Salt flavour

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

Traditionally, butter was made by allowing cream to separate from the milk by standing the milk in shallow pans. The cream is then churned to produce a water in oil emulsion. Typically butter contains 15% of water. Butter is normally made either sweet cream or lactic, also known as cultured, and with or without added salt. Lactic butter is made by adding a culture, usually a mixture of Streptococcus cremoris, S. diacetylactis and Betacoccus cremoris. The culture produces lactic acid as well as various flavouring compounds, e.g. diacetyl, which is commonly present at around 3 ppm. As well as any flavour effect the lactic acid inhibits any undesirable microbiological activity in the aqueous phase of the butter. Sweet cream butter has no such culture added but 1.5 to 3% of salt is normally added. This inhibits microbiological problems by reducing the water activity of the aqueous phase. It is perfectly possible to make salted lactic butter or unsalted sweet cream butter if required. In the UK most butter is sweet cream while in continental Europe most butter is lactic. 

Why is there no vinegar in crisps of salt and vinegar flavour ... 

Glutamic acid and its salts (especially the sodium salt) enhance the flavour of many convenience foods. Bejaars et al. (1996) described the determination of free glutamic acid in soups, meat products and Chinese food. The method involves hot water extraction of test portions followed by filtration and dilution. The extracts were treated with N,N-dimethyl-2-mercapto-ethyl-ammonium chloride and o-phtaldialdehyde to convert glutamic acid into a stable fluorescent, l-alkylthio-2-alkyhsoindole. Homocysteic acid was used as the internal standard. Separation was made on a Ci8 column, eluted with... 

Flavour enhancers (salt substitute, seasoning agent) Flavouring agent (flavouring adjunct, flavour)... 

Flavour Enhancer 640 Glycine and its sodium salt Ace 25th p 16 Not evaluated... 

Reduction of the sodium chloride level can result in taste problems and flavour shifts. There are several approaches to maintain salt taste. Most often, potassium chloride is used, because it shows the most prominent salty taste of those applicable inorganic salts. Lithium chloride is the most salty salt but cannot be used for toxicological reasons. Most consumers, however, complain about the bitter, chalky taste of KCl-containing formulations. Development of sodium-reduced products using mineral salts is a challenge and the whole product formula has often to be adapted [25]. Therefore, the main focus of the research was the search for masking compounds or technologies to cover the bad taste of KCl, e.g. phenolic acids and derivatives [26] and lactisol [27]. 

One of the oldest production methods for the production of dry flavours is the plating of a liquid flavour or extract onto a solid carrier. Carriers of main importance for the food industry are salt, lactose, starch and maltodextrin [64]. 

The most important of the aforementioned flavour-enhancing nucleotides are inosine 5 -monophosphate (IMP) and guanosine 5 -monophosphate (GMP), of which about 2,000 and 1,000 t year are produced by biotechnological processes worldwide [22] and which are used as their disodium salts. The nucleotides contribute to the flavour-enhancing effect brought into food by yeast hydrolysates. Diflerent biotechnological strategies have been developed for the production of pure nucleotides ... 

The production of a closely related furanone starts with natural 5-oxo-glu-conic acid production from glucose with Gluconobacter suboxydans the acid is recovered by precipitation as the calcium salt for flavour applications, it is converted by heating to 4-hydroxy-5-methyl-2H-furan-3-one, a typical savoury reaction flavour with a meat-like taste [70] (Scheme 23.19). 

Pasteurized blended cheese =S43 >41 Cheese cream, anhydrous milk fat, dehydrated cream (in quantities such that the fat derived from them is less than 5% (w/w) in finished product) water salt food-grade colours, spices and flavours mould inhibitors (sorbic acid, potassium/sodium sorbate, and/or sodium/calcium propionates), at levels sgO.2% (w/w) finished product... 

The nutritional value of soft drinks is sometimes exaggerated by manufacturers who want consumers to perceive their products to be of special benefit. That said, the value of soft drinks must not be understated, because they are an essential vehicle for hydration. Soft drinks are usually absorbed more readily than water (because of their osmolality), can replace lost salts and energy quickly and are rapidly thirst quenching. Their balance of sweetness and acidity, coupled with pleasant flavours, makes them attractive to all ages of consumers. Products are specially formulated to meet the tastes, nutritional needs and physiological constraints of the whole population, from babies to geriatrics. 

A first prototype can then be put together with the decided carbohydrate system and with salts added to approximate to the target electrolyte levels. Sweetness must be adjusted, probably by adding non-nutritive sweetener(s), an acidity level must be selected and flavour, colour and preservative must be added at appropriate levels. If the drink is to be carbonated a level must be chosen (a low level is preferable). 

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