Flavor concentrates

Flavor and Aroma Transport. Many methods ate used to characterize the transport of flavor, aroma, and solvent molecules in polymers. Each has some value, and no one method is suitable for all situations. Any experiment should obtain the permeabiUty, the diffusion coefficient, and the solubihty coefficient. Furthermore, experimental variables might include the temperature, the humidity, the flavor concentration, and the effect of competing flavors. 

The color is often added as a powder during the syrup manufacturing process either by itself or in a mixture with other dry ingredients. The color can also be mixed with the Hquid flavor concentrate. All colors must be tested and released by the FDA. 

Add flavor concentrate, rinsing containers with water withheld for that purpose. 

Figure 7. Five-gallon, high density polyethylene bottle as used and as shipped and stored, in a corrugated carton. Used for shipping various flavor concentrates, such as grape, orange, and root beer.

Surfactants can act like lipids or emulsifiers in solubilizing flavor materials in surfactant micelles. Headspace analysis techniques were used to follow the release of several common dentifrice flavorants from a solution containing the surfactant sodium lauryl sulfate. Water/micelle partition coefficients were derived to describe the solubilization of the flavorants in tiie surfactant micelle (76). Initially, the flavor is solubilized in the surfactant micelle. As both the micelle and flavor concentration decrease on dilution, flavor compounds, which are highly soluble in the micelle, preferentially increase in the headspace [HGURE11]. 

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 industrial flavor producers offer a very broad selection of natural and synthetic flavors,mainly in the form of liquid concentrates.The majority of flavor constituents in such concentrates exhibit considerable sensitivity to air,light irradiation and elevated temperature. These flavor concentrates are moreover oily,greasy rather lipophilic materials,which are difficult to work with. The natural plant extracts also have microbiological contaminations that need to be removed. 

Borden Industrial Food Products, Northbrook, Illinois, manufacture Wyler Soups and Wyler Brand CB-M flavor concentrates. One of the latter, for example, 78-62 Beef Flavor, contains hydrolyzed vegetable protein, dextrose, sucrose, vegetable oil, salt, monosodium glutamate, disodium inosinate, disodium guanylate, onion powder, and garlic powder. They are similar to, but not identical with, Pfizer s CORRAL, which also contains arabinose, cysteine, P-alanine, and glycine. Wyler Brand 78-50 Chicken Flavor also contains some chicken. 

Reaction of an aqueous solution of cystine with thiamin, glutamate, and ascorbic acid produces a complex mixture of compounds with an overall flavor resembling that of roasted meat. The reaction was carried out at 120 C for 0.5h at pH 5.0 in a closed system. The aroma compounds were isolated by means of the simultaneous steam distillation/solvent extraction method. The flavor concentrate was pre-separated by liquid chromatography on silica gel and subsequently analysed by GC and GC/MS. Unknown flavor components were... 

Butter-making by churning (steps 3-5 above) involves shearing at a low temperature, which partially breaks the oil-in-water emulsion of the cream and after drainage of the buttermilk, concentrates the fat to 80 82%. After drainage of most of the buttermilk, the butter is sheared further (worked) to produce a viscoelastic water-in-fat emulsion. The objective is to reduce the aqueous phase to a maximum of 16% water, containing 2% solids non-fat with the optional addition of up to 2% salt and/or acid/flavor concentrates. 

Immobilized lipases can also be used for triacylglycerol hydrolysis and hence the potential for production of cheese flavor concentrates. 

Function Solubilizing and stabilizing agent in flavor concentrates. 

Add 1 tablespoon of raspberry jam or orange marmalade, 1 tablespoon of frozen red grape or orange juice concentrate, 1 teaspoon of vanilla extract, or 1 teaspoon of instant coffee (decaf at bedtime). Or add a pinch of cinnamon or nutmeg, or both. Also experiment with flavor concentrates, such as orange, lemon, or rum extract. 

During mastication, nonvolatile flavor molecules must move from within the food, through the saliva to the taste receptors on the tongue, and the inside of the mouth, whereas volatile flavor molecules must move from the food, through the saliva and into the gas phase, where they are carried to the aroma receptors in the nasal cavity. The two major factors that determine the rate at which these processes occur are the equilibrium partition coefficient (because this determines the initial flavor concentration gradients at the various boundaries) and the mass transfer coefficient (because this determines the speed at which the molecules move from one location to another). A variety of mathematical models have been developed to describe the release of flavor molecules from oil-in-water emulsions. 

In summary, there are a variety of flavor types natural, synthetic, and semisynthetic. Appropriate use concentrations depend on many factors, including product characteristics, such as composition, physical state, shelf life, pH, processing temperature, storage conditions, and reactivity of components. Flavor concentrations also depend on the market sector for which the product is targeted. The age of the user and the mode of use are two examples of user-dependent... 

A number of criteria are used to select flavors during formulation. Different flavor concentrations produce highly subjective sensations. Specific requirements for balance and fullness are dependent, in part, on the drug substance and the physical form of the product. For this reason, when selecting a flavor system, the compounding pharmacist must take into account several variables upon which a desired response would depend. Some of these are product texture (e.g., viscosity of formulation, solid or liquid), water content, base vehicle or substrate, and taste of the subject drug. Notable specific examples to consider are ... 

Methanethiol is a very volatile (b.p. 6.2°C) compound possessing a intensely putrid, fecal-like aroma even at low concentrations. The detection threshold value for methanethiol has been reported as 0.02 ppb in air (49, 50), and it readily undergoes oxidative condensation with itself in the presence of oxygen to yield dimethyl disulfide (51) which also exhibits pronounced aroma properties (12 ppb detection threshold in air 49, 50). Besides the difficulties in handling and encapsulating methanethiol for flavor applications, its propensity to adsorb to surfaces and react with other organics makes the use of this compound in flavor concentrates very troublesome indeed. 

The industrial research efforts on coffee decaffeination, spice extraction, and flavors concentration are, to a great extent, shrouded by the cloak of proprietary security, but the investigations of the use of supercritical fluids to treat various waste streams is reasonably well publicized. Most familiar, perhaps, is the supercritical waste water detoxification process developed by Modar Inc. This is potentially attractive for detoxifying refractory chemicals such as polychlorinated biphenyls, dioxin, and other toxic materials (Anon., 1982 Modell, 1982). In the Modar process, the toxic chemicals are homogeneously reacted with oxygen in supercritical water, the solvent for the organics and the oxygen. The main feature of the process is a chemical reaction discussed in more detail in chapter 11. 

C is the flavor concentration in spray-dried powder Cq is the initial flavor concentration R is the gas constant T is the absolnte temperatnre t is the time... 

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