Irina Mastryukova, Head of the Quality Department of OOO "Valio":
"Aromatizers are substances that enhance the taste and aroma. They are added to food products to improve organoleptic properties - taste and smell. With the help of flavors of pretty similar products, various, recognizable natural tastes and flavors of fruits, berries, vegetables, and so on.
All flavors can be divided into natural compounds (natural flavors) and substances that imitate natural. The first type of flavoring additives is isolated from berries, fruits, vegetables, plants in the form of juices, essences or concentrates. Flavors, imitating natural, can be identical natural or artificial. They are obtained by synthetic, and methods for producing additives of this group can be the most varied.
The chemical nature of flavors identical to natural, may also be the most different. It includes various components, for example: essential oils, aldehydes, alcohols, esters, and the like. In the production of such flavoring additives, the most important thing is to reproduce the compounds identical in its own way. chemical composition Substances that are part of the flavoring agent created by nature. Not all raw materials are grown in bed, part can be obtained in laboratories. But in its main organoleptic properties (taste and smell), the flavoring agent identical to natural, nothing should be different from natural. Natural flavors are more expensive than their synthetic fellow and do not have high thermal, acid and temporary resistance.
In the dairy industry, flavoring supplements are used in the production of fruit-berry yogurts, cottages and various desserts, and the form of the flavoring is indicated in the technical text on the label. In the last decade, consumers around the world have become very attentive to the composition of the products that buy. Ingredients with complex names, the origin of which is difficult to determine a non-specialist, cause questions. That is why the concept of "clean labels" is becoming increasingly popular, in English Clean Label: products, which includes only simple and understandable components. Natural, as they say. "
Julia Khankhalayeva, Brand Manager of Ahmad Tea Ltd.:
"According to the European classification, the flavor, identical to natural, is drawn up by a chemical structure that coincides with the structure of natural substances. Such flavors are considered harmless and allowed to use in the food industry in all countries of the world.
Modern flavors used in the food industry are obtained from natural raw materials (vegetable or animal origin) through physical, enzymatic or microbiological processes. Quality and number of flavors in Russian Federation Controlled by the technical regulations of TP TS 029/2012 "Requirements for the safety of nutritional supplements, flavors and technological aids". The presence of these substances manufacturer necessarily indicates packaging.
Fragrances are divided into five species.
The FTNF natural flavor is 95% composed of directly designated as part of a fruit or natural substance with the addition of 5% of the other fruit or a natural substance.
The natural flavoring of WONF is made by a biotech method from the actual substance in the composition of the fruit, berries or other natural substance with the addition of other fruits, berries and so on in a greater proportion than in FTNF.
The FOS natural flavor is made by a biotechnological way from other fruits or natural substances - that is, does not contain in its composition directly indicated in the name of the product.
The flavoring agent identical to the natural, is compiled by a chemical structure that coincides with the structure of natural substances, but not on the basis of natural substances.
The artificial flavor is compiled exclusively from artificial substances, and the structure of natural substances is also ignored.
Ahmad Tea Ltd. Company In his blends, natural flavors and partial flavors identical to natural, but never artificial flavors are partially used.
Substances that are used to give products or products of certain odors, creating or improving fragrance.
The flavors are called special products designed to give a certain aroma air in the rooms (eg automotive flavors).
The flavors also call additives that are injected into some household products (for example, to products from plastic, rubber for violation or deodorization, aromatization of synthetic skin under natural, etc.).
Food flavors are added to food products, animal feeds, drugs, personal hygiene products (for example, toothpaste, fragrant soap) to give them taste and / or odor to correct the existing taste and / or odor.
What are the flavors
The flavors are customary to be divided into natural, identical natural and artificial.
Natural flavors
The arch of federal regulatory documents of the United States determines the natural fragrance or natural flavorlike "essential oil, oil melost, essence, extract, protein hydrolyzate or any product of frying, heating or fermentation, which contains flaructic components obtained from spices, fruits or fruit juices, vegetables or vegetable juices, food yeast, herbs, bark, kidneys , roots, leaves or similar vegetable materials, meat, seafood, birds, eggs, dairy products or products obtained from them by fermentation, the essential function of which in the composition food Product more flavoring than nutritious. "
Natural flavors are extremely roads and apply only in cases where there is no possibility to develop flavors identical to natural, or artificial.
