Colouring and Flavouring

Patients with Addison s disease or Cushing s syndrome take steroids two or three times a day in various doses, depending on the time of the day and the situation. Commercially available tablets may not always contain the dose they need. Moreover, tablets with different doses are not always easy to distinguish. For these patients, capsules with a dose-related colour can be a solution [27]. 

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Zhao W, Yang R, Wang M and Lu R. 2009. Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions. Int J Food Sci Technol 44 312-321. 

The major component of whey is lactose, and while there various uses for the protein in making protein concentrates these leave a surplus of lactose. Impure grades of lactose have been available to the food industry for some time. They are relatively successful in biscuits as a raw material for the Maillard reaction to produce pleasant colours and flavours. 

One of the bars to the use of lactose as a food ingredient is its limited solubility. This can be overcome by enzymatically splitting the lactose to its component monosaccharides dextrose and galactose. These monosaccharides are much more soluble than lactose but can still undergo the Maillard reaction. If the lactose is split into its constituent monosaccharides, whey can be condensed to a relatively stable high solids syrup. These syrups tend to carry some cheese flavour notes but, where used appropriately, can contribute beneficial colours and flavours in biscuits. 

To provide data on the composition and heterogeneity of caramels Class I and IV and to provide test results on concentrated colour and flavour properties. 

It is indicated for treatment of scurvy, for prophylaxis of vitamin C deficiency, to acidify urine, anaemia of vitamin C deficiency, as antioxidant to protect natural colour and flavour of many foods, dental caries and increased capillary fragility. 

Knowledge of the Maillard reaction is being extended very actively in many different ways. The participation of free radicals has already been dealt with in Chapter 2 and work on colour and flavour aspects is being deferred to Chapters 4 and 5, respectively. This chapter deals with a number of relatively disparate topics, namely, the effects of pH, high pressure, 7g, and the use as reactants of amines other than amino acids, of lipids, and of oligo- and polysaccharides, as well as the determination of a-dicarbonyl intermediates, control of aldol/retroaldol reactions, fluorescence, kinetic aspects, and sites of protein glycation. 

Saffron is used to colour and flavour food, the best known dishes being paella and the French fish soup bouillabaisse. There is also saffron bread, popular in the Balkans and Scandinavia, and saffron cake which is baked in Cornwall, England. Saffron has two natural chemi-... 

Gum acacia is a unique polysaccharide with some peptides as part of its structure. It has a range of different uses in confectionery (see Table 3.13). Originally, it was the gum in gum sweets although some gum sweets do now contain modified starch as a substitute. The replacement of gum is not because the substitute performs better but because there have been supply problems with gum acacia. In confectionery, the light-coloured grades are used to make products that need a light colour whereas darker gum is used in products that have dark colours and flavours, e.g. liquorice. 

The colours and flavours and remaining acid are then added. Once this acid has been added the product can set. 

On a small scale the dissolving and vacuum boiling are carried out in a steam-heated vacuum pan. An advance on this would be to use an open pan to dissolve the sugar and then to feed this to two vacuum pans. The vacuum-cooked mass is then poured onto a cooled metal slab and the mass is turned in on itself to cool the middle (Figure 6.4). Glucose syrup-based boiled sweets form a cool skin on the outside. This means that they can be manipulated by hand. Because of this skin it is necessary to fold the inside of the mass to the outside to cool it. When the mass has cooled sufficiently the colour and flavour may be added and kneaded in,... 

In both cases the liquor must be cooled, coloured and flavoured then deposited, as in more traditional processes. While it is relatively easy to carry out all of the processes up to depositing on a continuous basis, continuous stoving is difficult - most factories operate stoving as a batch process. It is, however, possible to operate a stove in the form of a tunnel where moulds are fed in at one end and move continuously through the tunnel to emerge with the final solids content at the other end. 

Colourants and flavours must correlate with the identification or description of the medicine reflected in Annexures 1, 7A, and 10. 

Colourants and flavourants must at least have a specification and control procedure regarding identification and a statement that they either comply with... 

Pork bellies are the raw material from which bacon is produced and the development of contemporary natural liquid smoke flavourings has made it possible to colour and flavour bacon bellies using a variety of methods that are safe, efficient and economical ... 

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