Woodhead Publishing Natural Food Additives, Ingredients and Flavourings (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. 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. Key Features: 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; explores what the term natural means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients; examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients. Contents: Defining the term natural in the context of food products. Part 1 Natural additives, ingredients and flavourings: Natural food and beverage colourings; Natural low-calorie sweeteners; Natural food and beverage flavour enhancers; Natural antioxidants as food and beverage ingredients; Natural antimicrobials as additives and ingredients for the preservation of foods and beverages; Native, modified and clean label starches in foods and beverages; The application of natural hydrocolloids to foods and beverages; Proteins as clean label ingredients in foods and beverages; Natural aroma chemicals for use in foods and beverages; Natural flavourings from biotechnology for foods and beverages; Natural flavourings from green chemistry for foods and beverages. Part 2 Applications in different products: Applications of natural ingredients in savoury food products; Applications of natural ingredients in baked goods; Applications of natural plant extracts in soft drinks; Applications of natural ingredients in alcoholic drinks; Dairy products and milk-based food ingredients.