Natural flavors identical
In Russia, in accordance with GOST R 52464-2005 - This is a food flavor, the tasteful part of which contains one or more flavoring agents identical to natural, may contain flavoring preparations and natural flavoring agents.
In the US, and now in the European Union, the term "identical natural flavoring" is not used.
As an example, the flavors of the fruit-berry group, intended for the production of caramel, - citrus Orange, Lemon and grapefruit, as well as mint, consisting by more than 50% of natural essential oils; Strawberry, black currant, peach, apricot.
Artificial flavors
Artificial flavor - food flavoring, the tasteful part of which contains one or more artificial flavoring agents, may contain flavoring preparations, natural and identical natural flavoring agents.
American food legislation All flavors not falling under the definition of "natural" refers to artificial. Artificial food flavors contain at least one artificial matter, which in nature does not exist. It is obtained by chemical synthesis. Artificial flavors are distinguished by high stability, intensity and low cost. For example, an artificial flavor is the Alilvanylon (ethylvaniline) used food industry all over the world.
Food flavoring- this is a tasteful substance, and / or a tasteful preparation, and / or technological flavoring, and / or a smoke flavoring or a mixture of them, forming a flavored aromatic part, designed to give food products of flavor and / or taste, with the exception of sweet, sour and salty, with adding or without adding fillers or solvent-fillers, food additives and food raw materials. (GOST R 52464-2005 Additives tasteful and flavors of food.)
Flavoring substance- This is an individual substance with a characteristic odor and / or taste.
Natural flavoring substance- It is a tasteful substance allocated from vegetable or animal raw materials, including food-processed food products with physical or biotechnological methods.
Identical natural flavoring agent - This is a tasteful substance identified in the raw materials of plant or animal origin and obtained by the help of chemical methods.
Artificial flavoring substance - This is a cultivatic substance that is not identified in vegetable or animal raw materials obtained by methods of chemical synthesis.
Technological flavor - This is an identical natural flavor, which is a mixture of substances obtained as a result of the interaction of amino compounds and reducing sugars when heated
Smoke flavor - This is an identical natural flavor, which is a mixture of substances isolated from smoke used in traditional smoke
Status of food flavors
By the introduction of the Regulation No. 1334/2008 in the European Union countries of December 16, 2008, the division of flavoring substances on "natural", "identical natural" and "artificial" is abolished. The document entered into force on January 20, 2009 and has become obligatory for use from January 20, 2011.
Currently, the following definition of food flavoring in the European Union is used:
The food flavor is called the product:
a) not intended for direct use of food, but added to food products to give them their taste and / or aroma or modification of the existing taste and / or fragrance
b) Made of, or comprising in its composition, the following categories of aromatic components:
- Daugoomatic substances
- tasteful drugs
- reaction (technological) flavors
- Smoke flavoring
- Other flavoring components
- mixtures of the above components
Natural flavors
The concept of "natural flavoring" in different countries is determined in different ways:
In Russia Natural flavoring is defined as "food flavoring, the flavoring part of which contains one or more flavoring preparations and / or one or more natural flavoring agents."
In the European Union In accordance with Article 16 Regulation NO 1334/2008, the word "natural" in the description of the flavor can only be used for flavors in which the aromatic component contains exclusively natural flavoring agents and / or flavoring preparations.
Term "Natural flavoring" In combination with the name of the natural source (food or food raw materials of plant or animal origin), from which the fragrance was extracted, can only be used if its flavor components were obtained from the named source at least 95%. For example, "natural flavoring from raspberry".
Term "Natural flavoring" In combination with the name of the food product or food source, it can be used only if the tasteful components are at least partially occurring from the specified source, the aroma of which should be easily detected in the flavor. For example: "Natural flavors of raspberries."
Term "Natural flavoring" It can be used if it contains natural components from various sources and none of them separately determine the taste or fragrance of the final flavor. For example: Natural flavoring "Raspberry".
Natural aroma or natural flavor means "essential oil, oil melost, essence, extract, protein hydrolyzate or any product of frying, heating or fermentation, which contains tasteful components obtained from spices, fruits or fruit juices, vegetables or vegetable juices, food yeast, herbs, bark, kidneys, The roots, leaves or similar plant materials, meat, seafood, birds, eggs, dairy products or products obtained from them by fermentation, the essential function of which in the composition of the food product is more fragrantizing than nutrient. " Natural flavors There may also contain natural ingredients, while the sources of their production are not limited.
