Description
Natural Food Additives, Ingredients and Flavourings
Woodhead Publishing Series in Food Science, Technology and Nutrition Series
Coordinators: Baines D, Seal R
Language: English
Subject for Natural Food Additives, Ingredients and Flavourings:
488 p. · 15.5x23.2 cm · Hardback
Description
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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.
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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
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.
- 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
