Natural Food Additives, Ingredients and Flavourings

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.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 sectorsExplores 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 ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Inhalt
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 ingredient…

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