Differences in the definitions of natural status In different countries, primarily in the United States and the European Union, lead to the fact that the same taskoomatic substances obtained by the same way will have a different status. The determination of a natural substance, as in the USA, and in the EU, it allows to call natural products obtained in the course of enzyme-catalyzed biochemical reactions, provided that the initial reagents had natural status. However, in Europe, this is possible only if the synthesized substance was previously detected in any natural product.
Natural flavors identical
In Russia In accordance with GOST R 52464-2005 Identical natural flavoring - This is a food flavor, the tasteful part of which contains one or more flavoring agents identical to natural, may contain flavoring preparations and natural flavoring agents. In other words, these are chemical compounds similar to the composition of natural compounds in raw materials of plant or animal origin, but obtained by methods of chemical synthesis, or isolated from raw materials using chemical methods. Natural flavors can contain natural components in their composition.
IN USA, and now in European Union The term "identical natural flavoring" is not used.
Artificial flavors
GOST R 52464-2005 gives the following definition of an artificial flavor:
Artificial flavor - food flavoring, the tasteful part of which contains one or more artificial flavoring agents, may contain flavoring preparations, natural and identical natural flavoring agents. That is, it is an artificially synthesized chemical compound that has no analogues in nature.
In the European Union, the term "artificial flavoring" is not used. The category of "flavoring substances", referred to in the European definition of the food flavoring, includes only the subcategory "Natural Deloicomatic Substances".
American food legislation All flavors not falling under the definition of "natural" refers to artificial (artificial).
What makes fragrances are made and how
Natural food flavors are extracted by physical methods (pressing, extraction, distillation) from the initial materials of plant or animal origin. Dry powders of plants (for example, garlic) are obtained by removing water from the original chopped plant or squeezed juice by spraying or sublimation.
According to the composition of the main aromatic components and their chemical structure, identical natural flavors fully correspond to natural. In this case, part of the components or even the entire flavor of the whole is obtained by artificial through. Chemical synthesis is obtained, for example, vanillin, para-hydroxyphenyl-3-butanone (main aromatic component for raspberry flavor). Optimization and targeted impact on enzymatic processes and the development of certain microorganisms are obtained, for example, cheese flavors, butter, Mustard, Khrena.
Smoke flavors are most often the result of extracting water of purified smoke smoke with subsequent concentration of extracts. They are obtained in several stages. First, the optimization of the enzyme processes of ripening meat is obtained by a significant number of predecessors of meat fragrances. Then heating (by analogy with cooking and frying) predecessors turn into meat fragrances. The intensity in such products is 20-50 times higher than those obtained by the traditional method of meat products.
One artificial flavor can be synthesized from hundreds of chemical compounds that imitate natural flavors.
Unlike other additives, flavors do not have individual names and in international practice are not designated by E. Usually, the packaging simply indicates the presence in the product of the flavor.
Types of food flavoring
Fragrances divided:
- by aggregative state - liquid, powdered, pasty, emulsion
- on the scope of application - stroke, confectionery, gastronomic, oil and fat, etc.
- according to the method of manufacturing - composite (compositions of individual substances and their mixtures), reaction (technological), smoke
Food fragrance production
Industrial flavors for food products are usually complex mixtures of natural and synthetic components, designed to meet the requirements of a particular food product (ice cream, alcoholica, bakery products etc.)
The substances used to produce flavors are usually identical to the appropriate substances found in nature.
Artificial flavoring agents make up about 20% of the list allowed for the use of fragrant substances, and although according to the degree of security, they do not differ from identical to natural, food producers, following market trends, try to avoid using flavors containing artificial substances (i.e. artificial flavors ).
The natural origin of the raw material component does not necessarily mean its greater safety for the consumer. Manufacturers of synthetic fragrant substances often defend the view that the flavors made up of synthetic components are safer thanks to the more stringent standards of purity and the absence of impurities. Natural raw materials, in their opinion, may contain toxic components that have fallen from a natural source in the process of extracting a natural fragrant substance, the synthetic substance is usually cleaner and exposed to more hard control at the test stage. finished products.
On the other hand, the main components of natural volatile fragrances are generally better studied from the point of view of toxicology, have a long period of active use, during which their main advantages and disadvantages were empirically established. Technological impurities in synthetic products for a long time Can be ignored by the manufacturer - until their unwanted action is revealed.
