ingredients and flavourings

Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 233 Natural food additives, ingredients and flavourings Edited by D...
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Woodhead

Publishing Series in Food Science, Technology

and Nutrition:

Number 233

Natural food

additives,

ingredients and flavourings Edited by David Baines and Richard Seal

Oxford

Cambridge

© Woodhead

Philadelphia

Publishing Limited,

2012

New Delhi

Contents

Contributor contact details

xi

Woodhead Publishing Series in Food Science,

Technology

and Nutrition

xv

xxiii

Introduction 1

Defining D.

the term 'natural' in the context of food Food

Baines, Baines

Consultancy Ltd,

products

1.1

Introduction

1.2

The definition of 'natural' in the

1.3

The definition of'natural' in the United States

1.4

The International

guidelines

1

UK 1

for the

European

Union

Organization of the Flavour Industry interpretation of'natural'

1.5

The definition of 'natural' in other countries

3 14

16 18

food additives and food

20

1.6

'Natural' as

1.7

Conclusions

20

1.8

References

21

Part I Natural

applied

to

additives, ingredients

and

23

flavourings

25

beverage colourings Kendrick, LycoRed Limited, UK

2 Natural food and A. 2.1

Introduction

2.2

Natural food and

25

beverage colourings currently

used

commercially

27

2.3

Conclusions

39

2.4

References

39

©Woodhead

Publishing Limited,

2012

vi

Contents

3 Natural low-calorie sweeteners

J. C. Fry, Connect

Consulting,

41

UK 41

3.1

Introduction

3.2

Commercial bulk low-calorie

3.3

Commercial

3.4

Potential future

3.5

Other

3.6

Conclusions

70

3.7

Sources of further information and advice

70

3.8

References

71

3.9

Appendix: abbreviations

75

high-potency

45

sweeteners

49

sweeteners

64

sweeteners

68

sweeteners

4 Natural food and L.

76

beverage flavour enhancers Methven, University of Reading, UK

4.1

Introduction

76

4.2

77

4.3

Savoury flavour enhancement: umami tastants and ingredients rich in umami compounds Umami taste modifiers and taste enhancing peptides

4.4

Maillard-derived taste enhancers

93

4.5

Interactions in the

90

perception of non-volatile

tastants and volatile

or

semi-volatile flavour

compounds

94

4.6

Future trends

95

4.7

References

95

5 Natural antioxidants R. I.

as

food and

beverage ingredients

100

Nahas, Kalsec Inc., USA

5.1

Introduction

5.2

Natural antioxidants:

100 101

5.3

background Natural antioxidants: properties, manufacture and applications

106

5.4

Future trends

122

5.5

References

122

6 Natural antimicrobials

as additives and ingredients preservation of foods and beverages J. Delves-Broughton, Danisco Food Protection, UK

for the 127

6.1

Introduction

6.2

Natural antimicrobials derived from

127

6.3

Natural antimicrobials derived from animals

140

6.4

Natural antimicrobials derived from

143

6.5

Essential oils

144

6.6

Enzyme-released antimicrobial agents

148

6.7 6.8

Other enzymes Future trends

149

6.9

Sources of further information and advice

149

6.10

References

150

© Woodhead

microorganisms plants

129

148

Publishing Limited, 2012

Contents 7 Native, modified and clean label starches in foods and P.

McDonagh, Healy Group,

beverages

162

Ireland

7.1

Introduction

7.2

Manufacture of starch in

7.3

Starch

162 163

plants

165

7.4

composition Amy lose and amylopectin

7.5

Starch: extraction and manufacture

168

7.6

Starches from different

169

7.7

Modification of starches

170

7.8

Clean label starches

172

7.9

Conclusions and future trends

174

7.10

Sources of further information and advice

174

7.11

References

174

8 The

application

of natural

166

sources

hydrocolloids

to foods and

175

beverages A. M.

