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Topic: Flavouring

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850s BCE

	Flavouring - Wikipedia, the free encyclopedia
		Flavourings can be either natural or artificial, and they are added to many foods made in a factory.
		Flavour enhancers are also used to augment the taste of foods.
		The compounds used to produce artificial flavours are almost identical to those that occur naturally, and a natural origin for a substance does not necessarily imply that it is safe to consume.
	en.wikipedia.org /wiki/Flavouring (409 words)

	Canadian Food Inspection Agency - Feed Section - Registration Requirements of Flavouring Agents - Trade Memo - ... (Site not responding. Last check: 2007-11-07)
		Single flavouring ingredients must be approved by the Canadian Food Inspection Agency (CFIA) prior to their use in livestock feeds.
		Flavouring agents are generally made up of flavouring ingredients and facilitating agents and are present in feed at very low levels.
		Flavouring agents submitted at the time of renewal with a change in formulation will necessitate the fee of $304.95 for the registration of the new formulation in addition to the renewal fees.
	www.inspection.gc.ca /english/anima/feebet/trademem/t3149e.shtml (667 words)

	E F S A \| European Food Safety Authority
		One flavouring substance, 5-methyl-3-heptanone, may potentially be oxidised to a neurotoxic gamma-diketone, but a NOAEL for this substance could be established which provided a large margin of safety in relation to the estimated level of intake of the flavouring substance.
		Therefore it was considered that on the basis of the default MSDI approach these 35 flavouring substances would not give rise to safety concerns at the estimated levels of intake arising from their use as flavouring substances.
		For the 12 flavouring substances from structural class II the mTAMDI range from 1423 to 1563 microgram/person/day, which are all above the threshold of concern for structural class II of 540 microgram/person/day.
	www.efsa.eu.int /science/afc/afc_opinions/813_en.html (875 words)

	Food Legislation of the UK - Additives - flavourings
		Flavouring: as a noun, material used or intended for use in or on food to impart odour, taste or both (and as an adjective, flavouring shall be construed accordingly)
		Relevant flavouring: flavouring which does not consist entirely of excepted material and the components of which include at least one of the following: (i) a flavouring substance, (ii) a flavouring preparation, (iii) a process flavouring, (iv) a smoke flavouring.
		Flavouring preparation: a product (other than a flavouring substance), whether concentrated or not, with flavouring properties which is obtained by physical processes (including distillation and solvent extraction) or by enzymatic or microbiological processes from appropriate material of vegetable or animal origin.
	www.foodlaw.rdg.ac.uk /book/a-flav.htm (678 words)

	[No title]
		Fruit flavoured drink---Regulation 214 (2) of the principal regulations (as amended by regulation 78 (1) of the Food Regulations 1984, Amendment No. 5) is hereby amended by revoking paragraph (b), and substituting the following paragraph: ``(b) Any food conditioner specified in paragraphs (a) to (d) of regulation 253 (2) of these regulations:''.
		Optional additions to flavourings---(1) Flavourings may contain any ingredient specified in the second column of the table to this subclause, provided that where a maximum permitted usage level is specified in the third column of that table, that level is not exceeded.
		``(2) Natural flavouring substances that have been solvent extracted may only be extracted using the solvents specified in the table to this subclause, and the amount of residual solvent in the food as consumed must not exceed the limits prescribed in that table.
	www.knowledge-basket.co.nz /regs/regs/text/1994/1994226.txt (7833 words)

	E F S A \| European Food Safety Authority
		It is anticipated that five of the six flavouring substances (alpha-diketones and a related ketal, hydroxyketones and diols) undergo efficient metabolic detoxification.
		One flavouring substance, pentan-2,4-dione [FL-no: 07.191], is genotoxic in vitro and in vivo.
		Concerning the five other flavouring substances, the number of genotoxicty studies which can be considered as valid is very limited, however, the data which are available for some structurally related substances do not give rise to safety concern with respect to genotoxicity.
	www.efsa.eu.int /science/afc/afc_opinions/815_en.html (746 words)

