ICE CREAM, ICE MILK AND FROZEN YOGURT
The creamy rich nature of ice cream is well suited to
the use of MALTOL and ETHYL MALTOL. MALTOL is particularly
well suited for use in vanilla and chocolate flavors,
while ETHYL MALTOL is an excellent flavor enhancer for
fruit flavors. The advent of premium and super premium
ice milks has created a demand for improved and varied
flavors in these reduced, low and nonfat products. The
benefits of enhancing creaminess and flavor play an important
role in product quality. MALTOL and ETHYL MALTOL are
also very useful in formulating vanilla, chocolate and
berry - flavored frozen yogurts.
DAIRY
PRODUCTS
Vanilla and chocolate puddings to which MALTOL is
added are richer in flavor quality and aroma. Starchy
off tastes are minimized. Butterscatch, maple, caramel
and coconut also have improved flavor with less aftertaste.
Other dairy products that benefit from MALTOL and
ETHYL MALTOL include flavored milks, cultured products
and shakes.
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