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bread flavor enhancer

Bread flavor enhancer is a flavor additive that imparts a characteristic bready note used in various flavored products.

General Material Description

Bread flavor enhancer describes a flavoring compound or mixture used to replicate or intensify the characteristic aroma and taste associated with fresh bread. It imparts a bready sensory note, which is significant in baked goods and various flavored food products. This enhancer is typically a synthetic or natural derivative designed for incorporation into complex flavor systems. Alternative names for such enhancers may be encountered but generally refer to formulations aimed at enhancing bakery-like aromatic qualities. More detailed chemical composition can vary and may link to controlled vocabulary entries such as PubChem for specific components. Bread flavor enhancers are commonly derived or inspired by volatile compounds naturally occurring in bread crust and crumb during baking processes.

Occurrence, Applicability & Potential Uses

The flavor profile characteristic of bread is biologically associated with volatile compounds formed through Maillard reactions and fermentation during dough preparation and baking. Bread flavor enhancers are applied broadly in the food industry to impart or enhance these sensory notes in flavored products of all types including snacks, processed foods, and bakery items. Their use supports flavor consistency and product appeal where fresh bread aroma is desired without physical inclusion. The regulation of such flavoring agents follows standards such as FEMA (US), which provides guidelines on their safe incorporation into food formulations. Utilization levels depend on product type and desired intensity but exclude applications in fragrance.

Physico-Chemical Properties Summary

Bread flavor enhancers typically consist of volatile organic compounds that are soluble in flavor bases and stable under standard food processing conditions. Their physical properties, such as volatility and solubility, influence their performance within complex matrices, ensuring effective aroma release upon consumption. Chemical stability during storage and heat treatment is critical to maintain flavor integrity. Their molecular characteristics allow integration into diverse product formulations without significant alteration of texture or appearance. Such enhancers are formulated to be compatible with other ingredients and exhibit minimal interaction that could compromise sensory quality.

FAQ

What is a bread flavor enhancer?
A bread flavor enhancer is a flavoring agent designed to impart or amplify the characteristic bready or bakery aroma and taste in food products. It replicates the sensory qualities found in fresh baked bread, frequently achieved by including compounds derived from natural or synthetic sources that mimic Maillard reaction products or fermentation volatiles. This additive is used to provide consistent bread-like flavor notes in various processed foods without requiring actual bread.
How is bread flavor enhancer used and where does it typically occur?
Bread flavor enhancer is utilized mainly in flavored products of all types to add or boost bakery-related sensory impressions. It is incorporated during product formulation in the food industry to replace or elevate the natural aroma of fresh bread. The key compounds occur naturally in baked bread through biochemical reactions, but industrial versions allow controlled flavor delivery in products lacking actual baking processes. Usage levels are adjusted to balance desired intensity and formulation stability, and usage avoids fragrance applications.
What regulations and safety references exist for bread flavor enhancer?
Bread flavor enhancers fall under regulatory compliance frameworks such as FEMA (US), which assess their safe use in food products. Current classification under OSHA HCS (USA) identifies no hazardous profiles, and no adverse precautionary statements or hazard classifications are indicated. Toxicity data remain undetermined, suggesting standard ingredient evaluation levels. The European Food Safety Authority (EFSA) offers opinions on related bread component health claims without directly impacting flavor enhancer classification. Usage recommendations specify application in flavored products only, excluding fragrance usage.

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

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Other Information

Wikipedia:View

General Material Information

Trivial Name bread flavor enhancer

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Bready
bready
General comment Bready

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 bread flavor enhancer usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the substantiation of a health claim related to high fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006
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