Food Flavorings
(Sprache: Englisch)
The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines....
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The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industry a greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.
Inhaltsverzeichnis zu „Food Flavorings “
1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 Commitment is Mandatory.- 1.3.2 The Driver.- 1.3.3 Management Project Team.- 1.3.4 Dedicated Word Processor.- 1.3.5 Quality Manager.- 1.3.6 Communication.- 1.4 BS 5750 Specification, Production and Installation.- 1.4.1 Introduction.- 1.4.2 Quality System Requirements.- 1.5 The Detail.- 1.5.1 Departmental Manuals.- 1.5.2 Management Responsibility.- 1.5.3 Responsibility and Authority.- 1.5.4 The Policy Manual.- 1.5.5 Quality System.- 1.5.6 Contract Review.- 1.5.7 Document Control.- 1.5.8 Purchasing.- 1.5.9 Purchaser-Supplied Product.- 1.5.10 Product Identification and Traceability.- 1.5.11 Process Control.- 1.5.12 Inspection and Testing.- 1.5.13 Inspection, Measuring and Test Equipment.- 1.5.14 Inspection and Test Status.- 1.5.15 Control of Non-Conforming Products.- 1.5.15 Corrective Action.- 1.5.16 Handling, Storage, Packing and Delivery.- 1.5.17 Quality Records.- 1.5.18 Internal Quality Audits.- 1.5.19 Training.- 1.6 The Assessment.- 1.6.1 Outline.- 1.6.2 The Pre-assessment.- 1.7 Conclusion.- Note.- 2 Essential oils.- 2.1 Introduction.- 2.2 The Production of Essential Oils.- 2.2.1 Steam Distillation.- 2.2.2 Water Distillation.- 2.2.3 Dry Distillation Methods.- 2.2.4 Expression of Oils.- 2.2.5 Extraction.- 2.3 Further Processing of Essential Oils.- 2.3.1 Rectification.- 2.3.2 Washed Oils.- 2.3.3 Oil Quality.- 2.4 The Uses of Essential Oils.- 2.5 The Composition of Essential Oils.- 2.5.1 Bitter Almond Oil.- 2.5.2 Bergamot Oil.- 2.5.3 Buchu Leaf Oil.- 2.5.4 Cassia Oil.- 2.5.5 Cinnamon Oil.- 2.5.6 Clove Oil.- 2.5.7 Coriander Oil.- 2.5.8 Cornmint Oil.- 2.5.9 Cumin Seed Oil.- 2.5.10 Davana Oil.- 2.5.11 Dill Oil.- 2.5.12 Eucalyptus Oil.- 2.5.13 Garlic Oil.- 2.5.14 Ginger Oil.- 2.5.15 Grapefruit Oil.- 2.5.16 Jasmin Concrete and Absolute.- 2.5.17 Lemongrass Oil.- 2.5.18 Lemon Oil.- 2.5.19 Lime Oil.-
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2.5.20 Litsea Cubeba Oil.- 2.5.21 Nutmeg Oil.- 2.5.22 Peppermint Oil.- 2.5.23 Rose Oil.- 2.5.24 Rosemary Oil.- 2.5.25 Spearmint Oil.- 2.5.26 Star Anise Oil.- 2.5.27 Sweet Orange Oil.- 2.5.28 Tangerine Oil.- 2.5.29 Thyme Oil.- 3 Oleoresins, tinctures and extracts.- 3.1 Introduction.- 3.1.1 General Comments.- 3.1.2 Costs.- 3.1.3 Raw Materials and Processes.- 3.2 Plant Materials.- 3.2.1 Origin.- 3.2.2 Crop to Crop Variations.- 3.2.3 Storage.- 3.2.4 Yield.- 3.2.5 Degradation.- 3.2.6 Preparation of Plant Material.- 3.2.7 Vanilla Bean Curing (Classical Method).- 3.3 Solvents.- 3.3.1 Polarity.- 3.3.2 Boiling Point.- 3.3.3 Viscosity.- 3.3.4 Latent Heat of Evaporation.- 3.3.5 Temperature/Pressure.- 3.4 Tinctures.- 3.4.1 Water Infusions.- 3.4.2 Alcoholic Tinctures.- 3.5 Oleoresins.- 3.5.1 Solvents.- 3.5.2 Solubility.- 3.5.3 Commercial Solvent Extraction System.- 3.6 Absolutes 77 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.7.1 Introduction.- 3.7.2 Subcritical C02.- 3.7.3 SupercriticalC02.- 3.8 Summary.- 4 Fruit juices.- 4.1 Introduction.- 4.2 Fruit processing.- 4.2.1 GeneralConsiderations.- 4.2.2 Soft Fruit Processing.- 4.3 Specialised Fruit Processing.- 4.3.1 Citrus.- 4.3.2 Comminuted Citrus Bases.- 4.3.3 Pineapple Juice.- 4.3.4 Processes Requiring Heat.- 4.4 Products and Packaging.- 4.4.1 Frozen Juices.- 4.4.2 Aseptic Packaging.- 4.4.3 Self-Preserved Juice.- 4.4.4 Preserved Juice.- 4.4.5 Hot Pack Products.- 4.5 Product Specifications.- 4.5.1 Soluble Solids Content.- 4.5.2 Titratable Acidity.- 4.5.3 Brix/Acid Ratio.- 4.5.4 Other Specifications.- 4.5.5 Juice Adulteration.- 4.5.6 Specifications for Essence/Volatiles/Citrus Oils.- 4.6 Volatile Components of Fruit Juices.- 4.6.1 Production.- 4.6.2 Composition of Fruit Juice Volatile Fractions.- 4.7 The Use of Fruit Juices in Flavourings.- 4.7.1 Fruit Juice Compounds.- 4.7.2 Flavourings.- 4.8 Summary.- 5 Synthetic ingredients of food flavourings.- 5.1 General Aspects.- 5.1.1 Introduction, Definitions a
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Bibliographische Angaben
- Autor: P. R. Ashurst
- 2012, 1991, 332 Seiten, Maße: 15,5 x 23,5 cm, Kartoniert (TB), Englisch
- Verlag: Springer, Berlin
- ISBN-10: 1461359031
- ISBN-13: 9781461359036
Sprache:
Englisch
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