Some synthetic fragrant substances and their smell
Toxicological safety and storage
A number of essential oils and flavors have a bactericidal effect: garlic, citrus oils, horseradish essential oil, etc. Recently, rosemary and sage essential oils have become successfully used as antioxidants.
It should be noted that essential oils as an integral part of the herbgles are used in medicine. They are used for massage, for aromatic baths, compresses, in creams, etc. Essential oils have the same action as the plants from which they are obtained with the only difference that the effect of essential oils is stronger.
The shelf life of flavors, essential oils and extracts, as a rule, ranges from several months to several years. The shelf life of the flavor is largely determined by the solvent (carrier); For the shelf life of the essential oil, the number of terpenes, the most easily oral oil connections is strongly affected. As experience shows, vanillin stored in tightly closed packaging does not change for 10 years. Storage of essential oils have been conducted for 25 years. Under the conditions for storing the changes in organoleptic and physico-chemical characteristics, they did not observe. All types of flavors and essential oils should be stored in the dark in opaque containers, in a dry well ventilated room at a temperature of from 5 to 15 ° C separately from other raw materials. The container in which the additive is stored, must be tightly closed after the selection of each portion.
The use of food flavors allows
The flavors are designed to give food products taste and aroma and to enhance the existing taste and aroma.
The flavors are introduced into food products in such quantities so that the content of flavoring substances is approximately corresponding to their content in the appropriate non-recycled products. With noticeable exceeding these quantities, the organoleptic properties of the food product deteriorate and the consumer quality of the product is lost. The use of flavors is not allowed to eliminate the change in the flavor of food, due to their damage or poor quality of raw materials.
Create a wide range of food products, differing in taste and aroma, based on the same type of products.
Restore the taste and aroma, partially lost during storage or processing - freezing, pasteurization, preservation, concentration
Standardize flavor-aromatic characteristics food products Regardless of the annual oscillations of the quality of the initial agricultural raw materials
Strengthen the natural taste and fragrance
Provides the aroma of products based on some nutrient valuable, but devoid of aroma, types of raw materials (for example, soybean processing products)
Ebid food products from unpleasant taste
Provide the aroma of products obtained by technological processesunder which the natural formation of fragrance does not occur (for example, cooking in microwave ovens).
The flavors are wider and wider used in the food industry. The growth in demand for flavors is caused by the development of modern technologies for producing food products based on the deep processing of raw materials. After such processing, the purpose of which is to obtain standardized concentrates of proteins, fats and carbohydrates, food products are almost completely freed from "ballast" substances, including from volatile aromatic substances that determine their aroma (soybean oil, other refined oils, soy protein, Flour, starch, sugar, protein-vitamin concentrate, etc.).
From such refined products "synthesize" various food products (a variety of cheeses with any aroma, yoghurts, pies, sausages made of structured soy protein - "smoked", "chicken", etc.), crab sticks, artificial red or black caviar.
Similarly, the industry has learned not only to extract fragrance from natural raw materials, but also to synthesize it during chemical processes.
The existence of a number of products is due to the presence of flavors, among them non-alcoholic beverages, confectionery, Food concentrates.
Task of food flavors
The main task of food flavors is to improve the taste characteristics of products at the time of their use. This is achieved by selecting the correct composition of aromatic substances in the necessary proportions, which depends on the profile finished products, Whether sausages or cakes, the conditions of their production and storage time. The use of flavors allows you to expand product range without unnecessary material costs and applying new equipment to create a unique product.
Good result It gives the use of several tasteful additives in one product. This can be the sharing of different flavors in order to obtain the bouquet of aromas or to add fragrance with the corresponding taste. When choosing the flavoring, it should not be concluded according to the original "sharp" or "weak" impression - this is the "top notes" of the aroma, which in the finished product may not appear at all. The choice of flavoring for a particular food product is determined by its physicochemical properties and product production technology. If the flavoring with clean, strong "upper notes" is most suitable for a non-alcoholic beverage, then, for example, it is better to choose more resistant for gingerbread, with strong "main notes". In any case, it is important to remember that it is possible to fully appreciate the influence of the flavoring on the organoleptic properties of the product only according to the results of the product tasting of the finished product.
Approximate doses of making liquid flavors, as a rule, are 0.5 ml ... 1.5 ml per 1 kg of finished product, which roughly corresponds to the dosage of 4 ... 8-fold essentials used earlier in the food industry of the Soviet Union. With regard to a specific recipe, all the above dosages must be specified in accordance with the requirements of the consumer.
