Flavor, additives natural

The most popular natural antioxidants on the market are rosemary extracts and tocopherols. Natural antioxidants have several drawbacks which limit use. Tocopherols are not as effective ia vegetable fats and oils as they are ia animal fats. Herb extracts often impart undesirable colors or flavors ia the products where used. In addition, natural antioxidants cost considerably more than synthetic ones. Despite this, the pubHc s uncertainty of the safety of synthetic antioxidants continues to fuel the demand for natural ones (21). 

Food products Dairy products, General food additives Natural oils and fats Beverages Flavors and fragrances Fermentation reactions Blending control Composition monitoring Raw materials screening Quality control... 

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. 

In many countries additives are forbidden in bread, except aromas in, for instance, fruit-flavored bread. Natural additives like enzyme active soya flour get only little attention for application in bread improvers because ... 

There are several hundred types of microcapsules being used as a food additive in the U.S. today. Most of these are used in the development and production of artifical flavors or natural flavors and spices. Microcapsules as food additives may be added to enhance or alter appearance. Food is not only consumed for its calories or nutrients. It is also part of our cultural experience and it must be appealing in all of its aspects. It is not just a biological necessity, its consumption is a social activity, an esthetic experience and an expression of cultural and personal experiences. This means that food must not only taste good but it also must have the right color, texture and aroma. 

Since 1980, there has been rapid development of SFE, for the extraction of fossil fuel and environmental samples such as pesticides, hydrocarbons, phenolics [12,13], food products including hops, fats and lipids from butter, perfumes and flavors from natural products [14], and oligomeric materials or additives from polymers [IS]. 

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). 

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. 

Beyond the GRAS Lists - The Minimal Risk of Additional Nature Identical Flavoring Materials -J. Stofberg - Perf.Flav.I2 (Oct./Nov.), 19-22 (1987)... 

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... 

It is claimed that the use of EMCs can result in considerable raw material cost savings since up to 50% of cheese solids in many product formulations can be replaced by a small quantity of EMC. Their use also enables food processors to adjust any variable flavor in natural cheese included in their product. They are of particular value in (a) processed cheese, (b) cheese powders, (c) cheese snacks, (d) pizza sauce, (e) cheese biscuits, (f) cheese spreads, (g) quiche, and (h) dips. The rate of addition is directly related to the profile of the natural cheese present and the strength required in the end product. On average, the recommended use rate is 1 to 3% of the total recipe weight. EMCs should be stored at 2 to 6°C and used within 6 months from date of manufacture. 

An aromatic root from one of two plants of the East Indies which belongs to the ginger family. Zedoary is a GRAS (generally recognized as safe) natural flavor additive. 

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... 

Nature Identical Flavor Matenal A flavor ingredient obtained by synthesis, or isolated from natural products through chemical processes, chemically identical to the substance present in a natural product and intended for human consumption either processed or not eg, citral obtained by chemical synthesis or from oil of lemongrass through a bisulfite addition compound. 

Essences generally are stored separately from the bulk concentrates for stabiHty, and their addition prior to retail packaging is essential to restoring much of the natural fresh flavor of the starting juice otherwise lost during processing. Unlike citms, which affords both an aqueous and an oil-phase essence, only an aqueous-phase essence is obtained for deciduous fmit. Virtually no essential oil is present in the peel or juice in the latter. 

In the production of opalescent or natural-type apple juice, ascorbic acid is added to the fmit pulp before pressing, or to the juice as it comes from the press, to retain more of the apple flavor (4). Ascorbic acid addition and pasteurization of the juice as soon as possible after pressing prevent polyphenol oxidation, which causes browning and contributes to pulp flocculation. 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

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. 

Tobacco. Citric acid is a natural constituent of the tobacco leaf and during tobacco processing additional citric acid is added to enhance the flavor and to effect more complete combustion of tobaccos (212). 

Pyridine is a polar, stable, relatively unreactive liquid (bp 115°C) with a characteristic strong penetrating odor that is unpleasant to most people. It is miscible with both water and organic solvents. Pyridine was first isolated, like pyrrole, from bone pyrolysates. Its name is derived from the Greek for fire (pyr) and the suffix idine used to designate aromatic bases. Pyridine is used as a solvent, in addition to many other uses including products such as pharmaceuticals, vitamins, food flavorings, paints, dyes, rubber products, adhesives, insecticides, and herbicides. Pyridine can also be formed from the breakdown of many natural materials in the environment. 

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