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milk chocolate flavor

Milk chocolate flavor imparts a creamy chocolate aroma and taste, commonly used to enhance flavored products across multiple applications.

General Material Description

Milk chocolate flavor is a flavoring substance characterized by a creamy chocolate aroma and taste typical of milk chocolate confections. Also known under the synonym chocolate flavor (milk type), this material is used to replicate the sensory profile of milk chocolate in diverse products. This flavor is typically a complex mixture formulated to mimic the smooth, sweet, and dairy-rich notes found in milk chocolate. For detailed chemical and safety data, the substance is catalogued in authoritative flavor and chemical databases such as PubChem. Milk chocolate flavor is commonly derived or synthesized for use in food and beverage flavoring applications.

Occurrence, Applicability & Potential Uses

Milk chocolate flavor occurs naturally as part of the sensory experience in milk chocolate, a blend of cocoa solids, sugar, and milk components. It is widely applied in flavored products of all types, adding characteristic chocolate taste and creaminess to confections, beverages, dairy products, and bakery items. According to FEMA (US) standards, it is recognized for use as a flavoring substance in food. Its versatility allows it to be incorporated in various formulations where a milk chocolate note is desired. The flavor may also be used to enhance or complement other chocolate-related flavors in complex flavor blends.

Physico-Chemical Properties Summary

Milk chocolate flavor typically exhibits a smooth, creamy aroma combining sweet and cocoa-like notes associated with milk chocolate. Its physico-chemical profile depends on the composition of flavoring agents chosen to replicate the complex sensory attributes. These compounds usually possess moderate volatility to allow aroma release without excessive rapid loss. The flavor is generally formulated as a liquid or concentrate suitable for easy blending into food matrices. Its stability and solubility properties are optimized for incorporation into diverse product types, including dairy-based and confectionery applications.

