**2.4 Dulce de leche with additional ingredients**

DL with cocoa, chocolate, almonds, peanuts, dried fruits, cereals, and/or other ingredients (apart or mixed in), which are not thickening/stabilizing/wetting additives authorized in the Technical Regulation, must be labeled "DL with \_\_\_\_\_" with the name (s) of the product (s) added entered into the blank space. It may optionally be labeled "Mixed DL."

DL with additional ingredients has attracted consumer interest because of the new flavor opportunities it provides that can be extremely pleasing to the palate. Manufacturers have also shown great interest in DL with additional ingredients as a means to add value to specific products.

There are two primary methods for adding ingredients to dulce de leche.

The first is the direct addition of the product to the mass of the dulce de leche, which results in a uniform end product. These additional ingredients must be added at the end of the manufacturing process in order to be adequately heat-treated during production. The most common DL flavors found on the market are plum, peanut, coffee, chocolate, coconut, strawberry, and walnuts. These DLs are generally used to make desserts.

The second type of DL with additional ingredients involves packaging a fruit jelly or compote with the DL product to allow consumers to choose flavors and mix combinations according to their own tastes. Dessert DLs with additional ingredients are very common in the southern region of the State of Minas Gerais. A large market for these products can also be found in the northeastern region of Brazil where it is considered a specialty of the region. For these DL products, seeing the product itself (and not just the packaging) is very important to consumer acceptance. Pineapple, açaí, plum, blackberry, cashew fruit, cherry, cupuassu, cherimoya, guava, kiwi, passion fruit, strawberry, grape, and peach jellies are the most common DL add-ins.

It is important to note that optional additives are allowed according to Principle of Transfer of Food Additives (Codex Alimentarius Vol. 1A, 1995 Section 5.3), but their concentration in the final product must not exceed the corresponding maximum proportions permitted and, in regard to the additives indicated in the Technical Regulation, should not exceed the maximum limits authorized.
