Confectionery flavors are a key ingredient in the core flavor and enticing aromas of confectionery products, and their application is more challenging than baking, as confectionery processing often involves extreme heat, high sugar concentrations, acidic environments, and complex texture requirements. The right selection and use of flavors is the key to producing great confectionery. The rational use of candy flavor can enrich the flavor diversity of candy, meet the taste needs of different consumers, reduce the dependence on natural raw materials, and stabilize the flavor of the product.

Application scenarios

• Sugar (such as fruit hard candy, mints): through the flavor to present clear fruit, herb and other flavors.

• Gummy candy (such as QQ candy, gummies): with fruit, milk, chocolate and other flavors, enhance the flavor level in the soft and glutinous taste.

• Halva and toffee: often combined with milky flavor, nuts (such as peanuts, almonds) and other flavors to highlight the rich sweetness.

• Gum base sugar (such as chewing gum, bubble gum): long-lasting flavor needs to be selected to maintain the flavor release during chewing.

• Chocolate and cocoa butter substitute products: herbs, fruits, nuts and other flavors can be added to enrich the flavor.

• Other candies (such as toffee, nougat, jelly candy): add corresponding flavors according to product positioning, such as caramel, cream, coffee, etc.

The type of application

• Provide the core flavors of candy (fruit, milk, mint, chocolate, coffee, tea, soft drink, spice, etc.).

• Enhance the flavor of natural ingredients (e.g. aroma in fruit juice/jam is easily lost during processing).

• Create new, unique, or iconic flavors (e.g., brand-specific beverage flavors, fruit mixes, nostalgic flavors).