Food additives spices

Trichloroethylene was approved for use for many years as an extraction solvent for foods. In late 1977, the Eood and Dmg Administration (EDA) harmed its use as a food additive, direcdy or indirecdy, prohibiting the use in hop extraction, decaffeination of coffee, isolation of spice oleoresins, and other apphcations. The EDA also harmed the use of trichloroethylene in cosmetic and dmg products (23). 

Maltol. Otsuka Chemical Co. in Japan has operated several electroorganic processes on a small commercial scale. It has used plate and frame and aimular cells at currents in the range of 4500—6000 A (133). The process for the synthesis of maltol [118-71 -8], a food additive and flavor enhancer, starts from furfural [98-01-1] (see Food additives Flavors and spices). The electrochemical step is the oxidation of a-methylfurfural to give a cycHc acetal. The remaining reaction sequence is acid-catalyzed ring expansion, epoxidation with hydrogen peroxide, and then acid-catalyzed rearrangement to yield maltol, ie ... 

Prior to 1977, trichloroethylene was used as a general and obstetrical anesthetic grain fumigant skin, wound, and surgical disinfectant pet food additive and extractant of spice oleoresins in food and of caffeine for the... 

Besides their essential roles in nature, isoprenoids are of commercial importance in industry. Some isoprenoids have been used as flavors, fragrances, spices, and food additives, while many are used as pharmaceuticals to treat an array of human diseases, such as cancer (Taxol), malaria (artemisinin), and HIV (coumarins). In contrast to the huge market demand, isoprenoids are present only in low abundance in their host organisms. Thus, isolation of the required isoprenoids consumes a large quantity of natural resources. Furthermore, owing to their structural complexity, total chemical synthesis is often not commercially feasible. For these reasons, metabolic engineering may provide an alternative to produce these valuable isoprenoids [88,89]. 

Soni, K. B., A. Rajan, and R. Kuttan. Inhibition of aflatoxin-induced liver damage in ducklings by food additives. Mycotoxin Res 1993 9(1) 22-27. Elisabetsky, E., W. Figueiredo, and G. Oliveria. Traditional Amazonian nerve tonics as antidepressant agents Chaunochiton kappleri a case study. J Herbs Spices Med Plants 1992 1(1/ 2) 125-162. 

Rockwell, P., and I. Raw. A mutagenic screening of various herbs, spices and food additives. Nutr Cancer 1979 1 10-15. 

Food and feed additives do not stand back with regard to the diversity of products. They extend from minerals, mainly calcium, phosphorus, and potassium, to amino acids, vitamins and natural spices. All in all, there are several hundred individual compounds used as feed and food additives. The most expensive product is saffron, made from the stigmas of the saffron crocus flower. The yearly production amounts to about 700,000 kg, and the spice is retailing for about 2500/kg. Amino acids play a big role the largest product is monosodium glutamate (MSG), with a yearly production of 1.5-2 million tons and a price of about 2.30 per kilogram, followed by L-lysine (850,000 tons/ 1.50/kg), D,L-methionine (600,000 tons/ 3/kg), L-threonine (85,000 tons, 3.40/kg), and L-tryptophane (1750 tons/ 24/kg). Major producers of... 

There are several hundred types of microcapsules being used as a food additive in the U.S. today. Most of these are used in the development and production of artifical flavors or natural flavors and spices. Microcapsules as food additives may be added to enhance or alter appearance. Food is not only consumed for its calories or nutrients. It is also part of our cultural experience and it must be appealing in all of its aspects. It is not just a biological necessity, its consumption is a social activity, an esthetic experience and an expression of cultural and personal experiences. This means that food must not only taste good but it also must have the right color, texture and aroma. 

Essential oils - [FLAVORS AND SPICES -FLAVORS] (Vol 11) - [FRUITJUICES] (Vol 11) - [OILS, ESSENTIAL] (Vol 17) - [TERPENOIDS] (Vol 23) -m carbonated beverages [CARBONATED BEVERAGES] (Vol 5) -esters m [ESTERS, ORGANIC] (Vol 9) -extraction using SCFs [SUPERCRITICAL FLUIDS] (Vol 23) -as food additive [FOOD ADDITIVES] (Vol 11) -hydroxybenzaldehydes m [HYDROXYBENZALDEHYDES] (Vol 13) -m natural resins [RESINS, NATURAL] (Vol 21) -in perfumes [PERFUMES] (Vol 18) -use m cosmetics [COSMETICS] (Vol 7)... 

Mint [FOOD ADDITIVES] (Vol 11) [FLAVORS AND SPICES - SPICES] (Vol 11)... 

Saffron - [COLORANTS FORFOOD, DRUGS, COSMETICS AND MEDICAL DEVICES] (Vol 6) - [FLAVORS AND SPICES -SPICES] (Vol 11) - [FLAVORS AND SPICES -SPICES] (Vol 11) -as food additive [FOOD ADDITIVES] (Vol 11)... 

Aryl ethers have distinctive, pleasant odors and flavors which make them valuable to the perfume (qv) and flavor industries (see Flavors and spices). Because of their heat stability, they are useful as heat-transfer fluids (see Heat-exchange technology). Other aryl ethers are useful as food preservatives and antioxidants (see Food additives). 

The Food Additives Amendment was added in 1958, requiring manufacturers of new food additives to establish safety. The Delaney proviso prohibited the approval of any food additive shown to induce cancer in humans or animals, and the FDA published the first list of substances, including herbs and spices, as Generally Recognized As Safe (GRAS) in the Federal Register. The list contained nearly 200 substances. This list is now compiled under Title 21 of the Code of Federal Regulations. 

Sources Based on Consumers Federation, Food Additives, Second edition, Consumers Federation Poland, Warsaw, 1999 (in Polish) Modified from Kanerva, L., Skin contact reactions to food and spices, In Food Allergy and Intolerance, Brostoff, J. and Challacombe, S J., Eds., Saunders, London, Edinburgh, New York, Philadelphia, St Louis, Sydney, Toronto, 2002 EAFUS A Food Additive Database—http //www.foodsafety.gov/—dms/eafus.html a Mentioned also as additives associated with adverse reaction by Bosso and Simon (2008). 

Other spices - e.g. mustard, cloves - are widely used as food additives to enhance palatability. Both are characterized by volatile components which produce two responses pungency and characteristic aroma. The simple phenol, eugenol, is the active component in cloves various isothiocyanates, allyl- in black, allyl-and 3-butenyl- in brown, characterize the mustards. The non-... 

It is estimated that the world production of chillies is about 2.5 million t and paprika accounts for about one-third of the total world consumption of chilli. Capsicum fruits in different forms are popular food additives in most part of the world. Paprika and chilli are consumed worldwide, either as a spice or a natural colourant. It is valued principally... 

High dose (10-50 kGy) Decontamination of food additives and 0-50 cooking time) Spices, enzyme preparations, natural... 

As far as food additives are concerned ASMO has adopted the CAC list of harmless substances with amendments. Usage details are regulated within the product standards. Furthermore, there is a larger number of standards for spices, but only two on essential oils. 

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