This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
Water activity is the moisture content of the food which is available for microbial growth.By controlling water activity the food can be preserved for longer duration
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
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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.
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.
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.
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).
