Candy Flavours
Hard candy is cooked to 150 degrees C and much of the volatile fraction boils off.
Key Specifications
| Form | Liquid / powder |
|---|---|
| Heat stability | To 150 degrees C |
| Dosage | 0.1-0.5 percent |
| Solubility | Water or fat soluble |
| Packaging | 5-25 kg |
| Shelf life | 18 months |
Cooking temperature drives flavour loss
Hard candy is cooked to 150 degrees C and much of the volatile fraction boils off. Flavours for this application are formulated with higher-boiling components and are dosed after cooking, at the lowest temperature the process allows.
Interaction with acid and colour
Fruit flavours in candy are judged together with the acid system. A flavour balanced for 0.3 percent citric acid tastes flat at 0.8 percent, so the acid level is part of the flavour brief.
Typical Applications
- Hard candy and lollipops — Added post-cook at 0.1-0.3 percent.
- Gummy and chew — 0.2-0.5 percent, with the acid system matched to the flavour.
Frequently Asked Questions
When should flavour be added?
After cooking, below 90 degrees C, to limit volatile loss.
Can flavours be sugar-free compatible?
Yes, and they usually need extra masking for the polyol or high-intensity sweetener note.
Do you supply sample quantities?
Yes, 100-500 g samples for trials, with a lead time of about a week.
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