Natural food additives, ingredients and fl avourings © Woodhead Publishing Limited, 2012 Related titles: Handbook of food proteins (ISBN 978-1-84569-758-7) This handbook is a convenient one-volume guide to the major proteins used in the food industry. The chapters, written by specialists from around the world, each focus on different food proteins, providing the information that is required to select the right protein for a particular application. Topics covered include sources, production, characteristics, functionalities and uses in foods. Material is presented readily and accessibly, yet at the same time authoritatively. P rotective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation (ISBN 978-1-84569-669-6) Consumers favour foods and beverages with fewer synthetic additives, but products must also be safe to eat and have a suffi ciently long shelf-life. Biopreservation (using a food’s natural microfl ora and/or their antibacterial products for protection against pathogens and spoilage) is a method of growing interest for the safe production of minimally processed foods. Optimising sweet taste in foods (ISBN 978-1-84569-008-3) Consumer acceptance or rejection of a food can often be due to its taste. Sweet taste is especially attractive to the consumer and it is important to optimise this quality in food products. A wide range of compounds can be used to sweeten foods and, with today’s interest in diet and health, calorifi c sweeteners are often replaced with non-nutritive alternatives. However, producing a high-quality food product using alternatives to sugar is not straightforward, as non-nutritive and low-calorie sweeteners do not have the same taste profi les and functional characteristics as sugar. With contributions by distinguished authors, this book reviews factors affecting sweet taste perception, the types of sweet-tasting compound and their use in food products. Details of these books and a complete list of titles from Woodhead Publishing can be obtained by: • visiting our web site at www.woodheadpublishing.com • contacting Customer Services (e-mail: [email protected] ; fax: +44 (0) 1223 832819; tel.: +44 (0) 1223 499140 ext. 130; address: Woodhead Publishing Limited, 80 High Street, Sawston, Cambridge CB22 3HJ, UK) • in North America, contacting our US offi ce (e-mail: usmarketing@ woodheadpublishing.com ; tel.: (215) 928 9112; address: Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA) If you would like e-versions of our content, please visit our online platform: www.woodheadpublishingonline.com. Please recommend it to your librarian so that everyone in your institution can benefi t from the wealth of content on the site. © Woodhead Publishing Limited, 2012 Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 233 Natural food additives, ingredients and fl avourings Edited by David Baines and Richard Seal © Woodhead Publishing Limited, 2012 Published by Woodhead Publishing Limited, 80 High Street, Sawston, Cambridge CB22 3HJ, UK www.woodheadpublishing.com www.woodheadpublishingonline.com Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi – 110002, India www.woodheadpublishingindia.com First published 2012, Woodhead Publishing Limited © Woodhead Publishing Limited, 2012 The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials. Neither the authors nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfi lming and recording, or by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited. The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specifi c permission must be obtained in writing from Woodhead Publishing Limited for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifi cation and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Control Number: 2012901490 ISBN 978-1-84569-811-9 (print) ISBN 978-0-85709-572-5 (online) ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print) ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online) The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp which is processed using acid-free and elemental chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. Typeset by Refi neCatch Limited, Bungay, Suffolk, UK Printed by TJI Digital, Padstow, Cornwall, UK © Woodhead Publishing Limited, 2012 Contents Contributor contact details ..................................................................................xi Woodhead Publishing Series in Food Science, Technology and Nutrition ...................................................................................................xv Introduction ......................................................................................................xxiii 1 Defi ning the term ‘natural’ in the context of food products .....................1 D. Baines, Baines Food Consultancy Ltd, UK 1.1 Introduction ..........................................................................................1 1.2 The defi nition of ‘natural’ in the European Union ...............................3 1.3 The defi nition of ‘natural’ in the United States ..................................14 1.4 The International Organization of the Flavour Industry guidelines for the interpretation of ‘natural’ ......................................16 1.5 The defi nition of ‘natural’ in other countries .....................................18 1.6 ‘Natural’ as applied to food additives and food .................................20 1.7 Conclusions ........................................................................................20 1.8 References ..........................................................................................21 Part I Natural additives, ingredients and fl avourings ..................................23 2 Natural food and beverage colourings ......................................................25 A. Kendrick, LycoRed Limited, UK 2.1 Introduction ........................................................................................25 2.2 Natural food and beverage colourings currently used commercially .....................................................................................27 2.3 Conclusions ........................................................................................39 2.4 References ..........................................................................................39 © Woodhead Publishing Limited, 2012 vi Contents 3 Natural low-calorie sweeteners ..................................................................41 J. C. Fry, Connect Consulting, UK 3.1 Introduction ........................................................................................41 3.2 Commercial bulk low-calorie sweeteners ..........................................45 3.3 Commercial high-potency sweeteners ...............................................49 3.4 Potential future sweeteners ................................................................64 3.5 Other sweeteners ................................................................................68 