Artificial flavoring agents

Computer-Based Molecular Design of Artificial Flavoring Agents... 

Second, an introductory course must portray something of the scope and content of organic chemistry as well as its tremendous impact on the ways we hve and work. To do this, we have included specific examples of pharmaceuticals, plastics, soaps and detergents, natural and synthetic textile fibers, petroleum refining, petrochemicals, pesticides, artificial flavoring agents, chemical ecology, and so on at appropriate points in the text. 

Computational chemistry methodology is finding increasing application to the design of new flavoring agents. This chapter surveys several useful techniques linear free energy relationships, quantitative structure-activity relationships, conformational analysis, electronic structure calculations, and statistical methods. Applications to the study of artificial sweeteners are described. 

There are four basic sensations salty, bitter, sweet, and sour. A combination of efforts is required to mask these tastes. For example, menthol and chloroform act as desensitizing agents a large number of natural and artificial flavors and their combinations are available to mask the bitterness most often found in organic compounds. Most formulators refer the selection of compatible flavors to companies manufacturing these flavors, as they may allow use of their drug master file... 

Knox Ingredients Technology (KIT), successor to Knox Gelatine, a wholly owned subsidiary of Thomas J. Lipton, Inc., is a major producer of HVP s, and of a line of "Tastemaker Natural and Artificial Flavorings" based on them. Recent press releases by KIT are quite explicit about the role of Maillard reaction products in the more sophisticated versions of these flavoring agents. 

Lubricants such as magnesium stearate are not used as their aqueous insolubility leads to cloudy solutions and extended disintegration times. Spray-dried leucine and PEG are water-soluble alternatives [15,16]. Both artificial and natural sweeteners are used and an additional water-soluble flavoring agent may also be required. If a surfactant is added to enhance wetting and dissolution, the addition of an antifoaming agent may also be considered [17]. 

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

Unlike natural flavoring agents, synthetic flavors are usually stable. The development of synthetic flavors paralleled the development of instrumental analysis, in which active ingredients in natural flavors are identified and reconstructed synthetically with reasonable accuracy. Exact duplication of a natural flavor is, however, difficult because often minor components are the most important contributors to the overall flavor profile. These minor components are not easily identified. For example, the major components of vanilla are vanillin and ethyl vanillin. However, the flavor nuances of the vanilla bean have never been successfully matched in artificial (synthetic) vanilla. 

In food applications, ethyl acetate is mainly used as a flavoring agent. It is also used in artificial fruit essence and as an extraction solvent in food processing. 

Table 9 Volatile organic compounds (VOC) (nonmicrobial) sources of selected indicator MVOC. (Artificial) flavoring (I),beer (2), cauliflower (boiled) (3), coating materials (4), fat (5), cream components (6), essential oil (7), paints (8), coffee (9), coffee flavoring (10), cabbage (II), coconut fat (12), varnishes (13),solvents (14),perfumes (15),leeks (cooked) (16), cleaning agents (17), air freshener (IS), ointment (19), shellfish (cooked) (20), chives (21), tobacco smoke (22) ...

Leahy MM, Anandaraman S, Bangs WE, Reineccius GA. 1983. Spray drying of food flavors, II. A comparison of encapsulating agents for the drying of artificial flavors. Perfume Flavor 8(5) 49-52. 

USE Used with boric acid in the manuf of dry electrolytic condensers for radio applications in making artificial resins and plasticizers in pharmacy as excipient and diluent for solids and liqs in analytical chemistry for boron determinations in the manuf of mannitol hexanitrate. Used in the food industry as anticaking and free f]ow agent flavoring agent, Lubricant and release agent, stabilizer and thickener and nutritive sweetener,... 

Methyl acetate is used as a solvent for lacquers, resins, oils, and nitrocellulose in paint removers as a flavoring agent and in the manufacture of artificial leather. 

Products and Uses Applications include baked goods, condiments, horseradish flavor (imitation), meat, mustard oil (artificial), pickles, salad dressings, and sauces as a flavoring agent. Also found in mustard plasters and over-the-counter medications and in fumigants. 

Products and Uses Common ingredient in artificial fruit essences. Useful as a flavoring agent. Precautions A skin irritant. FDA approves use in moderate amounts. 

Products and Uses An ingredient used in perfumes, artificial fruit flavors, breads, and grains. Antimicrobial agent, flavoring agent, mold inhibitor in bread, preservative, and emulsifying agent (stabilizes and maintains mixes). 

JUICE CONCENTTRATE. SORBITOL, SALT, I NATURAL AND ARTIFICIAL FLAVORS, BHA I (A PRESERVATIVE). CITRIC AOO (A STABI-LIZNG AGENT)... 

Uses Synthetic flavoring agent in foods and pharmaceuticals component of artificial oil of garlic cosmetics ingred. 

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