Elsevier Modifying Flavour in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Ingredients that improve the aroma and taste of foods have always played an important role in food formulation. With increasing consumer demand for diet products, ready meals, functional foods and new flavour experiences, the functionality of these ingredients is particularly important. Modifying flavour in food provides food professionals with a comprehensive overview of developments in this area. Chapters review advances in technology for the creation and manufacture of flavourings and techniques for flavour modification, from developments in the production and use of established food ingredients such as sweeteners and masking agents, to the application of new ingredients such as bitter blockers. Key Features: discusses adapting ingredients to meet consumer demand for nutritious food; examines different technologies that improve flavour; techniques for flavour modification are highlighted; provides a unique insight for manufacturers concerned with flavour modification. Contents: Modifying flavour: an introduction; Flavouring substances: from chemistry and carriers to legislation; Extraction of flavourings from natural sources; From fermentation to white biotechnology: how microbial catalysts generate flavours; New developments in yeast extracts for use as flavour enhancers; Chiral chemistry and food flavourings; Formulating low fat food: the challenge of retaining flavour quality; New pungent and cooling compounds for use in foods; Controlled release of flavour in food products; Developments in sweeteners; Enhancing umami taste in foods; Bitter blockers in foods and pharmaceuticals; Masking agents for use in foods; Selecting the right flavourings for a food product.