Apricot fragrance, 1 L

Bringing Apricot Character to Large-Batch Food Production

Apricot fragrance in a 1 liter pack is built for facilities that need a steady supply of flavoring without frequent reordering. This item belongs to the category of Flavorings and flavor additives, which brings together concentrates used to give products a recognizable fruity profile. The apricot note is valued for its soft, mellow sweetness without sharp acidity, which makes it easy to work into beverages, confectionery and dairy formulations where a natural fruit impression is needed without using fresh fruit itself.

The primary field of use for this flavor is food manufacturing. It is added to syrups, fruit drinks, carbonated and still beverages, jellies, marmalade, candy and wafer fillings, as well as yogurts and curd-based desserts. Confectionery plants rely on apricot concentrate for caramel, fondants and glazes, where a stable aroma needs to survive heat processing. Beyond food, the flavor is also used in pharmaceutical production - in syrups, vitamin formulas and chewable forms, where a pleasant taste improves how the product is perceived. In cosmetics, the same concentrate appears in lip balms, hand creams and shower gels, where the fruity note serves as a marketing accent rather than a functional ingredient.

This apricot flavor blends well with other concentrates from the same line, allowing manufacturers to build layered flavor profiles. Pairing it with Apple Food Flavor, 5 ml produces a juicier fruit character, while adding Food Flavor Apple Cider, 5 ml gives the drink a light refreshing tartness. For unconventional recipes, technologists sometimes introduce a small amount of Food Flavor Tarhun, 5 ml to create an unusual herbal-fruit contrast in lemonades and cocktail syrups.

Dosage depends on the product type and the intensity required. For beverages and syrups, 1-3 ml per liter of base is typically enough, for confectionery masses and fillings 2-5 ml per kilogram works well, and for dairy desserts 1-2 ml per kilogram is a reasonable starting point. It is worth testing the exact concentration on a small trial batch before scaling up production. The flavor should be introduced during the cooling stage, once the mass drops below 60-70 degrees Celsius, which helps preserve the volatile aromatic compounds and prevents them from breaking down under high heat. Adding the concentrate to a boiling mixture is not recommended, since part of the aroma will evaporate before bottling or molding.

Store the flavor in a tightly sealed container, in a dry area away from direct sunlight, at room temperature and away from heat sources. Under proper storage conditions the concentrate keeps its stable properties for the entire declared shelf life. The 1 liter pack suits workshops with a regular production volume as well as labs developing new formulations before moving to full industrial batches.

Apricot Syrup Base for Bottling

Water 10000 ml

Sugar 5000 g

Citric acid 20 g

Apricot fragrance 15 ml

Food preservative 5 g

Heat the water to 80 degrees Celsius and dissolve the sugar completely until the syrup is clear. Remove from heat and let the mixture cool to 40-45 degrees, then add the citric acid and preservative, mixing thoroughly. Add the apricot flavor last, only once the syrup has fully cooled to the specified temperature, to keep the taste intensity intact. Bottle the finished syrup and use it as a base for fruit drinks, lemonades and cocktail mixers by diluting it with water or carbonated base in the desired ratio.