Food-grade Cocoa Butter Flavoring is a food additive that mimics the unique, delicate aroma of natural cocoa butter. Cocoa butter is the main fat component of chocolate, possessing a distinctive melting texture and a subtle, elegant buttery aroma. This flavoring is designed to provide its subtle flavor and rich mouthfeel.
Flavor Characteristics: Cocoa butter flavoring has a soft, delicate aroma of natural cocoa butter, distinct from the intense, bitter aroma of cocoa powder. Its core flavor is a delicate buttery, milky, and slightly nutty aroma, usually accompanied by sweetness. The flavor is light yet rich, giving a smooth, premium feel.
Aroma Profile: Recreates the unique “light cocoa + milk fat + nut” warm aroma of cocoa butter, with almost no bitter or off-flavors. It provides a strong melt-in-your-mouth sensation and can provide a true “white chocolate” or “cocoa butter base” aroma for chocolates, ice cream, etc.
Properties: Primarily an oil-soluble liquid, also available in a water-oil soluble version; clear light yellow, heat resistant up to 180°C, good compatibility with cocoa butter and milk fat, and does not alter the melting point or tempering curve of the product.
Main Ingredients: Based on the natural volatile components of cocoa butter: 2-methylbutanal, benzaldehyde, diacetyl, vanillin, ethyl maltol, 5-methylfurfural, pyrazines (2,3,5-trimethylpyrazine), etc.; some models contain cocoa tincture extract, which can be labeled as “natural flavoring”.
Food Additive Cocoa Butter Flavour is used in Chocolate products, cookies, cakes, bread, fillings, ice cream, sorbet, pudding, mousse, yogurt, candy, flavored milk, beverages, popsicles, etc
Applications:
Cocoa butter flavoring is mainly used in chocolate products, baking, and desserts:
Chocolate Products: Used to enhance the flavor of cocoa butter substitute chocolates or compound chocolates, compensating for the flavor deficiencies caused by insufficient natural cocoa butter content.
Baked Goods: Can be added to the dough or base of biscuits, cakes, bread, fillings, etc., to provide a delicate buttery aroma.
Desserts and Cold Drinks: Used in ice cream, sorbet, pudding, mousse, yogurt, and other desserts.
Confectionery: Applied to various milk candies, toffees, white chocolate products, etc. Beverages: Can be used to prepare special flavored milk, cocoa drinks, or powdered beverages.
Food Additive Cocoa Butter Flavour is used in Chocolate products, cookies, cakes, bread, fillings, ice cream, sorbet, pudding, mousse, yogurt, candy, flavored milk, beverages, popsicles, etc
Dosage:
Chocolate (Dark/Milk/White): Recommended form: Oil-soluble, Recommended dosage range: 0.05-0.2%, Add at 30-32℃ to reduce volatilization;
Ice Cream, Ice Cream Coating: Recommended form: Oil-soluble, Recommended dosage range: 0.08-0.15%, Dissolve with cocoa butter, add at the end of the aging process;
Baking (Cookies, Cakes, Bread): Recommended form: Oil-soluble/Powder, Recommended dosage range: 0.1-0.3%, Premix with butter, approximately 8% loss at 180℃;
Candy (Fillings, Gummy Candies): Recommended form: Oil-soluble, Recommended dosage range: 0.5-1.5‰, Add at 105-110℃ during sugar boiling for minimal loss;
Powdered Beverages (Milk Foam Powder, 3-in-1): Recommended form: Powder, Recommended dosage range: 0.2-0.4%, Premix with sugar at a 1:10 ratio, dissolves instantly in cold water;
Coatings/Glazes (Frozen Drinks, Popsicles): Recommended form: Oil-soluble, Recommended dosage range: 0.06-0.18%, Dissolve with coating oil, stable aroma at -18℃;
Food Additive Cocoa Butter Flavour is used in Chocolate products, cookies, cakes, bread, fillings, ice cream, sorbet, pudding, mousse, yogurt, candy, flavored milk, beverages, popsicles, etc
