Flavor enhancer

These are compounds that enhance the aroma of a food commodity, though they themselves have no distinct odor or taste in the concentrations used. An enhancer s effect is apparent to the senses as feeling , volume , body or freshness (particularly in thermally processed food) of the aroma, and also by the speed of aroma perception ( time factor potentiator ). 

Bi Cocoa powder and its products, beverages and concentrates, confectionary and other btiked products 

C Fruit drinks, desserts, dtiiry products, flour 

A Skim milk powder, breeikfast cereals (flakes), beverage concentrates, maigtirine, baked products, etc. 

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The 5 nucleotide of inosine inosimc acid (CioHi3N40gP) is added to foods as a flavor enhancer What is the structure of mosinic acid" (The structure of inosine is given in Problem 28 21)... 

Flavor characterization Flavor compounding Flavor enhancer Flavor-filled capsules Flavoring agent Flavoring agents... 

Canned and Semimoist Foods. Canned and dry foods are nutritionally comparable on a moisture-free basis. Some canned foods are basically dry foods to which gravy, moisture, and flavor enhancers have been added. Almost all animals tend to prefer moist foods to dry, and canned foods are desirable for geriatric dogs and cats, particularly those having gum and dental deterioration. Canned foods can be gulped by dogs and consumed quickly by cats. 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Nonnutrient Additives. Nonnutritional dietary additives provide antioxidants to preserve freshness, flavor enhancers to stimulate food selection, color to meet the owner s expectations, pellet biaders to minimi2e fine particles, mycostats to minimi2e mold growth, and iagredient-flow enhancers. Pet foods do not iaclude coccidiostats, antibiotics, added hormonal materials, and fly-larval iasecticides used ia other animal feeds. 

Commercial flavor enhancers for pet foods have become big business. Flavor enhancers, primarily so-called digests, provide high acceptance of pet foods and enable the pet to select one food over another. Commercial companies compete with flavors based on the types that pets like. However, owner objections minimize the use of some acceptabiUty enhancers such as some fish products, onions, and gadic. 

Flavor Enhancers. Flavor enhancers have the abihty to enhance flavors at a level below which they contribute any flavor of their own. Worldwide, the most popular flavor enhancers are monosodium L-glutamate [142-47-2] (MSG), NaC HgNO, and the 5 -ribonucleotides disodium 5 -inosinate [131-99-7] (IMP), and disodium S -guanjIate [85-75-5] (GMP), C QH 2-N50gP -2Na. 

Ammonium glycyrrhizinate [53956-04-0] (AG), C42H N02g, is a flavor enhancer derived from Hcorice root. It is approximately 50 times sweeter than sucrose and is often used to enhance sweetness in a wide variety of food products (56). Maltol [118-71 -8] C H O, and ethyl maltol [4940-11-8], CyHgO, are used as flavor enhancers in products such as cake mixes, confections, cookies, ice cream, fmit juices, puddings, and beverages (57). 

Health and Safety. The U.S. FDA has affirmed R%- and S(—)-maHc acid as substances that are generally recognized as safe (GRAS) as flavor enhancers, flavoring agents and adjuvants, and as pH control agents at levels ranging from 6.9% for hard candy to 0.7% for miscellaneous food uses (42). R%- and A(—)-maHc acid may not be used in baby foods. MaHc acid is also cleared to correct natural acid deficiencies in juice or wine (43). 

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. 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

MaillardReaction (Nonenzymatic Glycation), Browned reaction products ate formed by heating amino acid and simple sugar. This reaction is important in food science relating to coloring, taste, and flavor enhancement (79), and is iUustrated as follows ... 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Commercially preferred crystals for use as flavor enhancement are obtained by crystallization in the presence of amino acids such as alanine (7). 

Succinic acid is Generally Recogni2ed As Safe (GRAS) by the U.S. PDA (184) and is approved as a flavor enhancer, as a pH control agent in condiments, and for use in meat products. It causes irritation to the eyes (185), skin, mucous membranes, and upper respiratory tract. LD q in rat is 2260 mg/kg. Succinic acid, like most materials in powder form, can cause dust explosion. 

Thaumatin (trade name Talin) is a very potent sweetener (ca 2000X, 10% sucrose solution sweetness equivalence). However, its potency is overshadowed by inferior taste quaUties. The onset of sweetness is very slow, and after reaching the maximum sweetness, a very long-lingering sweetness combined with an unpleasant aftertaste follows. Primarily owing to this poor taste quaUty, thaumatin is not considered a practically useflil sweetener. It is, however, used as a flavor enhancer, especially in products such as chewing gum. Thaumatin and thaumatin B-recombinant were affirmed GRAS flavors (EEMA no. 3732 and 3814, respectively). They are not approved as sweeteners in the United States. 

Uses. High fmctose symp is used as a partial or complete replacement for sucrose or invert sugar in food appHcations to provide sweetness, flavor enhancement, fermentables, or humectant properties. It is used in beverages, baking, confections, processed foods, dairy products, and other apphcations. Worldwide HES production in the 1994—1995 fiscal year was estimated at about 8.6 x 10 t (dry basis) (18). About 75% of total world production is in the United States. 

Sweetness is primarily a function of the levels of dextrose and maltose present and therefore is related to DE. Other properties that increase with increasing DE value are flavor enhancement, flavor transfer, freezing-point depression, and osmotic pressure. Properties that increase with decreasing DE value are bodying contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization. Com symp functional properties have been described in detail (52). 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

Maltol. Otsuka Chemical Co. in Japan has operated several electroorganic processes on a small commercial scale. It has used plate and frame and aimular cells at currents in the range of 4500—6000 A (133). The process for the synthesis of maltol [118-71 -8], a food additive and flavor enhancer, starts from furfural [98-01-1] (see Food additives Flavors and spices). The electrochemical step is the oxidation of a-methylfurfural to give a cycHc acetal. The remaining reaction sequence is acid-catalyzed ring expansion, epoxidation with hydrogen peroxide, and then acid-catalyzed rearrangement to yield maltol, ie ... 

Provesteen A microbiological process for making single-cell protein from methanol, ethanol, or whey, developed in the 1980s by Provesta Corporation, a subsidiary of Phillips Petroleum Company. The basis of the process is a special high cell-density fermenter, which simplifies the isolation of the product from the water. The organism is the torula yeast the intended products are speciality flavor enhancers, a high fiber food bar, a food supplement... 

The function of glutamate as a stimulatory transmitter in the brain is the cause of what is known as the Chinese restaurant syndrome. In sensitive individuals, the monosodium glutamate used as a flavor enhancer in Chinese cooking can raise the glutamate level in the brain to such an extent that transient mild neurological disturbances can occur (dizziness, etc.). 

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