Artificial flavouring agents

Nowadays a wide variety of food ingredients are already produced in an encapsulated form. These comprise artificial sweeteners (aspartame), flavouring agents such as oils or spices (with desirable flavour but possibly undesirable odour), natural colorants (e.g., p-carotene, turmeric), preservatives, acids (citric, lactic and ascorbic), bases, buffers, enzymes, lactic acid bacteria, and some antioxidants (Kirby, 1991 Gibbs et al, 1999 Chen et al, 2006b Ubbink and Kruger, 2006 Augustin and He-... 

The better vinegars are adulterated in a number of ways, artificial vinegar, mineral acid, etc., being added. Coloration with caramel or artificial organic dyes is not uncommon, while treatment with flavouring agents, such as pepper, cayenne and ginger is also practised. 

Many of the compounds used to produce artificial flavour belong to the chemical category of esters. The list of known flavouring agents includes hundreds of molecular compounds, and they are often mixed together to produce many of the common flavours. 

Food additives such as preservatives, sweetening agents, flavours, antioxidants, edible colours and nutritional supplements are added to the food to make It attractive, palatable and add nutritive value. Preservatives are added to the food to prevent spoilage due to microbial growth. Artificial sweeteners are used by those who need to check the calorie Intake or are diabetic and want to avoid taking sucrose. 

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