As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.
After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.
1. Introduction - p. xxii 2. Chapter 1: Defining the term ‘natural’ in the context of food products - p. xxv 3. Part I: Natural additives, ingredients and flavourings - p. 22 4. Chapter 2: Natural food and beverage colourings - p. 22 5. Chapter 3: Natural low-calorie sweeteners - p. 40 6. Chapter 4: Natural food and beverage flavour enhancer - p. 75 7. Chapter 5: Natural antioxidants as food and beverage ingredients - p. 99 8. Chapter 6: Natural antimicrobials as additives and ingredients for the preservation of foods and beverages - p. 126 9. Chapter 7: Native, modified and clean label starches in foods and beverages - p. 161 10. Chapter 8: The application of natural hydrocolloids to foods and beverages - p. 174 11. Chapter 9: Proteins as clean label ingredients in foods and beverages - p. 196 12. Chapter 10: Natural aroma chemicals for use in foods and beverages - p. 211 13. Chapter 11: Natural flavourings from biotechnology for foods and beverages - p. 230 14. Chapter 12: Natural flavourings from green chemistry for foods and beverages - p. 252 15. Part II: Applications in different products - p. 278 16. Chapter 13: Applications of natural ingredients in savoury food products - p. 278 17. Chapter 14: Applications of natural ingredients in baked goods - p. 317 18. Chapter 15: Applications of natural plant extracts in soft drinks - p. 332 19. Chapter 16: Applications of natural ingredients in alcoholic drinks - p. 357 20. Chapter 17: Dairy products and milk-based food ingredients - p. 416 21. Index - p. 445
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.
After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.
1. Introduction - p. xxii 2. Chapter 1: Defining the term ‘natural’ in the context of food products - p. xxv 3. Part I: Natural additives, ingredients and flavourings - p. 22 4. Chapter 2: Natural food and beverage colourings - p. 22 5. Chapter 3: Natural low-calorie sweeteners - p. 40 6. Chapter 4: Natural food and beverage flavour enhancer - p. 75 7. Chapter 5: Natural antioxidants as food and beverage ingredients - p. 99 8. Chapter 6: Natural antimicrobials as additives and ingredients for the preservation of foods and beverages - p. 126 9. Chapter 7: Native, modified and clean label starches in foods and beverages - p. 161 10. Chapter 8: The application of natural hydrocolloids to foods and beverages - p. 174 11. Chapter 9: Proteins as clean label ingredients in foods and beverages - p. 196 12. Chapter 10: Natural aroma chemicals for use in foods and beverages - p. 211 13. Chapter 11: Natural flavourings from biotechnology for foods and beverages - p. 230 14. Chapter 12: Natural flavourings from green chemistry for foods and beverages - p. 252 15. Part II: Applications in different products - p. 278 16. Chapter 13: Applications of natural ingredients in savoury food products - p. 278 17. Chapter 14: Applications of natural ingredients in baked goods - p. 317 18. Chapter 15: Applications of natural plant extracts in soft drinks - p. 332 19. Chapter 16: Applications of natural ingredients in alcoholic drinks - p. 357 20. Chapter 17: Dairy products and milk-based food ingredients - p. 416 21. Index - p. 445
