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Chocolate type edible essence containing cocoa extract

A food flavor and extract technology, which is applied in the field of flavors and fragrances, can solve the problems of short fragrance retention time, poor temperature resistance, and affecting product appearance, etc., and achieve the effect of long fragrance retention time, improved temperature resistance, and full and strong aroma

Inactive Publication Date: 2019-08-23
苏州禾田香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, chocolate flavors on the market are basically blended with synthetic spices. The ingredients and formulas are relatively primitive, resulting in a short fragrance retention time and poor temperature resistance, which directly affects people's perception of the product.

Method used

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  • Chocolate type edible essence containing cocoa extract

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Embodiment Construction

[0007] The present invention is described below in conjunction with embodiment.

[0008] A chocolate food flavor containing cocoa extract according to the present invention, comprising 0.05-0.5% of isovaleraldehyde, 0.05-0.2% of 2.3.5-collidine, 0.01-0.05% of 2-acetylthiazosin, Ethyl maltol 0.1-0.7%, Thiazole 0.05-0.5%, Vanillin 0.5-2%, Ethyl vanillin 1-3%, Cocoa extract 15-30%, Caramel coloring 8-12%, Acetic acid 0.05-0.3%, propylene glycol 50.75-75.19%.

[0009] The sum of the above-mentioned components is 100%, and three specific implementations of the distribution ratio of each component are shown in the table below:

[0010]

[0011] The above-mentioned embodiments are only to illustrate the technical conception and characteristics of the present invention. Substantial equivalent changes or modifications shall fall within the protection scope of the present invention.

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PUM

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Abstract

The invention discloses a chocolate type edible essence containing a cocoa extract. The chocolate type edible essence comprises isovaleraldehyde, 2,3,5-collidine, 2-acetylthiazole, ethyl maltol, sulfurol, vanillin, ethyl vanillin, the cocoa extract, caramel, acetic acid and propylene glycol. The formula and the ratio are optimized, and the cocoa extract and other components are added, so that thetemperature resistance of the chocolate essence is improved, the retention time of the chocolate essence is long, and the chocolate essence is full and strong in fragrance.

Description

technical field [0001] The invention relates to the technical field of flavors and fragrances, in particular to a chocolate-type food flavor containing cocoa extract. Background technique [0002] At present, chocolate flavors on the market are basically blended with synthetic flavors, and the ingredients and formulas are relatively primitive, resulting in a short fragrance retention time and poor temperature resistance, which directly affects people's perception of the product. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose a chocolate-type food flavor containing cocoa extract. [0004] The technical solution of the present invention is achieved in this way: a chocolate-type food flavor containing cocoa extract, comprising isovaleraldehyde 0.05-0.5%, 2.3.5-collidine 0.05-0.2%, 2-acetylthiazole oxazine 0.01-0.05%, ethyl maltol 0.1-0.7%, thiothiazole 0.05-0.5%, vanillin 0.5-2%, ethyl v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20
CPCA23L27/10A23L27/2024A23L27/2054A23L27/2056A23L27/2052A23L27/204A23L27/2028A23L27/2026A23L27/20A23V2002/00A23V2250/21A23V2250/022
Inventor 孙翔
Owner 苏州禾田香料有限公司
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