This ppt includes flavor enhancers, stabilizers, and their evaluation

1. FLAVOR ENHANCER AND STABLIZERS
BY IRTIZA ASHAQ TEACHER INCHARGE: GEETA CHAWLA
M PHARM (ANALYSIS)
SPER, JAMIA HAMDARD

2. CONTENT:
1) FLAVORS ENHANCERS
• Flavor
• Flavor enhancer
• Mode of action
• Examples
• Analysis
• Applications
2) STABILISERS
• Definition
• Examples
• Detection
• General confirmatory tests
• Applications

3. FLAVORS
Flavor is the distinctive taste of food or drink ,an indication
of essential character of something.
Flavor is the term used to describe the sensory impression
of food , which is a combine effect of taste, odor and
trigeminal impression in the oral and nasal cavities.
Flavor is one of the three sensory properties which is decisive in the
selection, acceptance and ingestion of food.

4. Flavor compounds arise mainly from normal biosynthetic
process of animals and metabolism.
These compounds exist as precursors and develop
characteristic flavoring during processing or cooking.

5. Apart from the food components that trigger the taste, odor
and trigeminal impression, there are some components
that are capable of supplementing, enhancing or modifying
the flavor of food.
Although they have little or no flavor of their own at typical
usage level.
These substances are commonly known as flavor enhancers.

6. FLAVORING ENHANCERS
Flavors and flavor enhancers form divergent group of organic compounds both
natural and synthetic in nature.
Flavoring enhancers bring out the flavor in foods without
imparting a flavor of their own.
They are added to food products to give or intensify flavor.
Food flavor enhancers are commercially produced in the form of instant soup,
frozen dinners and snack food etc.

7. MODE OF ACTION:
• The means by which flavorpotentiators enhance flavor is poorly understood.
• However some indirect evidence has been gathered which supports some basic
theories, which will be discussed briefly.
THEORIES
• Strong(1968) suggested that flavorpotentiators may function by either increasing
the amount of flavor compounds actually arriving at the olfactory cells or by
increasing the magnitude of the signal generated by the flavor compound

8.  Schinnelleretal. (1972) suggested that 5´-nucleotides unmasked certain
flavor receptor sites, hence making unmasked certain flavor receptor
sites,hence making more receptor sites available for reaction with the
stimulus.
 Saint-Hilaire and Solms(1973) proposed that flavor potentiators interacted
with collagen like proteins at the receptor sites .This would create an
improved environment for taste receptor stimulation.

9. COMMON FOOD FLAVOR ENHANCERS:
E621 Monosodium glutamate.
E622 Monopotassium glutamate.
E623 Calcium digultamate.
E626 Guanylic acid.
E627 Disodium guanylate, sodium guanylate.
E630 Inosinic acid.

10. Monosodium glutamate Monopotassium glutamate

11. • Calcium digultamate • Guanlyic acid

12. Disodium guanlayte Inosinic acid
Inosinic acid

13. TECHNIQUES USED IN DETERMINATION:
Gas Chromatography.(Vanillin, Methanol)
Thin Layer chromatography (Vanillin, Ethyl vanillin, Coumarin)
Ion Exchange Resin Chromatography (Monosodium glutamate)
High Performance Liquid Chromatography
Dansylation Procedure (General)
Flourimetric Technique (Quinine)

14. Determination of menthol in
mentholated sweets and pan
masala.
 PRINCIPLE:
Menthol along with other flavoring
matter is steam distilled into
chloroform. The dry chloroform extract
is directly subjected to gas
chromatography on 10% carbowax 20M
FID. The amount of menthol present in
the sample is determined using peak
height/area of sample standard..
TECHNIQUE USED:GAS
CHROMATOGRAPHY

15. TECHNIQUE
USED:THIN LAYER
CHROMATOGRAPY
.
Detection of vanillin , ethyl
vanillin and coumarin.
PRINCIPLE:
Vanillin, ethyl vanillin and
coumarin in vanillin extracts
are separated on TLC and
detected by spraying
hydrazine sulphate
hydrochloric acid , potassium
hydroxide alone, and
Potassium hydroxide followed
by diazotized sulfanilic acid.

16. TECHNIQUE USED:ION
EXCHANGE RESIN
CHROMATOGRAPHY
 Principle:
Glutamic acid is extracted
from food using water,
separated from other amino
acids by using an ion
exchange resin
chromatography and titrated
potentiometrically using 0.1N
sodium hydroxide.

17. TECHINIQUE
UESD:FLUORIMETRY
Determination of quinine in
soft drinks and tonic water.
PRINCIPLE:
Quinine is determined by
direct fluorescence
spectrophotometry after
dilution of sample with
sulphuric acid.

