white cake flavor

White cake flavor is a food-grade flavoring substance designed to replicate the sensory profile of classic white cake, characterized primarily by sweet, baked, and mildly buttery notes. It belongs to the category of flavor compounds frequently incorporated into a wide range of edible products to enhance or simulate bakery aromas and tastes. Synonyms include 'cake white flavor' and related variations. This flavoring agent is listed in flavor registries and is associated with PubChem database entries relevant to flavoring substances. Typically, it is derived through blending natural and/or synthetic ingredients that provide the characteristic white cake sensory impression. Due to its food-use nature, it is handled under specific food safety regulations.

White cake flavor occurs as a synthetic or natural-flavor blend crafted to imitate the aromatic qualities of traditional baked white cake. Its principal application is in flavoring diverse food products including baked goods, confections, dairy products, and beverages. The flavor enhances the palatability and consumer appeal by delivering the recognizable cake taste without requiring actual baking processes. Usage levels and safety are governed by flavoring standards such as FEMA (US), which provide guidelines to ensure appropriate and safe inclusion in food matrices. It is valued in product formulations aiming for classic bakery sensory notes.

The physicochemical properties of white cake flavor depend on the specific formulation of natural and synthetic constituents achieving the cake aroma. Typically, these flavor blends are liquids or concentrated liquids, miscible in fats and water-based systems within certain limits, facilitating incorporation in diverse product formulations. The stability of key aromatic constituents influences shelf life and flavor retention. The flavor compounds generally exhibit moderate volatility contributing to aromatic perception but are designed to withstand typical food processing temperatures without significant degradation. These properties allow flexible use across varied food technology applications.

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Export Tariff Code:	3302.10.0000
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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 white cake flavor usage levels up to:
	not for fragrance use.

Safety references

None found