Flavour manufacturers

The aroma compounds from the tropical fruits described in this chapter can be very important for consumers and industry as they are exotic and extremely pleasant however, the production of these compounds by biotechnological processes should be emphasised since the extraction from the fruits is a hard task. Many tropical soils contain less nitrogen and phosphorus, have lower capacity to absorb fertilisers, and therefore have lower conventional productive capacity, but some tropical soils have been very intensively farmed and further intensification is possible in other areas. Thus, the evaluation of a sustainable agriculture in tropical regions requires a sophisticated approach including the estimation of the risk of microbial or insect infestations. As many fruits go directly to fresh markets or to immediate processing, a continuing supply of the flavour manufacturers in the future is not completely assured. 

Estimates of the intake of fiavouring agents by populations typically involve the acquisition of data on the amounts used in food. These data were derived from surveys in Europe, Japan and the USA. in Europe, a survey was conducted in 1995 by the internationai Organization of the Fiavor industry, in which flavour manufacturers reported the total amount of each flavouring agent incorporated into food sold in the EU during the previous year. 

CioHi O. White leaflets, with a strong smell and sweet taste, m.p. 22 C, b.p. 235 C. The chief constituent of anise and fennel oils and other essential oils, from which it is manufactured. It can also be prepared from anisole (meihoxybenzene). It is widely used for flavouring pharmaceuticals and dentifrices, and in perfumery. 

CH3 CH0H CH20H, a colourless, almost odourless liquid. It has a sweet taste, but is more acrid than ethylene glycol b.p. 187. Manufactured by heating propylene chlorohydrin with a solution of NaHCO under pressure. It closely resembles dihydroxyethane in its properties, but is less toxic. Forms mono-and di-esters and ethers. Used as an anti-freeze and in the preparation of perfumes and flavouring extracts, as a solvent and in... 

CaH803. Fine white needles, m.p. 82°C, b.p. 285°C, strong vanilla odour, characteristic taste. It occurs extensively in nature, and is the odoriferous principle of the vanilla pod it can be obtained from the glucoside coniferin. Vanillin is made commercially from the ligno-sulphonic acid obtained as a by-product in the manufacture of wood pulp. It is one of the most important flavouring and perfuming... 

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

Mention should also be made of glutamic acid and invert sugar which are used in foodstuffs and demand the use of hydrochloric acid-resistant material in manufacture, and of the essential flavouring oils which should preferably be stored and prepared in stainless steel and aluminium equipment. 

Incorporating a proportion of SCP into manufactured foods can disguise unpleasant flavours or textures. Food technologists have a wide array of flavourings at their disposal, which can be used to produce particular flavours. If this cannot be done it might be possible to use the SCP as feed. 

Another illustration of the enormous potential of catalytic methodologies in fine chemicals manufacture is the new Rhone-Poulenc process for the flavour ingredient, vanillin (Ratton, 1998). The process involves four steps, all performed with a heterogeneous catalyst, starting from phenol (Fig. 2.37). 

Jensen, H. R., The Chemistry, Flavouring and Manufacture of Chocolate, Confectionery and Cocoa, Churchill, London, 1931. 

Milk solids are normally used as either milk powder or sweetened condensed milk in food manufacturing. Skim milk solids are an essential part of toffees as well as contributing useful colour and Maillard reaction flavours to baked goods. 

Soya Proteins. Early attempts to make albumen substitutes from soya protein also ran into problems. A bean flavour tended to appear in the finished product. A solution to these problems has been found. Whipping agents based on enzyme modified soy proteins are now available. The advantage of enzymatic modification is that by appropriate choice of enzymes the protein can be modified in a very controlled way. Chemical treatment would be far less specific. In making these materials the manufacturer has control of the substrate and the enzyme, allowing the final product to be almost made to order. The substrates used are oil-free soy flakes or flour or soy protein concentrate or isolate. The enzymes to use are chosen from a combination of pepsin, papain, ficin, trypsin or bacterial proteases. The substrate will be treated with one or more enzymes under carefully controlled conditions. The finished product is then spray dried. 

R. Ravichandran, Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on the tea quality and aroma. Food Chem. 78 (2002) 23-28. 

They are used in many food products and pharmaceuticals to add flavours. Some of these families are manufactured for use as solvents (i.e., acetone) and for preparing materials like adhesives, paints, resins, perfumes, plastics, fabrics, etc. 

Used in the manufacture of piperonal used to modify oriental perfumes used to strengthen soap perfumes used in small quantities, together with methyl salicylate, in root beer and sarsaparilla flavours also used as a pesticide. 

Manufacturing processes for I -decalactone have been T developed by a number of flavour companies using yeast such as Yarrowia lipolytica and S. cerevisiae selected... 

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