Natural food additives, ingredients and flavourings

483 Pages·2012·20.56 MB·English

by  David Baines

Natural food additives, ingredients and
fl avourings
© Woodhead Publishing Limited, 2012
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© Woodhead Publishing Limited, 2012
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 233
Natural food additives,
ingredients and
fl avourings
Edited by
David Baines and Richard Seal
© Woodhead Publishing Limited, 2012
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
www.woodheadpublishing.com
www.woodheadpublishingonline.com
Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA
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First published 2012, Woodhead Publishing Limited
© Woodhead Publishing Limited, 2012
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ISBN 978-1-84569-811-9 (print)
ISBN 978-0-85709-572-5 (online)
ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2012
Contents
Contributor contact details ..................................................................................xi
Woodhead Publishing Series in Food Science, Technology
and Nutrition ...................................................................................................xv
Introduction ......................................................................................................xxiii
1 Defi ning the term ‘natural’ in the context of food products .....................1
D. Baines, Baines Food Consultancy Ltd, UK
1.1 Introduction ..........................................................................................1
1.2 The defi nition of ‘natural’ in the European Union ...............................3
1.3 The defi nition of ‘natural’ in the United States ..................................14
1.4 The International Organization of the Flavour Industry
guidelines for the interpretation of ‘natural’ ......................................16
1.5 The defi nition of ‘natural’ in other countries .....................................18
1.6 ‘Natural’ as applied to food additives and food .................................20
1.7 Conclusions ........................................................................................20
1.8 References ..........................................................................................21
Part I Natural additives, ingredients and fl avourings ..................................23
2 Natural food and beverage colourings ......................................................25
A. Kendrick, LycoRed Limited, UK
2.1 Introduction ........................................................................................25
2.2 Natural food and beverage colourings currently used
commercially .....................................................................................27
2.3 Conclusions ........................................................................................39
2.4 References ..........................................................................................39
© Woodhead Publishing Limited, 2012
vi Contents
3 Natural low-calorie sweeteners ..................................................................41
J. C. Fry, Connect Consulting, UK
3.1 Introduction ........................................................................................41
3.2 Commercial bulk low-calorie sweeteners ..........................................45
3.3 Commercial high-potency sweeteners ...............................................49
3.4 Potential future sweeteners ................................................................64
3.5 Other sweeteners ................................................................................68
3.6 Conclusions ........................................................................................70
3.7 Sources of further information and advice ........................................70
3.8 References ..........................................................................................71
3.9 Appendix: abbreviations ....................................................................75
4 Natural food and beverage fl avour enhancers .........................................76
L. Methven, University of Reading, UK
4.1 Introduction ........................................................................................76
4.2 Savoury fl avour enhancement: umami tastants and ingredients
rich in umami compounds .................................................................77
4.3 Umami taste modifi ers and taste enhancing peptides ........................90
4.4 Maillard-derived taste enhancers .......................................................93
4.5 Interactions in the perception of non-volatile
tastants and volatile or semi-volatile fl avour compounds ..................94
4.6 Future trends ......................................................................................95
4.7 References ..........................................................................................95
5 Natural antioxidants as food and beverage ingredients ........................100
R. I. Nahas, Kalsec Inc., USA
5.1 Introduction ......................................................................................100
5.2 Natural antioxidants: background ....................................................101
5.3 Natural antioxidants: properties, manufacture and applications ......106
5.4 Future trends ....................................................................................122
5.5 References ........................................................................................122
6 Natural antimicrobials as additives and ingredients for the
preservation of foods and beverages .......................................................127
J. Delves-Broughton, Danisco Food Protection, UK
6.1 Introduction ......................................................................................127
6.2 Natural antimicrobials derived from microorganisms. ....................129
6.3 Natural antimicrobials derived from animals ..................................140
6.4 Natural antimicrobials derived from plants .....................................143
6.5 Essential oils ....................................................................................144
6.6 Enzyme-released antimicrobial agents ............................................148
6.7 Other enzymes .................................................................................148
6.8 Future trends ....................................................................................149
6.9 Sources of further information and advice. .....................................149
6.10 References ........................................................................................150
© Woodhead Publishing Limited, 2012
Contents vii
7 Native, modifi ed and clean label starches in foods and beverages .......162
P. McDonagh, Healy Group, Ireland
7.1 Introduction ......................................................................................162
7.2 Manufacture of starch in plants .......................................................163
7.3 Starch composition ..........................................................................165
7.4 Amylose and amylopectin ...............................................................166
7.5 Starch: extraction and manufacture .................................................168
7.6 Starches from different sources .......................................................169
7.7 Modifi cation of starches ..................................................................170
7.8 Clean label starches .........................................................................172
7.9 Conclusions and future trends .........................................................174
7.10 Sources of further information and advice ......................................174
7.11 References ........................................................................................174
8 The application of natural hydrocolloids to foods and
beverages ....................................................................................................175
A. M. Pegg, Consultant, UK
8.1 Introduction ......................................................................................175
8.2 The main types of hydrocolloids used in foods and
beverages .........................................................................................177
8.3 Natural hydrocolloids: their manufacture, properties
and applications ...............................................................................179
8.4 Future trends ....................................................................................194
