nach oben

Erschienen in:

2015 | OriginalPaper | Buchkapitel

5. Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers

verfasst von : Pak Nam Albert Chan

Erschienen in: Handbook of Food Chemistry

Verlag: Springer Berlin Heidelberg

Einloggen

Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.

search-config

KI-gestützte Suche

Aus

Abstract

Foods are nutrients. Besides nutrition, there are other major parameters that affect a person’s like of or preference for various foods, such as appearance, odor, and taste. The environment, including noise made when biting food and background sound such as music, also has an effect. The addition of flavorings, sweeteners, and acids, either natural or synthetic, to processed foods is meant to make up the loss of odor and taste that occurs during processing, or to enhance the quality of the food. Similarly, natural or synthetic colorants are used to improve the appearance of food. Starches, emulsifiers, and hydrocolloids are food texturizers with different chemical properties that affect taste via their respective characteristics. Recently, there have been many studies on the production of foodstuffs with specific and unique characteristics in which additives were used.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

über 102.000 Bücher
über 537 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Finance + Banking
Management + Führung
Marketing + Vertrieb
Maschinenbau + Werkstoffe
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 390 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Maschinenbau + Werkstoffe

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Vorheriges Kapitel Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids

Nächstes Kapitel Classical Wet Chemistry Methods

Adjonu R, Doran G, Torley P, Agboola S (2014) Formation of whey protein isolate hydrolysate stabilised nanoemulsion. Food Hydrocoll 41:169–177CrossRef

Allwood JW, Cheung W, Xu W, Mumm R, de Vos RCH, Deborde C, Biais B, Maucourt M, Berger Y, Schaffer AA, Rolin D, Moing A, Hall RD, Goodacre R (2014) Metabolomics in melon: a new opportunity for aroma analysis. Phytochemistry 99:61–72CrossRef

Bagnasco L, Cosulich ME, Speranza G, Medini L, Oliveri P, Lanteri S (2014) Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment. Food Chem 157:421–428CrossRef

Barrozo MAS, Santos KG, Cunha FG (2013) Mechanical extraction of natural dye extract from Bixa orellana seeds in spouted bed. Ind Crop Prod 45:279–282CrossRef

Bazan-Lugo E, Garcia-Martinez I, Alfaro-Rodriguez RH, Totosaus A (2012) Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste. J Sci Food Agric 92(8):1627–1632CrossRef

Borges ME, Tejera RL, Diaz L, Esparza P, Ibanez E (2012) Natural dyes extraction from cochineal (Dactylopius coccus). New extraction methods. Food Chem 132(4, 6th international conference on water in food):1855–1860

Bortnowska G, Balejko J, Tokarczyk G, Romanowska-Osuch A, Krzeminska N (2014) Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions. Food Hydrocoll 36:229–237CrossRef

Botezatu A, Pickering GJ, Kotseridis Y (2014) Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional gas chromatography – mass spectrometry. Food Chem 160:141–147CrossRef

Choudhari S, Bajaj I, Singhal R, Karwe M (2012) Microencapsulated lycopene for pre-extrusion coloring of foods. J Food Process Eng 35(1):91–103CrossRef

Drewnowski A, Mennella JA, Johnson SL, Bellisle F (2012) Sweetness and food preference. J Nut 142(6):1142S–1148SCrossRef

Dufresne A (2015) Starch and nanoparticle. In: Ramawat KG, Merillon J-M (eds) Polysaccharides: bioavailability and biotechnology. Springer International Publishing, Switzerland

Durso SC, Vieira LM, Cruz JNS, Azevedo CS, Rodrigues PH, Simionato MRL (2014) Sucrose substitutes affect the cariogenic potential of Streptococcus mutans biofilms. Caries Res 48(3):214–222CrossRef

Fernandes RVDB, Borges SV, Botrel DA, Oliveira CRD (2014) Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers. Inter J Food Sci Technol 49(6):1522–1529CrossRef

Fernandez-Lopez JA, Angosto JM, Gimenez PJ, Leon G (2013) Thermal stability of selected natural red extracts used as food colorants. Plant Foods Hum Nutr 68(1):11–17CrossRef

Fiegel A, Meullenet JF, Harrington RJ, Humble R, Seo HS (2014) Background music genre can modulate flavor pleasantness and overall impression of food stimuli. Appetite 76(Abstracts of the 23rd European Childhood Obesity Group (ECOG) Congress):144–152

Freitas IR, Cortez-Vega WR, Pizato S, Prentice-Hernandez C, Borges CD (2013) Xanthan gum as a carrier of preservative agents and calcium chloride applied on fresh-cut apple. J Food Saf 33(3):229–238CrossRef

