Natural Food Additives, Ingredients and Flavourings by Baines, D; Seal, R;

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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.

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Table of Contents:

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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

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