3.6 Conclusions ........................................................................................70 3.7 Sources of further information and advice ........................................70 3.8 References ..........................................................................................71 3.9 Appendix: abbreviations ....................................................................75 4 Natural food and beverage fl avour enhancers .........................................76 L. Methven, University of Reading, UK 4.1 Introduction ........................................................................................76 4.2 Savoury fl avour enhancement: umami tastants and ingredients rich in umami compounds .................................................................77 4.3 Umami taste modifi ers and taste enhancing peptides ........................90 4.4 Maillard-derived taste enhancers .......................................................93 4.5 Interactions in the perception of non-volatile tastants and volatile or semi-volatile fl avour compounds ..................94 4.6 Future trends ......................................................................................95 4.7 References ..........................................................................................95 5 Natural antioxidants as food and beverage ingredients ........................100 R. I. Nahas, Kalsec Inc., USA 5.1 Introduction ......................................................................................100 5.2 Natural antioxidants: background ....................................................101 5.3 Natural antioxidants: properties, manufacture and applications ......106 5.4 Future trends ....................................................................................122 5.5 References ........................................................................................122 6 Natural antimicrobials as additives and ingredients for the preservation of foods and beverages .......................................................127 J. Delves-Broughton, Danisco Food Protection, UK 6.1 Introduction ......................................................................................127 6.2 Natural antimicrobials derived from microorganisms. ....................129 6.3 Natural antimicrobials derived from animals ..................................140 6.4 Natural antimicrobials derived from plants .....................................143 6.5 Essential oils ....................................................................................144 6.6 Enzyme-released antimicrobial agents ............................................148 6.7 Other enzymes .................................................................................148 6.8 Future trends ....................................................................................149 6.9 Sources of further information and advice. .....................................149 6.10 References ........................................................................................150 © Woodhead Publishing Limited, 2012 Contents vii 7 Native, modifi ed and clean label starches in foods and beverages .......162 P. McDonagh, Healy Group, Ireland 7.1 Introduction ......................................................................................162 7.2 Manufacture of starch in plants .......................................................163 7.3 Starch composition ..........................................................................165 7.4 Amylose and amylopectin ...............................................................166 7.5 Starch: extraction and manufacture .................................................168 7.6 Starches from different sources .......................................................169 7.7 Modifi cation of starches ..................................................................170 7.8 Clean label starches .........................................................................172 7.9 Conclusions and future trends .........................................................174 7.10 Sources of further information and advice ......................................174 7.11 References ........................................................................................174 8 The application of natural hydrocolloids to foods and beverages ....................................................................................................175 A. M. Pegg, Consultant, UK 8.1 Introduction ......................................................................................175 8.2 The main types of hydrocolloids used in foods and beverages .........................................................................................177 8.3 Natural hydrocolloids: their manufacture, properties and applications ...............................................................................179 8.4 Future trends ....................................................................................194 8.5 Sources of further information and advice ......................................195 8.6 References ........................................................................................195 9 Proteins as clean label ingredients in foods and beverages ...................197 A. C. Alting and F. van de Velde, NIZO Food Research, The Netherlands 9.1 Introduction ......................................................................................197 9.2 The range of clean label proteins used as ingredients in foods and beverages .....................................................................199 9.3 Examples of applications of proteins in foods and beverages .........................................................................................203 9.4 Future trends ....................................................................................209 9.5 References ........................................................................................210 10 Natural aroma chemicals for use in foods and beverages ...................................................................................................212 D. J. Rowe, Riverside Aromatics Ltd, UK 10.1 Natural aroma chemicals and the origins of organic chemistry ..........................................................................................212 10.2 Naturals in the twenty-fi rst century .................................................213 10.3 Quality control and natural aroma chemicals ..................................214 10.4 Natural aroma chemicals by direct isolation ...................................214 © Woodhead Publishing Limited, 2012 viii Contents 10.5 Natural aroma chemicals by traditional food preparation processes: cooking chemistry .......................................217 10.6 Natural aroma chemicals by biotechnology ....................................219 