	Nonalcoholic flavouring extracts. (from flavouring) -- Encyclopædia Britannica (Site not responding. Last check: 2007-11-07)
		Nonalcoholic flavouring extracts are prepared by employing glycerol or propylene glycol or a combination of these to bring the essential oil into solution, with added water, and sometimes food colour.
		Flavourings are prepared from essential oils, such as almond and lemon; from vanilla; from fresh fruits by expression; from ginger by extraction; from mixtures of essential oils and synthetic organic chemicals; or entirely from synthetic chemicals, with alcohol,...
		The flavour of food results from the stimulation of the chemical senses of taste and smell by specific food molecules.
	www.britannica.com /eb/article-2358?tocId=2358 (780 words)

	SCADPlus: Defined chemical flavouring substances (Site not responding. Last check: 2007-11-07)
		To establish a Community procedure leading to the adoption of a positive list of defined chemical flavouring substances which can be used in foodstuffs, ensuring high levels of consumer health protection and preventing the different national laws from hindering the free movement of foodstuffs.
		In order for the flavouring substances on the register to be included in the definitive list of authorised substances they must comply with the general use criteria given in the Annex to the Regulation (e.g.
		In order for a new flavouring substance not included on the register to be used the Commission, assisted by the regulatory committee, will have to decide on its inclusion in the evaluation programme and, later, on the definitive list.
	europa.eu.int /scadplus/leg/en/lvb/l21081.htm (877 words)

	ARCHIVE - FOOD SURVEILLANCE INFORMATION SHEETS
		Flavourings are materials which are used to impart taste (excluding saltiness, sweetness or sourness) or odour, or both, to a food but which are not intended to be consumed as such.
		The most common types of natural flavouring preparations are: essential oils, produced mainly by distillation or mechanical pressing; water or alcohol extracts known as infusions and tinctures respectively; and oleoresins, produced by solvent extraction and subsequent evaporation.
		Results for the natural flavouring source materials analysed are presented in Table 1 and those for natural flavouring preparations are summarised in Table 2.
	archive.food.gov.uk /maff/archive/food/infsheet/1994/no30/30baps.htm (872 words)

	FSAI - Legislation - Flavourings
		The general framework Directive (88/388/EEC)requires that flavourings used in the manufacture or preparation of foodstuffs comply with the conditions of the Directive.
		Definitions are given for different types of flavourings, such as natural, natural-identical or artificial flavouring substances, flavouring preparations of plant or animal origin and process flavourings which evolve flavour after heating and smoke flavourings.
		With respect to flavouring substances, a major initiative is underway to develop a list of flavouring substances approved for the use in foodstuffs.
	www.fsai.ie /legislation/food/legislation_flavourings.asp (1763 words)

	HYDROXY- AND ALKOXY-SUBSTITUTED BENZYL DERIVATIVES (JECFA Food Additives Series 48)
		The remaining 10 flavouring agents (Nos 887, 888, 892–896, 953, 954, and 960) are ethyl vanillin or piperonal derivatives that contain either an ethoxy or a methylene dioxy substituent.
		In the unlikely event that all 36 flavouring agents in structural class I were consumed on a daily basis, the estimated combined intake would exceed the human intake threshold (1800 µg/person per day).
		The (appropriate) use of this measured proportion of eaters in place of the default assumption of 10% yields an estimated intake of methyl salicylate of 0.1 mg/kg bw, which is less than the current ADI of 0–0.5 mg/kg bw.
	www.inchem.org /documents/jecfa/jecmono/v48je15.htm (9425 words)

	TECHNICAL REPORTS 1998 - YEAST
		The flavour is held in microscopic capsules made either of food-approved polymers, or proteins such as gelatin.
		The liquid flavour is added to the capsule by spray drying, a heat intensive, and therefore costly process.
		Dr Nelson estimates that by using yeast encapsulated flavours, many manufacturers could cut levels of flavour additives to between one fifth to one tenth of the amount currently used and still get the same flavour intensity.
	www.sofht.co.uk /technical/yeast.htm (1019 words)

	Flavouring - UK420
		It made a big difference to the flavour of the finished smoke it took away the lemony taste of the northern lights and replaced it with a sweetness that made itvery smooth.
		For me however the flavour is one of the key addictions and an artificial flavour would surely detract from the experience.
		We did read in a magazine about adding fruit to the top of the pots and watering through it for the last 2 weeks of flowering but that was all the info, there was meant to be more in the next issue but the mag got busted and shut down.
	www.uk420.com /boards/index.php?showtopic=36528 (1290 words)

