Description

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.

After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.

With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.

Key Features

  • Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors
  • Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients
  • Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Readership

All those involved in the development and production of foods with fewer synthetic additives and ingredients

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Introduction

Chapter 1: Defining the term ‘natural’ in the context of food products

Abstract:

1.1 Introduction

1.2 The definition of ‘natural’ in the European Union

1.3 The definition of ‘natural’ in the United States

1.4 The International Organization of the Flavour Industry guidelines for the interpretation of ‘natural’

1.5 The definition of ‘natural’ in other countries

1.6 ‘Natural’ as applied to food additives and food

1.7 Conclusions

Part I: Natural additives, ingredients and flavourings

Chapter 2: Natural food and beverage colourings

Abstract:

2.1 Introduction

2.2 Natural food and beverage colourings currently used commercially

2.3 Conclusions

Chapter 3: Natural low-calorie sweeteners

Abstract:

3.1 Introduction

3.2 Commercial bulk low-calorie sweeteners

3.3 Commercial high-potency sweeteners

3.4 Potential future sweeteners

3.5 Other sweeteners

3.6 Conclusions

3.9 Appendix: abbreviations

Chapter 4: Natural food and beverage flavour enhancer

Abstract:

4.1 Introduction

4.2 Savoury flavour enhancement: umami tastants and ingredients rich in umami compounds

4.3 Umami taste modifiers and taste enhancing peptides

4.4 Maillard-derived taste enhancers

4.5 Interactions in the perception of non-volatile tastants and volatile or semi-volatile flavour compounds

4.6 Future trends

Chapter 5: Natural antioxidants as food and beverage ingredients

Abstract:

5.1 Introduction

5.2 Natural antioxidants: background

5.3 Natural antioxidants: properties, manufacture and applications

5.4 Future trends

Chapter 6: Natural antimicrobials as additives and ingredients fo

Details

No. of pages:
488
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781845698119
Electronic ISBN:
9780857095725

About the editors

D Baines

Dr David Baines offers consultancy services in food ingredients through Baines Food Consultancy Ltd, and has over 25 years of experience in the food industry.

Affiliations and Expertise

Baines Food Consultancy Ltd

R Seal

Richard Seal is the owner of Food Dynamics Ltd, a product development consultancy, and is a Food Technologist with 40 years experience of both ingredients and finished products.

Affiliations and Expertise

Food Dynamics Ltd, UK