margarine flavor

General Material Information

Trivial Name

margarine flavor

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Literature & References

None found

Publications by PubMed
Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients.
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Sugars and fat have different effects on postprandial glucose responses in normal and type 1 diabetic subjects.
An integrated amperometric biosensor for the determination of lactose in milk and dairy products.
Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial.
Consumption of 'extra' foods by Australian adults: types, quantities and contribution to energy and nutrient intakes.
Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake.
Comprehensive analysis of polar and apolar constituents of butter and margarine by nuclear magnetic resonance, reflecting quality and production processes.
Dietary intake and development of a quantitative food-frequency questionnaire for a lifestyle intervention to reduce the risk of chronic diseases in Canadian First Nations in north-western Ontario.
Identification of the characteristics that drive consumer liking of butter.
Consumption of 'extra' foods by Australian children: types, quantities and contribution to energy and nutrient intakes.
Estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry.
Low glycemic index breakfasts and reduced food intake in preadolescent children.
Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute.
The use of iodised salt in the manufacturing of processed foods in South Africa: bread and bread premixes, margarine, and flavourants of salty snacks.
Food fortification to reduce vitamin A deficiency: International Vitamin A Consultative Group recommendations.
Behavioral responses to ingestion of different sources of fat. Involvement of serotonin?
[Nutrition of preschool age children. General considerations and assessment of child nutrition].
[Poisoning by enterotoxin from Staphylococcus aureus associated with mocha pastry. Microbiology and epidemiology].
Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.
Production, purification and characterization of Bacillus lipase.
Validated high-performance liquid chromatographic method for quantitation of neohesperidine dihydrochalcone in foodstuffs.
Sucrose polyester and plasma carotenoid concentrations in healthy subjects.
Dietary lactose as a possible risk factor for ischaemic heart disease: review of epidemiology.
[Glycemic index and insulin response to the ingestion of precooked corn flour in the form of "arepa" in healthy individuals].
Feeding trans fatty acids to rats has no effect on the intestinal uptake of glucose, fatty acids or cholesterol.
Chilean hazelnut butter, a new alternative for consumers.
Metabolic responses to preexercise meals containing various carbohydrates and fat.
Fat and protein composition of mature milk in adolescents.
Preferred sweetness of a lime drink and preference for sweet over non-sweet foods, related to sex and reported age and body weight.
Geographic and temporal variations of sugar and margarine consumption in relation to Crohn's disease.
Diet and pancreatic cancer: a case-control study.
Glycaemic effects of bread and marmalade in insulin-dependent diabetes.
Diet and heart disease in the 1980s.
Vitamin A - application technology.
The influence of diet and diabetes on stearoyl Conenzyme A desaturase (EC 1.14.99.5) activity and fatty acid composition in rat tissues.
Influence of diet on rat platelet aggregation.
A method for qualitative identification of sugars and semiquantitative determination of lactose content suitable for a variety of foods.
Nutrition 2. Food in the seventies--choosing an adequate diet.
History of food processing.
Production and acceptance of low-calorie-foods.
Aroma research and the margarine industry.
Composition of commercial oleomargarines.
[On the aromatic treatment and vitaminization of margarine].

Other Information

Wikipedia:

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Suppliers

Abelei Flavors	Mission flavors & fragrances
P.A. Aromatics Flavours	Virginia Dare

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Buttery
buttery, fatty
General comment	Margarine

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

Safety references

None found