Natural Food Additives, Ingredients and Flavourings

Natural Food Additives, Ingredients and Flavourings

1st Edition - March 21, 2012

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  • Editors: D Baines, R Seal
  • Hardcover ISBN: 9781845698119
  • eBook ISBN: 9780857095725

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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 for the preservation of foods and beverages

    Abstract:

    6.1 Introduction

    6.2 Natural antimicrobials derived from microorganisms

    6.3 Natural antimicrobials derived from animals

    6.4 Natural antimicrobials derived from plants

    6.5 Essential oils

    6.6 Enzyme-released antimicrobial agents

    6.7 Other enzymes

    6.8 Future trends

    Chapter 7: Native, modified and clean label starches in foods and beverages

    Abstract:

    7.1 Introduction

    7.2 Manufacture of starch in plants

    7.3 Starch composition

    7.4 Amylose and amylopectin

    7.5 Starch: extraction and manufacture

    7.6 Starches from different sources

    7.7 Modification of starches

    7.8 Clean label starches

    7.9 Conclusions and future trends

    7.10 Sources of further information and advice

    Chapter 8: The application of natural hydrocolloids to foods and beverages

    Abstract:

    8.1 Introduction

    8.2 The main types of hydrocolloids used in foods and beverages

    8.3 Natural hydrocolloids: their manufacture, properties and applications

    8.4 Future trends

    8.5 Sources of further information and advice

    Chapter 9: Proteins as clean label ingredients in foods and beverages

    Abstract:

    9.1 Introduction

    9.2 The range of clean label proteins used as ingredients in foods and beverages

    9.3 Examples of applications of proteins in foods and beverages

    9.4 Future trends

    Chapter 10: Natural aroma chemicals for use in foods and beverages

    Abstract:

    10.1 Natural aroma chemicals and the origins of organic chemistry

    10.2 Naturals in the twenty-first century

    10.3 Quality control and natural aroma chemicals

    10.4 Natural aroma chemicals by direct isolation

    10.5 Natural aroma chemicals by traditional food preparation processes: cooking chemistry

    10.6 Natural aroma chemicals by biotechnology

    10.7 Assessing the natural status of aroma chemicals

    10.8 Future trends

    Chapter 11: Natural flavourings from biotechnology for foods and beverages

    Abstract:

    11.1 Introduction

    11.2 Production of natural flavors by de novo synthesis

    11.3 Production of natural flavors by biotransformation

    11.4 Conclusions

    Chapter 12: Natural flavourings from green chemistry for foods and beverages

    Abstract:

    12.1 Introduction

    12.2 Green extraction techniques

    12.3 Green synthesis techniques

    12.4 Future perspectives

    Part II: Applications in different products

    Chapter 13: Applications of natural ingredients in savoury food products

    Abstract:

    13.1 Introduction

    13.2 Natural ingredients for savoury foods

    13.3 Formulating savoury products using natural ingredients

    13.4 Crisp and snack seasonings

    13.5 Liquid savoury products

    13.6 Coating systems for savoury products

    13.7 Reduction, replacement and removal of particular ingredients

    13.8 Future trends

    13.9 Sources of further information and advice

    Chapter 14: Applications of natural ingredients in baked goods

    Abstract:

    14.1 Introduction

    14.2 Evaluation of the ‘naturalness’ of selected bakery ingredients

    14.3 Issues to consider when using natural ingredients in baked goods

    14.4 Future trends

    14.5 Acknowledgements

    Chapter 15: Applications of natural plant extracts in soft drinks

    Abstract:

    15.1 Introduction

    15.2 Fruit juices and oils produced by expression

    15.3 Natural additives for soft drinks produced by distillation

    15.4 Natural extracts produced by solvent extraction

    15.5 Usage amounts and label declarations

    15.6 Water as an ingredient in soft drinks 15.6.1 Introduction

    15.7 Future trends

    Chapter 16: Applications of natural ingredients in alcoholic drinks

    Abstract:

    16.1 Introduction

    16.2 Flavouring agents and colorants

    16.3 Process aids

    16.4 Yeasts, bacteria and fermentation aids

    16.5 Water

    16.6 Future trends

    16.7 Sources of further information and advice

    Chapter 17: Dairy products and milk-based food ingredients

    Abstract:

    17.1 Introduction

    17.2 Milk as a source of food

    17.3 Dairy products and food additives, ingredients and flavourings

    17.4 Milk as a source of food ingredients and flavourings

    17.5 Future trends

    17.6 Acknowledgements

    17.7 Sources of further information and advice

    Index

Product details

  • No. of pages: 488
  • Language: English
  • Copyright: © Woodhead Publishing 2012
  • Published: March 21, 2012
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9781845698119
  • eBook 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

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