10.7 Assessing the natural status of aroma chemicals .............................222 10.8 Future trends ....................................................................................228 10.9 References ........................................................................................229 11 Natural fl avourings from biotechnology for foods and beverages ....................................................................................................231 A. Paula Dionísio, G. Molina, D. Souza de Carvalho, R. dos Santos, J. L. Bicas and G. M. Pastore, CNPAT/EMBRADA, Federal University of São João del Rey and University of Campinas, Brazil 11.1 Introduction ......................................................................................231 11.2 Production of natural fl avors by de novo synthesis .........................233 11.3 Production of natural fl avors by biotransformation .........................240 11.4 Conclusions ......................................................................................252 11.5 References ........................................................................................252 12 Natural fl avourings from green chemistry for foods and beverages ...................................................................................................260 R. Marriott, Bangor University, UK 12.1 Introduction: green chemistry drivers ..............................................260 12.2 Green extraction techniques ............................................................261 12.3 Green synthesis techniques ..............................................................271 12.4 Future perspectives ..........................................................................274 12.5 References ........................................................................................276 Part II Applications in different products ...................................................279 13 Applications of natural ingredients in savoury food products .............281 R. H. Hall, Newly Weds Foods Limited, UK 13.1 Introduction ......................................................................................281 13.2 Natural ingredients for savoury foods .............................................282 13.3 Formulating savoury products using natural ingredients .................294 13.4 Crisp and snack seasonings .............................................................302 13.5 Liquid savoury products ..................................................................304 13.6 Coating systems for savoury products .............................................307 13.7 Reduction, replacement and removal of particular ingredients .......310 13.8 Future trends ....................................................................................313 13.9 Sources of further information and advice ......................................315 13.10 References ........................................................................................315 14 Applications of natural ingredients in baked goods ...............................318 S. S. Sahi, Campden BRI, UK 14.1 Introduction ......................................................................................318 © Woodhead Publishing Limited, 2012 Contents ix 14.2 Evaluation of the ‘naturalness’ of selected bakery ingredients ........319 14.3 Issues to consider when using natural ingredients in baked goods .....................................................................................330 14.4 Future trends ....................................................................................330 14.5 Acknowledgements ..........................................................................331 14.6 References ........................................................................................331 15 Applications of natural plant extracts in soft drinks .............................333 P . Ashurst, Ashurst and Associates, UK 15.1 Introduction ......................................................................................333 15.2 Fruit juices and oils produced by expression ...................................334 15.3 Natural additives for soft drinks produced by distillation ...............341 15.4 Natural extracts produced by solvent extraction .............................342 15.5 Usage amounts and label declarations .............................................348 15.6 Water as an ingredient in soft drinks ...............................................351 15.7 Future trends ....................................................................................354 15.8 Sources of further information and advice ......................................356 15.9 References ........................................................................................357 16 Applications of natural ingredients in alcoholic drinks .........................358 A. J. Buglass, Korea Advanced Institute of Science and Technology, Republic of Korea and D. J. Caven-Quantrill, Frutarom (UK) Ltd, UK 16.1 Introduction ......................................................................................358 16.2 Flavouring agents and colorants ......................................................360 16.3 Process aids ......................................................................................392 16.4 Yeasts, bacteria and fermentation aids .............................................402 16.5 Water ................................................................................................409 16.6 Future trends ....................................................................................409 16.7 Sources of further information and advice ......................................411 16.8 References ........................................................................................412 17 Dairy products and milk-based food ingredients ...................................417 R. Early, Harper Adams University College, UK 17.1 Introduction ......................................................................................417 17.2 Milk as a source of food ..................................................................418 17.3 Dairy products and food additives, ingredients and fl avourings .....421 17.4 Milk as a source of food ingredients and fl avourings ......................433 17.5 Future trends ....................................................................................442 17.6 Acknowledgements ..........................................................................443 17.7 Sources of further information and advice ......................................443 17.8 References ........................................................................................444 Index ..................................................................................................................447 © Woodhead Publishing Limited, 2012