Nature-identical

The terms synthetic, artificial, and chemical have aroused the doubts and suspicions of consumers in some instances (68,69). However, many such chemical components also occur in nature, ie, nature identical (37,68) (see Eood additives). It has been noted by the EDA that an artificial flavor is no less safe, nutritious, or desirable than a natural flavor, and that the purpose for distinguishing between a natural and artificial flavor is for economic reasons, ie, the natural flavor is often more expensive than the artificial flavor (70). Since it is generally economically impractical to isolate many of the components... 

Countries with a negative Hst system, eg, AustraUa, Brazil, Canada, Chile, India, New Zealand, and Singapore, define flavoring substances that cannot be used or may only be used in very limited and strictly defined ways. Ak materials not on such fists may be used without limitation. This system works wek with ak natural and nature identical flavor materials, but it is not good for controlling the use of new artificial materials. Any new flavor material created wik not be specificaky fisted, and can theoreticaky be used. 

Countries that use a mixed-system, eg, Argentina, Germany, Italy, Spain, and the Netherlands, have a positive fist for artificial flavor materials, and a restricted fist of natural and nature identical flavor materials. This system addresses some of the shortcomings of the positive and negative fist systems. 

Nature Identical Flavor Matenal A flavor ingredient obtained by synthesis, or isolated from natural products through chemical processes, chemically identical to the substance present in a natural product and intended for human consumption either processed or not eg, citral obtained by chemical synthesis or from oil of lemongrass through a bisulfite addition compound. 

A. Artho and K. Grob, Determination of y-lactones added to foods as flavours. How far-must nature-identical flavours be identical with the nature , Mitt. Gebiete Lebensm. Hyg. 81 544-558 (1990). 

The most common natural antioxidants are tocopherols, ascorbic acid and P-carotene (more often synthetic nature-identical compounds than natural products). Their changes were studied in detail in model systems, fats and oils, but experimental evidence is mainly lacking on more complicated systems, such as natural foods and ready dishes. Still less is known on different antioxidants from spices and from essential oils. These data will probably be obtained gradually. Very little is known about synergism of antioxidants in food products other than edible fats and oils or their regeneration from the respective free radicals and quinones. In mixtures, some antioxidants are preferentially destroyed and others are saved. Some data have already been published, but these complex changes should be studied in more detail. 

The present market for food colorants is estimated at 1 bilhon USD, while the natural food colorant market is only one-third of it. Synthetic colorants have achieved better results than natural or nature-identical colorants until now because of greater stabihty and higher ratios of coloring yield. 

Preservatives which are based on natural ingredients or nature identical are small in numbers and these are gaining the attention of marketers. The ones I am aware of are - Grapefruit Seed extracts and Usnic Acid distributed by Paroxite, Neem seed oil... 

Other natural and nature identical preservatives with similar safety profile without the drawbacks of strong smell, strong colour, and short shelf life need to be developed to meet the consumer s needs. These would than gain the acceptance of the major multinational companies scientists and marketers, which would help to reduce overall allergy experienced from personal care products, and would enhance our lives and the standing of this industry. 

Naesens, L., Clercq, E. de, Van den Mooter, G., Kinget, R., Augustijns, P., Inhibition of intestinal metabolism of the antiviral ester prodrug bis(POC)-PMPA by nature-identical fruit extracts as a strategy to enhance its oral absorption an in vitro study, Pharm. Res. 1999, 16, 1035-1040. 

Riboflavin E101 Orange yellow Yeast or nature identical... 

Riboflavin-5- ElOla Orange yellow Nature identical... 

Riboflavin (E101). This is vitamin B2. Riboflavin can be extracted from yeast but is normally encountered as a nature identical substance. Unfortunately, riboflavin has an intensely bitter taste. The colour produced is an orange yellow. It is stable to acid but is unstable in water. Riboflavin is sometimes used for panned goods. 

Chemically carotenoids have conjugated double bonds that render them liable to oxidation. This tendency to oxidation can be diminished by adding antioxidants to the product. In the sort of product where natural colours are used suitable antioxidants would be tocopherols or ascorbic acid. Chemical antioxidants such butylated hydroxytoluene might be suitable technically but would not fit the image of an allnatural product. Ascorbic acid could be declared as vitamin C rather than as an antioxidant. Oxidation can be started by exposure to light and so this is best avoided. Carotenoids are generally stable to heat. The levels required can be as low as 10 ppm. P-Carotene is available as a nature identical form. 

Flavours are complex substances that can conveniently be divided into three groups natural, nature identical and synthetic. 