Aromatization practically does not complicate the production process. The flavoring agent can be administered into the product undiluted (for example, spice flavoring in the production of sausage products) or as a concentrated solution in a suitable solvent. The solvent can be water, oil, alcohol, a small part of the flavored product itself or its component. Some foods (for example, corn sticks) can be directly sprayed with a diluted solution of flavoring. The time of making the flavoring into a specific product is determined based on the production technology. For example, in cheese, sausages, souches flavoring add along with salt, and in oil cream or non-alcoholic drink - together with sugar syrup. In the production of products subjected to heat treatment, to reduce the loss of flavoring, when heated, it is recommended to flavor them as long as possible. It is extremely important that after making an additive that gives taste and aroma, the product has been thoroughly mixed.
Functional drinks enriched with vitamins, especially vitamin C, as a rule, have a pronounced, specific taste and especially the fragrance of vitamins.
For masking of taste and aroma of ascorbic acid, we recommend using pineapple flavors, kiwi, lemon, green tea.
It is recommended to introduce flavoring in the finished drink in an amount of 0.1-0.2%.
As a result, the functional drink enriched with vitamins acquires light taste and aroma of exotic fruits (or green tea), the taste and aroma of ascorbic acid becomes less pronounced, and therapeutic and prophylactic properties of the beverage are saved.
Cardboard flavors
Cardboard flavors are called cardboard products impregnated with aromatic fragrances. Cardboard flavors are used to aromatize the premises or car interior. An image is applied to the Suskography cardboard by the method, after which the workpieces are cut down using a crucible. A special break through a hole in which the holder has been made. As a holder, a latex thread or ne-heger is usually used. The next step in the production of cardboard flavors is the impregnation of cardboard blanks with an aromatic fragrance. The impregnated flavors are packaged in a hermetic bag.
Flavors for bait, bait and fishing
Some types of food flavors have proven themselves as bait and bait when fishing. The aroma at the molecular level is transferred to the aqueous medium for a considerable distance, thereby attracting the aquatic inhabitants.
Today, the women's website "Beautiful and Successful" will tell about Favor and harm flavors.In order to make you misleading from the first lines, I will immediately say that the benefits of food additives that give the product to one or another fragrance, naughty Mala(But this is only provided that the fragrance is natural). But it is possible to suffer from flavors, but this is again, subject to the constant consumption of products, which include artificial aromatic additives. However, everything is in order, so first a bit of theory.
What is flavors?
Food additives, after which the product has improved the aroma and taste, are called flavors. Their use very beneficial to manufacturers,since it allows them based on the products of one type of creating a wide range of features of the aroma and taste of food, such as ice cream, jelly, marmalade, caramel, non-alcoholic beverages etc.
Adding to products and flavors is very beneficial to manufacturers, which will not say about the consumers of this product. After all, the result of the use of products that are polished by flavors and other additives becomes health problems.
Food flavors: Classification
Natural flavors
This group of flavors includes substances obtained during physical impact on natural raw materials.
Physical impact implies such ways as pressing, distillation, extraction.Any natural product of plant or animal origin can act as a raw material.
So, natural strawberry flavoring is obtained by pressing strawberry berries. The natural aroma of orange is obtained during the extraction of essential oil peel (extraction) from orange peel. But the aroma of Luke or garlic can be obtained after all water (distillation) will be removed from the squeezed juice.
However, in Russia, the interpretation of the term "natural flavoring" is somewhat different from the accepted in Europe.
According to him, the natural flavor can be called a substance, in addition to natural flavoring agent. another tasteful preparation is included. And this means that natural food flavors are not so harmless, as it may seem in the first reading of the word "natural".
Flavors identical to natural
Aromatizers of "pears", "raspberries", "grapes", etc., have the same composition as their natural analogues, berries and fruits. They are not physically obtained, but chemically (synthesized in the laboratory), but the formula is the same as natural flavors, Therefore, they are called identical. Harm flavors identical to natural can cause health only if you use products every day containing these substances.
Artificial flavors
This is a fully chemical flavoring compounds that do not have natural analogues.
Food flavors: harm
Compared to other food additives, flavors are not so dangerous, but some harm they still cause health.
Start with the fact that preference should always be given to products with natural flavors,since neither identical, none more synthetic flavoring can fully convey the true aroma and the taste of a product.
