Overview

This book provides a comprehensive review of the principal raw materials and the formulation, manufacture and application of flavourings in the food industry. Following an introductory chapter, the section on raw materials provides information on sources, methods of manufacture, extraction, purification and analysis. Typical formulation of flavourings, the manufacture of flavourings and their applications in individual sectors of the industry are then discussed. This is a standard reference work for use by flavourists, food technologists and food chemists.

Full Product Details

Author:   Philip R. Ashurst
Publisher:   Kluwer Academic Publishers Group
Imprint:   Kluwer Academic Publishers
Edition:   2nd Revised edition
Weight:   0.760kg
ISBN:  

9780216929180

ISBN 10:   0216929180
Pages:   310
Publication Date:   September 1990
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of stock  

Table of Contents

1 Introduction.- 1.1 General Introduction.- 1.1.1 The U.S. Flavour Industry.- 1.1.2 The U.K. Flavour Industry.- 1.1.3 The European Flavour Industry.- 1.1.4 The Far East Flavour Industry.- 1.1.5 Classification of Flavour Companies.- 1.1.6 Historical Development.- 1.2 Markets.- 1.2.1 Types of Market.- 1.2.2 Market Locations.- 1.2.3 New Entrants.- 1.3 Products.- 1.3.1 Substitute Products.- 1.3.2 Matching Competitors' Products.- 1.3.3 Matching a Natural Product.- 1.4 Emerging Opportunities.- 1.4.1 General.- 1.4.2 Biotechnology.- 1.4.3 Process Flavourings.- 1.4.4 Technological Need.- 1.4.5 Global Aspects of Flavourings.- 1.5 The Future.- 1.6 Legislation.- 1.6.1 United States of America.- 1.6.2 The Europan Scene.- 1.7 The European Flavour Directive.- 1.7.1 Article.- 1.7.2 Article.- 1.7.3 Article.- 1.7.4 Article.- 1.7.5 Article.- 1.7.6 Article.- 1.7.7 Annexes.- 1.8 Council Decision.- 2 Essential Oils.- 2.1 Introduction.- 2.2 The Production of Essential Oils.- 2.2.1 Steam Distillation.- 2.2.2 Water Distillation.- 2.2.3 Other Distillation Methods.- 2.2.4 Expression of oils.- 2.2.5 Extraction.- 2.3 Further Processing of Essential Oils.- 2.3.1 Rectification.- 2.3.2 Washed Oils.- 2.3.3 Oil Quality.- 2.4 The Uses of Essential Oils.- 2.5 The Composition of Essential Oils.- 2.5.1 Bergamot Oil.- 2.5.2 Cassia Oil.- 2.5.3 Cinnamon Oil.- 2.5.4 Clove Oil.- 2.5.5 Coriander Oil.- 2.5.6 Cornmint Oil.- 2.5.7 Dill Oil.- 2.5.8 Eucalyptus Oil.- 2.5.9 Garlic Oil.- 2.5.10 Ginger Oil.- 2.5.11 Grapefruit Oil.- 2.5.12 Lemon Oil.- 2.5.13 Lemongrass Oil.- 2.5.14 Lime Oil.- 2.5.15 Litsea Cubeba Oil.- 2.5.16 Nutmeg Oil.- 2.5.17 Sweet Orange Oil.- 2.5.18 Peppermint Oil.- 2.5.19 Rose Oil.- 2.5.20 Rosemary Oil.- 2.5.21 Spearmint Oil.- 2.5.22 Star Anise Oil.- 2.5.23 Tangerine Oil.- 3 Oleoresins, Tinctures and Extracts.- 3.1 Introduction.- 3.1.1 General Comments.- 3.1.2 Costs.- 3.1.3 Raw Materials and Processes.- 3.2 Plant Materials.- 3.2.1 Origin.- 3.2.2 Crop-to-Crop Variations.- 3.2.3 Storage.- 3.2.4 Yield.- 3.2.5 Degradation.