Flavor additives

Flavor additives are widely used. As an example, let us consider the composition of an artificial strawberry flavoring used in strawberry milk shakes, as shown in Table 10.2J28  

numerous mixtures are possible. An example of a toxic binary mixture of chemicals on this list shows a synergistic effect. When administered together, ethanol inhibits the metabolism of ethyl acetate, resulting in greater toxicity of ethyl acetate. I29l 

Synthetic raspberry flavoring is comprised of the following chemicals  

Amyl acetate Amyl butyrate Amyl valerate Aenthol Anisyl formate Benzyl acetate Benzyl isobutyrate Butyric acid Cinnamyl valerate Cognac essential oil Diacetyl Dipropyl ketone Ethanol Ethyl acetate 

Ethyl amyl ketone Ethyl butyrate Ethyl cinnamate Ethyl heptanoate Ethyl heptylate Ethyl lactate 

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Schneider, A. (2007). Flavoring additive puts professional cooks at risk. Seattle Post-Intelligencer. December 21,2007. 

Specific product changes proposed include the use of ventilation, filtration, and tobacco rod density to alter draw resistance (Norman 1983 Thome 1994) the introduction of channeled or other unique filter designs to enhance sensory properties such as sensations in the mouth, referred to as mouthful feehng (Brown Williamson 1983 Greig 1987 McMurtrie and SUberstein 1980) and the use of higher nicotine tobaccos, flavor additives, and alkaline additives to increase a range of sensory attributes (Shepperd 1993 Whitehead 1994). 

Uses Preparation of butyl esters (e.g., butyl acetate, di-n-butyl phthalate), glycol ethers solvent for waxes, resins, gums, and varnishes hydraulic fluid ingredient in perfumes and flavors additive in deicing fluids polishes, floor cleaners, stain removers, and in some gasolines (antiicing) diluent for brake fluids humectant for cellulose nitrate. 

Of all the improvised explosives the author has made, HMTD probably has the simplest preparation. It requires three basic ingredients hexamethylene tetramine (hexamine), citric acid, and hydrogen peroxide. Hexamine is a common fuel used in the pyrotechnic industry and can be purchased from numerous chemical supply houses. It is also the principle ingredient used by many camping stoves and can be purchased in tablet form for this purpose. Citric acid is a common flavorant additive and can be purchased from many drugstores. Aqueous hydrogen peroxide availability was discussed earlier. 

Another processing procediue that could involve supercritical fluid extraction with CO2 is the preparation of flavor concentrates from meat lipids for use in mixtures of other natural precursors for the preparation of tynthetic meat flavor additives that serve bofii as antioxidants that prevent warmed-over flavor (WOF) in cooked meat diuing storage and enhance the flavor of the natural products. 

The production of substances that preserve the food from contamination or from oxidation is another important field of membrane bioreactor. For example, the production of high amounts of propionic acid, commonly used as antifungal substance, was carried out by a continuous stirred-tank reactor associated with ultrafiltration cell recycle and a nanofiltration membrane [51] or the production of gluconic acid by the use of glucose oxidase in a bioreactor using P E S membranes [52]. Lactic acid is widely used as an acidulant, flavor additive, and preservative in the food, pharmaceutical, leather, and textile industries. As an intermediate product in mammalian metabolism, L( +) lactic acid is more important in the food industry than the D(—) isomer. The performance of an improved fermentation system, that is, a membrane cell-recycle bioreactors MCRB was studied [53, 54], the maximum productivity of 31.5 g/Lh was recorded, 10 times greater than the counterpart of the batch-fed fermentation [54]. 

Consideration of flavors used in food presents some unique problems not typically associated with other food additives. For example, there are a vast number — well over a thousand — of different substances that are used as ingredients for the single technical purpose of imparting flavor to foods. These, of course, do not include the flavors already naturally occurring in foods themselves. The number of flavor additives alone far exceeds the total number of other direct or Intentional food additives used for all other purposes (4). 

Flavoring Additives Associated with Adverse Reactions... 

Sodium is important in the regulation of fluid balance within the body. Most sodium in the diet comes from the use of table salt, NaCI, to season and preserve foods. Sodium is also supplied by compounds such as sodium carbonate and sodium hydrogen carbonate in baked goods. Sodium benzoate is a preservative in carbonated beverages. Sodium citrate and sodium glutamate are used in packaged foods as flavor additives. 

D-Limonene is a compound found in many natural oils, including orange, lemon, grapefruit, berry, leaf, caraway, dill, bergamot, peppermint, and spearmint, and is used as a flavor additive in some foods, beverages, and chewing gum. 

Occupational exposure to vanillin may occur through inhalation and dermal contact at workplaces where vanillin is produced or used. The general population may be exposed to ethyl vanillin via dermal contact with perfumes and ingestion of food products that contain vanillin as a flavor additive. 

If your dish seems a little bland, head to the spice bar for curries, cayenne, tamari and other flavorful additions. 

Many flavoring materials have been proposed for use as flavoring materials in tobacco smoking products. Leffingwell et al. (2341) reported that these range from individual chemical compounds to a variety of natural herbs, essential oils, and extracts. Many of the proposed flavoring additives for tobacco smoking products have been included in commercial... 

With regard to tobacco, Lloyd et al. (2389) identified 275 previously unidentified components of additive-free flue-cured tobacco, 132 new to all tobacco types. Many of these compounds were highly polar and considered significant contributors to MSS flavor and aroma. Similar studies were conducted on the composition of burley (3219), Oriental (3561, and Maryland (3550) tobaccos. Later, it became apparent that many of the highly polar components of tobacco and tobacco smoke were identical with or similar to many of the components used in the flavor additive formulations, that is, the top dressing, added to a specific tobacco blend to impart its unique smoking characteristics (1053). 

Higman, H.C., E.B. Higman, and O.T. Chortyk Pyrolysis of selected cigarette flavoring additives 27th Tobacco... 

The primary use for lactic acid in the United States is as a food additive, where it acts as an acidulant and a flavor additive. An acidulant is a compound that provides an acidic environment for foods, as is the case with yogurt, buttermilk, sauerkraut, green olives, pickles, and other acidic foods. As a flavor additive, it adds a tart or tangy flavor to foods and beverages, as well as acting as a preservative to keep them from spoiling. Lactic acid also has a number of important industrial uses, the most important of which is the... 

Products and Uses Frequently in baking mixes, beverages (nonalcoholic), beverage bases, chewing gum, and meat products as a flavor additive and agent. 

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