For more than 140 years, the name Curt Georgi stands for remarkable natural and nature-identical flavours for confectionery, bakery and dairy industries. The German flavour specialist is active in more than 50 countries worldwide and offers tailor-made solutions to his customers.

The Curt Georgi team loves the daily challenge finding best flavouring solutions for his customers, which is always the centre of interest. As latest development, the Curt Georgi flavour team has created a new range of citrus flavours especially for marshmallow applications.

As producers know, citrus flavours are difficult to work in foamy applications due to their composition. The new citrus flavour range has been intensely tested and convinced the in house panel in taste and marshmallow structure. The lab trials have been made on a Hansa Mixing Aerator. Within the lab test series applied parameters – like density of foam, conveying velocity or speed of mixing head – were defined and documented accurately. Therefore, Curt Georgi is able to offer only most suitable flavours for marshmallows, and customers may avoid expensive evaluation trials in production scale.

The advantage of the new flavours can also be used for other foam products that are not as sensitive as marshmallows, for example aerated yoghurt gums. In those products, the sour yoghurt note of the aerated gelatine mass especially matches the citrus notes. Also sweet protein masses based on egg white like aerated wafer fillings, angel kisses or meringue masses of all kinds are highly suitable to be used in combination with these flavours.

The new citrus flavour range includes creations like Cola-Orange Twist, Tropic Orange Shake, Lemon Cheesecake, Prickly Lime, Orange-Berry Mix, Grapefruit flavour, or Curt Georgi’s favourite for 2021: Blackberry-Lemoncake.