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dulce de leche flavor

Dulce de leche flavor is a sweet dairy-like flavoring agent used to impart the characteristic caramelized milk taste in various flavored products.

General Material Description

Dulce de leche flavor is a synthetic or natural flavoring substance designed to replicate the distinctive sweet and creamy notes of the traditional Latin American caramelized milk dessert, dulce de leche. This flavor is characterized primarily by its smooth, sweet, and slightly caramelized dairy profile. It is commonly referenced under this trivial name and is categorized chemically as a complex mixture of flavor compounds rather than a single defined chemical entity. The flavoring profile connects closely to caramel and sweet milk notes, making it a popular additive to various food products requiring rich, sweet, and creamy flavor impressions. Source materials for this flavor are typically derived from natural dairy or caramel flavor precursors or constructed through flavor synthesis techniques. Further chemical information can be reviewed at the PubChem database.

Occurrence, Applicability & Potential Uses

Dulce de leche flavor occurs naturally in the caramelization of sugars and milk constituents during the cooking of dairy desserts. It is widely applied in flavored products across food categories, including dairy-based confections, baked goods, beverages, and snacks. Its applicative versatility supports imparting sweet, creamy, and caramel nuances where dulce de leche notes are desired. Regulatory frameworks such as FEMA (US) provide guidelines for the safe use levels of such flavorings, particularly within food and beverage applications. The flavoring is not recommended for fragrance use, limiting its scope primarily to edible consumer goods. Its inclusion enhances product sensory appeal by adding recognizable sweet dairy characteristics.

Physico-Chemical Properties Summary

Dulce de leche flavor is a complex organoleptic additive commonly delivered in liquid or powdered form. Its chemical composition includes various sweet, caramelized, and dairy-related molecules that contribute to its overall sensory profile. The physicochemical properties influencing formulation include solubility in aqueous and fatty matrices, stability under typical food processing conditions, and compatibility with other flavor ingredients. Its volatility and miscibility affect aroma release and mouthfeel perception. Temperature and pH stability are important considerations during product development to maintain flavor integrity. The lack of classified hazards simplifies handling and incorporation into formulations with minimal risk management adjustments.

FAQ

What is dulce de leche flavor and what sensory characteristics define it?
Dulce de leche flavor is a flavoring agent that imitates the sweet, creamy, and caramelized milk taste typical of traditional dulce de leche dessert. It delivers a smooth sweet profile with characteristic caramel notes derived from the Maillard reaction and sugar caramelization processes in dairy. This flavor is used to create a recognizable dairy sweetness often found in Latin American confections and related food products.
Where is dulce de leche flavor commonly used and how is it sourced?
Dulce de leche flavor is primarily used in flavored food products such as dairy desserts, baked goods, confections, and beverages. It enhances these by imparting sweet, caramelized milk notes. The flavor can be sourced through natural extraction, synthesis mimicking key caramel and dairy flavor compounds, or a combination thereof. Regulatory standards such as FEMA (US) guide its appropriate use levels in food formulations.
What safety considerations and regulations apply to dulce de leche flavor?
According to current hazard classifications under 29 CFR 1910 (OSHA HCS), dulce de leche flavor has no identified hazards or precautionary statements. Its use is restricted to flavored products and is not recommended for fragrance applications. Safety data indicates no determined toxicity via oral, dermal, or inhalation routes. Regulatory frameworks such as FEMA (US) establish recommended usage levels to ensure consumer safety in food products. No additional safety references or hazard classifications have been found.

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

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Other Information

Export Tariff Code:3302.10.0000

General Material Information

Trivial Name dulce de leche flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Sweet
sweet, caramellic, creamy, dairy, milky, custard
General comment Dulce de leche

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 dulce de leche flavor usage levels up to:
not for fragrance use.

Safety references

None found