Natural food flavourings
PHARAMEX GmbH of Dortmund, Germany has been producing natural aromatic extracts, food colours and fruit juice concentrates since August 1995. The product range covers more than 1200 flavour profiles for the beverage, dairy and confectionery sectors.
What a PHARAMEX flavouring is
It is a natural extract obtained from a specific fruit variety. There are no synthetic chemicals, stabilisers, colours, solvents or preservatives. The profile matches the varietal source: not «cherry» but Vladimir cherry, not «grape» but white Muscat.
The difference shows in blind tasting. A synthetic flavouring delivers a single dominant note; a natural extract carries the full profile characteristic of high-quality varietal fruit.
Technical specification
| Parameter | Value |
|---|---|
| Usage rate | from 100 g per tonne of finished product |
| Heat stability | hot filling up to 100 °C, pasteurisation |
| Light stability | no change of colour or aroma in clear packaging |
| Solubility | water-soluble and oil-soluble forms |
| Shelf life | 24 months |
| Addition point | after heat treatment, to preserve top notes |
Applications
- Beverages: juices, lemonades, syrups, carbonated soft drinks
- Dairy: yoghurt, quark desserts, ice cream, milk drinks
- Confectionery: sweets, jellies, glazes, bakery, biscuits
- Alcohol: wine, sparkling wine, liqueurs, spirits
- Savoury: snacks and sauces, including meat and salt profiles
Regulatory status
Products comply with Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties. For EAEU markets the same products are covered by technical regulation TR CU 029/2012.
Each batch ships with a certificate of analysis, specification, declaration of conformity and safety data sheet. Certificates of origin are issued on request.
Packaging and supply
Standard pack sizes are 1, 5, 10 and 25 kg. A 100 g trial sample is supplied free of charge for recipe testing. Lead time depends on destination; ex-works Dortmund for EU customers, via the Moscow warehouse for CIS.
Pricing depends on the position and the volume. For a firm quotation, state the product type, monthly volume and the flavour profile required.
Selecting a flavouring for a recipe
Three parameters drive the choice: the pH of the product matrix, the fat content and the thermal regime. In acidic systems (pH 3.0–4.0) citrus and fruit profiles hold well. In fat-bearing systems above 3 % fat, nut, chocolate and vanilla profiles open up more fully.
Where the process exceeds 85 °C, volatile profiles need either a 30 % higher dose or an addition point moved downstream of heat treatment.
Frequently asked questions
Are the flavourings genuinely natural?
Yes. They are extracts from varietal fruit. No synthetic components, stabilisers or preservatives — confirmed in the specification.
What is the usage rate per tonne?
From 100 g. The exact figure depends on the product and the intensity required: 0.01–0.02 % for beverages, 0.02–0.04 % for ice cream.
Will the flavouring survive pasteurisation and hot filling?
Yes, up to 100 °C. For volatile profiles we nevertheless recommend moving the addition point downstream of heat treatment.
Can a flavour be developed for our specific product?
Yes. The Dortmund laboratory develops bespoke profiles to a recipe brief. Three to four weeks from brief to first sample.
How do we obtain a sample and a price?
Send the product type, monthly volume and the profile required. A technologist will select the position and prepare a free sample with a quotation.