Artificial Flavoring Materials

Countries that use a mixed-system, eg, Argentina, Germany, Italy, Spain, and the Netherlands, have a positive fist for artificial flavor materials, and a restricted fist of natural and nature identical flavor materials. This system addresses some of the shortcomings of the positive and negative fist systems. 

So far the Consumption Ratio has been calculated for close to 350 flavoring substances. 80% of them have a Consumption Ratio of more than 1, and are therefore Food Predominant. 60% even have a Consumption Ratio of over 10, which means that their intake as artificial flavoring materials is insignificant compared to that as ingredients of traditional food. (13)... 

However, despite the sound reasons for artificial flavorings dominating the market, natural flavorings comprise the major portion of the market, and artificial flavoring materials find limited use. Today, artificial flavorings tend to be used when there is no natural flavoring material counterpart (e.g., most meat top notes, some components of fruit flavors, ethyl vanillin, ethyl maltol, etc.) or when the consumer product is of low cost and will not carry the additional expense of a natural flavoring. Thus, the market for synthetic flavor chemicals has shrunk over time. 

Materials for flavoring may be divided into several groups. The most common groupings are either natural or artificial flavorings. Natural materials include spices and herbs essential oils and thek extracts, concentrates, and isolates fmit, fmit juices, and fmit essence animal and vegetable materials and thek extracts and aromatic chemicals isolated by physical means from natural products, eg, citral from lemongrass and linalool from hois de rose. 

Specifications. Specifications for many of the essential oils and artificial flavorings are available (66). Physical specifications encourage standardization and uniformity in basic flavor and perfume materials. Although compliance with specifications does not guarantee that flavor quaUty standards will be acceptable, the specifications fill a need and provide a valuable reference for the flavor industry. 

Countries with a negative Hst system, eg, AustraUa, Brazil, Canada, Chile, India, New Zealand, and Singapore, define flavoring substances that cannot be used or may only be used in very limited and strictly defined ways. Ak materials not on such fists may be used without limitation. This system works wek with ak natural and nature identical flavor materials, but it is not good for controlling the use of new artificial materials. Any new flavor material created wik not be specificaky fisted, and can theoreticaky be used. 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Flavors, 3 226 11.563-588 12 46-49. See also Artificial flavorings Flavor materials Natural flavorings Odor Taste... 

Artificial sweeteners have also been developed to give the taste of sweetness without the calories. These chemicals have sweetness many times that of sugar so they sell for high prices as low-calorie sweeteners. Many artificial flavors have also been developed to replace natural biological flavors. In all cases we search for processes that convert inexpensive raw materials into chemicals that taste or smell like natural chemicals, either by producing the same chemical synthetically or by producing a different chemical that can replace the natural chemical. 

The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fmit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in 172.515(b) and 182.60 of this chapter except where these are derived from natural sources [37],... 

The distinction between naturally and artificially flavored food used to be as simple as the difference between raspberries and hard candies flavored with amyl acetate. In the future the choice is more likely to be between genetically engineered botanical material, physically and enzymatically processed, and a manufactured food with added natural flavoring complexes, prepared by thermal and enzymatic processes, or their precursors. 

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) ...

Cyclodextrins (CDs) are commonly used to improve the stability of flavor via the encapsulation of certain specific ingredients that naturally exist in food materials. The method is often called molecular encapsulation because the flavor ingredients are encapsulated in the molecular cavity of CDs. CDs form inclusion complexes with a variety of molecules including flavors, fats, and colors. Most natnral and artificial flavors are volatile oils or liquids, and the complexation with CDs provides a promising alternative to the conventional encapsulation technologies for flavor protection. 

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