Flavoring processes

Panel on food additives, flavorings, processing aids, and materials in contact with food Panel on animal health and welfare... 

EFSA is the newly established scientific body of the EU that provides objective scientific information and evaluations on all food safety issues, including food additives. EFSA is an independent European agency located in Parma, Italy, which provides risk assessments to the European Commission, European Parliament, and Council and operates various scientific panels including the panel on food additives, flavorings, processing aids, and materials in contact with food. 

Solyakov A., Skog K. and Jagerstad M. Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue. Food and Chemical Toxicology. 37,1.1999. 

Flavor has been reported to develop very rapidly (1 week) in slurries containing 40% solids. Such systems have been used to screen exogenous enzymes. Fast-ripening slurries could be useful in the preparation of cheese sauces, cheese flavoring, processed cheeses, etc. Enzyme-modified cheeses, which can be regarded as being based on the slurry principle, are used commercially as ingredients in processed cheese and cheese products. 

Preparation of process flavorings. Process flavorings are prepared by processing together raw materials listed under 4.1 and 4.1.2 with the possible addition of one or more or the materials listed under 4.1.3 and 4.1.4. 

Process flavors — Process flavors are generally used to create meaty flavors (e.g., chicken) for snacks. As discussed in an earlier chapter (Chapter 9), they are created based on process flavor technology from amino acid/sugar reactions plus other ingredients such as flavor enhancers (MSG and/or 5 -nucleotides), antioxidants, emulsifiers, flavoring (e.g., smoke), and anticaking agents (since they will be sold as powders). 

Suomalainen H, Nykanen L 1970 Composition of whisky flavor. Process Biochem 5 13-18... 

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