milk flavor

Milk flavor comprises flavor ingredients that replicate the characteristic dairy taste of milk without containing actual dairy milk. It is recognized for its smooth, creamy, and slightly sweet sensory profile typical of milk. This flavor concept may include mixtures or individual chemicals designed to mimic the authentic milk note in a variety of food and beverage applications. Synonyms such as lactas art no. 12, lactas art no. 15, and savornotes milk flavor indicate variations or proprietary blends under the milk flavor umbrella. Milk flavor is classified under food-grade materials and may comply with organic standards as reflected by the term 'milk flavor organic-compliant'. The compound's entry in authoritative chemical databases such as PubChem provides detailed chemical and safety data. The flavor is typically derived from natural or nature-identical substances suitable for inclusion in flavor formulations.

Although milk flavor replicates the sensory essence of natural milk, it does not occur naturally as a single compound but results from blending components that collectively imitate milk’s aroma and taste. This flavoring material finds broad application across flavored products of all types, enhancing the dairy impression in confections, beverages, dairy alternatives, and culinary formulations. Its use is particularly relevant where incorporation of true milk is impractical or undesired. Milk flavor formulations must comply with standards such as FEMA (US) regulations to ensure appropriate use levels and safety for food applications. This compliance supports its acceptance in commercial flavor manufacturing. The flavor is consciously not intended for fragrance uses according to safety recommendations.

Milk flavor generally presents as a volatile or semi-volatile blend of compounds that together produce the characteristic dairy aroma reminiscent of fresh milk. Its physical properties depend on the specific ingredient composition but are typically compatible with aqueous or lipid food matrices. The absence of any GHS hazard classification indicates low acute toxicity and safety under normal handling conditions. The ingredient's volatility and solubility profile affect its incorporation and retention in flavored products. Stability in formulation and sensory longevity are influenced by ambient temperature, pH, and the presence of other flavor materials. This information is critical for flavorists to achieve desired organoleptic performance without compromising formulation integrity.

None found

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

Safety references

European Food Safety Authority (EFSA) reference(s):

Extensive literature search and review as preparatory work for the evaluation of the essential composition of infant and follow-on formulae and growing-up milk View page or View pdf