Savouriness

As an example, Cauvain and Young give figures for the water activity of the components of savoury pies such as pork pies as pastry (0.24), jelly (0.99), and filling (0.98).4 The jelly and the filling clearly have nearly matched water activities so migration is unlikely to be a problem. 

Products where this is the sole expansion system are extruded products. This sort of cooking is used for the production of breakfast cereals, savoury snacks and some crisp breads. Of these, only the crisp breads are really within the scope of this book. 

This is the type of pastry traditionally used to make products like pork pies. As these are savoury products there is no sugar in the pastry. 

The term biscuit now covers a whole range of products, even including pet foods. The crisp savoury products known as crackers are considered as biscuits while wafers are not biscuits. 

Maltodextrins, which are effectively a low DE glucose spray-dried syrup, are sometimes added to biscuits to enhance crispness. The low sweetness of the maltodextrins is a plus since they can be used in savoury biscuits where the sweetness of sugar would be inappropriate. 

Whey powder can be used as a substitute for milk powder but the flavour effects of some whey powders do not suit all biscuits. In the case of cheese flavoured savoury biscuits whey powder can add useful flavours. 

A few other cereal-based ingredients go into some biscuits. The most important is oats in the form of oatmeal or oat bran. Health claims are sometimes made regarding oat bran products. Some savoury biscuits have whole or kibbled grains of either wheat barley or oats. Barley does go into biscuits in the form of malt extract. Brewers or distillers spent... 

Clove oil Eiqjenol Oral-care flavours, savoury flavours... 

Ginger oleoresin gingerols, shogaols Hotness, savoury food, confectionery... 

Marjoram oils l-Terpinen-4-ol, ds-sabinenhydrate Savoury flavours... 

Origanum oils y-Terpinene, p-cymene, thymol, carvacrol Savoury flavours... 

The salty and savoury character of salt-reduced food can be maintained by using glutamic acid salts, mainly MSG, but also the corresponding potassium and calcium salts [28, 29]. This strategy does not find wide acceptance because of the previously mentioned reasons. 

More recently, some new savoury-enhancing molecules have been described by Soldo and Hofmann [12] (alapyraidine 10, Fig. 21.3). In addition, it was found that potentially pungent compounds such as midchain unsaturated alka-... 

Pungent and hot compounds are used especially in savoury formulations and seasonings but can also be formulated in low amounts for other applications. 

By market volume the most important flavour molecule is L-glutamic acid. In 2004, the worldwide annual MSG production was estimated to be amount 1,500,0001 [21]. The amino acid is extensively used as taste enhancer, frequently in conjunction with nucleotides, a flavour impression which is also referred to as umamf, a term derived from the Japanese meaning deliciousness or a savoury or palatable taste. MSG is manufactured by aerobic cultivation of Coryne-bacterium glutamicum on starch hydrolysates or molasses media in large-scale bioreactors (up to 500 m ). Production strains with modified metabolic flux profiles and highly permeable cell walls for an improved product secretion are... 

Certain polypeptides resulting from protease digestion of proteins contribute to the typical taste of savoury foods. The DNA sequence coding for an octapep-tide known as beefy meaty peptide was cloned into yeast as a fusion with the yeast a factor to be secreted as free octapeptide into the medium which facilitated its recovery [37]. Alternatively, intracellular expression of tasty peptides... 

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). 

Organoleptic properties of 19 were reported by several members of the panel. For example, terms like roasted, brothy, spicy, onion, garlic, vegetable, meat and gravy, were frequently used. In particular has a powerful flavor with good meat character in a highly dilute solution. It possesses a typical savoury meat note reminiscent of roast beef. Both heterocyclic components possess more interesting olfactory properties than the alkyl thioether substances. Therefore, it is likely that... 

Small cardamom, known as the queen of spices , which belongs to the family of Zingiberaceae, is a rich spice obtained from the seeds of a perennial plant, Elettaria car-damomum Maton. It is one of the highly prized spices of the world and is the third most expensive spice after saffron and vanilla. Cardamom is one of those spices that cross the sweet/savoury boundary between desserts and main dishes. The original home of this precious spice is the mountains of the south-western parts of the Indian Peninsula. As early as the 4th century bc, cardamom was used in India as a medicinal herb and was an article of Greek and Roman trade. India had a virtual monopoly of cardamom until recently. Cardamom cultivation in India is confined to three states Kerala, Karnataka and Tamil Nadu (Korikanthimath et al., 2002) However, now it is cultivated in Guatemala, Sri Lanka, Thailand, Laos, Nepal, Vietnam, Costa Rica, El Salvador, Mexico and Tanzania (Mehra, 2001). 

Sausages Prepared meats Dairy (including ice cream and yoghurts) Cheese Flour Bread Cakes, pastries, biscuits and puddings Confectionery and snacks Breakfast cereals Condiments, savoury preserves and spreads Sweet preserves and spreads Teas, coffees... 

Fig. 18.1 Food/packaging configurations for transfer studies from secondary packaging to foods (Jickells et al., 2005) (a) chocolate-coated cream wafer bars single- and multi-pack format in corrugated board box (b) milk chocolate-coated wafer biscuits in cartonboard boxes (c) chocolate-coated ice-cream bars in cartonboard box (d) oatcake biscuits in cartonboard boxes (e) savoury crackers in cartonboard boxes (f) wheat biscuit breakfast cereal in cartonboard boxes (g) crisps (potato chips) in corrugated board box.

For studies carried out investigating the nature of foodstuffs, MPPO was replaced by wheat biscuit breakfast cereal (representing a dry foodstuff with low fat content), savoury biscuits (dry foodstuff with high fat content), butter (fatty foodstuff) or orange juice (acidic foodstuff). PP film was used as the primary packaging material for the studies with foods. Conclusions from the studies were as follows ... 

Savoury bagged snacks (such as Twiglets, pork scratchings, Bombay mix, etc.) Polypropylene/aluminium/printing inks/polypropylene laminate Printed (external surface) polypropylene Polyethylene/printing inks/polyvinylidene chloride laminate Polypropylene/printing inks/polypropylene laminate... 

Vinegar — for it macerates, makes spicy, pickles, renders savoury, strengthens, preserves, corrodes, and yields a tincture. 

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