Flavour formulated

As most flavourists are chemists, they have an extensive knowledge of the numerous molecules and ingredients that can be combined to develop flavours. A typical part of their studies consist in learning an extensive list of flavour molecules, their corresponding smell and/or taste and their usage in flavour formulation. Therefore, they tend to use molecule names to describe their flavour perceptions, mentally analysing and deconstructing the formula they think is hidden behind this perception. 

Similarly, low volume chemicals are classified according to whether they are sold primarily on the basis of specification or performance. Specialties are generally formulations that are sold on the basis of their performance and their prices reflect their value rather than cost of production. Producers of specialty chemicals often provide extensive technical service to their customers. Examples of specialty chemicals include pharmaceuticals, pesticides, flavours and fragrances, specialty polymers, etc. Fine chemicals, on the other hand, are produced to customer specifications and are often intermediates or active ingredients for specialty chemicals, e.g. pharmaceutical and agrochemical intermediates and bulk actives. 

Reduction of the sodium chloride level can result in taste problems and flavour shifts. There are several approaches to maintain salt taste. Most often, potassium chloride is used, because it shows the most prominent salty taste of those applicable inorganic salts. Lithium chloride is the most salty salt but cannot be used for toxicological reasons. Most consumers, however, complain about the bitter, chalky taste of KCl-containing formulations. Development of sodium-reduced products using mineral salts is a challenge and the whole product formula has often to be adapted [25]. Therefore, the main focus of the research was the search for masking compounds or technologies to cover the bad taste of KCl, e.g. phenolic acids and derivatives [26] and lactisol [27]. 

The successful application of food-grade biopolymers in the formulation of the next generation of smart delivery systems requires sound insight into the various intermolecular and colloidal interactions involved in the food matrix, along with some knowledge of the bioavailability in vivo. Furthermore, the impact of incorporated nutraceuticals on all the properties of a formulated functional food — appearance, physical/chemical stability, texture, mouthfeel, taste, flavour, bioavailability, and health impact — need to be simultaneously considered and addressed in order to achieve a balanced and acceptable solution for consumers. 

Marion, J.P. Information of flavours and dyestuffs into formulated food products Congress Nice, 1987. 

Another, and perhaps more obvious, development area is the constant search for new flavours and unusual ingredients. There is currently a great interest in the use of various botanical extracts such as guarana and ginseng because of their implied qualities, but it is noteworthy that one of the oldest and certainly the most successful flavours, cola, was originally formulated with, and still contains, a natural vegetable extract of cola nut. 

The nutritional value of soft drinks is sometimes exaggerated by manufacturers who want consumers to perceive their products to be of special benefit. That said, the value of soft drinks must not be understated, because they are an essential vehicle for hydration. Soft drinks are usually absorbed more readily than water (because of their osmolality), can replace lost salts and energy quickly and are rapidly thirst quenching. Their balance of sweetness and acidity, coupled with pleasant flavours, makes them attractive to all ages of consumers. Products are specially formulated to meet the tastes, nutritional needs and physiological constraints of the whole population, from babies to geriatrics. 

Ascorbic acid. Many juices contain ascorbic acid or vitamin C, which is quantitatively the most important vitamin in soft fruits, ranging from a negligible level in some whortleberries to around 200 mg/100 g in blackcurrants. Ascorbic acid performs a valuable function as an antioxidant in minimising degradation of certain flavour principles, and it is often important for it to be included in the processed juice or in a soft drink formulation. Levels in the range 200-400 mg/kg are typical. It should be noted that ascorbic acid can be added to natural strength juice only if it is... 

The use of acidulants is an essential part of beverage formulation, with the acid component usually third in order of concentration. Acidulants performs a variety of functions in addition to their primary thirst-quenching properties, which are the result of stimulation of the flow of saliva in the mouth. Because it reduces pH, an acidulant can act as a mild preservative and in some respects as a flavour enhancer, depending on the other components present. In addition, by functioning as a synergist to antioxidants such as butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT) and ascorbic acid, acidulants can indirectly prevent discolouration and ranciditye. 

A flavouring essence is a traditional flavouring product prepared by washing a selected oil blend (predominately citrus oils) with an aqueous alcoholic solvent mixture (e.g. 60% ethanol/40% water). It is an extraction process in which the aqueous extract phase becomes the flavouring. The process is earned out under cool temperatures, for example, 5-10°C, either batch-wise or by counter-current extraction. The soluble oxygenated flavouring constituents present in the essential oil blend (e.g. citral in lemon oil) are effectively partitioned between the two phases of the mixture. The low temperatures employed ensure that the transfer of any oil into the hydro-alcoholic phase is minimised as a poorly processed essence will tend to cloud when used in the drink formulation. 

Although there are a number of food colours suitable for use in soft drinks, it should be appreciated that the contribution of any one of these cannot be entirely predictable. In any soft drink formulation, the colour component, as with all other ingredients, has to be carefully selected for its performance in the presence of certain acids, flavourings, antioxidants and even preservatives. It is essential, therefore, at all stages of development that meaningful storage trials are completed to ascertain the real contribution from colour in the newly finished beverage. 

We have already referred to the use of stabilisers in the production of water-dispersible flavourings and/or emulsion based cloudifying systems. Such additives, as well as contributing to stability, are also used, where appropriate, in soft drink formulations to impart stability to natural clouds, for example, dispersions of fruit solids, and to improve mouthfeel characteristics by increasing the viscosity of the dr ink. 

Citrus-flavoured drinks, notably lemon drinks, are frequently susceptible to oxidation and so antioxidants may feature in their formulation. 

Accordingly, it will often be necessary to adjust the product formulation to incorporate appropriate levels of antioxidants, such as ascorbic acid, and to use flavour and colour preparations that are stable to oxidation. 

Protein-rich rape seed residues from biodiesel production plants are rich in phenolic compounds, glucocinolates and phytic acid. Phenolic compounds and phytic acid could be used as potent antioxidants in cosmetic and pharmaceutical formulations (Shamsuddin, 1995 Amarowicz and Shahidi, 1994 Wanasundara et al., 1996 Oatway et al., 2001). Derivatives from glucosinolate hydrolysis, including isothiocyanates, thiocyanates and nitriles, could be used as anticarcinogenic agents, biopesticides and flavour compounds (Halkier and Gershenzon, 2006). 

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