cream enhancers

Cream enhancers are a class of flavor additives designed to impart creamy, dairy-like sensory notes, commonly described as creamy and smooth. These enhancers are employed to improve the taste profile of cream and cream-flavored foods. Also known as cream flavor enhancers, they contribute characteristic dairy creaminess without altering other sensory attributes significantly. Their organoleptic profile primarily involves a creamy flavor, often described as reminiscent of fresh dairy cream. Physicochemically, cream enhancers possess moderate specific gravity and refractive indices, and are soluble in water, alcohol, and propylene glycol, aiding their incorporation into diverse formulations. Such compounds are typically derived from natural or synthetic sources tailored to mimic or elevate cream flavors in food and beverage applications. For controlled-vocabulary referencing, see the PubChem database for related flavor compounds.

Cream enhancers find application in flavoring cream and cream-based products. They can be found naturally or synthesized to replicate the creamy sensory qualities of dairy cream. Utilized predominantly as flavor enhancers, these compounds are added to a range of food categories including dairy products, edible ices, confectionery, bakery items, and beverages. Usage is regulated under the Framework of FEMA (Flavor and Extract Manufacturers Association, US) and other regional standards that establish maximum concentrations to maintain safety and organoleptic integrity. Their inclusion supports the enhancement of creamy taste notes while maintaining product stability within diverse food matrices. Potential use extends to fat emulsions and processed fruits to achieve desirable flavor character reminiscent of fresh cream.

Cream enhancers exhibit specific gravity values ranging approximately from 0.93 to 0.936 at 25 °C and refractive indices between 1.498 and 1.504 at 20 °C, indicating moderate density and optical properties consistent with flavoring liquids. Their solubility in alcohol, propylene glycol, and water facilitates versatility in formulation across aqueous and hydroalcoholic systems. These physicochemical characteristics influence their integration into various food and beverage products, enabling homogeneous distribution and stable flavor delivery. Such properties support their use in complex matrices without adversely affecting texture or appearance, permitting effective enhancement of cream flavor notes in different product forms.

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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:
flavor enhancers
Recommendation for cream enhancers usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		3700 (μg/person/day)
Threshold of Concern:		1800 (μg/person/day)
Structure Class:		I
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		7.00000	35.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		5.00000	25.00000
Edible ices, including sherbet and sorbet (03.0):		10.00000	50.00000
Processed fruit (04.1):		7.00000	35.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		10.00000	50.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		5.00000	25.00000
Bakery wares (07.0):		10.00000	50.00000
Meat and meat products, including poultry and game (08.0):		2.00000	10.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		2.00000	10.00000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		5.00000	25.00000
Foodstuffs intended for particular nutritional uses (13.0):		10.00000	50.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		5.00000	25.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		-	-
Ready-to-eat savouries (15.0):		20.00000	100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		5.00000	25.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...