8.5 Sources of further information and advice ......................................195
8.6 References ........................................................................................195
9 Proteins as clean label ingredients in foods and beverages ...................197
A. C. Alting and F. van de Velde, NIZO Food Research,
The Netherlands
9.1 Introduction ......................................................................................197
9.2 The range of clean label proteins used as ingredients
in foods and beverages .....................................................................199
9.3 Examples of applications of proteins in foods and
beverages .........................................................................................203
9.4 Future trends ....................................................................................209
9.5 References ........................................................................................210
10 Natural aroma chemicals for use in foods and
beverages ...................................................................................................212
D. J. Rowe, Riverside Aromatics Ltd, UK
10.1 Natural aroma chemicals and the origins of organic
chemistry ..........................................................................................212
10.2 Naturals in the twenty-fi rst century .................................................213
10.3 Quality control and natural aroma chemicals ..................................214
10.4 Natural aroma chemicals by direct isolation ...................................214
© Woodhead Publishing Limited, 2012
viii Contents
10.5 Natural aroma chemicals by traditional food
preparation processes: cooking chemistry .......................................217
10.6 Natural aroma chemicals by biotechnology ....................................219
10.7 Assessing the natural status of aroma chemicals .............................222
10.8 Future trends ....................................................................................228
10.9 References ........................................................................................229
11 Natural fl avourings from biotechnology for foods and
beverages ....................................................................................................231
A. Paula Dionísio, G. Molina, D. Souza de Carvalho,
R. dos Santos, J. L. Bicas and G. M. Pastore, CNPAT/EMBRADA, Federal
University of São João del Rey and University of Campinas, Brazil
11.1 Introduction ......................................................................................231
11.2 Production of natural fl avors by de novo synthesis .........................233
11.3 Production of natural fl avors by biotransformation .........................240
11.4 Conclusions ......................................................................................252
11.5 References ........................................................................................252
12 Natural fl avourings from green chemistry for foods and
beverages ...................................................................................................260
R. Marriott, Bangor University, UK
12.1 Introduction: green chemistry drivers ..............................................260
12.2 Green extraction techniques ............................................................261
12.3 Green synthesis techniques ..............................................................271
12.4 Future perspectives ..........................................................................274
12.5 References ........................................................................................276
Part II Applications in different products ...................................................279
13 Applications of natural ingredients in savoury food products .............281
R. H. Hall, Newly Weds Foods Limited, UK
13.1 Introduction ......................................................................................281
13.2 Natural ingredients for savoury foods .............................................282
13.3 Formulating savoury products using natural ingredients .................294
13.4 Crisp and snack seasonings .............................................................302
13.5 Liquid savoury products ..................................................................304
13.6 Coating systems for savoury products .............................................307
13.7 Reduction, replacement and removal of particular ingredients .......310
13.8 Future trends ....................................................................................313
13.9 Sources of further information and advice ......................................315
13.10 References ........................................................................................315
14 Applications of natural ingredients in baked goods ...............................318
S. S. Sahi, Campden BRI, UK
14.1 Introduction ......................................................................................318
© Woodhead Publishing Limited, 2012
Contents ix
14.2 Evaluation of the ‘naturalness’ of selected bakery ingredients ........319
14.3 Issues to consider when using natural ingredients in
baked goods .....................................................................................330
14.4 Future trends ....................................................................................330
14.5 Acknowledgements ..........................................................................331
14.6 References ........................................................................................331
15 Applications of natural plant extracts in soft drinks .............................333
P . Ashurst, Ashurst and Associates, UK
15.1 Introduction ......................................................................................333
15.2 Fruit juices and oils produced by expression ...................................334
15.3 Natural additives for soft drinks produced by distillation ...............341
15.4 Natural extracts produced by solvent extraction .............................342
15.5 Usage amounts and label declarations .............................................348
15.6 Water as an ingredient in soft drinks ...............................................351
15.7 Future trends ....................................................................................354
15.8 Sources of further information and advice ......................................356
15.9 References ........................................................................................357
16 Applications of natural ingredients in alcoholic drinks .........................358
A. J. Buglass, Korea Advanced Institute of Science and Technology,
Republic of Korea and D. J. Caven-Quantrill, Frutarom (UK) Ltd, UK
16.1 Introduction ......................................................................................358
16.2 Flavouring agents and colorants ......................................................360
16.3 Process aids ......................................................................................392
16.4 Yeasts, bacteria and fermentation aids .............................................402
16.5 Water ................................................................................................409
16.6 Future trends ....................................................................................409
16.7 Sources of further information and advice ......................................411
16.8 References ........................................................................................412
17 Dairy products and milk-based food ingredients ...................................417
R. Early, Harper Adams University College, UK
17.1 Introduction ......................................................................................417
17.2 Milk as a source of food ..................................................................418
17.3 Dairy products and food additives, ingredients and fl avourings .....421
17.4 Milk as a source of food ingredients and fl avourings ......................433
17.5 Future trends ....................................................................................442
17.6 Acknowledgements ..........................................................................443
17.7 Sources of further information and advice ......................................443
17.8 References ........................................................................................444
Index ..................................................................................................................447
© Woodhead Publishing Limited, 2012