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Informationen zum Autor Dr David Baines offers consultancy services in food ingredients through Baines Food Consultancy Ltd, and has over 25 years of experience in the food industry. Richard Seal is the owner of Food Dynamics Ltd, a product development consultancy, and is a Food Technologist with 40 years experience of both ingredients and finished products. Klappentext As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural, rather than synthetic ingredients. This book reviews the legislative issues relating to additives, the range of ingredients, and biotechnology. This book reviews the range of natural food additives and ingredients and their applications in different product sectors.
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Introduction
Chapter 1: Defining the term 'natural' in the context of food products
Abstract:
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
1.6 'Natural' as applied to food additives and food
1.7 Conclusions
Part I: Natural additives, ingredients and flavourings
Chapter 2: Natural food and beverage colourings
Abstract:
2.1 Introduction
2.2 Natural food and beverage colourings currently used commercially
2.3 Conclusions
Chapter 3: Natural low-calorie sweeteners
Abstract:
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
3.9 Appendix: abbreviations
Chapter 4: Natural food and beverage flavour enhancer
Abstract:
4.1 Introduction
4.2 Savoury flavour enhancement: umami tastants and ingredients rich in umami compounds
4.3 Umami taste modifiers 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
Chapter 5: Natural antioxidants as food and beverage ingredients
Abstract:
5.1 Introduction
5.2 Natural antioxidants: background
5.3 Natural antioxidants: properties, manufacture and applications
5.4 Future trends
Chapter 6: Natural antimicrobials as additives and ingredients for the preservation of foods and beverages
Abstract:
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
Chapter 7: Native, modified and clean label starches in foods and beverages
Abstract:
7.1 Introduction
7.2 Manufacture of starch in plants
7.3 Starch composition
7.4 Amylose and amylopectin
7.5 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
Chapter 8: The application of natural hydrocolloids to foods and beverages
Abstract:
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
Chapter 9: Proteins as clean label ingredients in foods and beverages
Abstract:
9.1 Introduction
9.2 The range of clean label proteins used as ingredients in foods and beverages
9.3 Examples of applications of proteins in foods and beverages
9.4 Future trends
Chapter 10: Natural aroma chemicals for use in foods and beverages
Abstract:
10.1 Natural aroma chemicals and the origins of organic chemistry
10.2 Naturals in the twenty-first century
10.3 Quality control and natural aroma chemicals
10.4 Natural aroma chemicals by direct isolation
10.5 Natural aroma chemicals by traditional food preparation processes: cooking chemistry
10.6 Natural aroma chemicals by biotechnology
10.7 Assessing the natural status of aroma