	EUROPA - Food Safety - Chemical Safety of Food - Food Flavouring - Introduction (Site not responding. Last check: 2007-11-07)
		Flavourings are substances used to give taste and/or smell to food.
		process flavourings which evolve flavour after heating and smoke flavourings
		SCADPlus : Legislation on defined chemical flavouring substances
	europa.eu.int /comm/food/food/chemicalsafety/flavouring/index_en.htm (82 words)

	Alicyclic Ketones, Secondary Alcohols and Related Esters (JECFA Food Additives Series 50)
		The combined intake of flavouring agents in class II is 54 and 26 mg per person per day in Europe and the USA, respectively.
		In the unlikely event that all the flavouring agents in structural class I or II were to be consumed concurrently on a daily basis, the estimated combined intake would not exceed the threshold for human intake of either class.
		This conclusion is based on the high incidence of spontaneous hepatocellular neoplasms (adenomas and carcinomas) in the strain of mice studied, the absence of a dose–response relationship, the lack of hepatocellular neoplastic effects in rats and the relatively high doses administered, as compared with intake levels from use as a flavour ingredient.
	www.inchem.org /documents/jecfa/jecmono/v50je14.htm (7567 words)

	SECTION B. Specifications. Certain flavouring agents (Site not responding. Last check: 2007-11-07)
		The specifications are presented in a tabular format because with the number of flavouring agents now being evaluated, the method of presentation becomes a matter of efficiency.
		The infrared spectra, used for identification and comparison purposes, are provided from page 239 onwards, except for those 52 flavouring agents, evaluated at the 46th session of the Committee.
		This procedure applies both to the assay of flavour chemicals and to the quantitation of minor components in flavour chemicals.
	www.fao.org /docrep/W6355E/w6355e16.htm (1410 words)

	Flavouring agents under scrutiny (Site not responding. Last check: 2007-11-07)
		At the table earlier this month in Geneva ingredients and additive experts met to discuss the safety of a host of flavouring agents and the construction of further principles for setting the safety levels of food additives.
		The purpose of the meeting was to evaluate certain food additives and ingredients, flavouring agents, and a natural constituent of food.
		A host of flavouring agents were evaluated and cleared for 'no safety concerns' including indole, 6-methylquinoline, skatole, 2-pentylpyridine, methyl nicotinate, terpinolene and bisabolene.
	www.foodnavigator.com /news/news-NG.asp?id=53124 (531 words)

	The Flavourings in Food Regulations 1992
		(a) the noun "flavouring" means material used or intended for use in or on food to impart odour, taste or both and the adjective "flavouring" shall be construed accordingly;
		(b) as a result of the inclusion of the relevant flavouring where that relevant flavouring is prepared from natural raw materials.
		(b) that relevant flavouring is a permitted flavouring the flavouring components of which are exclusively comprised of flavouring substances which come within regulation 2(1)(c)(i), flavouring preparations or both.
	www.hmso.gov.uk /si/si1992/Uksi_19921971_en_1.htm (1857 words)

	McDonald's Nutrition Information
		Apples, water, unbleached wheat flour, sugar, animal and vegetable fat, modified starches, salt, spices, glucose syrup, whey powder, emulsifier (mono- and di-acetyltartaric acid esters of mono- and di-glycerides of fatty acids), nature identical butter flavouring, acidity regulator (citric acid), antioxidant (ascorbic acid), lemon juice solids, lemon oil.
		From time to time we offer other fruit pies, such as cherry, apricot, blueberry, etc. The ingredients in these pies are of similar high quality but the fruit and fillings will have been changed.
		Flavourings: natural extract of hickory smoke and natural spice flavours.
	www.mcspotlight.org /company/publications/nutrition_info.html (2224 words)

	Perfume & Flavouring Essences (Site not responding. Last check: 2007-11-07)
		We are an established company built on a tradition of over 30 years experience in the creation of flavours and fragrances.
		We have a successful track record in world wide markets which is based on total commitment of excellence to our customers, providing a direct and personalised service.
		Innovative flavour and fragrance design that can remain the sole property of the customer.
	www.pfessences.co.uk (130 words)

