The company claims that its controlled release technology microencapsulates the white chocolate in an invisible microfilm of vegetable oil. The chocolate is then converted into a free flowing powder which can be mixed with other ingredients, said TasteTech in a statement this week.
According to the UK company, manufacturers can 'have total control over when the flavouring is released', whether it is during cooking, eating or a change in pH.
Also available in liquid and spray dried forms, the company reports that the chocolate in a chip cookie, for example, can be programmed to release the second it is bitten into.
""We introduced our chocolate flavouring to the market a few months ago, and the feedback has been very positive. We are now taking the development one stage further, by introducing a white chocolate flavouring, which opens yet more doors for manufacturers to experiment with their foods," said Roger Sinton, managing director of TasteTech.