Funami T (2011) Fundamental properties and food application of hydrocolloids. J Jpn Soc Food Sci Technol (Nippon Shokuhin Kagaku Kogaku Kaishi) 58(4):137–149CrossRef

Gryszkin A, Zieba T, Kapelko M, Buczek A (2014) Effect of thermal modifications of potato starch on its selected properties. Food Hydrocoll 40:122–127CrossRef

Guan Y-G, Shi W-H, Yu S-J, Xu X-B (2011) Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde. J Membr Sci 380(1–2):9–12CrossRef

Heikel B, Krebs E, Koehn E, Busch-Stockfisch M (2012) Optimizing synergism of binary mixtures of selected alternative sweeteners. J Sens Stud 27(5):295–303CrossRef

Ho CY, Weng C-J, Jhang J-J, Cheng Y-T, Huang S-M, Yen G-C (2014) Diallyl sulfide as a potential dietary agent to reduce TNF-alpha- and histamine-induced proinflammatory responses in A7r5 cells. Mol Nutr Food Res 58(5):1069–1078CrossRef

Kamat S, Gaikwad S, Ravi Kumar A, Gade WN (2013) Xylitol production by Cyberlindnera (Williopsis) saturnus, a tropical mangrove yeast from xylose and corn cob hydrolysate. J Appl Microbiol 115(6):1357–1367CrossRef

Kim H-S, Patel B, BeMiller JN (2013) Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. Carbohydr Polym 98(2):1438–1448CrossRef

Klein B, Vanier NL, Moomand K, Pinto VZ, Colussi R, da Rosa Zavareze E, Dias ARG (2014) Ozone oxidation of cassava starch in aqueous solution at different pH. Food Chem 155:167–173CrossRef

Laohakunjit N, Selamassakul O, Kerdchoechuen O (2014) Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.). Food Chem 158:162–170CrossRef

Li C, Li Y, Sun P, Yang C (2014) Starch nanocrystals as particle stabilisers of oil-in-water emulsions. J Sci Food Agric 94(9):1802–1807CrossRef

Lin M, Liu X, Xu Q, Song H, Li P, Yao J (2014) Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavor. J Sci Food Agric 94(5):882–889CrossRef

Majzoobi M, Beparva P (2014) Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches. Food Chem 147:312–317CrossRef

Meng F, Zheng L, Wang Y, Liang Y, Zhong G (2014) Preparation and properties of konjac glucomannan octenyl succinate modified by microwave method. Food Hydrocoll 38:205–210CrossRef

Mironczuk AM, Furgala J, Rakicka M, Rymowicz W (2014) Enhanced production of erythritol by Yarrowia lipolytica on glycerol in repeated batch cultures. J Ind Microbiol Biotechnol 41(1):57–64CrossRef

Morgunov IG, Kamzolova SV, Lunina JN (2013) The citric acid production from raw glycerol by Yarrowia lipolytica yeast and its regulation. Appl Microbiol Biotechnol 97(16):7387–7397CrossRef

Munafo JP Jr, Didzbalis J, Schnell RJ, Schieberle P, Steinhaus M (2014) Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis. J Agric Food Chem 62(20):4544–4551CrossRef

O’Brien RD (1998) Fats and oils formulation. In: Fats and oils: formulating and processing for applications. Technomic Publication, Switzerland, 3,000 pp

Ortiz ME, Bleckwedel J, Raya RR, Mozzi F (2013) Biotechnological and in situ food production of polyols by lactic acid bacteria. Appl Microbiol Biotechnol 97(11):4713–4726CrossRef

Pahade PK, Sakhale BK (2012) Effect of blanching and coating with hydrocolloids on reduction of oil uptake in French fries. Int Food Res 19(2):697–699

Palazzo AB, Carvalho MAR, Efraim P, Bolini HMA (2011) The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time-intensity analysis. J Sens Stud 26(4):291–297CrossRef

Patel PB, Thakkar VR (2014) L-carvone induces p53, caspase 3 mediated apoptosis and inhibits the migration of breast cancer cell lines. Nutr Cancer 66(3):453–462CrossRef

Pawar RS, Krynitsky AJ, Rader JI (2013) Sweeteners from plant – with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle). Anal Bioanal Chem 405(13, Functional Foods and Dietary Supplements/Nutraceuticals and Separations):4397–4407

Peyronel F, Marangoni AG (2014) In search of confectionary fat blends stable to heat: hydrogenated palm kernel oil stearin with sorbitan monostearate. Food Res Int 55:93–102CrossRef

Pourmir A, Noor-Mohammadi S, Johannes TW (2013) Production of xylitol by recombinant microalgae. J Biotechnol 165(3–4):178–183CrossRef