9

vii

Pegg, Consultant,

UK

8.1

Introduction

8.2

The main types of hydrocolloids used in foods and

beverages Natural hydrocolloids: their manufacture, properties and applications

177

8.3

8.4

Future trends

194

8.5

Sources of further information and advice

195

8.6

References

195

Proteins A. C.

as

175

clean label

Alting and F

ingredients

van de

in foods and beverages Velde, NIZO Food Research,

179

197

The Netherlands

9.1

Introduction

9.2

The range of clean label proteins used in foods and beverages

197

9.3

Examples of applications of proteins in foods beverages

9.4

Future trends

209

9.5

References

210

ingredients

as

199 and 203

10 Natural aroma chemicals for use in foods and 212

beverages D. J. Rowe, Riverside Aromatics Ltd, UK 10.1

Natural

aroma

chemicals and the

origins

of

organic

chemistry

212

10.2

Naturals in the

10.3

Quality control

10.4

Natural aroma chemicals

twenty-first century

213

and natural aroma chemicals

©Woodhead

by

direct isolation

Publishing Limited,

2012

214 214

viii

Contents

10.7

by traditional food preparation processes: cooking chemistry Natural aroma chemicals by biotechnology Assessing the natural status of aroma chemicals

10.8

Future trends

228

10.9

References

229

10.5

"Natural

10.6

11 Natural

aroma

chemicals

flavourings from biotechnology for foods

217 219 222

and 231

beverages A. Paula Dionlsio, G. Molina, D. Soma de Carvalho, R. dos

Santos,

J, L. Bicas andG. M. Pastore, CNPAT/EMBRADA, Federal

University ofSao Joao del Rey and University ofCampinas, Brazil 231

11.1

Introduction

11.2

Production of natural flavors by de

11.3

Production of natural flavors

11.4

Conclusions

252

11.5

References

252

by

synthesis

233

biotransformation

240

novo

flavourings from green chemistry for foods and beverages R. Marriott, Bangor University, UK

12 Natural

Introduction: green

261

12.4

chemistry drivers techniques Green synthesis techniques Future perspectives

260

Green extraction

12.5

References

276

12.1 12.2 12.3

Part II 13

Applications

in different

13.1

Introduction

13.2

Natural

271 274

279

products

Applications of natural ingredients in R. H. Hall, Newly Weds Foods Limited,

savoury food

products

281

UK 281

for savoury foods

282

13.7

ingredients Formulating savoury products using natural ingredients Crisp and snack seasonings Liquid savoury products Coating systems for savoury products Reduction, replacement and removal of particular ingredients

13.8

Future trends

313

13.9

Sources of further information and advice

315

13.3 13.4

13.5 13.6

13.10 References 14

260

302 304 307 310

315

Applications of natural ingredients S. S. Sahi, Campden BR1, UK 14.1

294

in baked

goods

Introduction

318

318

© Woodhead

Publishing Limited,

2012

Contents

14.2

Evaluation of the 'naturalness' of selected bakery ingredients

14.3

Issues to consider when

baked

15

17

natural

319

ingredients in 330

goods

14.4

Future trends

330

14.5

Acknowledgements

331

14.6

References

331

Applications of P.

16

using

ix

natural

plant

extracts in soft drinks

333

and Associates, UK

Ashurst, Ashurst

15.1

Introduction

333

15.2

Fruit juices and oils produced by expression

334

15.3

Natural additives for soft drinks produced by distillation

341

15.4

Natural extracts

15.5

Usage

15.6

Water as an

15.7

Future trends

354

15.8

Sources of further information and advice

356

15.9

References

357

produced by

solvent extraction

amounts and label declarations

ingredient

in soft drinks

Applications of natural ingredients in alcoholic drinks A. J. Buglass, Korea Advanced Institute ofScience and Technology, Republic ofKorea and D. J. Caven-Quantrill, Frutarom (UK) Ltd, UK

342 348 351

358

358

16.1

Introduction

16.2

Flavouring agents

16.3

Process aids

16.4

Yeasts, bacteria

16.5

Water

409

16.6

Future trends

409

16.7

Sources of further information and advice

411

16.8

References

412

and colorants

360 392

and fermentation aids

402

Dairy products and milk-based food ingredients R. Early, Harper Adams University College, UK

417

17.1

Introduction

417

17.2

Milk

17.3

421

17.4

Dairy products and food additives, ingredients and flavourings Milk as a source of food ingredients and flavourings

17.5

Future trends

442

17.6

Acknowledgements

443

17.7

Sources of further information and advice

443

17.8

References

444

as a source

418

of food

433

447

Index

© Woodhead

Publishing Limited, 2012