18. TECHNIQUE USED:SPECTROPHOTOMETRY (ALTERNATE)
Determination of quinine in soft drinks.
PRINCIPLE:
Quinine is extracted from soft drinks using chloroform after
making it alkaline with sodium hydroxide. It is re-extracted
from organic layer with 1N sulphuric acid . An aliquot of acid
extract is adjusted to pH 1.0, alizarin brilliant violet R solution is
added and the complex is extracted into chloroform. The
absorbance of chloroform layer is measured at 578nm. Amount of
quinine present in the sample is computed from the calibrated graph.

19. TECHNIQUE
USED:SPECTROPHOTO
METRY
Determination of 4-methyl
imidazole in caramel sample.
PRINCIPLE:
Caramel color is added to basic
celite column and eluted with a
mixture of chloroform and alcohol.
The eluent is extracted with dilute
sulphuric acid and aqueous extract
is made to known volume. Taking
aliquot of the extract, the color is
developed with diazotized
sulphanilic acid in alkaline medium.
The amount of 4-methyl imidazole
present is calculated from standard
curve.

20. DETECTION OF BROMINATED VEGETABLE OILS IN SOFT DRINKS
PRINCIPLE:
• Brominated vegetable oil (BVO) in soft drinks is extracted using diethyl ether.
• The concentrated ethereal solution is treated with a small quantity of zinc dust to
convert the organic bromide to inorganic form and subsequently treated with
lead oxide to liberate bromine.
• The bromine evolved is detected by means of fluorescein treated filter paper
strip which turns pink due to formation of eosin.
• The test can detect as low as 1ppm BVO under the experimental conditions.

21. APPILICATIONS OF FLAVOR ENHANCERS
• Flavor Enhancers find wide usage in food products.
• Vegetables ,sauces ,meats and other savory foods constitute the
major food application.
• The ability of flavor potentiators to impart viscosity ,drying and
fullness is a useful property in soups ,gravies , sauces and juices.

22. STABLIZERS
DEFINITION:
• Stabilizer is an additive of food which helps to preserve its
structure ,makes it possible to maintain the physicochemical
state of a foodstuff.
• Stabilizers include the substances which enable the maintenance
of a homogenous dispersion of two or more immiscible substances
in a foodstuff and also includes the substances which stabilize, retain
an existing color of a foodstuff.

23. EXAMPLES OF STABILIZERS:
Alginates
Agar
Carrageen
Cellulose(cellulose derivatives)
Gelatin
Guar gum
Locust bean gum
Pectin
Starch

24. DETECTION :BY THIN LAYER CHROMATOGRAPHY (EMULSIFIERS)
Principle:
Emulsifier together with fat is extracted by blending with
chloroform and methanol . On adding a calculated amount of water,
chloroform containing fat and emulsifier separates . The chloroform
layer is evaporated to dryness and emulsifier present extracted with
methanol . The methanol extract is subjected to TLC.

25. GENERAL CONFIRMATORY TESTS:
Alginates :
Add 0.2ml of 3N hydrochloric acid (or other mineral acid) to 3ml to
4ml of the sample . A gelatinous precipitate confirms alginates.
Methyl cellulose:
Mix 5ml of sample with 25ml of 95% alcohol and add 2 to 3 drops
saturated sodium chloride . No precipitate confirm methyl cellulose.
Agar:
Precipitate gum from 5ml of sample with alcohol and stain with
tincture of iodine . A blue color is formed .

26. Starch:
Add 1 to 2 drops of iodine solution to 1ml of sample . A blue or
purple color confirms starch.
Locust bean gum:
Add 1ml of 4% borax to 3 to 5ml of gum solution ,if mixture
gelatinizes locust bean gum is confirmed. Guar gum also forms
gel in similar condition.
Gelatin:
Add 2 to 3 drops of gum solution to 2ml of saturated picric acid.
Fine yellow precipitate confirms gelatin.

27. APPLICATION OF
STABLIZERS:
• Stabilizers are substances that,
despite their low usage level in ice
cream mix, have very important
functions, such as increase in
viscosity of ice cream mix, aeration
improvement, cryo-protection, and
control of meltdown.
• Typical uses include preventing oil ,
water emulsions from separating in
products such as salad dressing.
• preventing ice crystals from forming
in frozen food such as ice cream;
and preventing fruit from settling in
products such as jam, yoghurt and
jellies.

28. REFRENCES
• Manual methods of food analysis by fssai
• Slide-share on flavor potentiators by pallavi dhotra.
• https://www.tandfonline.com/doi/abs/10.1080/87559129.2011.563399.
• https://en.wikipedia.org/wiki/Stabiliser_(food).

29. THANK YOU