Natural flavour concentrate

EMC). Such natural flavour concentrates as they have to be declared according to the new flavour guideline [6], are used in dosages of 0.5-2.5% e.g. for cheese spreads, cheese pastry, cheese sauces and cheese-containing finished meals [7], The use of EMC cheese flavours reduces the added amount of cheese by up to 90% and therefore effects a significant price reduction of the end products. In addition, the reduction of cholesterol and calories in the finished menu is important for nutritional considerations. 

In the context of EU food law, fruit juices must be genuine in view of their aroma, only aroma concentrates of the fruit concerned are suitable for fruit juices from concentrates. Other natural flavourings (from other fruits or biotechnology) are not allowed. 

Many important food aromas originate from biochemical pathways. These pathways comprise microbial reactions, endogenous and exogenous enzymatic action, and plant metabolism. In the past, flavour research concentrated on characterising the important chemicals in foods responsible for their specific aroma. Less information is therefore available on the biogeneration of flavours. At present, however, a renaissance of studies of natural flavours, including their biogeneration can be observed [1]. 

The flavour and modern phytopharmaceutical industries have made big changes to the traditional pharmaceutical extraction processes. Whereas ethanol was really the only significant solvent apart from water used by the traditional pharmaceutical extractors, solvents such as hexane and acetone have been used by flavour companies to make soft-extract oleoresins for natural flavour components. Sub- and supercritical carbon dioxide and also some fluorohydrocarbons are now used to produce some very high-quality extracts. Modern concentration and drying processes such as reverse osmosis, spray-drying and freeze-drying... 

Extracts of coffee bean and cocoa bean have been produced experimentally that contained about 3% of caffeine and 3% theobromine respectively without the disadvantage of flavour concentration typically associated with those raw materials. These are potentially alternative natural sources of effective stimulants to guarana and kola. Other supplementary herbs that have a place in energy... 

This method allows the fractionation of citms oils based on the different polarity of terpene and aroma fraction ]20, 21]. Their different adsorption characteristics on stationary phases can be employed for the selective separation of these complex mixtures of natural substances. The method originates from analytical laboratory techniques and its application on various stationary phases is realised industrially today ]22, 23]. Adsorption on stationary phases and their subsequent desorption with various solvents is possible for different adsorption materials. Also partition chromatographic methods play an important role in citms flavour concentration processes, especially for aqueous citms essences. 

Ingredients (in descending order) Orange juice concentrate, water, acid citric acid E 330, vitamin C, natural flavours, stabiliser locust bean gum E 410, preservative sodium benzoate E 21, colour beta-carotene E 160a ... 

The cream used for butter may be fresh ( pH 6.6) or ripened (fermented pH 4.6), yielding sweet-cream and ripened cream (lactic) butter, respectively. Sweet-cream butter is most common in English-speaking countries but ripened cream butter is more popular elsewhere. Traditionally, the cream for ripened cream butter was fermented by the natural microflora, which was variable. Product quality and consistency were improved by the introduction in the 1880s of cultures (starters) of selected lactic acid bacteria, which produce lactic acid from lactose and diacetyl (the principal flavour component in ripened cream butter) from citric acid, A flavour concentrate, containing lactic acid and diacetyl, is now frequently used in the manufacture of ripened cream butter, to facilitate production schedules and improve consistency. 

Recovery and recycling of indigo dye from waste-water Concentration of pharmaceutical-grade sugar to 30 per cent Concentration of amino acids, vitamins and natural extracts/flavours Concentration of antibiotics... 

The field of natural raw materials is dominated by plant derivatives. Important representatives of naturals are the botanical extracts. Extracts can be obtained by water or alcohol-water extraction. Onion extract, for example, is produced by squeezing the washed and ground onion bulbs in large filter presses. The resulting onion juice can then be concentrated to give a stable raw onion extract with superior flavour properties. A valuable by-product is the onion oil which... 

Nevertheless, for the production of the flavour-active aromatic alcohol derivatives, such as the corresponding aldehydes and acids, metabolic engineering approaches have to compete with conventional oxidative biocatalysis starting from the natural alcohol as a substrate. For instance, the whole-cell oxidation system based on Pichia pastor is AOX already described in Sect. 23.4.1.2 can also be used to convert benzyl alcohol to benzaldehyde in aqueous media although product inhibition restricted the final product concentration to about 5 g L h indicating the need for aqueous-organic two-phase reaction media [51]. Phenylacetalde-... 

Since cinnamyl aldehyde is the main component of cassia oil (approximately 90%) and Sri Lanka cinnamon bark oil (approximately 75%) [49], it is industrially more important to generate cinnamyl alcohol, which is less abundantly available from nature but is important as cinnamon flavour, by biotransformation of natural cinnamyl aldehyde than vice versa. Recently, a whole-cell reduction of cinnamyl aldehyde with a conversion yield of 98% at very high precursor concentrations of up to 166 g L was described [136]. Escherichia coli DSM 14459 expressing a NADPH-dependent R alcohol dehydrogenase from Lactobacillus kefir and a glucose dehydrogenase from Thermoplasma acidophilum for intracellular cofactor regeneration was applied as the biocatalyst (Scheme 23.8). 

Saturated and unsaturated y-lactones and 5-lactones which are synthesised from the corresponding acyclic hydroxy fatty acids by intramolecular esterification are important flavour compounds found ubiquitously in fruits and also in milk and fermentation products in parts-per-million concentrations. The natural lac-... 

Raw materials are the main means of carrying spoilage yeasts into the factory. Materials include liquid sugars, juice concentrates, comminutes and natural colors and flavours. Sample size is 250 ml (minimum). 

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