FLAVORS AND SPICES

Sweet chocolate can contain milk or milk soHds (up to 12% max), nuts, coffee, honey, malt, salt, vanillin, and other spices and flavors as well as a number of specified emulsifiers. Many different kiads of chocolate can be produced by careful selection of bean blends, controlled roasting temperatures, and varying amounts of ingredients and flavors (20). 

Other industries of interest are (1) the manufacturing of spices and flavorings, which may use activated carbon filters to remove odors from their exhaust stream (2) the tanning industry, which uses afterburners or activated carbon for odor removal and wet scrubbers for dust removal and (3) glue and rendering plants, which utilize sodium hypochlorite scrubbers or afterburners to control odorous emissions. 

Function Masticatory substance in chewing gum base protective coating defoaming agent microcapsules for spices and flavoring agents. 

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 colors, spices, and flavors mould inhibitors (sorbic acid, potassium/sodium sorbate, and/or sodium/calcium propionates), at levels > 0.2% (w/w) of finished product. 

Strong spices and flavors such as chillies, peppers, and herbs can also reduce the detection of food allergens. Proteolytic enzymes present in herbs can partially digest food allergens and make them less reactive in ELISA techniques. Other chemicals present in samples can interfere. In such cases it may be necessary to modify the extraction technique using higher volumes of extraction solution to dilute the interfering chemicals. 

Hall, R. L. Toxicants Occurring in Spices and Flavors. In Toxicants Occurring Naturally in Foods (Committee on Food Protection — Food and Nutrition Board — National Council), 2nd ed., chap. 20, p. 448. Washington, D. C. National Academy of Sciences. 1973. 

Milk, 2) Cheese, 3) Fats and oils, 4) Ice cream, 5) Meat, 6) Fish, 7) Egg, 8) Cereal and starch, 9) Fruit and vegetables, 10) Beverages (soft drinks, beer, wine), 11) Soups and broths, 12) Sugar and honey, 13) Cacao, chocolate, coffee, tea, 14) Confectionery, 15) Bakery, 16) Salads, 17) Spices and flavors, 18) Diet food. 

Spices and flavors are widely used natural resources. The extracts consist of complex mixtures of numerous partly still unknown substances. Processing aids ... 

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