Natural food flavors and colorants / Mathew Attokaran.

Format:

Book

Author/Creator:

Attokaran, Mathew, author.

Series:

IFT Press series.

THEi Wiley ebooks.

IFT Press Series

THEi Wiley ebooks

Language:

English

Subjects (All):

Flavoring essences.

Coloring matter in food.

Natural foods.

Physical Description:

1 online resource (524 pages) : illustrations, tables.

Edition:

Second edition.

Place of Publication:

Chichester, West Sussex, England : Wiley Blackwell, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

"The market for fully natural food products continues to grow, driving an increased interest in food additives derived from biological sources. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Second edition has been fully updated, including two new chapters on Colored Vegetables and Stevia. Divided into three parts, Part I of the book begins with analysis, general properties and techniques. Regulatory information on synthetic colors in food will be very useful. Part II describes the various natural flavors and colorants that are available, alphabetized for convenient reference and including all the relevant recent developments since the publication of the first edition. Both the researchers and manufacturers will find FCC description of many products and the Identification numbers of regulatory bodies most valuable. Part III examines the future prospects of research and manufacture. Finally a well prepared Index will be of immense value to readers for getting a quick explanation and understanding of the various compounds, techniques and subjects covered. In particular, this guide will be of use to researchers, teachers, regulators, formulators and manufacturers of food"-- Provided by publisher.

Contents:

Intro

Title Page

Table of Contents

About the Author

Preface

Acknowledgments

Acknowledgments for the Second Edition

Part I: General

1 Analytical Considerations

Chemical Analysis

Residue Analysis

Instrumental Chemical Analysis

Microbiological Analysis

Important Agencies

References

2 Flavors

Sources of Natural Flavors

Perceptions of Flavor

3 Spices

Spice Oils and Oleoresins

Reference

4 Essential Oils

5 Food Colors

Mechanism of Color Perception

Food Colors

Measurement of Color

6 Preparation of Plant Material for Extraction

Drying

Size Reduction

7 Methods of Extraction of Essential Oils

Steam Distillation

Water Distillation

Hydro‐diffusion

Other Methods

8 Solvent Extraction

9 Supercritical Fluid Extraction

Advantages

Disadvantages

10 Homogenization of Extracts

Diluents

Emulsifiers

Mechanical Homogenizers

11 Suspension in Solids

Plating

Microencapsulation by Spray Drying

Spray Drying

Agglomeration

12 Deterioration during Storage and Processing

Autoxidation

Part II: Individual Flavors and Colorants

13 Ajwain (Bishop's Weed)

Introduction

Plant Material

Essential Oil

Uses

14 Allspice (Pimenta)

Chemistry

Oleoresin

Allspice Leaf Oil

Identification Numbers

15 Aniseed

16 Anka Red Fungus

Microbial Material

Extractive

17 Annatto

Extraction

Methods of Testing

References.

18 Asafoetida

Extractives

Analytical Method

19 Basil

20 Bay Leaf (Laurel)

21 Beet Root

22 Bergamot Mint

23 Black Cumin

24 Black Pepper

White and Green Pepper

Method of Testing

25 Capsicum

Analytical Methods

26 Caramel

Production Aspects

Classification

27 Caraway

28 Cardamom

29 Carob Pod

30 Carrot

Carrot Seed Oil

31 Cassia

Uses.

Identification Numbers

32 Celery Seed

33 Chicory

34 Cinnamon

35 Cinnamon Leaf

36 Clove

37 Clove Leaf

38 Coca Leaf

39 Cochineal

Living Material

General Aspects

40 Cocoa

Processing

41 Coffee

42 Colored Vegetables

Black Carrot

Red Cabbage

Red Radish (Button Red Radish)

43 Coriander

44 Coriander Leaf

45 Cumin

46 Curry Leaf

Essential Oils

47 Date

48 Davana

49 Dill

50 Fennel

51 Fenugreek

52 Galangal: Greater

53 Galangal: Kaempferia

54 Galangal: Lesser

55 Garcinia Fruit

Extract

Mechanism of Action

56 Garlic

57 Ginger

58 Grape

59 Grapefruit

60 Green Leaves

Spinach

Alfalfa

Mulberry

Napier Grass

Chlorophyll: Chemistry

Chlorophyllin at Higher Concentration

Analytical Method

61 Hops

Varieties

Bitterness and Aroma

62 Hyssop

63 Japanese Mint

Plant Materials

64 Juniper Berry

65 Kokam

66 Kola Nut

67 Large Cardamom

68 Lemon

69 Lemongrass

70 Licorice

71 Lime

72 Long Pepper

73 Lovage

74 Mace

75 Mandarin

76 Marigold.

Introduction.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781523110988

1523110988

9781119114789

1119114780

9781119114772

1119114772

9781119114796

1119114799

OCLC:

959080948