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