- 3.2.6 Preparation of Plant Material.- 3.2.7 Vanilla Bean Curing.- 3.3 Solvents.- 3.3.1 Polarity.- 3.3.2 Boiling Point.- 3.3.3 Viscosity.- 3.3.4 Latent Heat of Evaporation.- 3.3.5 Temperature/Pressure.- 3.4 Tinctures.- 3.4.1 Water Infusions.- 3.4.2 Alcoholic Tinctures.- 3.5 Oleoresins.- 3.5.1 Solvents.- 3.5.2 Solubility.- 3.5.3 Commercial Solvent Extraction System.- 3.6 Absolutes.- 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.7.1 Introduction.- 3.7.2 Subcritical CO2.- 3.7.3 Supercritical CO2.- 3.8 Summary.- 4 Fruit Juices.- 4.1 Introduction.- 4.2 Fruit Processing.- 4.2.1 General Considerations.- 4.2.2 Soft Fruit Processing.- 4.3 Specialised Fruit Processing.- 4.3.1 Citrus.- 4.3.2 Comminuted Citrus Bases.- 4.3.3 Pineapple juice.- 4.3.4 Processes Requiring Heat.- 4.4 Products and Packaging.- 4.4.1 Frozen Juices.- 4.4.2 Aseptic Packaging.- 4.4.3 Self-Preserved Juice.- 4.4.4 Preserved Juice.- 4.4.5 Hot Pack Products.- 4.5 Product Specifications.- 4.5.1 Soluble Solids Content.- 4.5.2 Titratable Acidity.- 4.5.3 Brix/Acid Ratio.- 4.5.4 Other Specifications.- 4.5.5 Juice Adulteration.- 4.5.6 Specifications for Essence/Volatiles/Citrus Oils.- 4.6 Volatile Components of Fruit Juices.- 4.6.1 Production.- 4.6.2 Composition of Fruit Juice Volatile Fractions.- 4.7 The Uses of Fruit Juices in Flavourings.- 4.7.1 Fruit Juice Compounds.- 4.7.2 Flavourings.- 4.8 Summary.- 5 Synthetic Ingredients of Food Flavourings.- 5.1 General Aspects.- 5.1.1 Introduction, Definitions and Documentation.- 5.1.2 Flavour Generation.- 5.1.3 Flavour Analysis.- 5.1.4 Flavour Manufacture.- 5.1.5 Composition and Formulation.- 5.2 Synthetic Flavouring Ingredients.- 5.2.1 Classification.- 5.2.2 The Flavour Wheel.- 5.2.3 The Different Flavour Notes.- 5.3 Synthetic Flavour Ingredients and the Future.- 6 Beverage Flavourings and Their Applications.- 6.1 Introduction.- 6.2 Categories of Beverages.- 6.3 Types of Flavourings for Beverages.- 6.4 Methods of Extraction, Solubilisation and Concentration of Flavourings.- 6.4.1 Extraction of Coffee Flavour and Manufacture of the Instant Product.- 6.4.2 Flavourings Extracted from Harvested Fruits.- 6.4.3 Extraction and Use of Oil Soluble Flavourings.- 6.5 Beverages Based on Ginger.- 6.5.1 Manufacture of Ginger Extract.- 6.5.2 Original (Hot) Ginger Ale.- 6.5.3 American or Pale Ginger Ale.- 6.6 Formulation of Beverages.- 6.6.1 General Principles.- 6.6.2 Principal Components used in the Formulation of Beverages.- 6.6.3 Label Claims.- 6.6.4 Sweetness/Acid Ratio.- 6.6.5 Alcoholic Components.- 6.6.6 Water.- 6.6.7 Characterising Ingredients.- 6.6.8 Other Ingredients.- 6.6.9 Acidulants and Acidity Regulators.- 6.7 Summary.- 7 The Flavouring of Confectionery.- 7.1 Introduction.- 7.2 Basic Confectionery Types, Recipes, Inherent Flavours.- 7.2.1 High Boilings.- 7.2.2 Fat Boilings.- 7.2.3 Toffees and Caramels.- 7.2.4 Fudge.- 7.2.5 Fondant.- 7.2.6 Candy.- 7.2.7 Cream and Lozenge Paste.- 7.2.8 Compressed Tablets.- 7.2.9 Jellies and Gums.