Flavourings – Production, Composition, Applications, Regulations 2a

Born near Munich in 1961, Dr. Herta Ziegler studied chemistry at the University of Bayreuth, Germany, focusing on analytical chemistry. She soon discovered her profound interest for the organic analysis of complex natural matrices, which were also the subjects of her master and doctoral theses with Prof. Gerhard Spiteller. Her position as head of corporate research at Erich Ziegler GmbH since 1992 allowed her to combine her penchant for citrus oils with her professional activities In the 1980s, Erich Ziegler laid the foundation for 'Flavourings' with his book 'Die nat?en und k?chen Aromen' ('Natural and Artificial Aromas'). He contributed this expertise to the first edition, when in continuation of the family tradition, 'Flavourings', addressed an international audience under the auspices of Herta Ziegler in 1998. With the present second edition, dedicated to Erich Ziegler on the occasion of his 80th birthday, she presents an updated version of her comprehensive overview of the flavour & fragrance industry.

INTRODUCTION Dynamics in the Business with Taste MANUFACTURING PROCESSES Physical Processes Biotechnological Processes RAW MATERIALS FOR FLAVOURINGS Introduction Flavouring Ingredients Non flavouring Ingredients BLENDED FLAVOURINGS Introduction Fruit Flavours Other Blended Flavourings APPLICATIONS Introduction Flavourings for Beverages Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products Flavouring of Bouillons, Soups and Sauces QUALITY CONTROL Sensory Analysis in Quality Control Analytical Methods Microbiological Testing LEGISLATION AND TOXICOLOGY Introduction and Definitions Toxicological Considerations FAO/WHO and Council of Europe European Union America Asia South Africa and Australia Religious Dietary Rules Index