-free ice cream formulations?
The flavor profile is optimized to mimic ripe mango’s natural sweetness without relying on dairy-derived notes, complementing plant-based fats and proteins.
Q4. How does the powder form compare to liquid in acidic beverages (e.g., carbonated drinks)?
The powder is pH-stable (2.5–8.5), preventing flavor degradation, while the liquid offers instant solubility for cold-fill applications.
Q5. Is there a risk of flavor fading in clear beverages or gummies over time?
UV-resistant options are available to prevent light-induced flavor loss, critical for transparent products with long shelf lives.
Q6. Can the dosage be adjusted for sugar-reduced or keto-friendly products?
Absolutely. The high potency allows lower usage rates (0.05–0.1%) in low-sugar formulations without sacrificing intensity.
Q7. Does the flavor interact with common stabilizers (e.g., gums, pectin) in ice cream?
No known interactions. It’s compatible with hydrocolloids and emulsifiers, ensuring smooth texture and flavor release.
Q8. What’s the best way to test this flavor in a new product prototype?
Start with 0.1% (powder) or 0.05% (liquid) of total weight, then scale based on desired sweetness/tartness balance.
Q9. Are there regional mango varietal options (e.g., Alphonso vs. Ataulfo profiles)? Custom profiles are available to match regional preferences—from Indian Alphonso’s floral notes to Mexican Ataulfo’s creamy sweetness.
Q10. How does this flavor perform in extruded snacks or puffing processes?
The powder’s low moisture content prevents clumping during extrusion, while the liquid can be sprayed post-processing for layered flavor.
