Food-grade chocolate flavor is a food additive that simulates the unique aroma produced after cocoa beans undergo processes such as fermentation and roasting. It aims to provide a rich, mellow, slightly bitter, and sweet overall flavor, making it one of the most popular flavors globally.
Flavor Characteristics: Chocolate flavor essence has a complex and rich aroma, combining the bitter aroma of cocoa, roasted aroma, caramel aroma, and a slight fruity aroma, along with a strong sweetness. It can simulate different types of chocolate flavors (such as milk chocolate, dark chocolate, and white chocolate), with a mellow and long-lasting flavor that gives a pleasant and satisfying feeling.
Aroma Profile: Recreates a three-layered structure of “cocoa + milk fat + caramel sweetness”—the top note is pyrazines (roasted cocoa), the middle note is vanillin + ethyl maltol (caramel sweetness), and the base note is diacetyl + milk fat (creamy chocolate). The overall aroma is mellow and long-lasting, masking beany off-flavors and enhancing the authenticity of “dark/milk chocolate.”
Properties: Water-soluble/oil-soluble liquid, powder, or crystals; high temperature resistance of 180-200 ℃, stable to acids and bases, and easily synergizes with sugar, dairy products, and cocoa powder to enhance flavor.
Food Additive Chocolate Flavour is used in Ice cream, cookies, bread, fillings, ice cream, pudding, yogurt, smoothies, beverages, milk, milk tea, coffee, candies, crispy snacks and energy bars, etc
Uses:
Chocolate flavor essence has a wide range of applications, covering almost all sweet food areas:
Baked Goods: Widely used in flavoring chocolate-flavored cakes, cookies, bread, brownies, fillings, etc.
Desserts and Cold Drinks: It is one of the core flavors in ice cream, popsicles, puddings, mousses, yogurt, milkshakes, and other products.
Beverages: Used in cocoa drinks, chocolate milk, milk tea, coffee creamer, and instant mixes.
Confectionery and Snack Foods: Applied to various candies, chocolate products, puffed foods, energy bars, etc.
Food Additive Chocolate Flavour is used in Ice cream, cookies, bread, fillings, ice cream, pudding, yogurt, smoothies, beverages, milk, milk tea, coffee, candies, crispy snacks and energy bars, etc
Dosage:
Beverages (milk tea, cocoa milk, functional drinks): Recommended form: aqueous solution/powder, recommended dosage range: 0.05-0.15%, added after sterilization to reduce volatilization;
Baked goods (bread, cakes, cookies): Recommended form: powder/oil-soluble, recommended dosage range: 0.1-0.3%, pre-mixed with butter or cocoa powder, approximately 8% loss at 180℃;
Confectionery (hard candy, soft candy, chocolate): Recommended form: water and oil soluble, recommended dosage range: 1-2‰, added during sugar boiling at 105-110℃ for minimal loss;
Ice cream, yogurt, milkshakes: Recommended form: emulsified/powder, recommended dosage range: 0.08-0.15%, added at the end of the aging process, avoiding prolonged sterilization at 85℃;
Extruded snacks (external coating): Recommended form: powder, recommended dosage range: 0.8-1.2%, coated while hot after oil spraying, 8-10% powder adhesion rate;
Industrial applications (aromatherapy, toys): Recommended form: oil solution, recommended dosage range: 0.1-0.5%, mixed with carrier oil, volatilizes at room temperature;
Food Additive Chocolate Flavour is used in Ice cream, cookies, bread, fillings, ice cream, pudding, yogurt, smoothies, beverages, milk, milk tea, coffee, candies, crispy snacks and energy bars, etc
