| Description |
1 online resource (xxvi, 460 pages) : illustrations. |
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text file |
| Series |
Woodhead publishing series in food science, technology and nutrition,
2042-8049 ;
no. 233
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Woodhead Publishing in food science, technology, and nutrition ; no. 233.
2042-8049
|
| Bibliography |
Includes bibliographical references and index. |
| Summary |
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. 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 sectorsExplores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients. |
| Contents |
Cover; Natural food additives, ingredients and flavourings; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; References; 1 Defining the term 'natural' in the context of food products; 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. |
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1.6 'Natural' as applied to food additives and food1.7 Conclusions; 1.8 References; Part I Natural additives, ingredients and flavourings; 2 Natural food and beverage colourings; 2.1 Introduction; 2.2 Natural food and beverage colourings currently used commercially; 2.3 Conclusions; 2.4 References; 3 Natural low-calorie sweeteners; 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; 3.7 Sources of further information and advice; 3.8 References; 3.9 Appendix: abbreviations. |
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4 Natural food and beverage flavour enhancers4.1 Introduction; 4.2 Savoury flavour enhancement: umami tastants and ingredients rich in umami compounds; 4.3 Umami taste modifi ers 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; 4.7 References; 5 Natural antioxidants as food and beverage ingredients; 5.1 Introduction; 5.2 Natural antioxidants: background; 5.3 Natural antioxidants: properties, manufacture and applications; 5.4 Future trends. |
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5.5 References6 Natural antimicrobials as additives and ingredients for the preservation of foods and beverages; 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; 6.9 Sources of further information and advice; 6.10 References; 7 Native, modified and clean label starches in foods and beverages; 7.1 Introduction; 7.2 Manufacture of starch in plants; 7.3 Starch composition. |
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7.4 Amylose and amylopectin7.5 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; 7.11 References; 8 The application of natural hydrocolloids to foods and beverages; 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; 8.6 References. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food additives.
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Food additives. |
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Food additives -- Analysis.
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Food additives -- Analysis. |
| Genre/Form |
Electronic books.
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| Added Author |
Baines, David.
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Seal, Richard (Food technologist)
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| Other Form: |
Print version: 9781845698119 1845698118 |
| ISBN |
0857095722 (electronic book) |
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9780857095725 (electronic book) |
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9781628703887 (electronic book) |
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1628703881 (electronic book) |
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9781845698119 |
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1845698118 |
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