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burnt caramel flavor

Burnt caramel flavor is a flavoring agent known for its caramellic note resembling burnt caramel, employed primarily in various flavored products.

General Material Description

Burnt caramel flavor is a flavoring compound characterized by a distinct caramellic note reminiscent of burnt caramel. This sensory attribute imparts a rich, slightly smoky sweetness commonly associated with caramelized sugars subject to higher heat. Known under its trivial name as burnt caramel flavor, it serves as a key ingredient in flavor formulations designed to simulate or enhance burnt caramel tones. Its appearance varies depending on formulation, typically as a liquid or oil-based concentrate. The compound is widely utilized in flavored products across the food industry. For detailed chemical and structural information, refer to the controlled vocabulary source PubChem. The flavor is generally derived through thermal processing techniques that develop the burnt caramel character from natural or synthetic precursors.

Occurrence, Applicability & Potential Uses

Burnt caramel flavor naturally arises through Maillard reactions and caramelization processes in heat-treated sugar-containing foods. It is commonly applied to impart a caramellic, toasted character in a range of consumables, including confectionery, baked goods, dairy products, and beverages. The flavoring is versatile and used in flavored products of all types to replicate burnt caramel notes without actual thermal degradation during processing. Usage levels must comply with flavoring regulations and guidance such as those established by FEMA (US), which governs flavor safety and application standards in the food industry.

Physico-Chemical Properties Summary

This flavor compound exhibits physicochemical properties typical of caramellic flavorings, often presenting as a viscous liquid with a characteristic burnt caramel aroma. Its solubility and stability vary with formulation, influencing how it disperses within different matrices. The flavor profile is predominantly defined by volatiles generated through controlled thermal reactions, conferring a complex balance of sweetness and slight smoky bitterness. These properties inform formulation strategies to maintain flavor integrity and compatibility across diverse product compositions and processing conditions.

FAQ

What is burnt caramel flavor and what sensory characteristics does it have?
Burnt caramel flavor is a flavoring agent recognized for its caramellic sensory profile, reminiscent of caramelized sugar that has been heated beyond typical caramelization levels, producing a rich, slightly burnt or toasted aroma. This flavor contributes a complex sweetness with smoky undertones, often described as burnt caramel, and is used to enhance or simulate these notes in various flavored products.
In which products is burnt caramel flavor typically used, and how is it obtained?
Burnt caramel flavor is employed primarily in flavored products across different food categories, such as confectionery, baked goods, beverages, and dairy items, to impart a caramellic roasted character. It is derived through controlled thermal processing that develops the burnt caramel sensory notes from natural or synthetic precursors. Formulators use it to replicate the depth and complexity of burnt caramel flavor without actual overheating of the food matrix.
What safety considerations and regulations pertain to burnt caramel flavor usage?
There are no specific hazard classifications or labels required for burnt caramel flavor according to OSHA (US) standards. Safety data indicates no established oral, dermal, or inhalation toxicities. Usage is recommended within defined limits and restricted to flavored products only, with no fragrance applications advised. Regulatory guidance such as FEMA (US) supports the safe use of this flavor in food, but detailed user guidance and adherence to relevant standards ensure compliance and safety in flavor application.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name burnt caramel flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Caramellic
burnt, caramellic
General comment Burnt caramel

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 burnt caramel flavor usage levels up to:
not for fragrance use.

Safety references

None found