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Flavours antioxidants

Food additives such as preservatives, sweetening agents, flavours, antioxidants, edible colours and nutritional supplements are added to the food to make It attractive, palatable and add nutritive value. Preservatives are added to the food to prevent spoilage due to microbial growth. Artificial sweeteners are used by those who need to check the calorie Intake or are diabetic and want to avoid taking sucrose. [Pg.176]

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. [Pg.114]

Catechol Hydroquinone Agrochemical Aroma and Flavour Photography Additives (antioxidants) C (Homo) NC 1000 - 5000 STR BCR... [Pg.4]

Jahan K. Paterson A. and Spickett C.M. (2006). Relationship between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling , International Journal of Food Science Technology, 57, 229-243. [Pg.141]

This book reviews one extensive group of substances, flavourings (Chapter 9), that is being brought into international controls on additives. It also considers three major groups of widely-controlled additives in detail artificial sweeteners (Chapter 10), substances used as colourings (Chapter 8), and antioxidants (Chapter 12). A more general review of the other additives and how they are controlled is presented in Chapter 11. [Pg.3]

Miscellaneous Food Additives Directive 95/2/EC (e.g. preservatives, antioxidants, emulsifiers, stabilisers, thickeners, flavour enhancers, acidity regulators, etc.)... [Pg.5]

Synergists (antimicrobial synergist, synergist and solubilizers for antioxidants and flavours) Thickeners (binder, binding agent, texturizing agent)... [Pg.253]

Since food additives are subjected to the most stringent toxicological testing procedures, only a few synthetic antioxidants have been used in foods for any length of time. Antioxidants are extensively tested for the absence of carcinogenity and other toxic effects in themselves, in their oxidised forms, and in their reaction products with food constituents, for their effectiveness at low concentrations, and for the absence of the ability to impart an unpleasant flavour to the food in which they are used. [Pg.284]

Antioxidants should satisfy several requirements before being accepted for incorporation into food products.5 The antioxidant should be soluble in fats it should not impart a foreign colour, odour or flavour to the fat even on long storage it should be effective for a least one year at a temperature of between 25 and 30°C it should be stable to heat processing and protect the finished product (carry-through effect) it should be easy to incorporate and it should be effective at low concentrations. [Pg.285]

Food colours Flavours and sweeteners Fat emulsifiers and stabilising agents Flour improvers - antistaling agents and bleaches Antioxidants Preservatives... [Pg.172]

It is indicated for treatment of scurvy, for prophylaxis of vitamin C deficiency, to acidify urine, anaemia of vitamin C deficiency, as antioxidant to protect natural colour and flavour of many foods, dental caries and increased capillary fragility. [Pg.390]

In distillation processes, the non-volatile components (e.g. bite of pepper or ginger, and natural antioxidants) would remain with the spent plant material since they are non-volatile. Also, any water-soluble flavouring components would also be lost in the final distillate separation. The products so produced may only partially resemble the fresh starting plant material. Nevertheless, these materials are highly valued and are key ingredients for the flavour industry. Some are unstable to oxidation since the natural antioxidants remain with the spent plant materials. [Pg.416]

Nowadays a wide variety of food ingredients are already produced in an encapsulated form. These comprise artificial sweeteners (aspartame), flavouring agents such as oils or spices (with desirable flavour but possibly undesirable odour), natural colorants (e.g., p-carotene, turmeric), preservatives, acids (citric, lactic and ascorbic), bases, buffers, enzymes, lactic acid bacteria, and some antioxidants (Kirby, 1991 Gibbs et al, 1999 Chen et al, 2006b Ubbink and Kruger, 2006 Augustin and He-... [Pg.51]

Superoxide dismutase (SOD), an indigenous enzyme in milk, was discussed in section 8.2.10. A low level of exogenous SOD, coupled with catalase, was shown to be a very effective inhibitor of lipid oxidation in dairy products. It has been suggested that SOD may be particularly useful in preserving the flavour of long-life UHT milk which is prone to lipid oxidation. Obviously, the commercial feasibility of using SOD as an antioxidant depends on cost, particularly vis-d-vis chemical methods, if permitted. [Pg.260]

Also on the positive side, severe heat treatment of cream improves the oxidative stability of butter produced therefrom due to the exposure of antioxidant sulphydryl groups. As discussed in section 9.2.2, lactones formed from hydroxyacids are major contributors to the desirable cooking quality of milk fats but contribute to off-flavours in other heated products, e.g. milk powders. [Pg.296]

Several pyran-4-ones, e.g. maltol, are used as flavouring agents and 6-hydroxy-2,5,7, 8-tetramethylchroman-2-carboxylic acid is a potent synthetic antioxidant (75MI22303). [Pg.718]

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... [Pg.64]

Antioxidants (e.g. BHA, ascorbic acid) Less than 100 ppm, subject to user-country legislation Prevent oxidation, limit flavour and colour deterioration... [Pg.96]

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. [Pg.99]

Ascorbic acid, known more familiarly as vitamin C, is used not only as on acidulant but also as a stabiliser within the soft drinks system, and its antioxidant properties serve to improve the shelf-fife stability of flavour components. Many of the ingredients used in flavourings are susceptible to oxidation, particularly aldehydes, ketones and keto-esters. Ascorbic acid shields these from attack by being preferentially oxidised and lost, leaving the flavour component unaffected. [Pg.103]

Citrus-flavoured drinks, notably lemon drinks, are frequently susceptible to oxidation and so antioxidants may feature in their formulation. [Pg.122]

Oil-based, water-dispersible flavours (emulsions) are protected by the addition of oil-soluble antioxidants such as butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) to the oil phase before the emulsification process 1,000 mg/1 is the typical usage level in essential oils. Since the flavour emulsion will be used at the rate of about 0.1%, the level of antioxidant in the finished beverage will be of the order of 1 mg/1, which will safely comply with an ADI of 5 mg/kg body weight for either additive. [Pg.122]

Ingredients Carbonated water. Concentrated fruit juices (pineapple, grapefruit) (5% when reconstituted). Citric acid. Acidity regulator (sodium citrate). Artificial sweeteners (aspartame, saccharin). Flavourings. Preservative (sodium benzoate). Antioxidants (ascorbic acid, ascorbyl palmitate). Colour (lutein)... [Pg.123]

This compound exists as a vehicle to introduce the characterising components into the beverage thirst-quenching properties from the acid, flavour and body from the juice (also contributing to mouthfeel). A major part of the identity of the final drink is provided by the flavouring ingredients. In order to stabilise and protect these, oil- and water-soluble antioxidants are included. [Pg.124]


See other pages where Flavours antioxidants is mentioned: [Pg.144]    [Pg.302]    [Pg.303]    [Pg.315]    [Pg.331]    [Pg.333]    [Pg.336]    [Pg.74]    [Pg.389]    [Pg.20]    [Pg.20]    [Pg.111]    [Pg.205]    [Pg.252]    [Pg.253]    [Pg.269]    [Pg.483]    [Pg.269]    [Pg.561]    [Pg.122]    [Pg.123]   
See also in sourсe #XX -- [ Pg.78 ]




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