	Halfbakery: crisp flavouring (Site not responding. Last check: 2007-11-07)
		Your dilemma is solved by being able to buy a packet of the powdered flavouring geniuinely used on such calorific snacks.
		You then dip and lick your fingers as if you've just finished off a a pack and get all the flavour without the calories or guilt.
		Actually, [botf], the flavouring is available as an individual item.
	www.halfbakery.com /idea/crisp_20flavouring (808 words)

	Natural Flavourings \| Regency Mowbray
		Regency Mowbrays technical expertise and knowledge in the Flavouring world is second to none.
		Our Flavour production facility is built to the latest Hygiene and Health specifications and is covered by EFSIS Approval.
		The list of Natural Flavourings we manufacture is too large to cover every item listed here.
	www.regencymowbray.demon.co.uk /flav_nat.htm (144 words)

	smoke flavouring - IronMagazine.com BodyBuilding Forums (Site not responding. Last check: 2007-11-07)
		i think i found the greatest thing in the world for marinating meats and chicken in, liquid smoke with hickory flavouring, this stuff is the best, literally gives all your meats that hickory wood smoked flavouring, even if you cook it on the foreman or in the oven.
		Smoke flavouring might be an interesting flavour once in a while, but in general, I would stay away from that stuff.
		Nowadays, most of the food products that are "so-called smoked" are in fact covered with smoke flavouring (except the high quality stuff).
	www.ironmagazineforums.com /showthread.php?t=30313 (758 words)

	Labour Productivity - NAICS 31193
		Canada's Flavouring Syrup and Concentrate Manufacturing (NAICS 31193) industry is not broken down further.
		This phenomenon may occur from firms becoming more capital intensive, that is increasing their use of technology and capital inputs, in order to become more productive.
		The following graph illustrates trends in employment (labour input) and real output for the Flavouring Syrup and Concentrate Manufacturing industry over the 1997 to 2002 period.
	ic.gc.ca /canadian_industry_statistics/cis.nsf/IDE/cis31193proE.html (1202 words)

	Gourmet Flavourings, Extracts & Spices from Back Bay Trading Company
		Our Imitation Coconut Flavouring is rich with strong coconut flavor and aroma.
		Back Bay's Imitation Maple Flavouring is great for ice cream, frosting or your own homemade syrup.
		The rich almond flavor found in Back Bay's Natural Almond Flavouring is subtle and refined.
	www.backbaytrading.com /products.php (281 words)

	Flavouring Cartoons
		You are looking at the "flavouring" cartoon page from the CartoonStock directory.
		Follow the links at the bottom of this page to search on other topics or to purchase reproduction rights for any of these images or merchandise incorporating the cartoons.
		Copyright in this image is owned by the original artist, rights to reproduce or use the image may be obtained from www.CartoonStock.com.
	www.cartoonstock.com /directory/f/flavouring.asp (229 words)

	The Medical Diet Centre
		Maltodextrin, Milk protein, Soya protein isolate, Skimmed milk powder, Vegetable oil, Flavouring, Hydrolysed vegetable protein, Potassium chloride, Monocalcium phosphate, Dried mushrooms, Stabliser (Xanthan gum), Onion powder, Magnesium oxide, Compound vitamin and mineral mixture, Parsley, Malt extract, Pepper.
		Maltodextrin, Soya protein isolate, Milk protein, Vegetable oil, Flavouring, Hydrolysed vegetable protein, Potassium chloride, Monocalcium phosphate, Skimmed milk powder, Dried mushrooms, Onion powder, Stabiliser (Xanthan gum), Magnesium oxide, Compound vitamin and mineral mixture, Black pepper.
		Maltodextrin, Soya protein isolate, Milk protein, Vegetable oil, Flavouring, Hydrolysed vegetable protein, Dried vegetables (Carrots, Onion, Peppers), Potassium chloride, Dipotassium phosphate, Skimmed milk powder, Calcium carbonate, Stabiliser (Xanthan gum), Colour (Beta carotene), Magnesium oxide, Compound vitamin and mineral mixture, Pepper, Parsley.
	easyweb.easynet.co.uk /~coxon/ingredients.htm (414 words)

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