Contents The Assessment 21 D.R. PAGE. , 1 The control of quality in the manufacture of flavourings 1

Transcription

1 Contents, 1 The control of quality in the manufacture of flavourings 1 D.R. PAGE I. 1 Introduction I 1.2 Preamble to the System of Quality I 1.3 Organisation to Achieve BS 5750 Accreditation Commitment is Mandatory The Driver Management Project Team Dedicated Word Processor Quality Manager Communication BS 5750 Specification, Production and Installation Introduction Quality System Requirements The Detail Departmental Manuals lo Management Responsibility Responsibility and Authority The Policy Manual Quality System Contract Review Document Control Purchasing Purchaser-Supplied Product Product ldentification and Traceability IS Process Control Inspection and Testing inspection, Measuring and Test Equipment lnspection and Test Status Control of Non-Conforming Products I Corrective Action Handling, Storage, Packing and Delivery Quality Records Internal Quality Audits Training The Assessment 21

2 X Outline The Pre-assessment, 1.7 Conclusion Note 2 Essential oils J. WRIGHT 2.1 lntroduction 2.2 The Production of Essential Oils Steam Distillation Water Distillation Dry Distillation Methods Expression of Oils Extraction 2.3 Further Processing of Essential Oils Rectification Washed Oils Oil Quality 2.4 The Uses of Essential Oils 2.5 The Composition of Essential Oils Bitter Almond Oil Bergamot Oil Buchu Leaf Oil Cassia Oil Cinnamon Oil Clove Oil Coriander Oil Cornmint Oil Cumin Seed Oil Davana Oil Dill Oil Eucalyptus Oil Garlic Oil Ginger Oil Grapefruit Oil Jasmin Concrete and Absolul Lemongrass Oil Lemon Oil Lime Oil Litsea Cubeba Oil Nutmee Oil peppermint Oil Rose Oil Rosemary Oil

3 Spearmint Oil Star Anise Oil Sweet Orange Oil Tangerine Oil Thyme Oil 3 Oleoresins, tinctures and extracts D.A. MOYLER 3.1 Introduction 3. I. I General Comments Costs Raw Materials and Processes 3.2 Plant Materials Origin Crop to Crop Variations Storage Yield Degradation Preparation of Plant Material Vanilla Bean Curing (Classical Method) 3.3 Solvents Polarity Boiling Point Viscosity Latent Heat of Evaporation Temperature/Pressure 3.4 Tinctures Water Infusions Alcoholic Tinctures 3.5 Oleoresins Solvents Solubility Commercial Solvent Extraction System 3.6 Absolutes Solvents 3.7 Extraction with Carbon Dioxide as a Solvent Introduction Subcritical CO, SupercriticalCO, 3.8 Summary

4 xii 4 Fruit juices P.R. ASHURST and R.B. TAYLOR lntroduction Fruit processing General Considerations Soft Fruit Processing Specialised Fruit Processing Citrus Comminuted Citrus Bases Pineapple Juice Processes Requiring Heat Products and Packaging Frozen Juices Aseptic Packaging Self-preserved Juice Preserved Juice Hot Pack Products Product Specifications Soluble Solids Content Titratable Acidity Brix/Acid Ratio Other Specifications Juice Adulteration Specifications for Essence/Volatiles/Citrus Oils Volatile Components of Fruit Juices Production Composition of Fruit Juice Volatile Fractions The Use of Fruit Juices in Flavourings Fruit Juice Compounds Flavourings Summary 5 Synthetic ingredients of food flavourings H. KUENTZEL and D. BAHRI 5.1 General Aspects Introduction, Definitions and Documentation Flavour Generation Flavour Analysis Flavour Manufacture Composition and Formulation 5.2 Synthetic Flavour Ingredicnts Classification

