Snack flavored

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Soybeans. Soybeans are not eaten raw because they are too hard and have an unpalatable grassy—beany flavor. Small amounts are roasted and salted for snacks. Nut substitutes for baked products and confections are also manufactured from soybeans. Larger amounts are used in Oriental foods, some of which are increasingly popular in the United States. 

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

Meat products, soups, pickles, snacks, bread crumbs presence of flavors of specific oleoresins restricts use as food coloring in confectionery and desserts... 

Natto Cooked beans bound together by and covered with viscous, sticky polymers produced by bacteria, ammonium odor, musty flavor, served with or without further cooking as main dish or snack. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Tyrrell. M.H. "Evolution of Natural Flavor Development with the Assistance of Modem Technologies." Food Technology, 68 (January 1990). van Osnabrugge. W. "How- to Flavor Baked Goods and Snacks Effectively." Footl Technology. 74 (January 1989). 

Fried and baked foods, snacks Chewing gum, bakery products Beverages, creamers Flavors, beverage clouds Snacks, cereals... 

Cottonseed oil has long sold at a slight premium over soybean oil because of greater stability to oxidation, and desirable flavor in fried snack foods such as potato chips. However, gossypol content, and lower protein quality put the meal at a price disadvantage. Feeding whole cottonseed to dairy cattle, whose rumen microorganisms can detoxify... 

Cheese/hutter flavor. Pregastric lipases, have, been used for years to intensify flavor in Menzyme-modified cheese , and for an intensified butter flavor in lipolyzed butter. Generally the fatty acid residues that need to be split off (to generate the right flavor) are the short chain fatty acids, especially the C to C-jq acids typical of Italian cheeses. The butyric acids are produced from butterfat more specifically by newly developed lipases (really esterases) from Mucor meihei and a very new one, from Aspergillus oryzae, especially for cheddar cheese flavor development. The latter enzyme is marketed under the name Flavor Age (4). Flavors produced in this manner are used widely in cheese-flavored snack foods the value of the intensified cheese flavors is on the order of 50 million, but the. value of the enzymes employed is only about 2-3 million. 

So when Ross and Jenny came home from school, looking for a snack, I devised some tempting treats. Instead of a whole apple, I sliced that apple and used raisins to make faces. Pretty simple. Other times I sliced a variety of fruits and offered them on a plate with some fruit-flavored yogurt as a dip. When I had the time and wanted to be creative, I cut bell peppers to use as palm fronds on trunks of longitudinally sliced carrots, perhaps with a bush of broccoli, and a pond of low-fat salad dressing on a platter. Mothers in the neighborhood began to wonder why their kids wanted to come to our house after school Yup, I was Mr. Mom, and I loved it. 

I really believe that Americans eat so few fruits and vegetables because they don t know what to do with them beyond simply peeling a banana or boiling a bunch of carrots. Pretty boring for the most part. Sure, a nice ripe banana can be a quick, tasty snack, but very little effort converts that humble banana into a spectacular flaming dessert. And those carrots come alive with flavor after adding a touch of this and a sprig of that. 

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