toffee flavor

Toffee flavor is a flavoring compound characterized by a rich caramellic note reminiscent of cooked sugar and butter blends typical of toffee confectionery. This flavor type belongs to the class of food flavorings widely used to mimic or enhance the taste profile of toffee in various culinary products. It is present as a complex mixture or a defined synthetic compound designed to reproduce the sensory impression associated with traditional toffee. Known also as toffee aroma, it is utilized predominantly in the manufacturing of flavored products of all types, including beverages, baked goods, and confectioneries. The compound's sensory traits are principally caramellic, delivering a sweet, buttery nuance that enhances the overall palate. It is referenced in controlled-vocabulary databases such as PubChem. Typically, toffee flavor derives from combination processes of caramelization and Maillard reaction-derived components either synthesized or extracted from natural sources.

Toffee flavor occurs predominantly as an applied sensory agent in food products designed to replicate or enhance sweet caramelic notes typical of traditional toffee candies. Its use incorporates a variety of flavored products, including confectioneries, desserts, baked items, and beverage applications where a caramellic flavor is desired. This flavoring ingredient facilitates the creation of familiar taste experiences by imparting a characteristic buttery and sugary aroma profile. Its application aligns with industry standards such as FEMA (US) guidelines for flavoring agents in food products, ensuring regulatory compliance and safe usage within recommended levels. The flavor does not extend to fragrance uses and is intended strictly for flavor enhancement purposes in comestible forms.

The physicochemical profile of toffee flavor affects its performance and formulation considerations in flavored products. It typically exhibits a stable caramellic aroma suggesting a complex mixture of organic molecules, including lactones, aldehydes, and ketones formed during sugar heating processes. The flavor's stability and volatility parameters support its incorporation into diverse matrices without significant degradation under normal storage conditions. It is usually soluble in aqueous and lipid phases, enabling its use across emulsified and water-based systems. Such properties facilitate its adaptability to various food applications while maintaining the desired sensory attributes. Although specific toxicity data remain undetermined, no hazard classifications have been reported, indicating a benign safety profile for its intended use.

None found

Export Tariff Code:

3302.10.0000

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

Safety references

None found