Brown Flavor

Introduction
1. Brown flavor includes the flavor of coffee,cocoa, chocolate, whose color is brown.
2. Coffee is a brewed beverage prepared from coffee beans. Once ripe, coffeeberries are picked, processed, and dried. The seeds are then roasted,undergoing several physical and chemical changes, with unique aromatic odor,mild bitter favor and proper sour taste.
3. The seeds of cacao are used to make cocoa and chocolate. Raw cacao doesnthave any aroma. After being fermented and roasted, it can form its unique odor,with cocoa nut odor, roast smell, milk aroma and sour taste.
4. Chocolate is composed of various raw and processed foods produced from theseed of the cacao tree. Much of the chocolate consumed today is in the form ofsweet chocolate, combining cocoa butter, milk, cream and sugar, has become oneof the most popular flavors in the world. The chocolate is less bitter and morearomatic.
5. Obviously, the aromatic elements of these substances are very complex, andit is difficult to imitate their natural aromas. Our brown flavors, based onthe natural extracts, are elaborately prepared by adding a variety offragrances, with rich, lively coffee, cocoa and chocolate aromas.
6. These food flavorings, providing rich and pleasant aromas for various foods,can be widely used in ice cream, cakes, drinks, candies, etc.