Natural coconut food flavouring

In the kitchen

Add 0.2 to 0.5% aromatic extract to your preparation, i.e. 2 to 5 ml (approximately ½ to 1 teaspoon) per 1 L of preparation. 

The natural flavouring should be added cold or at a low temperature at the end of the preparation process, but it can also be heated if necessary, so it can be incorporated before baking into cake batter, muffins, etc. The natural flavouring can be added to milk before fermentation when making yoghurt.

Quality

100% natural origin

Method of production

Natural flavourings are made from flavouring preparations and natural flavouring substances.

Flavour preparations are extracts obtained from foodstuffs of natural origin. Natural flavouring substances are substances obtained by physical, enzymatic, or microbiological processes from materials of natural origin. These natural flavours do not contain any synthetic flavouring molecules.

Function

Natural food flavouring

Concentration

Alcohol content: 63% vol.

Country of origin

France

Composition

Fructose syrup (fructose, water), alcohol, flavouring preparations, natural flavouring substances

Presentation

Packaged in an amber glass bottle with a dropper cap.

Organoleptic properties

• Appearance: fluid liquid

• Colour: Colourless

• Taste: Coconut

Flash point

25°C

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Precautions

• Keep out of reach of children.

• Contains alcohol (54% vol.), keep away from sources of ignition.

• Follow the recommended dosages.

• Do not swallow the product undiluted.

• For use in foodstuffs. Use diluted as a flavouring.

Storage conditions

To preserve the flavors in the best possible conditions, we recommend storing your natural flavors away from light and in a cool place, if possible in the refrigerator, keeping them out of the reach of children.

Supplier documentation