Flavor additives for

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... 

Phosphoric acid H3PO4 Manufacture of fertilizers and detergents flavor additive for food and drinks... 

The terms synthetic, artificial, and chemical have aroused the doubts and suspicions of consumers in some instances (68,69). However, many such chemical components also occur in nature, ie, nature identical (37,68) (see Eood additives). It has been noted by the EDA that an artificial flavor is no less safe, nutritious, or desirable than a natural flavor, and that the purpose for distinguishing between a natural and artificial flavor is for economic reasons, ie, the natural flavor is often more expensive than the artificial flavor (70). Since it is generally economically impractical to isolate many of the components... 

Larch arabinogalactan is approved in 21 CFR 172.610 as a food additive for use as an emulsifier, stabilizer, binder or bodying agent for essential oils and noimutritive sweeteners, flavor bases, nonstandardized dressings, and pudding mixes. It has also been used in the preparation of cosmetic and pharmaceutical dispersions and as an emulsifier in oil—water emulsions (69). Industrially, the main use has been in Hthography as a gum arabic substitute. 

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. 

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. 

Turmeric is used mainly as a spice, to give specific flavor and color, but also as an additive for maintaining freshness and improving the palatability and shelf lives of perishable foods. Turmeric is also well documented for its biological effects and it was widely used in traditional Indian and Chinese medicine. In Ayurveda, turmeric is used as a stomachic, tonic, and blood purifier, and also in the treatment of skin diseases. 

In the 1992 edition, flavoring substances are classified into Category A or B based on the information currently available (i.e., Category A - flavoring substances which may be used in foodstuffs, or Category B - flavoring substances for which further information is required before an opinion on their safety-in-use can be determined) (CE, 1992). In addition, where available, an ADI is specified by the Committee of Experts. The ADI is typically the one recommended by JECFA, and, in cases where the substance has not been evaluated by JECFA and where toxicological data are insufficient to establish an ADI, acceptable upper use levels in food (i.e., those that would be considered to result in no risk to health) are specified. 

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. 

Additives are all formulation constituents other than the active ingredient. Although additives could be classified into excipients and vehicles (excipients for solid preparations and vehicles for liquid ones), there are several other agents used in pharmaceutical formulations with specific functions such as preservatives, sweeteners, coatings, colorants, antioxidants, surfactants, emulsifying agents, and flavors. Since they comprise a vast amount of products, this section will deal with additives for compounding pharmaceutical products for internal use only [17,18]. 

Chemical modification of simple sugars during drying, baking, or roasting operations can either have a desirable or undesirable effect upon the organoleptic quality of the final product. We have become accustomed to the characteristic roasted or baked flavors of coffee, peanuts, popcorn, and freshly-baked bread. The color and flavor and aroma of caramel make it a useful additive for the food industry. On the other hand, the burnt flavor of overheated dry beans or soy milk reduces marketability of these products. 

Lactic acid (CH3-CHOH-COOH) is commonly used as a food additive for flavor and preservation. It is also converted into a polylactide polymer, which represents one of the first commercial applications of... 

Noyori s BINAP catalysts deserve special attention because their chirality is based on the bulkiness of the naphthalene groups, rather than on carbon or phosphorus asymmetric centers (Figure 3.28, inset) [77]. One of the many examples of asymmetric catalysis using BINAP is the synthesis of (—)-menthol, an important additive for flavors, fragrances, and pharmaceuticals. Starting from myrcene, the process is carried out by Takasago International on a multi-ton scale. The key step is the isomerization of geranyldiethylamine to (R)-citronellal enamine [78], which is then hydrolyzed to (R)-citronellal with nearly 99% ee. 

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). 

Yeast extract, hydrolyzed vegetable protein (HVP), and hydrolyzed plant protein (HPP) as natural additives are a way in which manufacturers include MSG without having to declare it on the label and for this reason they are a health threat created by hidden allergens. Baker s yeast (Saccharomyces cerevisiae), yeast preparation, and yeast extract which are widely used by the food industry as flavoring in, for example, powdered and readymade sauces and soups can develop multiple anaphylactic reactions after ingestion in mold-allergic patients (Airola et al. 2006). 

A relatively recent addition to the maple industry is the "Flavor Wheel for Maple Products" (Agriculture and AgriFood Canada, 2004), patterned after similar classification systems in wines and other food products. The Flavor Wheel for Maple Products (hereafter FWMP) contains 13 flavor families, including maple, confectionary, vanilla, milky, empyreumatic, floral, fruity, spicy, foreign (deterioration/fermentation), foreign (environment), plant—herbaceous, plant—humus/forest/cereals, and plant— ligneous. Within each family are one or more subfamilies of flavors,... 

Turpentine. Turpentine is used directly as a solvent, thinner, or additive for paints, varnishes, enamels, waxes, polishes, disinfectants, soaps, pharmaceuticals, wood stains, sealing wax, inks, and crayons, and as a general solvent. The chemistry of its mono-terpenes offers many possibilities for conversion to other substances, as illustrated in Fig. 28.20. There is increasing use of turpentine to produce fine chemicals for flavors and fragrances. An important use of turpentine is in conversion by mineral acids to synthetic pine oil. It also is a raw material for making terpin hydrate, resins, camphene, insecticides, and other useful commodities. These uses are included in the following summary of its applications. 

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