5 xiii The Flavour Wheel The Different Flavour Notes Synthetic Flavour Ingredients and the Future Beverages flavourings and their applications A.C. MATTHEWS Introduction Categories of Beverages Types of Flavourings for Beverages Methods of Extraction. Solubilisation and Concentration of Flavourings Extraction of Coffee Flavour and Manufacture of the Instant Product Flavourings Extracted from Harvested Fruits I Extraction Use of Oil Soluble Flavourings Beverages Based on Ginger Manufacture of Ginger Extract 'Original' (hot) Ginger Ale 'American' or 'Pale' Ginger Ale Formulation of Beverages t General Principles Principal Components Used in the Formulation of Beverages Label Claims Sweetness/Acid Ratio Alcoholic Components Water Characterising Ingredients Other Ingredients Acidulants and Acidity Regulators Summary The flavouring of confectionary and bakery products 187 D.V. LAWRENCE and D.G. ASHWOOD 7.1 Introduction to Confectionery Flavourings Basic Confectionery Types, Recipes, Inherent Flavours High Boilings (Hard Candy) Fat Boilings Toffees and Caramels Fudge Fondant Candy 198

6 xiv Cream and Lozenge Paste Compressed Tablets Jellies and Gums Chewing Gum Panned Work Chocolate 7.3 Flavours from Ingredients 7.4 Flavours Developed During Processing 7.5 Selection of Flavourings 7.6 Ingredients of Bakery Products Flour Sugars Fats Liquids Gases Other (Minor) Ingredients 7.7 Bakery Products Bread Hot Plate Goods Morning Goods Powder Goods Biscuits Cakes Baking Process 7.8 Bakery Fillings Jams and Jellies Marshmallow Creams Biscuit Creams Icings 7.9 Summary of Flavouring Characteristics 8 Savoury flavours for snacks and crisps D.C.F. CHURCH 8.1 Introduction 8.2 History of Savoury Flavours for Snacks and Crisps (Potato Chips) 8.3 Snacks Savoury Biscuits Market Separation Potato Crisps/Chips Extruded Maize Snacks Fried Snacks

7 8.3.6 Nuts Tortilla Snacks Snack Biscuits 8.4 Basic Recipes for Crisps and Snack Savoury Flavours Salt and Vinegar Flavour Cheese and Onion Flavour Smoky Bacon Flavour Beefy Barbecue Flavour Cheese Flavour (for Corn Curls) Paprika Flavour 8.5 Ingredients for Savoury Flavours Production Methods Quality Systems and Methods 8.6 Major Raw Materials and Ingredients used in Powder Savoury Flavour Blends Acids and Acidity Regulators Anti-Caking Agents Colours Carriers and 'Fillers' Dairy Powders Fat Powders Flavour Enhancers Flavourings Herbs and Spices Hydrolysed Vegetable Proteins Salt Sweeteners Vegetable Powders Vitamins Yeast and Yeast Extracts Pre-Extrusion Flavours 8.7 New Developments and Trends 8.8 Conclusion Dairy flavourings S. WHITE and G. WHITE 9.1 Introduction History of Animal Milks as a Human Food Source The Development of Flavour in Dairy Products Instrumental Analysis The Development and Uses of Dairy Flavourings 242

8 xvi 9.2 Milk and Cream Whole Cows' Milk Whole Milk Powder Skimmed Milk Sterilised Milk UHT Milk Evaporated and Sweetened Condensed Milk Cream Sterilised Cream Clotted Cream Casein Whey The Applications of Milk and Cream Flavourings The Development of Milk and Cream Flavourings 9.3 Yogurt and Fermented Products Yogurt Other Fermented Milk Products 9.4 Butter Sweet Cream Butter Cultured Cream Butter (Lactic Butter) Ghee The Flavour of Butter The Uses of Butter Flavourings Margarine and Low-Fat Spreads The Development of Butter Flavourings 9.5 Cheese The Manufacture of Cheese Classification of Cheese Types The Development of Flavour in Cheese Review of a Range of Key Cheese Types Related Products Applications of Cheese Flavourings The Development of Cheese Flavourings 9.6 Manufacturing Considerations 9.7 Conclusion 10 Thermal process flavourings C.G. MAY 10.1 Introduction Description and Definition History and Necessity

9 xvii 10.2 Research into Beef Flavour Reactions of the Precursors Evolved Volatile Compounds 10.3 Creating a Process Flavouring Basic or Foundation Part of the Flavouring The Aroma Volatiles Enhancers. Fats. Herbs and Spices Compounding the Complete Process Flavouring 10.4 Applications of Process Flavourings Simple Mixing Application to Outside ('Dusting') Addition During Product Manufacture 10.5 The Safety Question Safety of Protein Hydrolysates Safety of Thermal Process Flavourings Microbiological Standards 10.6 Thermal Process Flavourings in the Future Appendices References and further reading Index