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Natural Food Flavors and Colorants, 2nd Edition

ISBN: 978-1-119-11476-5
416 pages
March 2017, Wiley-Blackwell
Natural Food Flavors and Colorants, 2nd Edition (1119114764) cover image

Description

In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors.
  • Unique coverage of natural flavors and natural colorants in the same volume
  • Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex)
  • Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
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Table of Contents

About the Author viii

Preface ix

Acknowledgments xi

Part I General 1

Chapter 1. Analytical Considerations 3

Chapter 2. Flavors 12

Chapter 3. Spices 14

Chapter 4. Essential Oils 17

Chapter 5. Food Colors 20

Chapter 6. Preparation of Plant Material for Extraction 23

Chapter 7. Methods of Extraction of Essential Oils 26

Chapter 8. Solvent Extraction 31

Chapter 9. Supercritical Fluid Extraction 35

Chapter 10. Homogenization of Extracts 37

Chapter 11. Suspension in Solids 42

Chapter 12. Deterioration during Storage and Processing 45

Part II Individual Flavors and Colorants 49

Chapter 13. Ajwain (Bishop’s Weed) 51

Chapter 14. Allspice (Pimenta) 53

Chapter 15. Aniseed 58

Chapter 16. Anka Red Fungus 61

Chapter 17. Annatto 63

Chapter 18. Asafoetida 68

Chapter 19. Basil 71

Chapter 20. Bay Leaf (Laurel) 74

Chapter 21. Beet Root 77

Chapter 22. Bergamot Mint 80

Chapter 23. Black Cumin 82

Chapter 24. Black Pepper 85

Chapter 25. Capsicum 92

Chapter 26. Caramel 100

Chapter 27. Caraway 103

Chapter 28. Cardamom 106

Chapter 29. Carob Pod 112

Chapter 30. Carrot 115

Chapter 31. Cassia 119

Chapter 32. Celery Seed 123

Chapter 33. Chicory 128

Chapter 34. Cinnamon 130

Chapter 35. Cinnamon Leaf 133

Chapter 36. Clove 136

Chapter 37. Clove Leaf 141

Chapter 38. Coca Leaf 143

Chapter 39. Cochineal 145

Chapter 40. Cocoa 149

Chapter 41. Coffee 152

Chapter 42. Colored Vegetables 156

Chapter 43. Coriander 160

Chapter 44. Coriander Leaf 163

Chapter 45. Cumin 165

Chapter 46. Curry Leaf 168

Chapter 47. Date 172

Chapter 48. Davana 175

Chapter 49. Dill 180

Chapter 50. Fennel 184

Chapter 51. Fenugreek 188

Chapter 52. Galangal: Greater 192

Chapter 53. Galangal: Kaempferia 196

Chapter 54. Galangal: Lesser 198

Chapter 55. Garcinia Fruit 200

Chapter 56. Garlic 204

Chapter 57. Ginger 209

Chapter 58. Grape 215

Chapter 59. Grapefruit 219

Chapter 60. Green Leaves 223

Chapter 61. Hops 229

Chapter 62. Hyssop 233

Chapter 63. Japanese Mint 235

Chapter 64. Juniper Berry 240

Chapter 65. Kokam 244

Chapter 66. Kola Nut 247

Chapter 67. Large Cardamom 249

Chapter 68. Lemon 251

Chapter 69. Lemongrass 255

Chapter 70. Licorice 259

Chapter 71. Lime 262

Chapter 72. Long Pepper 266

Chapter 73. Lovage 268

Chapter 74. Mace 271

Chapter 75. Mandarin 274

Chapter 76. Marigold 277

Chapter 77. Marjoram 282

Chapter 78. Mustard 285

Chapter 79. Nutmeg 289

Chapter 80. Onion 294

Chapter 81. Orange 298

Chapter 82. Oregano 303

Chapter 83. Paprika 305

Chapter 84. Parsley 312

Chapter 85. Peppermint 315

Chapter 86. Red Sandalwood 318

Chapter 87. Rosemary 321

Chapter 88. Saffron 325

Chapter 89. Sage 329

Chapter 90. Savory (Sweet Summer) 332

Chapter 91. Spearmint 334

Chapter 92. Star Anise 337

Chapter 93. Stevia 340

Chapter 94. Sweet Flag (Calamus) 343

Chapter 95. Tamarind 346

Chapter 96. Tarragon 349

Chapter 97. Tea 351

Chapter 98. Thyme 354

Chapter 99. Tomato 357

Chapter 100. Turmeric 360

Chapter 101. Vanilla 368

Part III Future Needs 375

Chapter 102. Opportunities with Natural Flavors 377

Chapter 103. Opportunities with Natural Colorants 383

Index of Systematic Biological Names 388

Subject Index 390

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Author Information

Dr. Mathew Attokaran (formerly Dr A.G.Mathew), the author, has carried out research in food science and technology for more than 28 years in Central Food Technological Research Institute, Mysore, and National Institute for Interdisciplinary Science and Technology, Trivandrum, (CSIR), India, before moving to industry. He was the President of the Essential Oil Association of India for two terms and has been the Technical Director of Plant Lipids Limited, Kolenchery, Cochin, India.
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