Flavour additive

In the production of antibiotics, sufficient growth of fungi in submerged cultures has created potential sources of biomass as SCP and as flavour additives to replace mushrooms the biomass contains 50-65% protein.1,5 Production of mushroom from lignocellulosic waste seems to be a suitable and economical process since the raw material is inexpensive and available in most countries. 

Flavourings are not included in the categories listed above. When used in food products they must be designated by the term flavourings , or by a more specific name or description of the flavouring. Additional rules apply if the flavouring is claimed to be natural . 

Essential oil preparations from a variety of plants have found industrial applications relating to taste (liqueurs and flavour additives) and odour (perfumes, liqueurs, agents for masking unpleasant odours and pleasant-smelling phenolic antiseptics). Many... 

Distilled spirits are alcohol-containing beverages with low or no extractive content with or without flavour addition. 

Depending on how the desired fruit has to show up in the end product, with or without fruit pieces, flavour addition, colours content (natural, synthetic), and viscosity, different technologies are used in manufacturing (fmit) preparations. 

Fig. 5.57 Manufacturing process for dehydrated convenience foods (flavour addition is indicated in green flavour losses are marked red).

Nai5Al3(P04)8 Cheese flavouring additive (approximate composition)... 

Better control of proteolysis during cheese maturation opens up possibilities for avoiding flavouring additives or proteolytic enzymes. 

Flavour enhancers are substances that intensify or modify the original flavour of certain foods, even though they do not have their own flavours. Additives of this category include ... 

Constit. of butter formed during fermentation. A common constit. of plant oils, prod, of breakdown of carbohydrates. Flavouring additive used in food industry. Sensitises photooxidation of alkenes to epoxides. Used in indirect photometric detn. of hydroxylamine. Yellowish-green liq. Sol. H2O, EtOH, Et20. Bp 88°. 

Found in larch trees (Larix decidua), pine needles, chicory, wood tars, roasted malt and produced by alkaline hyd. of streptomycin. Also from ferns Arachniodes maximowiczii and Macrothelypteris torresiana. Food flavouring additive. Used as metal indicator (e.g. for Fq(III)). Needles or prisms (toluene or CHCI3) with odour of caramel/butterscotch. Mod. sol. H2O, sol. EtOH. Mp 161-162°. 

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