FAQ

What is milk chocolate flavor and what sensory characteristics define it?
Milk chocolate flavor is a flavoring material designed to impart the creamy, sweet, and cocoa-rich aroma and taste typical of milk chocolate confections. It is characterized by smooth chocolate notes balanced with dairy-like creaminess, replicating the sensory experience of traditional milk chocolate. This flavor is often created through specific blends of natural and/or synthetic flavor compounds to mimic these attributes accurately.
Where is milk chocolate flavor typically used and how is it applied?
Milk chocolate flavor is primarily used in flavored products of all types, including confectionery, beverages, dairy, bakery, and other food items requiring a chocolatey dairy note. It is incorporated by formulators at recommended usage levels suitable for food flavoring, enhancing or recreating the taste and aroma of milk chocolate. It is not intended for use in fragrances. Its practical applications span a broad range of edible products.
Are there any safety or regulatory considerations associated with milk chocolate flavor?
Milk chocolate flavor has no classified hazards and no identified precautionary statements under GHS according to OSHA HCS (29 CFR 1910). It is considered safe for use in food flavoring at typical usage levels. There are no specific restrictions noted for its use, though it is recommended solely for flavoring applications and not for fragrance. The flavor complies with relevant standards such as FEMA (US) evaluations and has no reported toxicity data under oral, dermal, or inhalation exposure conditions.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
Background music genre can modulate flavor pleasantness and overall impression of food stimuli.
Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
Influence of packaging information on consumer liking of chocolate milk.
Beverages and body weight: challenges in the evidence-based review process of the Carbohydrate Subcommittee from the 2010 Dietary Guidelines Advisory Committee.
Development of functional milk desserts enriched with resistant starch based on consumers' perception.
Rejection thresholds in solid chocolate-flavored compound coating.
Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.
Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
Consumer acceptance of ginseng food products.
Beverage consumption among European adolescents in the HELENA study.
Texture, not flavor, determines expected satiation of dairy products.
Measuring acceptance of milk and milk substitutes among younger and older children.
An integrated amperometric biosensor for the determination of lactose in milk and dairy products.
Effect of milk chocolate product on week-1 feed intake and growth performance of weanling pigs.
Diet and caries experience among preschool children in Ajman, United Arab Emirates.
Quantitative X-ray diffraction determination of alpha-lactose monohydrate and beta-lactose in chocolate.
Processed dairy beverages pH evaluation: consequences of temperature variation.
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
Sweets, sweetened beverages, and risk of pancreatic cancer in a large population-based case-control study.
Effect of sucrose on physical properties of spray-dried whole milk powder.
Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake.
Chocolate milk and the Hispanic consumer.
Effects of low doses of lactitol on faecal microflora, pH, short chain fatty acids and gastrointestinal symptomology.
Improving the palatability of activated charcoal in pediatric patients.
Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.
Impact of ingredient labeling practices on food allergic consumers.
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Assessment of the diet of 0- to 6-year-old children in municipal schools in a Brazilian city.
Taste responses in patients with Parkinson's disease.
Depressive symptoms and taste reactivity in humans.
Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil.
Efficacy of sucrose and milk chocolate product or dried porcine solubles to increase feed intake and improve performance of lactating sows.
Cocoa powder increases postprandial insulinemia in lean young adults.
Fat-sugar see-saw in school lunches: impact of a low fat intervention.
Tolerance of symptomatic lactose malabsorbers to lactose in milk chocolate.
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
Size makes a difference.
UV analysis of Amadori-glycated phosphatidylethanolamine in foods and biological samples.
Oral clearance and acid production of dairy products during interaction with sweet foods.
Taste test: children rate flavoring agents used with activated charcoal.
Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
Lactose-[13C]ureide breath test: a new, noninvasive technique to determine orocecal transit time in children.
Lunch eating behavior of preschool children. Effects of age, gender, and type of beverage served.
Determination of inulin in foods.
Dental caries in pre-school children: associations with social class, toothbrushing habit and consumption of sugars and sugar-containing foods. Further analysis of data from the National Diet and Nutrition Survey of children aged 1.5-4.5 years.
Tolerance and breath hydrogen excretion following ingestion of maltitol incorporated at two levels into milk chocolate consumed by healthy young adults with and without fasting.
Dose-related gastrointestinal response to the ingestion of either isomalt, lactitol or maltitol in milk chocolate.
Lactose malabsorption as influenced by chocolate milk, skim milk, sucrose, whole milk, and lactic cultures.
Precise control of the frequency and amount of food provided for small laboratory animals by a new electronic metering technique, used to evaluate the cariogenic potential of chocolate.
Digestion and absorption of sorbitol, maltitol and isomalt from the small bowel. A study in ileostomy subjects.
Does type of milk beverage affect lunchtime eating patterns and food choice by preschool children?
Determination of aspartame and its major decomposition products in foods.
Comparative studies of gastrointestinal tolerance and acceptability of milk chocolate containing either sucrose, isomalt or sorbitol in healthy consumers and type II diabetics.
Effects of conventional sucrose-based, fructose-based and isomalt-based chocolates on postprandial metabolism in non-insulin-dependent diabetics.
The relationship between plaque pH, plaque acid anion profiles, and oral carbohydrate retention after ingestion of several 'reference foods' by human subjects.
Preferred sweetness of a lime drink and preference for sweet over non-sweet foods, related to sex and reported age and body weight.
Responses of interproximal plaque pH to snack foods and effect of chewing sorbitol-containing gum.
Area postrema lesions in rats enhance the magnitude of body rotation-induced conditioned taste aversions.
[The first Swiss milk chocolate that is harmless to teeth].
High performance liquid chromatographic determination of lactose in milk.
Protective effect of milk against in vitro caries.
Comparative tolerance of adolescents of differing ethnic backgrounds to lactose-containing and lactose-free dairy drinks. II. Improvement of a double-blind test.
Comparative tolerance of adolescents of differing ethic backgrounds to lactose-containing and lactose-free dairy drinks. I. Initial experience with a double-blind procedure.
Gastric emptying of lactose and milk in subjects with lactose malabsorption.
Milk chocolate as the fatty meal in oral cholecystography.
Enamel demineralization by snack foods.
Salmonella testing of pooled pre-enrichment broth cultures for screening multiple food samples.
Inhibition of hamster caries by substances in chocolate.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name milk chocolate flavor
Synonyms
  • chocolate flavor (milk type)

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Chocolate
chocolate, creamy, powdery, dairy
General comment Milk chocolate

Potential Uses

Applications
Flavoring purposes Chocolate milk chocolate

Safety Information

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 milk chocolate flavor usage levels up to:
not for fragrance use.

Safety references

None found