chocolate enhancers

General Material Information

Trivial Name

chocolate enhancers

None found

Publications by PubMed
Pilot study on which foods should be avoided by patients with psoriasis.
Some phenolic compounds increase the nitric oxide level in endothelial cells in vitro.
Epicatechin and a cocoa polyphenolic extract modulate gene expression in human Caco-2 cells.
Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican children.

LBB Specialties	E.A. Weber Flavors
Taytonn ASCC

Material listed in food chemical codex	No
Specific gravity	@ 20 °C
Pounds per Gallon	7.997 to 8.247
Refractive Index	1.494 to 1.504 @ 20 °C
Flash Point TCC Value	53.89 °C TCC

Flavor Type: Cocoa
chocolate, cocoa, nutty, roasted, bitter
General comment	Chocolate

Applications	flavor enhancers
Flavoring purposes	Chocolate , Chocolate cocoa , Coffee


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

Category:
flavor enhancers
Recommendation for chocolate enhancers usage levels up to:
	not for fragrance use.

WISER:UN 1993