Milk Flavor

The chemical components of milk essence include propylene glycol, lactic acid, butanedione, stabilizer, maltol, vanillin, acetyl methyl proalcohol, ethyl lactate, ethyl laurate, butyl decyl lactone, cream ester, butyric acid, caprylic acid, capric acid. ‌These ingredients mimic the aroma of natural milk to give foods a strong milky flavor. In the manufacturing process of milk flavor, chemical synthesis, microbial fermentation, plant extraction and other technical means are usually used to mix a variety of aroma components in accordance with a certain proportion, and the recommended dosage is 0.05%-0.15%.