Imitation Flavorings

Furthermore, it is important that any flavoring constraints be clarified up front. 

What label statement does the company wish to use on the product Kosher Halal All natural Natural/artificial No added MSG GM Free  

What are the cost constraints Natural flavorings are more expensive than natural/artificial or artificial flavorings. 

What is the degree of sophistication needed An inexpensive flavor cannot contain expensive ingredients. 

What market is being targeted U.S. European Japan The country of sale will determine the aroma chemicals that can be used in creation (legal 

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A single compound is rarely used in good-quality imitation flavoring agents. A formula for an imitation pineapple flavor that might fool an expert is listed in Table 2. The formula includes 10 esters and carboxylic acids that can easily be synthesized in the laboratory. The remaining seven oils are isolated from natural sources. 

Imitation vanilla flavorings that replace the natural extracts may be of excellent quality and provide a totally acceptable vanilla flavor profile in a wide range of food products. Their use can result in a considerable cost saving and an assurance of a stable of supply. It is usual for such imitation flavors to be offered in strength equivalent to a natural tenfold extract although other strengths can readily be obtained to suit manufacturers needs. Often the choice between a natural vanilla and imitation vanilla is dictated by law (Standards of Identity) or a labeling preference (natural vs. artificial). These imitation vanillas are based on vanillin and ethyl vanillin with an assortment of other components to add sophistication. 

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. 

Benzaldehyde is a synthetic flavoring substance, sanctioned by the U.S. Food and Dmg Administration (FDA) to be generally recognized as safe (GRAS) for foods (21 CFR 182.60). Both "pure almond extract" and "imitation almond extract" are offered for sale. Each contains 2.0—2.5 wt % benzaldehyde in an aqueous solution containing approximately one-third ethyl alcohol. 

The desked characteristics of a fat or oil used in imitation dairy foods are bland flavor, low peroxide value and good flavor stabiUty, low level of free... 

Proposed IDE standards for caseiaate are hsted ia Table 4. la most cases the sodium salt is preferred for emulsificatioa the calcium salt is preferred for imitation cheese. Caseia and caseiaates must be stored carefliUy and evaluated for flavor before use ia products. Improperly manufactured or stored caseia—caseiaate has a very stroag, musty off-flavor. Excessive fat coateat, high lactose and moisture contents, and high storage temperatures contribute to undesirable flavor development. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

Eucalyptus oils with a high cineole content are used for cineole production. The oils and cineole itself are used primarily in pharmaceutical preparations. Fairly large quantities are also used in perfumery, e.g., to imitate the odor of cineole-containing essential oils and flavoring of food (sweets) and oral care products. FCT 1975 (13) p. 107 [8000-48-4], [84625-32-1]. 

Many aldehydes are particularly fragrant. A number of flowers, for example, owe their pleasant odor to the presence of simple aldehydes. The smells of lemons, cinnamon, and almonds are due to the aldehydes citral, cinnamalde-hyde, and benzaldehyde, respectively. The structures of these three aldehydes are shown in Figure 12.21. The aldehyde vanillin, introduced at the beginning of this chapter, is the key flavoring molecule derived from the vanilla orchid. You may have noticed that vanilla seed pods and vanilla extract are fairly expensive. Imitation vanilla flavoring is less expensive because it is merely a solution of the compound vanillin, which is economically synthesized from the waste chemicals of the wood pulp industry. Imitation vanilla does not taste the same as natural vanilla extract, however, because in addition to vanillin many other flavorful molecules contribute to the complex taste of natural vanilla. Many books made in the days before acid-free paper smell of vanilla because of the vanillin formed and released as the paper ages, a process that is accelerated by the acids the paper contains. 

GLC, atomic absorption and mass spectrophotometry, enzymatic, and specific colorimetric procedures seem to be the likely candidates for routine use in the future. Automation will certainly be common. GLC is now used to detect imitation muscat wines (127). Characteristic flavor byproducts of yeasts may be detected and measured. Multiple correlation of the amounts of the more influential major and minor constituents with wine quality is the goal of such research. A simple apparatus for the simultaneous determination of the redox potential (two platinum electrodes), pH, specific conductivity, oxygen, and carbon dioxide (ion-specific electrode) has been devised (128). Molecular oxygen in wines has been determined by several procedures—polarography (129) and GLC being the latest. 

Wilson s review of thermally produced imitation meat flavors is well worth consulting (50). 

The claimed compound is a natural constituent of strawberries. The analysis of natural constituents of foods is now conventional as it was at the time of the filing of this application. To analyze strawberries, identify the claimed constituent and use it in its obvious environment, e.g. food or flavoring, would be obvious to the ordinary worker in the art. Attention is drawn to the Kratz paper, cited above, which sets forth that inventor Kratz did not do anything more than analyze strawberries so that information derived from the analysis could be used to improve the imitation strawberry flavor. There is nothing in the record to indicate unobvious subject matter. On the contrary, the record establishes that applicants have done no more than do the expected analysis for the... 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

Sensory Evaluation of the contribution of identified compounds to the aroma In order to identify those compounds mainly contributing to the characteristic flavor of the Black Truffle, the odor of the individual components of the headspace analysis were tested by a panel of eight judges (trained in sensory evaluation of truffles). The compounds tested were diluted in vegetable oil, in a range of concentrations from 30 to 300 ppm. 5 point scales (5 = exceptionally good full truffle aroma, 1 = not different from solvent) were used for flavor imitation and intensity. 

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