Flavourings : production, composition, applications, regulations / / edited by Erich Ziegler and Herta Ziegler

• Record Nr.: UNISA996212580403316
• Pubbl/distr/stampa: Weinheim, [Germany] : , : Wiley-VCH, , 1998; ©1998
• ISBN: 1-281-76382-9; 9786611763824; 3-527-61182-7; 3-527-61181-9
• Descrizione fisica: 1 online resource (729 p.)
• Disciplina: 664.5
• Soggetti: Flavoring essences
• Lingua di pubblicazione: Tedesco
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Includes index.
• Nota di contenuto: Flavourings; Preface; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; Dynamics in the Business with Taste; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Characterisation of CO2-Extracts; 2.1.2.3 Extraction Process; 2.1.2.4 General Applications; 2.1.2.5 Conclusion; 2.1.2.6 Appendix: Application Samples; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.3.5 Selection of Companies Providing Equipment for Distillation; 2.1.4 Spray Drying of Flavourings; 2.1.4.1 Introduction; 2.1.4.2 Principle of Single-stage Spray Drying; 2.1.4.3 Atomization; 2.1.4.4 Spray Bed Drying; 2.1.4.5 Environmental Considerations; 2.1.4.6 Safety; 2.1.4.7 Spray Drying of Flavourings; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products; 2.2 Biotechnological Processes; 2.2.1 Introduction2.2.2 Flavour Generation by Fermentation of Food ; Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-identical and Artificial Flavouring Substances; 3.2.2 Flavouring Preparations and Some Source Materials; 3.2.2.1 Fruit Juices and Fruit Juice Concentrates3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Processed Foods; 3.2.3.3 Off-flavours in Processed Foods; 3.2.3.4 The Maillard Reaction; 3.2.3.5 Peptides, Proteins, Polysaccharides as Flavour Precursors; 3.2.3.6 Thiamine Breakdown; 3.2.3.7 Other Precursors of Thermally Generated Flavours; 3.2.3.8 Industrial Preparation of Process Flavours; 3.2.3.9 Mechanistic Studies; 3.2.3.10 Inhibition; 3.2.3.1 1 Nutritional and Toxicological Aspects3.2.3.12 Microwave Heating; 3.2.3.13 Future Challenges; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents; 3.3.2 Permitted Carriers and Carrier Solvents; 3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones
• Sommario/riassunto: The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences.This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality co