Kiwi Food Flavor Ukraine 1 L

A crisp tropical note built for large-scale frozen dessert production

Kiwi Food Flavor in a 1 liter pack delivers a bright, slightly tart fruity profile with subtle green notes that instantly reads as fresh kiwi in finished products. It is a concentrated flavoring compound designed to perform reliably in cold desserts, which is why manufacturers usually browse it inside Ice cream flavorings, though its real use extends well beyond that one segment.

The primary demand for this flavor comes from ice cream, sorbet, sherbet and soft-serve production, where a stable fruity character is needed without relying on fresh fruit that oxidizes quickly and loses aroma during storage. Beyond frozen desserts, kiwi flavor is widely used in yogurt production, fruit fillings, milkshakes, jellies, mousses, bakery and confectionery fillings, as well as soft drinks and syrups. Formulators often layer kiwi with complementary flavors to build multi-note desserts: Fragrance YOGURT 638 adds a creamy fermented-dairy base that pairs naturally with tart fruit, while Flavor VANILLA-CARAMEL 659 introduces a warm caramel depth for contrast layers. The versatile Flavor VANILLA 501 is also commonly used as a linking note in two-tone kiwi ice cream.

The flavor should be added at the mixing stage, after pasteurization but before freezing or churning, at a temperature not exceeding 40-45 degrees Celsius to protect volatile aromatic compounds from evaporating. Typical dosage ranges from 3 to 8 grams per kilogram of finished product, though a trial batch is always recommended since perceived flavor intensity depends on fat content, acidity and other additives in the formula. Store the flavor in a tightly sealed container, away from direct sunlight and heat sources, to keep its aroma stable throughout the shelf life.

The 1 liter format suits small dairy production lines, gelato studios and mid-size confectionery workshops that need dependable supply for regular batch production rather than a one-time trial, making it a practical choice for scaling recipes without frequent reordering.

Kiwi Gelato Base

Whole milk 600 ml

Cream 250 ml

Sugar 180 g

Glucose syrup 40 g

Lemon juice 25 ml

Kiwi Food Flavor 5 ml

Warm the milk and cream together to about 45 degrees Celsius, dissolve the sugar and glucose syrup completely while stirring gently. Cool the mixture to room temperature, then stir in the lemon juice and kiwi flavor until fully combined. Chill the base in the refrigerator for at least three hours, then churn it in an ice cream maker until it reaches a smooth, soft-serve consistency.