Application
Food & Flavours
Beverages, bakery, confectionery & culinary innovation.
Overview
In flavour work, dosage is expressed in parts-per-million (ppm) of the finished food, not the flavour concentrate. Essential oils and CO₂ extracts provide top-note aromatics; oleoresins add bottom-note flavour and colour that survives thermal processing. The ranges below reflect standard published use levels for these ingredient classes.
How it's used
- Oils and CO₂ extracts are dissolved in propylene glycol, triacetin or ethanol at 1–5% before dosing into the finished product.
- Oleoresins are usually plated onto salt, maltodextrin or silica carriers (typically 5–20% loading) so they can be dosed as a free-flowing powder.
- ppm figures below refer to the finished consumer product, not the flavour concentrate.
Typical dosage by product
Ranges compiled from public technical literature. Always verify against your regulatory framework and internal testing.
| Product | Typical use level | Example formats |
|---|---|---|
| Lemongrass Oil | 5 – 50 ppm | Citrus lift in ready-to-drink teas, Asian-style sodas and functional shots. |
| Cardamom Oil | 5 – 40 ppm | Bakery, chai concentrates, premium ice cream and Scandinavian pastries. |
| Ginger Oil | 5 – 30 ppm (beverage) · 20 – 80 ppm (bakery) | Ginger beer, moscow mule mixers, gingerbread and Asian marinades. |
| Clove Oil | 3 – 25 ppm | Cola concentrates, hard candy, spiced confectionery, mulled-wine bases. |
| Black Pepper Oil | 3 – 20 ppm | Meat marinades, dry rubs, savoury snacks and premium cocktail bitters. |
| Peppermint Oil | 100 – 1,500 ppm | Chewing gum, hard-boiled mints, chocolate coatings, mint-liqueur bases. |
| Lemongrass Oleoresin | 10 – 50 ppm | Asian noodle bowls, Thai curry pastes, functional-food beverage bases. |
| Cardamom Oleoresin | 20 – 100 ppm | Premium chai concentrates, Nordic pastries, biryani seasoning blends. |
| Ginger Oleoresin | 20 – 200 ppm | Beverages, gingerbread, savoury sauces and nutraceutical soft-gels. |
| Clove Oleoresin | 10 – 80 ppm | Meat masalas, pickled products, garam masala blends. |
| Black Pepper Oleoresin | 50 – 500 ppm | Snack seasonings, instant noodle tastemakers, meat rubs (replaces 5–10% ground pepper). |
| Cardamom CO₂ | 5 – 40 ppm | Clean-label premium chocolate, craft beverages, gelato. |
| Ginger CO₂ | 10 – 60 ppm | Cold-pressed juices, wellness shots, premium ginger beer. |
| Black Pepper CO₂ | 10 – 80 ppm | Premium ready-meals, craft charcuterie, gin botanical blends. |
| Clove CO₂ | 2 – 20 ppm | Clean-label spiced beverages, premium chocolate, mulled-wine bases (below FEMA GRAS eugenol average). |
| Lemongrass CO₂ | 3 – 25 ppm | Natural-flavour ready-to-drink teas, Thai-style cooking sauces. |
| Citral 95% | 1 – 10 ppm | Natural-flavour top note in citrus sodas, lemon confectionery, RTD teas. |
Lemongrass Oil
5 – 50 ppm
Citrus lift in ready-to-drink teas, Asian-style sodas and functional shots.
Cardamom Oil
5 – 40 ppm
Bakery, chai concentrates, premium ice cream and Scandinavian pastries.
Ginger Oil
5 – 30 ppm (beverage) · 20 – 80 ppm (bakery)
Ginger beer, moscow mule mixers, gingerbread and Asian marinades.
Clove Oil
3 – 25 ppm
Cola concentrates, hard candy, spiced confectionery, mulled-wine bases.
Black Pepper Oil
3 – 20 ppm
Meat marinades, dry rubs, savoury snacks and premium cocktail bitters.
Peppermint Oil
100 – 1,500 ppm
Chewing gum, hard-boiled mints, chocolate coatings, mint-liqueur bases.
Lemongrass Oleoresin
10 – 50 ppm
Asian noodle bowls, Thai curry pastes, functional-food beverage bases.
Cardamom Oleoresin
20 – 100 ppm
Premium chai concentrates, Nordic pastries, biryani seasoning blends.
Ginger Oleoresin
20 – 200 ppm
Beverages, gingerbread, savoury sauces and nutraceutical soft-gels.
Clove Oleoresin
10 – 80 ppm
Meat masalas, pickled products, garam masala blends.
Black Pepper Oleoresin
50 – 500 ppm
Snack seasonings, instant noodle tastemakers, meat rubs (replaces 5–10% ground pepper).
Cardamom CO₂
5 – 40 ppm
Clean-label premium chocolate, craft beverages, gelato.
Ginger CO₂
10 – 60 ppm
Cold-pressed juices, wellness shots, premium ginger beer.
Black Pepper CO₂
10 – 80 ppm
Premium ready-meals, craft charcuterie, gin botanical blends.
Clove CO₂
2 – 20 ppm
Clean-label spiced beverages, premium chocolate, mulled-wine bases (below FEMA GRAS eugenol average).
Lemongrass CO₂
3 – 25 ppm
Natural-flavour ready-to-drink teas, Thai-style cooking sauces.
Citral 95%
1 – 10 ppm
Natural-flavour top note in citrus sodas, lemon confectionery, RTD teas.
Sources & disclaimer
Typical use levels compiled from openly published, free-to-access references: IFRA Standards (ifrafragrance.org), FEMA GRAS flavour monographs (femaflavor.org), EMA HMPC herbal monographs (ema.europa.eu), WHO Monographs on Selected Medicinal Plants, USP / Ph. Eur. / IP pharmacopoeial monographs, PubChem safety data, and Tisserand & Young's dermal-maximum guidance. No proprietary or brand-owned formulations are reproduced. Always confirm against your own regulatory framework and finished-product testing.