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Food Flavorings
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1288-6 (ISBN)
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Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.
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.- 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.- 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.- 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.7.1 Introduction.- 3.7.2 Subcritical CO2.- 3.7.3 SupercriticalCO2.- 3.8 Summary.- 4 Fruit juices.- 4.1 Introduction.- 4.2 Fruit processing.- 4.2.1 General Considerations.- 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 and Documentation.- 5.1.2 Flavour Generation.- 5.1.3 Flavour Analysis.- 5.1.4 Flavour Manufacture.- 5.5.5 Composition and Formulation.- 5.2 Synthetic Flavour Ingredients.- 5.2.1 Classification.- 5.2.2 The Flavour Wheel.- 5.2.3 The Different Flavour Notes.- 5.3 Synthetic Flavour Ingredients and the Future.- 6 Beverages flavourings and their applications.- 6.1 Introduction.- 6.2 Categories of Beverages.- 6.3 Types of Flavourings for Beverages.- 6.4 Methods of Extraction, Solubilisation and Concentration of Flavourings.- 6.4.1 Extraction of Coffee Flavour and Manufacture of the Instant Product.- 6.4.2 Flavourings Extracted from Harvested Fruits.- 6.4.3 Extraction Use of Oil Soluble Flavourings.- 6.5 Beverages Based on Ginger.- 6.5.1 Manufacture of Ginger Extract.- 6.5.2 'Original' (hot) Ginger Ale.- 6.5.3 'American' or 'Pale' Ginger Ale.- 6.6 Formulation of Beverages.- 6.6.1 General Principles.- 6.6.2 Principal Components Used in the Formulation of Beverages.- 6.6.3 Label Claims.- 6.6.4 Sweetness/Acid Ratio.- 6.6.5 Alcoholic Components.- 6.6.6 Water.- 6.6.7 Characterising Ingredients.- 6.6.8 Other Ingredients.- 6.6.9 Acidulants and Acidity Regulators.- 6.7 Summary.- 7 The flavouring of confectionary and bakery products.- 7.1 Introduction to Confectionery Flavourings.- 7.2 Basic Confectionery Types, Recipes, Inherent Flavours.- 7.2.1 High Boilings (Hard Candy).- 7.2.2 Fat Boilings.- 7.2.3 Toffees and Caramels.- 7.2.4 Fudge.- 7.2.5 Fondant.- 7.2.6 Candy.- 7.2.7 Cream and Lozenge Paste.- 7.2.8 Compressed Tablets.- 7.2.9 Jellies and Gums.- 7.2.10 Chewing Gum.- 7.2.11 Panned Work.- 7.2.12 Chocolate.- 7.3 Flavours from Ingredients.- 7.4 Flavours Developed During Processing.- 7.5 Selection of Flavourings.- 7.6 Ingredients of Bakery Products.- 7.6.1 Flour.- 7.6.2 Sugars.- 7.6.3 Fats.- 7.6.4 Liquids.- 7.6.5 Gases.- 7.6.6 Other (Minor) Ingredients.- 7.7 Bakery Products.- 7.7.1 Bread.- 7.7.2 Hot Plate Goods.- 7.7.3 Morning Goods.- 7.7.4 Powder Goods.- 7.7.5 Biscuits.- 7.7.6 Cakes.- 7.7.7 Baking Process.- 7.8 Bakery Fillings.- 7.8.1 Jams and Jellies.- 7.8.2 Marshmallow.- 7.8.3 Creams.- 7.8.4 Biscuit Creams.- 7.8.5 Icings.- 7.9 Summary of Flavouring Characteristics.- 8 Savoury flavours for snacks and crisps.- 8.1 Introduction.- 8.2 History of Savoury Flavours for Snacks and Crisps (Potato Chips).- 8.3 Snacks.- 8.3.1 Savoury Biscuits.- 8.3.2 Market Separation.- 8.3.3 Potato Crisps/Chips.- 8.3.4 Extruded Maize Snacks.- 8.3.5 Fried Snacks.- 8.3.6 Nuts.- 8.3.7 Tortilla Snacks.- 8.3.8 Snack Biscuits.- 8.4 Basic Recipes for Crisps and Snack Savoury Flavours.- 8.4.1 Salt and Vinegar Flavour.- 8.4.2 Cheese and Onion Flavour.