However, not everything is so simple.
- First, the taste and aroma of natural products under the influence of high temperatures is unstable.
- Secondly, natural flavors are expensive.
- In third, identical or synthetic flavors, unlike natural food flavors, use much more convenient due to their "unpretentiousness" and lower cost.
So that the conversation about the dangers of flavors was more subject, the site proposes to contact for example - aromatizer "Vanillin".
Vanillin is the main aromatic substance Vanilla. The use of this spice in pure form - expensive pleasure, Therefore, it began to extract a white powder from the pods, which has a strong smell characteristic of this spice. Natural flavors Vanillin harm does not bring (exception - individual intolerance). On the contrary, due to the content of polyphenols in it, it struggles with malignant neoplasms. It can be used in the prevention of diseases of the vessels and hearts, it removes inflammatory processes, has an antimicrobial effect and antiallergic properties.
but Natural vanillin in stores and in finished products. Especially - very rarity, Because it is the price, although it differs in a smaller side of the price of vanilla, but remains high enough. Therefore, vanillin flavor is used everywhere, identical to natural, or its synthetic "fellow".
The harm of the flavoring agent identical to natural vanillin is caused by the presence of non-healthy chemical compounds in it. The most dangerous is the addition of Kumarin, the toxic effect of which destroys the liver. It is clear that useful properties Natural vanillin identical to him the flavor does not possess.
Harm artificial flavors
Flavors, mostly artificial, although they harm health, but not so significant as others nutritional supplements. Significant harm to health, especially childish, can apply only intensive consumption of products with synthetic flavors.
Long-term use of products containing high concentrations of artificial flavors can negatively affect the liver.
If we talk about safe food flavors, it should be said that most food flavors are safe, if you use them in reasonable quantities,that is, gradually and not every day. Preference, of course, should be given to natural or identical to them flavors, and the use of products with artificial flavors The site still recommends limiting.
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Many conversations are conducted around the origin of flavors. Natural flavors identical to natural or synthetic (artificial). What is the difference between them? Are identical natural and artificial flavors harmful?
We will try to clarify all these questions.
Why we need flavors
The flavors are designed to give food products taste and aroma and to enhance the existing taste and aroma.
The use of flavors allows:
Create a wide range of food products, differing in taste and aroma, based on the same type of products.
. Restore the taste and aroma, partially lost during storage or processing - freezing, pasteurization, preservation, concentration
. Standardizing the taste-aromatic characteristics of food products regardless of annual oscillations of the quality of the original agricultural raw materials
. Strengthen the natural taste and fragrance
. Provides the aroma of products based on some nutrient valuable, but devoid of aroma, types of raw materials (for example, soybean processing products)
. Ebid food products from unpleasant taste
. Provides the aroma of products obtained using technological processes at which the natural formation of fragrance does not occur (for example, cooking in microwave ovens).
What are the flavors
The flavors are customary to be divided into natural, identical natural and artificial.
Natural flavors
The arch of federal regulatory documents of the United States determines the natural fragrance or natural flavorlike "essential oil, oil melost, essence, extract, protein hydrolyzate or any product of frying, heating or fermentation, which contains flaructic components obtained from spices, fruits or fruit juices, vegetables or vegetable juices, food yeast, herbs, bark, kidneys , roots, leaf or similar plant materials, meat, seafood, birds, eggs, dairy products or products obtained from them by fermentation, the essential function of which in the composition of the food product is greater degree flavoring than nutrient. "
Natural flavors are extremely roads and apply only in cases where there is no possibility to develop flavors identical to natural, or artificial.
Natural flavors identical
In Russia, in accordance with GOST R 52464-2005 Identical natural flavoring - This is a food flavor, the tasteful part of which contains one or more flavoring agents identical to natural, may contain flavoring preparations and natural flavoring agents.
In the US, and now in the European Union, the term "identical natural flavoring" is not used.
As an example, the flavors of the fruit-berry group, intended for the production of caramel, are citrus orange, lemon and grapefruit, as well as mint, consisting by more than 50% of natural essential oils; Strawberry, black currant, peach, apricot.
Artificial flavors
GOST R 52464-2005 gives the following definition of an artificial flavor:
Artificial flavor - food flavoring, the tasteful part of which contains one or more artificial flavoring agents, may contain flavoring preparations, natural and identical natural flavoring agents.