Rajeswari G, Susanna S, Prabhasankar P, Venkateswara Rao G (2013) Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Biosci 4:13–20CrossRef

Ramos NAG, Farias ME, Almada C, Crivaro N (2004) Stability of sausages with emulsifiers and hydrocolloids. Inf Tecnol 15(4):91–94CrossRef

Sabanis D, Tzia C (2011) Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Sci Technol Int 17(4):279–291CrossRef

Seetapan N, Fuongfuchat A, Gamonpilas C, Methacanon P, Pongjaruvat W, Limparyoon N (2013) Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel. J Food Eng 119(3):446–453CrossRef

Shakerardekani A, Karim R, Ghazali HM, Chin NL (2013) The effect of monoglyceride addition on the rheological properties of pistachio spread. J Am Oil Chem Soc 90(10):1517–1521CrossRef

Silva E, Birkenhake M, Scholten E, Sagis LMC, van der Linden E (2013) Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids. Food Hydrocoll 30(1):42–52CrossRef

Sinchaipanit P, Kerr WI, Chamchan R (2013) Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice. J Sci Food Agric 93(13):3304–3311CrossRef

Smarrito-Menozzi C, Matthey-Doret W, Devaud-Goumoens S, Viton F (2013) Glycerol, an underestimated flavor precursor in the Maillard reaction. J Agric Food Chem 61(43):10225–10230CrossRef

Sousdaleff M, Baesso ML, Medina Neto A, Nogueira AC, Marcolino VA, Matioli G (2013) Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin: stability, solubility, and food application. J Agric Food Chem 61(4):955–965CrossRef

Sungur B, Ercan R (2013) Effects of combining added hydrocolloids and surfactant and frozen storage on the baking quality of frozen bread dough. GIDA 38(5):283–290

Takakura Y, Sakamoto T, Hirai S, Masuzawa T, Wakabayashi H, Nishimura T (2014) Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis. Meat Sci 97(1):27–31CrossRef

Thomas C, Mercier F, Tournayre P, Martin JL, Berdague JL (2014) Identification and origin of odorous sulfur compounds in cooked ham. Food Chem 155:207–213CrossRef

Tornwall O, Silventoinen K, Hiekkalinna T, Perola M, Tuorila H, Kaprio J (2014) Identifying flavor preference subgroups. Genetic basis and related eating behavior traits. Appetite 75:1–10CrossRef

Udomrati S, Gohtani S (2014) Enzymatic esterification of tapioca maltodextrin fatty acid ester. Carbohydr Polym 99:379–384CrossRef

van Steertegem B, Pareyt B, Brijs K, Delcour JA (2013) Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chem 141(4):4179–4185CrossRef

Wang L, Wang X, Zou B, Ma X, Qu Y, Rong C, Li Y, Su Y, Wang Z (2011) Preparation of carbon black from rice husk by hydrolysis, carbonization and pyrolysis. Bioresour Technol 102(17):8220–8224CrossRef

Wongsagonsup R, Pujchakarn T, Jitrakbumrung S, Chaiwat W, Fuongfuchat A, Varavinit S, Dangtip S, Suphantharika M (2014) Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. Carbohydr Polym 101:656–665CrossRef

Wu J-R, Du J, Yang H-Y (2013) Modified starch compound and study of gel performance. China Food Addict 2:111–115

Yao Z, Wu H, Zhang S, Du Y (2014) Enzymatic preparation of kappa-carrageenan oligosaccharides and their anti-angiogenic activity. Carbohydr Polym 101:359–367CrossRef

Yoshikawa J, Habe H, Morita T, Fukuoka T, Imura T, Iwabuchi H, Uemura S, Tamura T, Kitamoto D (2014) Production of mannitol from raw glycerol by Candida azyma. J Biosci Bioeng 117(6):725–729CrossRef

Zellner DA, Loss CR, Zearfoss J, Remolina S (2014) It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite 77:31–35CrossRef

Zhang Y, Zhong Q (2013) Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions. Food Hydrocoll 33(1):1–9CrossRef

Zhao Q, Kuang W, Long Z, Fang M, Liu D, Yang B, Zhao M (2013) Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream. Food Chem 141(3):1834–1840CrossRef

Titel: Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers
verfasst von: Pak Nam Albert Chan
Verlag: Springer Berlin Heidelberg
Buch: Handbook of Food Chemistry
Print ISBN: 978-3-642-36604-8

Electronic ISBN: 978-3-642-36605-5

Copyright-Jahr: 2015
DOI: https://doi.org/10.1007/978-3-642-36605-5_38