- 7.2.10 Chewing Gum.- 7.2.11 Panned Work.- 7.2.12 Chocolate.- 7.3 Flavours from Ingredients.- 7.4 Flavours Developed During Processing.- 7.5 Selection of Flavourings.- 8 Flavourings for Bakery and General Use.- 8.1 Ingredients.- 8.1.1 Flour.- 8.1.2 Sugars.- 8.1.3 Fats.- 8.1.4 Liquids.- 8.1.5 Gases.- 8.1.6 Other (Minor) Ingredients.- 8.2 Bakery Products.- 8.2.1 Bread.- 8.2.2 Hot Plate Goods.- 8.2.3 Morning Goods.- 8.2.4 Powder Goods.- 8.2.5 Biscuts.- 8.2.6 Cakes.- 8.2.7 Baking Process.- 8.3 Bakery Fillings.- 8.3.1 Jams and Jellies.- 8.3.2 Marshmallow.- 8.3.3 Creams.- 8.3.4 Biscuit Creams.- 8.3.5 Icings.- 8.4 Summary of Flavouring Characteristics.- 9 Dairy Flavourings.- 9.1 Introduction.- 9.1.1 History of Animal Milks as a Human Food Source.- 9.1.2 The Development of Flavour in Dairy Products.- 9.1.3 Instrumental Analysis.- 9.1.4 The Development and Uses of Dairy Flavourings.- 9.2 Milk and Cream.- 9.2.1 Whole Cows Milk.- 9.2.2 Whole Milk Powder.- 9.2.3 Skimmed Milk.- 9.2.4 Sterilised Milk.- 9.2.5 UHT Milk.- 9.2.6 Evaporated and Sweetened Condensed Milk.- 9.2.7 Cream.- 9.2.8 Sterilised Cream.- 9.2.9 Clotted Cream.- 9.2.10 Casein.- 9.2.11 Whey.- 9.2.12 The Applications of Milk and Cream Flavourings.- 9.2.13 The Development of Milk and Cream Flavourings.- 9.3 Yogurt and Fermented Products.- 9.3.1 Yogurt.- 9.3.2 Other Fermented Milk Products.- 9.4 Butter.- 9.4.1 Sweet Cream Butter.- 9.4.2 Cultured Cream Butter (Lactic Butter).- 9.4.3 Ghee.- 9.4.4 The Flavour of Butter.- 9.4.5 The Uses of Butter Flavourings.- 9.4.6 Margarine and Low-Fat Spreads.- 9.4.7 The Development of Butter Flavourings.- 9.5 Cheese.- 9.5.1 The Manufacture of Cheese.- 9.5.2 Classification of Cheese Types.- 9.5.3 The Development of Flavour in Cheese.- 9.5.4 Review of a Range of Key Cheese Types.- 9.5.5 Related Products.- 9.5.6 Applications of Cheese Flavourings.- 9.5.7 The Development of Cheese Flavourings.- 9.6 Manufacturing Considerations.- 9.7 Conclusion.- 10 Process Flavourings.- 10.1 Introduction.- 10.1.1 Description and Definition.- 10.1.2 History and Necessity.- 10.2 Research into Beef Flavour.- 10.2.1 Reactions of the Precursors.- 10.2.2 Evolved Volatile Compounds.- 10.3 Creating a Process Flavouring.- 10.3.1 Basic or Foundation Part of the Flavouring.- 10.3.2 The Aroma Volatiles.- 10.3.3 Enhancers, Fats, Herbs and Spices.- 10.3.4 Compounding the Complete Process Flavouring.- 10.4 Applications of Process Flavourings.- 10.4.1 Simple Mixing.- 10.4.2 Application to Outside (Dusting).- 10.4.3 Addition During Product Manufacture.- 10.5 The Safety Question.- 10.5.1 Safety of Protein Hydrolysates.- 10.5.2 Safety of Reaction Flavourings.- 10.6 Process Flavourings and the Future.- Appendices.- Appendix I: Composition of Lemon and Orange Oils.- Appendix II: Botanical Classification of Fruits.- Appendix III: I.O.F.I. Guidelines for the Production and Labelling of Process Flavourings.- References.

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