Flavors preparation

Flavor formulas, 11 577-581 Flavor inclusions, reducing, 11 550 Flavor industry, 11 558 Flavoring agent, 12 32 Flavoring preparations, 12 48 Flavoring proportions (dosage), 11 576 Flavorings. See also Flavor materials classifications of, 11 571 fruit, 11 571-574... 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

Guillen M.D. Ibargoltia M.L. (1998) New Components with Potential Antioxidant and Organoleptic Properties, Detected for the First Time in Liquid Smoke Flavoring Preparations. J. Agric.andFoodChem. 46, 1276 - 1285. 

Guillen, M.D. and Manzanos, M.J., Characterization of the components of a salty smoke flavoring preparation, Food Chem., 58, 97, 1997. 

The above means that a flavoring preparation is by default always natural and that extracts and essential oils (obtained by appropriate physical processes such as distillation and solvent extraction) from material of vegetable origin (e.g., plant material) can be considered as flavoring preparation and thus natural. ... 

Annex II to the Flavouring Regulation gives a list of traditional food preparation processes by which (natural) flavoring substances and natural flavoring preparations are obtained (in the title of... 

Annex II in the Commission Proposal the wording natural flavouring preparations is used, which is confusing since flavoring preparations are, as per definition, natural, see below). The full list of traditional food preparation processes is given in Annex 22.5 to this chapter. 

However, it can also be argued that if the physical process after the distillation (e.g., extraction, drying, evaporation, condensation, dilution, etc.) intentionally modifies the chemistry of the components (which is often the case), then the end product can no longer be regarded as flavoring preparation and thus natural, according to the Council Proposal. 

In that respect, the wording of the Commission Proposal (part (ii)) is much broader and less ambiguous and will not lead to these restrictions. According to the Commission Proposal, an extract, essential oil, absolute or concrete,. .. obtained from material of vegetable origin (flower, root, fruit, etc.) by one or more of the processes listed in Annex II complies with the definition of flavoring preparation and can thus be regarded as a natural. ... 

May not be added as such to foodstuffs or to flavorings. May be present in a foodstuff either naturally or following the addition of flavorings prepared from natural raw materials... 

Flavoring preparation A preparation used for its flavoring properties that is obtained by appropriate physical, microbial, or enzymatic processes firom a foodstuff or material of vegetable or animal origin, either as such or after processing by food preparation processes. 

Guillen, M.D. and Ibargoitia, Mi., Relationships between the maximum temperature reached in the smoke generation processes from Vitis vinifera L. shoot sawdust and composition of the aqueous smoke flavoring preparations obtained, J. Agric. Food Chem., 44, 1302, 1996. 

---