Flavor purpose

Only two companies produce specialty malts in roasters or specialty kilns in North America Breiss Malting Co. (Chilton, Wisconsin) and Extractos y Maltas (Mexico City). Other malting companies produce high dried malts in conventional kilns which are used by brewers for color or flavor purposes. Specialty malts represent less than 2% of malt sold in North America. 

Since early antiquity, spices and resins from animal and plant sources have been used extensively for perfumery and flavor purposes, and to a lesser extent for their observed or presumed preservative properties. Fragrance and flavor materials vary from highly complex mixtures to single chemicals. Their history began when people discovered that components characteristic of the aroma of natural products could be enriched by simple methods. Recipes for extraction with olive oil and for distillation have survived from pre-Christian times to this day. 

Esters are usually prepared by esterification of carboxylic acids with alcohols. Industrial procedures depend on the physical properties of the esters concerned. Biosynthetic methods may be applied to produce natural esters for flavor purposes [24]. 

Pure anise alcohol for perfumery and flavor purposes is prepared by hydrogenation of anisaldehyde. It is used in perfumery in blossom compositions (e.g., lilac and gardenia types) and in flavors for confectionery and beverages. 

Rose oil and rose absolute are used mainly in fine fragrances. Rose oil is also used in small amounts for flavoring purposes. 

Addition of cocoa powder to tobacco products in the quantities normally utilized for flavoring purposes would not. .. be expected to significantly enhance the phenolic content of tobacco smoke. 

Humans are greatly influenced by the senses of taste and olfaction, and from prehistoric times they have learnt to use natural products, such as herbs and spices, for flavoring purposes. With the onset of civilization, their ability in exploiting the gifts of Nature improved, and they learnt to develop simple methods for the distillation and the extraction of essential oils and resins. Concurrently, fermentation processes for the preparation of beer, wine, and cheese were discovered, and new complex mixtures of aromas were generated. 

Coffee extracts for flavoring purposes are prepared by extracting roasted coffee with water or water—alcohol mixtures. 

Food. Wintergreen oil is used for similar flavoring purposes as sweet birch oil, though its use levels reported are generally lower than those of sweet birch oil the highest average maximum use level is about 0.04% (405 ppm) in candy (see sweet birch oil). 

Several manuals devoted, at least in part, to flavor formulation have been published (52—63), eg, literature from the Fragrance Materials Association of the United States, Washington, D.C. The increasing number of materials available has resulted in the improvement of flavor characteristics and has permitted a closer rendition of natural flavors. Often such materials bear a scant sensory relationship to the tme natural flavor character. When used as a component and judiciously applied, these materials serve a useful purpose in a properly compounded flavor. 

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... 

Flavoringingredient. Any single chemical entity or natural mixture added to food, dmgs, or other products taken in the mouth, the clearly predominant purpose and effect of which is to provide all or part of the particular flavor of the final product. 

Isoamyl saUcylate is perhaps the most important ester of saUcyhc acid for perfumery purposes. Generally, it is manufactured by the transesterification of methyl saUcylate. It has a characteristic flowery aroma and is useful in soap fragrances. The May 1996 price was 5.30/kg (18). Other saUcylates of commercial interest as flavor and fragrance agents include isopropyl, isobutyl, phenethyl [87-22-9] and 2-ethyIhexyl saUcylates. 

Inhibitors. Sugar is used in large quantities in fmit jams as a preservative. The strong sweetness, however, prevents fmity flavors from being noticed. For these and other foods that must use a large amount of sugar for purposes other than sweet taste, there is need for a sweet-taste inhibitor. 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

Flavor-Masking Deodorant. In addition to its use as a constituent of perfume compositions, vanillin is also useful as a deodorant to mask the unpleasant odor of many manufactured goods. As a masking agent for numerous types of ill-smelling mass-produced industrial products, particularly those of synthetic mbber, plastics, fiber glass, inks, etc, vanillin finds extensive use. It is often the most inexpensive material for the amount of masking effect it provides. Only traces are required for this purpose as the odor of vanillin is perceptible in dilutions of 2 x 10 mg/m of air. Cmde vanillin is acceptable for such purposes. 

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. 

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

Spray Drying and Agglomeration. Most instant coffee products are spray-dried. Stainless steel towers with a concurrent flow of hot ak and atomized extract droplets are utilized for this purpose. Atomization, through pressure nozzles, is controUed based on selection of the nozzles, properties of the extract, pressures used, bulk density, and capacity requkements. Low inlet ak temperatures (200—280°C) are preferred for best flavor quaHty. The spray towers must be provided with adequate dust coUection systems such as cyclones or bag filters. The dried particles are coUected from the conical bottom of the spray drier through a rotary valve and conveyed to bulk storage bins or packaging lines. Processors may screen the dry product to... 

These help keep fatty flavors suspended in the liquid (density balancers and emulsifiers). Gums and modified food starches are also used for this purpose. Glyceryl abietate is also used in cosmetics as the waxy substance in eyebrow pencils. 

The functions of nitrite added to meat for the purpose of curing are now well known by many people because of the extensive publicity given to the process via the popular press. Nitrite added to meat results in a typical color and a characteristic flavor, provides microbiological protection especially against outgrowth of C. botulinum spores and may play a role in textural characteristics. 

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