Flavourings for confectioneries

Cinnamon oil trans-Cinnamic aldehyde Flavours for confectionery products... 

Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products... 

Concentrated preparation, with or without flavour adjuncts, used to impart flavour with the exception of only salty, sweet or acid tastes. It is not intended to be consumed as such, e.g. flavouring for confectionery. 

Solvents are additives that allow the extraction of desirable compounds, their dissolution and dilution. They also serve as carriers of aromatic compounds. For the extraction of hops, coffee, tea and spice, hexane, dichloromethane, acetone, trichloroethylene or supercritical carbon dioxide (for the extraction of caffeine from coffee or tea) are most commonly used. Ethanol is used as a solvent of aromatic substances for confectionery monoacylglycerols are used as solvents for antioxidants and polyols for flavour potentiators. 

Anthocyanins usually give a purple red colour. Anthocyanins are water soluble and amphoteric. There are four major pH dependent forms, the most important being the red flavylium cation and the blue quinodial base. At pHs up to 3.8 commercial anthocyanin colours are ruby red as the pH becomes less acid the colour shifts to blue. The colour also becomes less intense and the anthocyanin becomes less stable. The usual recommendation is that anthocyanins should only be used where the pH of the product is below 4.2. As these colours would be considered for use in fruit flavoured confectionery this is not too much of a problem. Anthocyanins are sufficiently heat resistant that they do not have a problem in confectionery. Colour loss and browning would only be a problem if the product was held at elevated temperatures for a long while. Sulfur dioxide can bleach anthocyanins - the monomeric anthocyanins the most susceptible. Anthocyanins that are polymeric or condensed with other flavonoids are more resistant. The reaction with sulfur dioxide is reversible. 

Caramel means the brown products intended for colouring, not the sugary product obtained by heating sugars which is used for flavouring food such as confectionery, pastry and alcoholic drinks. 

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. 

Monoterpenes, 10-carbon-containing terpenoids, are composed of two isoprene units, and found abundantly in plants, e.g. (+)-limonene from lemon oil, and (—)-linalool from rose oil. Many monoterpenes are the constituents of plant volatile oils or essential oils. These compounds are particularly important as flavouring agents in pharmaceutical, confectionery and perfume products. However, a number of monoterpenes show various types of bioactivity and are used in medicinal preparations. For example, camphor is used in liniments against rheumatic pain, menthol is used in ointments and liniments as a remedy against itching, bitter-orange peel is used as an aromatic bitter tonic and as a remedy for poor appetite and thymol and carvacrol are used in bactericidal preparations. 

According to the Directive, the term caramel relates to products of a more or less intense brown colour, which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g., confectionery, pastry, and alcoholic drinks). Caramel is the only colour permitted in malt bread, vinegar, and alcoholic drinks, such as beer, whisky, and liqueurs. 

Oil of clove is used extensively for flavouring all kinds of food products, such as meats, sausages, baked goods, confectionery, candies, table sauces, pickles, etc. Clove oil... 

The spice clove and its value-added products are used extensively for flavouring food and confectionery. Clove oil has many industrial and pharmacological applications. Most of the studies conducted so far pertain to the clove volatiles and very little attention has been paid to the nonvolatile constituents. Therefore, the phytochemical studies and biological activities of non-volatiles are worth examining. This may lead to identifying new properties and novel molecules. 

In sugar confectionery the pH of the product is important for a number of reasons. Fruit-flavoured products normally have some acid component added to complement the fruit flavour. Where a hydrocolloid is present the pH of the product can be critical otherwise the product will not be stable or it may not gel at all. If a hydrocolloid is held at its... 

Whey is the by-product of cheese-making. The traditional form of whey in confectionery is whey powder, which has been used as an ingredient in some toffees. Apart from this example, whey has not been much used in sugar confectionery. The reasons for this are hard to see, except that in toffees the flavours imparted by whey are not that pleasant. As the major ingredient is lactose this places another restriction on its use - lactose has its limited solubility compared with other sugars, when used to excess it imparts the unpleasant metallic taste, and it is not tolerated in the diets of certain consumers. 

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]. 

Beverages, confectioneries, dairy products and industrial food products are today important sectors for the application of flavourings and are therefore described in section 5. 

Use Various uses include application as caustic, dermatologic, antiseptic and as digestive. Used in the resolution of alcohols. Aq. soln. used as complexing agent in ion-exchange separations of alkaline earth metals. Used in foodstuffs and pharmaceuticals (preservative, flavour, acidulant), plasticisers, mordants. In brewing, manuf. of cheese and confectionery. Depilatory for hides. 

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