Flavourings for beverages

Non-alcoholic beverages, of which soft drinks are a subset, can be divided in three main areas. For the first two categories, legal standards have been established within the European Union this is not the case for soft drinks (Table 5.11). 

Some countries have local legislative directives in place, but there is no harmonised European law for soft drinks. Nevertheless, some horizontal legislation needs to be considered (Table 5.12). Additives, like colours, sweeteners and others, are established within the European Union. 

Juices and nectars Natural mineral water Soft drinks Council Directive 2001/112/EC of 20.12.2001 [1] Council Directive 80/777/EEC of 15.06.1980 [8] No harmonised food law within EU 

Food additives - general Colours for use in foodstuffs Sweeteners intended for use in foodstuffs Additives for other purposes Nutritional labelling for foodstuffs Novel foods and food ingredients Council Directive 89/107/EEC of 21.12.1988 [4] Council Directive 94/36/EC of 30.06.1994 [5] Council Directive 94/35/EC of 30.06.1994 [6] Council Directive 95/2/EC of 20.02.1995 [7] Council Directive 90/496/EEC of 24.09.1990 [2] Regulation (EC) No 258/97 of the European Parliament and of the Council of 27.01.1997 [3] 

Because of no vertical food law applicable to this category, soft drinks are in many cases acknowledged as innovative and flexible. 

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Heather Calluna vulgaris Flavouring for beverages, anti stress... 

Fennel oil is mainly used in flavoring oral care products and in pharmaceutical preparations. A reasonably quantity of fennel oil is used for the production of pure anethole for flavouring alcoholic beverages (anise liqueurs) [513dj. FCT 1976 (17) p.529 [8006-84-6], [84625-39-8]. 

Phosphoric acid is the only inorganic acid to be widely used in food preparations as an acidulant. It does, however, occur naturally in the form of phosphates in some fruits, for example, limes and grapes. In the soft drinks industry its use is confined almost entirely to cola-flavoured carbonated beverages, where its... 

Meadowsweet was used widely as a headache remedy. It is considered that just walking through it clears the head. Analysis of the compounds in the plant shows that it contains flavonoids, salicylates, tannins, volatile oils and other compounds such as coumarin, mucilage and ascorbic acid. It is currently used as a food flavouring, in beverages. It is also reported to be used for dyspepsia, muscular pains and peptic ulcers. 

Whereas the importance placed on the respective trend attributes varies considerably in different regions, the general tendencies are ubiquitous. Moreover, today s consumer focuses on an interesting, pleasurable, exiting or completely new taste experience. Within the flavour sectors, the developments for beverages took the lead in 2004 with 17% new introductions, followed by bakery products (12%), confectionery (11%), dairy (9%), sauces and seasonings (8%), snacks (8%), meals and meal centres (7%), processed fish, meat and egg products (6%), desserts and ice-creams (6%), side dishes (3%), fruits and vegetables (3%) [ 14]. 

Usage The rhizome is used for producing spirits, bitter beverages and finished flavourings for baked goods. 

Their flavour is the most popular flavour in beverages. It is well appreciated due to its refreshing, sour, sweet taste and its refreshing clean flavour. The low cost of the raw material and its high flavour value are other important success factors. The citrus peel is rich in essential oils, which are recovered mainly for flavouring purposes. 

L Margomenou, L Birkmyre, JR Piggott, A Paterson. Optimisation and validation of the Strathclyde simulated mouth for beverage flavour research. J Int Brewing 106 101-105, 2000. 

Adjuvants (density adjustment for flavouring oils in beverages, diluent for colours and other food additives, encapsulating agent, excipient) Adsorbants (decolourizing agent)... 

R)- -Decalactone contributes much of the characteristic taste and aroma of peach and many other flavours. Chemically synthesised T -decalactone has been cheaply available for a long time, but the consumer demand for naturally flavoured food and beverages that arose in the mid 1980s created a strong demand for the (RJ-lf -decalactone isomer as a natural food flavour molecule. This definition of natural grade required its production by entirely enzyme-based steps. In turn this led to the development of a number of biotransformation processes to make natural f -decalactone. 

A similar apparatus has been used for recovery of aroma compounds from cacao during processing [34]. In this process, water and acetic acid are removed from the aroma-laden gas stream by the initial traps and then the gas is passed through traps of the same design as those described by Cams and Tuot [29]. The aroma isolate so provided is suggested to be useful for the flavouring of soluble cocoa beverages, cake mixes, and confectionery products. 

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