Most Popular in:

Company News

Email This Item! Print This Item!

Treatt Launches Treattarome Hibiscus

Posted: October 14, 2011
Hibiscus flower

Treatt announced its launch of Hibiscus Treattarome 9766, a material that can help bring natural, exotic flavor and clarity to beverage applications. Delivering a well-balanced cranberry aroma and mildly astringent flavor, Hibiscus Treattarome 9766 also doesn’t features the bright red color typically associated with hibiscus flavors, allowing flavorists to use this ingredient creatively in blends.

Produced from the calyx of Hibiscus sabdariffa using Treatt’s specialized distillation technology, the ingredient contains no added oil or alcohol, and the resulting distillate is both clear and soluble in water. Used at levels of 0.2%, Hibiscus Treattarome 9766 imparts a strong berrylike character with a fresh leafy top note, and the fruity, floral scent of hibiscus is due to the inclusion of components such as hexanal, trans-2-hexenal, cis-3-hexenol, nonanal, furfural, eucalyptol, linalool oxides, linalool, and alpha-terpineol. The natural, FTNF (From The Named Food) distillate carries a clean label declaration and is listed as a food ingredient by the US Food and Drug Administration. It is suitable for a number of applications including beverages, dairy, alcoholic drinks, juices and juice drinks.