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chocolate distillates

Chocolate distillates are clear flavor enhancers providing a characteristic chocolate note, commonly applied as flavoring agents in food formulations.

General Material Description

Chocolate distillates represent a class of clear flavoring substances characterized by their distinct chocolate aroma. They are used primarily in food and beverage formulations to impart or enhance a chocolate note without altering the product's color or texture. Also known as chocolate clear distillates, these compounds derive typically from the separation and purification of volatile components contributing to chocolate's sensory perception. The appearance is transparent to slightly yellowish liquid, distinguishing them from standard cocoa extracts or pastes. Detailed chemical composition can be referenced through public databases such as PubChem. Chocolate distillates are valued in flavor chemistry for delivering authentic chocolate character efficiently while maintaining formulation versatility.

Occurrence, Applicability & Potential Uses

Biologically, the aroma compounds in chocolate distillates originate from complex roasting and fermentation processes of cacao beans, where enzymatic and Maillard reactions produce the characteristic sensory profile. These distillates serve as flavor enhancers and flavoring agents predominantly within the food industry, particularly in confectionery, baked goods, beverages, and dairy applications. Their capacity to deliver chocolate odor at low usage levels makes them valuable in product development and formulation. Usage and safety guidelines align with standards such as FEMA (US), which regulates flavoring substances used in food to ensure consistency and consumer safety.

Physico-Chemical Properties Summary

Chocolate distillates typically present as clear liquids with variable yellow hues depending on concentration and production method. Their volatility and solubility in fats or ethanol facilitate incorporation into diverse matrices. The key physical property influencing formulation is their miscibility with other flavor components, ensuring homogenous distribution. Chemically, these distillates contain a complex mixture of volatile aromatic compounds responsible for the chocolate character, including aldehydes, pyrazines, and esters. Their relative stability during typical food processing conditions allows consistent aroma delivery without degradation or off-flavor formation.

FAQ

What are chocolate distillates and how do they contribute to flavor?
Chocolate distillates are concentrated liquid flavoring substances designed to impart a chocolate aroma. They consist of volatile compounds extracted or separated from cocoa or related sources. Their primary role is to enhance or provide a chocolate scent and taste in foods without adding the physical presence of cocoa solids or coloration, which makes them useful in formulations requiring clarity. The sensory effect typically replicates or intensifies chocolate character in a controlled manner.
Where are chocolate distillates commonly used, and what applications do they have?
These distillates are most commonly employed as flavor enhancers and flavoring agents in the food industry. They find applications in confectionery products, baked goods, dairy items such as ice cream and chocolate-flavored beverages, and in formulations where clear, intense chocolate aroma is desired. Their use enables product developers to achieve consistent chocolate notes without impacting texture or appearance significantly. They are not recommended for fragrance use in perfumery or aromatherapy.
What safety standards and usage guidelines apply to chocolate distillates?
Chocolate distillates fall under flavor regulation standards such as FEMA (US), which classifies substances for food flavoring use. Current safety data indicate no classified hazards under OSHA's Hazard Communication Standard, and there are no known mandatory precautionary requirements. Usage recommendations specify that these distillates are intended for flavor enhancement only and should not be used for fragrance purposes. Detailed toxicological assessments remain limited, so adherence to recommended dosage levels in food applications is advised.

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

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Other Information

General Material Information

Trivial Name chocolate distillates
Synonyms
  • chocolate clear distillates

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Chocolate
chocolate, cocoa, burnt, bitter, powdery, roasted, vegetable
General comment Chocolate

Potential Uses

Applications
Odor purposes Chocolate

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:
flavor enhancers, flavoring agents
Recommendation for chocolate distillates usage levels up to:
not for fragrance use.

Safety references

None found