Food and flavor industry

Implicit to research in the biochemical sciences, of which the food and flavor industries are members, is that biological response, BR, is a function of chemical structure, CS. The goal is to find that CS (compound) which maximizes a desired BR and, simultaneously, minimizes other BRs, especially those directly relating to toxicity. 

This symposium was developed to provide an overview of existing processes and to investigate new developments. The speakers came from industry and academia to provide two perspectives applied research with immediate product benefits and basic research, which can contribute information for long-term improvements. Whereas many people are involved in the manufacture and use of encapsulated flavors, there is little published information on how encapsulation is accomplished and what factors affect encapsulation processes. This book represents the compilation of the information presented at the symposium. We hope it will serve as a reference for the people who work in all aspects of the food and flavor industry who are interested in the encapsulation of flavors. We are sincerely grateful to all of the authors who were willing to present information at the symposium and who cooperated by preparing manuscripts. We appreciate all of your efforts. 

Carvone is found naturally in many essential oils, but it is most abundant in the oils from caraway and dill seeds [(S)-(-i-)-carvone] and spearmint oil [(/ )-(—)-carvone] [153]. However, the most commercially used carvone is produced from limonene. Both carvones are employed in the food and flavor industry. 

Ch. Dodev, R. Darakchiev, Scientific Works of the Higfier Institute of Food and Flavor Industrie voL XLIV (3), HFFI Academic Publidiing Eteuse, Plovdhr, Bulgaria 2000 51 (In Bulgarian). 

In conclusion, there is a clear need to improve the quality and stability of food aromas and flavors. The techniques presented above represent an attractive approach for analyzing aromas more purposefully. Depending on the case, it is possible to simplify the approach and find compromises in all three phases so that essential work can be done in a reasonable time. The food and flavor industry is well advised to profit from this development and to adapt the different techniques to their specific needs. 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

Aryl ethers have distinctive, pleasant odors and flavors which make them valuable to the perfume (qv) and flavor industries (see Elavors and spices). Because of their heat stabiHty, they are useful as heat-transfer fluids (see HeaT-EXCHANGETECHNOLOGy). Other aryl ethers are useful as food preservatives and antioxidants (see Eood additives). 

Uses Preparation of sodium and butyl benzoates, benzoyl chloride, phenol, caprolactum, and esters for perfume and flavor industry plasticizers manufacture of alkyl resins preservative for food, fats, and fatty oils seasoning tobacco dentifrices standard in analytical chemistry antifungal agent synthetic resins and coatings pharmaceutical and cosmetic preparations plasticizer manufacturing (to modify resins such as polyvinyl chloride, polyvinyl acetate, phenol-formaldehyde). 

Chiral resolution is a matter of great importance. For example, the food and beverage industry is increasingly concerned with enantiomeric separations, because they can affect flavor, fragrance, and nutrition and can be used to monitor fermentation or product adulteration. Separations are carried out mainly on chiral stationary phases (CSPs). 

As a category of alkaloids with distinctive bioactivity, methylxanthine derivatives have in recent years received increasing attention in the food and pharmaceutical industries. The most important compounds of this class, characterized by a bitter flavor, are caffeine CF, theobromine TB, and theophylline TP (Fig. 6). 

Amino acids are monomeric units of polypeptides and proteins. They are widely used in the food and chemical industries as flavor enhancers, seasonings and sweeteners e.g. for the improvement of bread quality, also in the production of drugs, cosmetics, synthetic leather and surfactants, in medicine for infusions and as therapeutic agents. Amino acids are produced by chemical synthesis or extraction from protein hydrolyzate. They may be also produced by microbiological methods. 

Most of the starch used in the food and beverage industries is in the form of starch hydrolysates (e.g., glucose, maltose, and isoglucose syrups). In syrup production, yield, ease of processing, color, and flavor are the... 

Potential. The development of MS/MS for analyses of foods and flavors will follow the same growth curve as it has in other applications. At this point, only the first part of the growth curve is evident. Several industrial laboratories are beginning to use MS/MS on a routine basis, and ocnmercial pressure will drive the expansion of the method. The speed of the MS/MS analysis is a strong initial advantage. In the long term, it is likely to be the flexibility of MS/MS analysis that will sustain its use in these areas, and justify the high initial cost of the instrument. It is... 

Flavor enhancers are used imiversally in the food and pharmaceutical industries. Sugar, carboxylic acids (e.g., citric, malic, and tartaric), common salt (NaCl), amino acids, some amino acid derivatives (e.g., monosodium glutamate—MSG), and spices (e.g., peppers) are most often employed. Although extremely effective with proteins and vegetables, MSG has limited use in pharmaceuticals because it is not a sweetener. Citric acid is most frequently used to enhance taste performance of both liquid and solid pharmaceutical products, as well as a variety of foods. Other acidic agents, such as malic and tartaric acids, are also used for flavor enhancement. In oral liquids, these acids contribute unique and complex organoleptic effects, increasing overall flavor quality. Common salt provides similar effects at its taste threshold level in liquid pharmaceuticals. Vanilla, for example, has a delicate bland flavor, which is effectively enhanced by salt. 

Benzyl alcohol is primarily used as a solvent and an antimicrobial preservative, but it has also found use as an antiseptic and local anesthetic. It is also used as a raw material of various esters, used in the soap, perfume, and flavor industries. Acceptable daily intakes were established at 5 mg kg for benzyl alcohol by the World Health Organization. In 1998, benzyl alcohol was reported by the US Food and Drug Administration as being used in 322 cosmetic formulations, belonging to 43 cosmetic categories. 

The sources of lipophilic/hydrophilic chemical exposure include environmental pollution (air, water, and soil contamination), pesticide, herbicide, and fertilizer residues in foods and drinking water, excipients (non-active additives such as colors, flavors, rheological agents, etc,) in foods and pharmaceuticals, industrial chemicals, household chemical products, personal care products, cosmetics, and environmentally synthesized chemicals that are formed from reactions with released chemicals with each other and with naturally present species. 

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