Disc: White Chocolate

White chocolate is a type of chocolate made from cocoa butter, sugar, and milk solids. Unlike dark or milk chocolate, it does not contain cocoa solids, which are responsible for the brown color and chocolate flavor. The cocoa butter gives it a smooth texture and creamy taste.

Manufacturers add white chocolate for its sweet, creamy flavor and smooth texture. It is often used as a coating, filling, or flavoring in baked goods like cakes, cupcakes, and cookies. It can also be found in candies, ice cream, and desserts.

White chocolate is primarily composed of sugar and fat, contributing to its high calorie content. The U.S. Food and Drug Administration (FDA) considers it a food ingredient, and it is not subject to specific additive regulations. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many of the individual components found in white chocolate, such as sugars and fats, but not white chocolate as a whole product. High consumption of foods rich in added sugars and saturated fats can be associated with health concerns.