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cookie flavor

General Material Information

Trivial Name cookie flavor
Synonyms
  • cookie # c23094 (coffee applications)

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

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Literature & References

None found
Publications by PubMed
Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies.
The texture, sensory properties and stability of cookies prepared with wax oleogels.
The great American cookie experiment: engaging staff nurses in research.
The effect of brand and caloric information on flavor perception and food consumption in restrained and unrestrained eaters.
[A rapid dialysis method for analysis of artificial sweeteners in food].
Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
Effect of sugar composition on the water sorption and softening properties of cookie.
Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.
Study on mitigation of acrylamide formation in cookies by 5 antioxidants.
Bronchiolitis associated with exposure to artificial butter flavoring in workers at a cookie factory in Brazil.
Assessment of chewing sugar-free gums for oral debris reduction: a randomized controlled crossover clinical trial.
Physical and sensory characteristics of cookies prepared with flaxseed flour.
Type of snack influences satiety responses in adult women.
Emotional and uncontrolled eating styles and chocolate chip cookie consumption. A controlled trial of the effects of positive mood enhancement.
Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality.
Influence of a rare sugar, d-Psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen.
Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose.
Pureed cannellini beans can be substituted for shortening in brownies.
Volatile components formed from reaction of sugar and beta-alanine as a model system of cookie processing.
Gingival inflammation induced by food and short-chain carboxylic acids.
Intra-oral lactic acid production during clearance of different foods containing various carbohydrates.
Fluoride and sugar intake among adults and youth in Mauritius: preliminary results.
[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
Delayed effect of wheat starch in foods on the intraoral demineralization of enamel.
Characterization of Chilean hazel nut sweet cookies.
Quinoa flour in baked products.
The effects of overeating on insulin secretion in normal mice.
Effect of sorbitol gum chewing on plaque pH response after ingesting snacks containing predominantly sucrose or starch.
Dietary treatment ameliorates overt diabetes and decreased insulin secretion to glucose, induced by overeating in impaired glucose tolerant mice.
The effect of sucrose and fat in cookies on salivation and oral retention in humans.
Development and characterization of rice bran cookies.
The relationship between plaque pH, plaque acid anion profiles, and oral carbohydrate retention after ingestion of several 'reference foods' by human subjects.
"Thin mint" cookie dermatitis.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Bready
cookie
General comment Cookie

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

Safety references

None found