Flavouring liquids

Aromatic liquids Beverage extract (concentrate) Camphor oil, 3.3 Extract, aromatic or flavouring Extracts, aromatic, liquid, 3, 3.2,3.3 Extracts, flavouring, liquid, 

3 Flavouring liquids Other regulated substance, aromatic extract or flavouring Terpene hydrocarbons, n.o.s., 3.3 Terpenes, n.o.s. 

Many extracts are based chemically on the benzene ring, a class of often fragrant compounds which have come to be called aromatics as a consequence. They include benzaldehyde, which smells like almonds, and vanillin, the basis of vanilla. Camphor oil (8008-51-3) is the essential oil removed from the camphor tree. It contains camphor, as well as many other compounds. Camphor may also be extracted from other natural sources, but usually in smaller quantities. Vegetable extracts usually contain terpenes (CjoHig), a class of flammable hydrocarbons based on the isoprene unit (C5H8). 

Carbonated beverages are often sold as concentrated syrups syn. beverage extracts that are subsequently mixed with water, sweeteners, and other components at bottling facilities. In addition to the flavour, colours, preservatives, and other constituents, these syrups contain acidulants acids that give a tart flavour, maintain pH levels, disinfect, and perform other functions. Acidulants include phosphoric, citric, ascorbic, tartaric, adipic, and malic acids. 

Individual extracts may be flammable, toxic, or otherwise hazardous (e.g., benzaldehyde is a combustible liquid with an irritating odour in high concentrations, vanillin is a flammable solid, and beverage acidulants are corrosive) but it is the extensive use of solvents, like alcohols and ethers, to carry the extracts that presents the usual hazard in transportation. However, even if the extracts, carriers, or additives are not directly hazardous, they may be so irritating and obnoxious that they present a hazard in transportation to passen- 

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No juice With flavours Low flavoured Liquid flavour... 

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... 

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. 

The restricted shelf life of liquid milk continues to be a problem that is often more influenced by the type of milk being sold rather than the pasteurisation technique. The shelf life of processed milk is determined primarily by the quality of the raw milk from the dairy herd. Increasing cell counts in the milk and a higher concentration of free fatty acids, contribute to rancidity in both liquid milk and milk products. Janzen (1972) reported that the 0-14 day shelf life of pasteurised milk is influenced by the somatic cell concentration in the raw milk and found that after 14 days any observed changes in the flavour and stability of the milk were attributable to microbial activity during storage. 

The majority of the smells and flavours found in nature comprise esters, which are often covalent liquids with low boiling points and high vapour pressures. For that reason, even a very small amount of an ester can be readily detected on the palate - after all, think how much ester is generated within a single rose and yet how overwhelmingly strong its lovely smell can be ... 

Elixir are liquid, oral preparation of potent or nauseous medicaments, which are pleasantly flavoured and coloured with suitable agents. 

Numerous analyses in the quality control of most kinds of samples occurring in the flavour industry are done by different chromatographic procedures, for example gas chromatography (GC), high-pressure liquid chromatography (fiPLC) and capillary electrophoresis (CE). Besides the different IR methods mentioned already, further spectroscopic techniques are used, for example nuclear magnetic resonance, ultraviolet spectroscopy, mass spectroscopy (MS) and atomic absorption spectroscopy. In addition, also in quality control modern coupled techniques like GC-MS, GC-Fourier transform IR spectroscopy, HPLC-MS and CE-MS are gaining more and more importance. 

Fig. 16.1 Equipment for solvent-assisted flavour evaporation. 1 addition funnel, 2 cooling trap, 3 central head with thermostated water jacket, 4 distillation flask, 5 flask cooled with liquid nitrogen for distillate, 6, 7 legs connected to funnel 1 and cooling trap 2, 8 water inlet, 9 connection to the pump system. To ensure constant temperature during distillation, head 3 and legs 6 and 7 are connected by flexible polyethylene tubes that guide the water flask. [15]...

Spray-drying is an economical effective method widely used for flavour encapsulation [22-27]. The technology has been used in the food industry since the late 1950s to provide protection of aroma chemicals against oxidation or degradation and to convert liquids into free-flowing solids. The main limitations... 

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