swiss chocolate flavor

Swiss chocolate flavor is a flavor compound designed to impart a rich chocolate aroma and taste reminiscent of traditional Swiss chocolate. It is primarily used as a food additive to enhance the sensory characteristics of various flavored products. Known synonymously as chocolate flavor or Swiss chocolate aroma, it encompasses a combination of chemical constituents that replicate the complex notes found in high-quality chocolate. This flavoring agent is typically a liquid or oil-soluble formulation and is widely utilized in the manufacture of confections, baked goods, dairy products, and beverages. The flavor’s chemical profile links to its representation in authoritative databases such as PubChem. It is generally derived through blending key chocolate flavor compounds or via extraction and recombination methods to simulate the authentic Swiss chocolate sensory experience.

Swiss chocolate flavor is utilized primarily in the flavoring of consumable goods to replicate the taste and aroma of genuine Swiss chocolate. While not occurring naturally as a single compound, it represents a formulated mixture of constituents that mimic the flavor profile of natural chocolate derived from Theobroma cacao beans. Its application encompasses a broad spectrum of flavored products including confections, beverages, ice creams, and bakery items. Regulatory oversight for such flavorings typically falls under standards such as FEMA (US), which govern their safe use levels and formulation criteria. The flavoring is tailored to enhance palatability and consumer appeal in numerous food categories, aligning with accepted use in food technology and product development sectors.

Swiss chocolate flavor consists of various organic compounds that collectively provide its characteristic chocolate aroma. These compounds are often liquid at room temperature and soluble in oils or alcohol-based solvents, facilitating their incorporation into diverse product matrices. The flavor formulation is chemically stable under typical storage conditions and exhibits compatibility with a wide range of ingredients. Its volatility and odor threshold are calibrated to ensure perceptible chocolate notes without overpowering the final product. The physicochemical attributes influence blending, product formulation, and sensory outcomes, making formulation adjustments essential to maintain consistent flavor delivery and avoid interactions that might diminish the chocolate character.

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

Safety references

None found