These are materials that are synthetic but are the same compound as is present in a natural flavouring material. From time to time it emerges that one substance produces a given flavour. Most chemists know that benzaldehyde has a smell of almonds. Some chemists know that hydrogen cyanide smells of bitter almonds. If a natural flavouring can be represented by a single substance and that substance can be synthesised then the flavour is likely to be available as a nature identical flavour. Vanilla flavour is a good example. Vanilla flavour can be all natural and derived from vanilla pods or nature identical or artificial. The nature identical product would be based on vanillin, which is in vanilla pods and has a flavour of vanilla. An artificial vanilla flavour would be ethyl vanillin, which is not present in vanilla pods but has a flavour two and a... 

The qualification for nature identical varies between jurisdictions. In the EU, ethyl acetate made from fermented ethyl alcohol and fermented acetic acid is nature identical. In the USA, provided that the ethyl alcohol and acetic acid are natural, i.e. produced by fermentation, the ethyl acetate would be natural. 

Practical flavours often contain a mixture of substances, some natural, some nature identical some synthetic. UK law classifies a flavour that contains any nature identical components as nature identical even though the rest of the flavour is natural. Similarly, the presence of any artificial components renders the flavour artificial. 

Whether the flavour used is natural, nature identical, synthetic, or a mixture it has to be dosed into the product. Although some flavourings are very intense the volume added to the product has to be large enough for the equipment or the people to add it with sufficient accuracy. The flavour of course has to be uniformly distributed in the product. This normally means producing the flavour as a solution. Flavours are prepared for a particular use. As an example, citrus oil based flavours can be dissolved in various alcohols. 

The application of ever improving analytical methods will continue to reveal new flavouring compounds, be they natural, nature identical or synthetic. Not only are ever more sophisticated analytical techniques available but also improved methods of data analysis. The new science of chemometrics has developed to cope with the situation where chromatograms with hundreds of compounds are obtained. 

It remains an interesting speculation what would happen if a mutation of vanilla was produced that produced ethyl vanillin rather than vanillin. The new variety would be much more potent as a flavour. However, ethyl vanillin might then have to be classified as nature identical. 

Mols R, Deferme S, Augustijns P (2005) Sulfasalazine transport in in-vitro, ex-vivo and in-vivo absorption models contribution of efflux carriers and their modulation by co-administration of synthetic nature-identical fruit extracts. J Pharm Pharmacol 57 1565-1573. 

The main part of the functional feeding products, BAS and special products for diet feeding is the concentration of natural and naturally identical BAS used for the enrichment of the ration with specific substances... 

Many industrial nature identical compounds are racemates, or they are not optically pure. In many cases, this leads to differences in the organoleptic properties and biological activity of the natural and nature-identical compounds. 

Nowadays, derivatized cyclodextrins are the most common chiral selector in the direct GC enantiomer separation of flavors, fragrances, essential oils, pheromones and other natural, nature identical and synthetic volatile COmpounds.20.22,23,47,49-57... 

Emberger R, Hopp R, Synthesis and sensory characterization of menthol enantiomers and their derivatives for the use in nature identical peppermint oils, in Berger RG, Nitz N, Schreier P, (eds.). Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham, Germany, pp. 201-218, 1985. 

Mosandl A, On the assessment of natural and nature-identical flavout and essential oil compounds, Chem MikrobiolTechnol Lebensm 14 187—188, 1992. 

The natural products as- and fra t-whisky lactones 95 have been prepared from the furanones 94 (92-93% yield), which were themselves obtained from ak-3-phenyl-6-butyl-3,6-dihydro-l,2-dioxin 92 and a chiral malonate ester 93 in 54% yield <20060L463> chromatographic separation on silica gel provided the pure (3R,43, 53)- and (33, 4i ,5R)-diastereomers of 94 which were converted into two nature-identical and two non-natural isomers of 95. 

Natural products are obtained directly from plant or animal sources by physical procedures. Nature-identical compounds are produced synthetically, but are chemically identical to their natural counterparts. Artificial flavor substances are compounds that have not yet been identified in plant or animal products for human consumption. Alcohols, aldehydes, ketones, esters, and lactones are classes of compounds that are represented most frequently in natural and artificial fragrances. 

Nature-identical aroma substances are, with very few exceptions, the only synthetic compounds used in flavors besides natural products. The primary functions of the olfactory and taste receptors, as well as their evolutionary development, may explain why artificial flavor substances are far less important. The majority of compounds used in fragrances are those identified as components of natural products, e.g., constituents of essential oils or resins. The fragrance characteristics of artificial compounds nearly always mimic those of natural products. 

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