Acidulants
Collectors
Dust Suppressants
Explosives and Blasting Agents
Flocculants and Coagulants
Frothers
Leaching Agents
pH Modifiers
Precious Metal Extraction Agents
Antioxidants(plastic)
Colorants (Pigments, Dyes)
Fillers and Reinforcements
Flame Retardants
Monomers
Plasticizers
Polymerization Initiators
Stabilizers (UV, Heat)
Antifoaming Agents
Chelating Agents
Coagulants and Flocculants
Corrosion Inhibitors
Disinfectants and Biocides
Oxidizing Agents
pH Adjusters
Scale Inhibitors( water)
Antioxidants(cosmetic)
Emollients
Fragrances and Essential Oils
Humectants
Preservatives
Surfactants(cosmetic)
Thickeners
UV Filters
Admixtures
Waterproofing Agents
Sealants and Adhesives
Curing Compounds
Concrete Repair Chemicals
Anti-Corrosion Coatings
Surfactants(cleaning)
Builders
Enzymes
Solvents (Cleaning)
Fragrances
Tutti Fruity Flavor Powder food grade
Whatsapp Order
Product Description
Tutti Fruity Flavor Powder is a high-quality food-grade powdered flavor designed to deliver a sweet, tangy, and vibrant blend of mixed fruit notes. It is ideal for use in a variety of food and beverage applications, offering excellent dispersibility and flavor stability in both dry and aqueous systems. This flavor powder enhances the taste profile of confectionery, bakery items, dairy products, beverages, and snacks. Manufactured under stringent food safety and quality standards, it ensures consistent flavor performance and shelf life.
Description
Primary Uses
Food and Beverage Chemicals
- Added to powdered beverage mixes such as instant drinks and smoothie blends to provide a bright fruity flavor
- Used in confectionery products including gummies, candies, and chewing gum for a sweet multi-fruit taste
- Incorporated into bakery mixes like cakes, muffins, and cookies to add fruity aroma and flavor
- Added to dairy formulations such as yogurt powders, ice cream mixes, and flavored milk powders
- Used in snack seasonings and cereals to impart a balanced fruit flavor
Secondary Uses
Industrial Applications
- Utilized in nutraceutical powders and dietary supplements for flavor enhancement and masking
- Included in powdered dessert mixes and instant food preparations
- Added to oral care powders like toothpaste and mouthwash for improved taste
- Applied in pet food flavor coatings for better palatability
Used in flavor blends for functional and health food products
Related products
Mineral lick ( rock salt)
Mineral Lick, commonly known as Rock Salt, is a naturally occurring mineral primarily composed of sodium chloride. It is harvested from salt deposits and widely used as a mineral supplement for livestock and wildlife, providing essential nutrients. Mineral Lick enhances animal health by promoting hydration, digestion, and mineral balance. It also has applications in industry, agriculture, and food processing.
Polydextrose
Polydextrose is a synthetic, highly branched polymer of glucose used primarily as a soluble dietary fiber, bulking agent, and low-calorie sweetener. It is produced through the polycondensation of dextrose with sorbitol and citric acid. Polydextrose offers numerous health and functional benefits, such as improving texture, replacing sugar or fat, and supporting digestive health. It is extensively used in food, beverages, pharmaceuticals, and nutraceuticals for its fiber enrichment properties and technological versatility.
Polyethylene Glycol (PEG 6000)
Polyethylene Glycol 6000 (PEG 6000) is a high-molecular-weight polymer derived from ethylene oxide. It appears as a white, waxy solid or flake and is non-toxic, water-soluble, and chemically stable. PEG 6000 is widely used in pharmaceuticals, cosmetics, food processing, industrial formulations, and biotechnology, valued for its lubricating, solubilizing, binding, and moisturizing properties. It is odorless and tasteless, making it suitable for sensitive formulations.
Polyglycerol-10-Laurate
Polyglycerol-10-Laurate is a non-ionic, biodegradable surfactant and emulsifier derived from natural lauric acid and polyglycerol (with ten glycerol units). It is known for its excellent emulsifying, dispersing, and solubilizing properties, especially in oil-in-water systems. Commonly used in cosmetics, food, pharmaceuticals, and personal care products, it is valued for being mild, non-toxic, and suitable for sensitive applications, including baby care and oral care.
Potassium Lactate
Potassium Lactate is the potassium salt of lactic acid, typically available as a clear, colorless to pale yellow liquid or solid powder. It functions primarily as a food additive, humectant, and preservative with antimicrobial properties. Widely used in the food industry, it also finds applications in pharmaceuticals, cosmetics, and industrial processes. Potassium Lactate helps improve moisture retention, extend shelf life, and enhance safety by inhibiting microbial growth.
Povidone PVP25 USP
Povidone PVP25 USP is a synthetic polymer of vinylpyrrolidone with an average molecular weight of approximately 25,000. It is a water-soluble, non-toxic, and biodegradable polymer widely used as a binder, film former, stabilizer, and solubilizing agent in pharmaceutical, cosmetic, and industrial applications. Its excellent adhesive properties and compatibility with a wide range of substances make it essential in tablet formulations, topical products, and adhesives.
Pregelatinised Maize Starch
Pregelatinised Maize Starch is a modified starch derived from maize that has been pre-cooked and then dried. This process disrupts the crystalline structure, allowing it to absorb water and swell without the need for heating. It acts as an excellent binder, thickener, and disintegrant in various formulations, offering improved solubility and rapid hydration. Pregelatinised maize starch is widely used in pharmaceutical, food, and industrial applications due to its versatile functional properties.
Protease Baking enzymes
 Protease Baking Enzymes are specialized enzymes that catalyze the breakdown of proteins into peptides and amino acids. In baking, these enzymes improve dough handling, texture, and volume by modifying gluten structure and enhancing gas retention. They help produce softer crumb, better crust, and increased shelf life of baked goods. Protease enzymes are essential for consistent quality and efficiency in commercial baking operations.
