
Vanilla
Rounded, creamy vanillin. The base note under most bakery and dairy work.
250 ml · typical dosage 0.1–0.3%
250 ml
The ten profiles that lead new product launches worldwide, plus four you will not get from a peninsular supplier.

Rounded, creamy vanillin. The base note under most bakery and dairy work.
250 ml · typical dosage 0.1–0.3%

Deep cocoa with a roasted edge. Holds its character through baking.
250 ml · typical dosage 0.15–0.4%

Bright, jammy red fruit. The lead fruit flavour across most categories.
250 ml · typical dosage 0.1–0.25%

Dairy richness for margarine, cooking oils, biscuits and pastry.
250 ml · typical dosage 0.05–0.2%

Roasted arabica character with low bitterness. Beverage and dairy.
250 ml · typical dosage 0.1–0.3%

Ripe, lifted banana with a soft finish. Confectionery and dairy drinks.
250 ml · typical dosage 0.08–0.2%

Tropical, resinous sweetness. Built for cordial and RTD beverage.
250 ml · typical dosage 0.1–0.25%

Creamy lactonic coconut without soapiness. Bakery fillings and desserts.
250 ml · typical dosage 0.1–0.25%

Green, grassy pandan with a rice-like warmth. Kuih, cake and beverage.
250 ml · typical dosage 0.08–0.2%

Cooked-sugar depth with a lightly salted finish. Sauces and confectionery.
250 ml · typical dosage 0.1–0.3%

Full durian character, dosed low for ice cream, biscuit fillings and pastes.
250 ml · typical dosage 0.05–0.15%

Black tea and condensed milk. Pulled-tea character for powders and RTD.
250 ml · typical dosage 0.15–0.35%

Honeyed jackfruit relative. A profile specific to Borneo and peninsular markets.
250 ml · typical dosage 0.08–0.2%

Smoky palm sugar sitting close to molasses. Desserts, syrups and bakery.
250 ml · typical dosage 0.1–0.3%
Mix flavourings, enhancers and shisha in a single list. One quotation covers the lot, with specification sheets and samples.