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 3 1.3.1 Commitment is Mandatory 3 1.3.2 The Driver 3 1.3.3 Management Project Team 3 1.3.4 Dedicated Word Processor 3 1.3.5 Quality Manager 3 1.3.6 Communication 4 1.4 BS 5750 Specification, Production and Installation 4 1.4.1 Introduction 4 1.4.2 Quality System Requirements 5 1.5 The Detail 9 1.5.1 Departmental Manuals lo 1.5.2 Management Responsibility 10 1.5.3 Responsibility and Authority 10 1.5.4 The Policy Manual 10 1.5.5 Quality System 11 1.5.6 Contract Review 12 1.5.7 Document Control 13 1.5.8 Purchasing 14 1.5.9 Purchaser-Supplied Product 15 1.5.10 Product ldentification and Traceability IS 1.5.11 Process Control 15 1.5.12 Inspection and Testing 16 1.5.13 inspection, Measuring and Test Equipment 17 1.5.14 lnspection and Test Status 17 1.5.15 Control of Non-Conforming Products I8 1.5.15 Corrective Action 18 1.5.16 Handling, Storage, Packing and Delivery 19 1.5.17 Quality Records 19 1.5.18 Internal Quality Audits 20 1.5.19 Training 21. 1.6 The Assessment 21
X 1.6.1 Outline 1.6.2 The Pre-assessment, 1.7 Conclusion Note 2 Essential oils J. WRIGHT 2.1 lntroduction 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 2.5.1 1 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 Absolul 2.5.17 Lemongrass Oil 2.5.18 Lemon Oil 2.5.19 Lime Oil 2.5.20 Litsea Cubeba Oil 2.5.21 Nutmee 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 and extracts D.A. MOYLER 3.1 Introduction 3. I. I 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 CO, 3.7.3 SupercriticalCO, 3.8 Summary
xii 4 Fruit juices P.R. ASHURST and R.B. TAYLOR lntroduction Fruit processing 4.2.1 General Considerations 4.2.2 Soft Fruit Processing Specialised Fruit Processing 4.3.1 Citrus 4.3.2 Comminuted Citrus Bases 4.3.3 Pineapple Juice 4.3.4 Processes Requiring Heat 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 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 Volatile Components of Fruit Juices 4.6.1 Production 4.6.2 Composition of Fruit Juice Volatile Fractions The Use of Fruit Juices in Flavourings 4.7.1 Fruit Juice Compounds 4.7.2 Flavourings Summary 5 Synthetic ingredients of food flavourings H. KUENTZEL and D. BAHRI 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 Ingredicnts 5.2.1 Classification
xiii 5.2.2 The Flavour Wheel 126 5.2.3 The Different Flavour Notes 127 5.3 Synthetic Flavour Ingredients and the Future 157 6 Beverages flavourings and their applications A.C. MATTHEWS 160 6.1 Introduction 160 6.2 Categories of Beverages 161 6.3 Types of Flavourings for Beverages 162 6.4 Methods of Extraction. Solubilisation and Concentration of Flavourings 163 6.4.1 Extraction of Coffee Flavour and Manufacture of the Instant Product 163 6.4.2 Flavourings Extracted from Harvested Fruits I64 6.4.3 Extraction Use of Oil Soluble Flavourings 165 6.5 Beverages Based on Ginger 166 6.5.1 Manufacture of Ginger Extract 161 6.5.2 'Original' (hot) Ginger Ale 168 6.5.3 'American' or 'Pale' Ginger Ale 170 6.6 Formulation of Beverages t73 6.6.1 General Principles 173 6.6.2 Principal Components Used in the Formulation of Beverages 175 6.6.3 Label Claims 178 6.6.4 Sweetness/Acid Ratio 179 6.6.5 Alcoholic Components 180 6.6.6 Water 180 6.6.7 Characterising Ingredients 181 6.6.8 Other Ingredients 183 6.6.9 Acidulants and Acidity Regulators 184 6.7 Summary 186 7 The flavouring of confectionary and bakery products 187 D.V. LAWRENCE and D.G. ASHWOOD 7.1 Introduction to Confectionery Flavourings 187 7.2 Basic Confectionery Types, Recipes, Inherent Flavours 189 7.2.1 High Boilings (Hard Candy) 189 7.2.2 Fat Boilings 191 7.2.3 Toffees and Caramels 194 7.2.4 Fudge 196 7.2.5 Fondant 196 7.2.6 Candy 198
xiv 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 D.C.F. CHURCH 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 239 9 Dairy flavourings S. WHITE and G. WHITE 9.1 Introduction 240 9.1.1 History of Animal Milks as a Human Food Source 241 9.1.2 The Development of Flavour in Dairy Products 241 9.1.3 Instrumental Analysis 241 9.1.4 The Development and Uses of Dairy Flavourings 242
xvi 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 C.G. MAY 10.1 Introduction 10.1.1 Description and Definition 10.1.2 History and Necessity
xvii 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 Index