fat flavor
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
      Operating out of the 200,000 sq. ft., former Hercules/PFW facility in Middletown, NY; Fleurchem produces a full range of natural isolates, synthetic chemicals & specialities, essential oils and flavors. Additionally, the company performs toll manufacturing, as well as custom chemical synthesis for a wide range of clients.
      Email: Information
      US Voice: 845-341-2100
      US Fax: 845-341-2121
      Product(s):
      fat flavor
       
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Category: flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
 
Flavor Type: fatty
 
 fatty  greasy  oily  tallow  
Taste Description:
fat
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Carbery Milk Products
Dairy-Lo® fat replacer
Conmax Flavors
Fat Flavor
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Fat Replacer
Nat, Liquid
Flavor: Taste and aroma of fat
Fleurchem
fat flavor
Mission flavors & fragrances
Fat Flavor
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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
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Safety in Use Information:
Category: flavored products of all types
Recommendation for fat flavor usage levels up to:
 not for fragrance use.
 
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on a request from the Commission related to the introduction of a Fat (consumption) Reduction Factor for infants and children.
View page or View pdf
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References:
None found
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Other Information:
Export Tariff Code: 3302.10.0000
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
fatty
fatty
(Z)-ethyl oleateFL/FR
fresh
10-undecen-1-yl acetateFL/FR
waxy
 hexadecanolFL/FR
 
For Flavor
 
fatty
(Z)-ethyl oleateFL/FR
bacon fat flavorFL
(E,E)-2,4-heptadienalFL
greasy
10-undecen-1-yl acetateFL/FR
meaty
 bacon flavorFL
 chicken flavorFL
waxy
 hexadecanolFL/FR
 
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Potential Uses:
 fatFL
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 dairy-lo fat replacer
 fat replacer
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Articles:
PubMed: Effects of USDA carcass maturity on sensory attributes of beef produced by grain-finished steers and heifers classified as less than 30 months old using dentition.
PubMed: Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.
PubMed: Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes.
PubMed: Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
PubMed: Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access.
PubMed: Fat and sugar flavor preference and acceptance in C57BL/6J and 129 mice: experience attenuates strain differences.
PubMed: Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics.
PubMed: Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
PubMed: The postingestive consequences of fat condition preferences for flavors associated with high dietary fat.
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