fish sauce flavor

Fish sauce flavor is a natural type of flavoring substance characterized by its pronounced fishy scent, commonly described as imparting the essence of fermented seafood. This flavor typically appears as a liquid or concentrate used to recreate or enhance fish sauce notes in various formulations without adding actual fish sauce liquid. Known also by the synonym 'fish sauce type flavor, natural 56.32283 & PWD 56.32285', it is utilized primarily for flavoring applications in food products that require a fishy or marine sensory profile. For further chemical and sensory details, information can be cross-referenced with its PubChem entry. The ingredient is usually derived or synthesized to mimic the smell and taste of traditional fish sauce which is itself produced through the fermentation of fish with salt.

Fish sauce flavor occurs in food products aiming to replicate or enrich the taste of traditional fish sauce, which is a fermented condiment prevalent in Southeast Asian cuisines. It does not naturally occur as a pure compound but is formulated to embody the complex profile associated with fermented fish. Its applicability spans a broad range of flavored manufactured foods, enhancing umami and seafood notes without introducing actual fish mass. The flavoring is suitable for various products including sauces, snacks, ready meals, and seasoning blends. The use and safety guidelines for fish sauce flavor fall under standards such as FEMA (US), which regulate natural and synthetic flavoring agents ensuring they meet criteria for consumer and manufacturing safety.

Fish sauce flavor exhibits key sensory properties dominated by a fishy odor profile that contributes significantly to flavor complexity in food products. Physically, it is commonly encountered as a liquid concentrate compatible with aqueous and lipid phases, facilitating its incorporation into diverse formulations. Its chemical makeup is designed to mimic the volatile compounds found in fermented fish sauce, including amines, aldehydes, and esters responsible for the characteristic aroma. These properties influence its solubility and stability, essential factors during formulation to maintain consistent sensory quality. Absence of significant hazardous classifications implies that the flavor compound maintains adequate chemical stability and low volatility under normal processing and storage conditions.

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Export Tariff Code:	3302.10.0000
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for fish sauce flavor usage levels up to:
	not for fragrance use.

Safety references

None found