- 8.4.3 Smoky Bacon Flavour.- 8.4.4 Beefy Barbecue Flavour.- 8.4.5 Cheese Flavour (for Corn Curls).- 8.4.6 Paprika Flavour.- 8.5 Ingredients for Savoury Flavours.- 8.5.1 Production Methods.- 8.5.2 Quality Systems and Methods.- 8.6 Major Raw Materials and Ingredients used in Powder Savoury Flavour Blends.- 8.6.1 Acids and Acidity Regulators.- 8.6.2 Anti-Caking Agents.- 8.6.3 Colours.- 8.6.4 Carriers and 'Fillers'.- 8.6.5 Dairy Powders.- 8.6.6 Fat Powders.- 8.6.7 Flavour Enhancers.- 8.6.8 Flavourings.- 8.6.9 Herbs and Spices.- 8.6.10 Hydrolysed Vegetable Proteins.- 8.6.11 Salt.- 8.6.12 Sweeteners.- 8.6.13 Vegetable Powders.- 8.6.14 Vitamins.- 8.6.15 Yeast and Yeast Extracts.- 8.6.16 Pre-Extrusion Flavours.- 8.7 New Developments and Trends.- 8.8 Conclusion.- 9 Dairy flavourings.- 9.1 Introduction.- 9.1.1 History of Animal Milks as a Human Food Source.- 9.1.2 The Development of Flavour in Dairy Products.- 9.1.3 Instrumental Analysis.- 9.1.4 The Development and Uses of Dairy Flavourings.- 9.2 Milk and Cream.- 9.2.1 Whole Cows' Milk.- 9.2.2 Whole Milk Powder.- 9.2.3 Skimmed Milk.- 9.2.4 Sterilised Milk.- 9.2.5 UHT Milk.- 9.2.6 Evaporated and Sweetened Condensed Milk.- 9.2.7 Cream.- 9.2.8 Sterilised Cream.- 9.2.9 Clotted Cream.- 9.2.10 Casein.- 9.2.11 Whey.- 9.2.12 The Applications of Milk and Cream Flavourings.- 9.2.13 The Development of Milk and Cream Flavourings.- 9.3 Yogurt and Fermented Products.- 9.3.1 Yogurt.- 9.3.2 Other Fermented Milk Products.- 9.4 Butter.- 9.4.1 Sweet Cream Butter.- 9.4.2 Cultured Cream Butter (Lactic Butter).- 9.4.3 Ghee.- 9.4.4 The Flavour of Butter.- 9.4.5 The Uses of Butter Flavourings.- 9.4.6 Margarine and Low-Fat Spreads.- 9.4.7 The Development of Butter Flavourings.- 9.5 Cheese.- 9.5.1 The Manufacture of Cheese.- 9.5.2 Classification of Cheese Types.- 9.5.3 The Development of Flavour in Cheese.- 9.5.4 Review of a Range of Key Cheese Types.- 9.5.5 Related Products.- 9.5.6 Applications of Cheese Flavourings.- 9.5.7 The Development of Cheese Flavourings.- 9.6 Manufacturing Considerations.- 9.7 Conclusion.- 10 Thermal process flavourings.- 10.1 Introduction.- 10.1.1 Description and Definition.- 10.1.2 History and Necessity.- 10.2 Research into Beef Flavour.- 10.2.1 Reactions of the Precursors.- 10.2.2 Evolved Volatile Compounds.- 10.3 Creating a Process Flavouring.- 10.3.1 Basic or Foundation Part of the Flavouring.- 10.3.2 The Aroma Volatiles.- 10.3.3 Enhancers, Fats, Herbs and Spices.- 10.3.4 Compounding the Complete Process Flavouring.- 10.4 Applications of Process Flavourings.- 10.4.1 Simple Mixing.- 10.4.2 Application to Outside ('Dusting').- 10.4.3 Addition During Product Manufacture.- 10.5 The Safety Question.- 10.5.1 Safety of Protein Hydrolysates.- 10.5.2 Safety of Thermal Process Flavourings.- 10.5.3 Microbiological Standards.- 10.6 Thermal Process Flavourings in the Future.- Appendices.- References and further reading.
Zusatzinfo | 2 black & white illustrations, biography |
---|---|
Verlagsort | Philadelphia |
Sprache | englisch |
Gewicht | 810 g |
Themenwelt | Recht / Steuern ► EU / Internationales Recht |
Technik ► Lebensmitteltechnologie | |
Wirtschaft ► Betriebswirtschaft / Management | |
ISBN-10 | 0-8342-1288-9 / 0834212889 |
ISBN-13 | 978-0-8342-1288-6 / 9780834212886 |
Zustand | Neuware |
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