American food legislation All flavors not falling under the definition of "natural" refers to artificial. Artificial food flavors contain at least one artificial matter, which in nature does not exist. It is obtained by chemical synthesis. Artificial flavors are distinguished by high stability, intensity and low cost. For example, an artificial flavor is the cornering (ethylvanine) used by the food industry around the world.
What makes fragrances are made and how
Natural food flavors are extracted by physical methods (pressing, extraction, distillation) from the initial materials of plant or animal origin. Dry powders of plants (for example, garlic) are obtained by removing water from the original chopped plant or squeezed juice by spraying or sublimation.
Still failed to create any full-fledged A harmless substitute for natural aroma. For example, the so-called identical natural flavors consist of 10-15 ingredients, while natural flavors are from 200-500 ingredients, many of which are present only in the form of molecules residues. Science is capable of identifying only 7-10 main, components of 80-90% of the mass and giving the main recognizable smell, but flat and strong, without nuances, "chemical", and the rest, the composition of which is the most valuable part of the fragrance of science is not able to establish at all .
According to the composition of the main aromatic components and their chemical structure, identical natural flavors fully correspond to natural. In this case, part of the components or even the entire flavor of the whole is obtained by artificial through. Chemical synthesis is obtained, for example, vanillin, para-hydroxyphenyl-3-butanone (main aromatic component for raspberry flavor). Optimization and purposeful impact on enzymatic processes and the development of certain microorganisms are obtained, for example, fragrances of cheese, butter, mustard, horseradish.
Smoke flavors are most often the result of extracting water of purified smoke smoke with subsequent concentration of extracts. They are obtained in several stages. First, the optimization of the enzyme processes of ripening meat is obtained by a significant number of predecessors of meat fragrances. Then heating (by analogy with cooking and frying) predecessors turn into meat fragrances. The intensity in such products is 20-50 times higher than those obtained by the traditional method of meat products.
One artificial flavor can be synthesized from hundreds of chemical compounds that imitate natural flavors. Some artificial vanilla flavors are made of waste paper industry or oil.
The flavors identical to natural is 100% chemistry. As any chemical product, the flavors are often containing toxic impurities that worsen the liver and kidney function, oppress heart and respiratory activities, negatively affect metabolic processes. Modern studies have shown the possibility of artificial flavors to influence human behavior.
Fragrances are widely present in food products in our time. They are added everywhere, which can be read on the packaging of the product. The purpose of them is also known to everyone. They are needed to improve the taste and aroma of food. But there are some facts that many consumers do not suspect. For example, food flavors are prohibited from to change the taste of a spoiled product.
In the event that a product with dubious external data came to your hands, it is worth alert. Everyone is used to that flicker fish, meat and other products have a characteristic smell, but sometimes manufacturers go to deception for the sake of material benefits. Natural flavors identical are those obtained by a chemical way. Thanks to them, it became possible to manufacture an analogue of a red caviar, which is quite cheaper than the present. It smells absolutely the same as the original, the taste is the same. Only such a product zero. It does not contain vitamins and trace elements. Everything would be fine, but there is side effectswhich cause identical natural flavors.
Harm health
Most identical natural flavors are dangerous for children. If you get into the body of the child, they cause violations in the work of the nervous system, which sometimes become irreversible. Adult man suffers from their use no less. People pay for the taste and smell of the product by rapid heartbeat, weakening the entire body. In the abuse of modified food, a man sees a negative effect not immediately. Only gradually begin to give themselves to know the affected
Identical natural flavors. Why are they afraid of people
When you hike in the store, the unit pay attention to product packaging. More precisely, it is written on it with small letters. Many this interferes seeing the names of all ingredients. Manufacturers do no one will take a magnifying glass with them. The results of the population surveys on the topic of harm, which is applied to health identical to natural flavors, are different. Most often, people believe that they can harm the body and influence the occurrence of genetic deformities in newborns. However, this fact was not confirmed by scientists, but no longer refute.
There is a simple way to avoid the use of harmful products. Looking for an inscription on the packaging "Natural flavors". This will be a guarantee that the product is as high quality and safe. In addition, it is better to eat domestic food, and not in restaurants fast food. You have to remember all the grandmother's recipes and learn to cook delicious. Seasonings need to buy only vegetable origin in crushed form. If you see the inscription on the packaging: "Sodium glutamate", then it is necessary to give up the purchase of such a product. These rules are extremely simple. Remember: a couple of minutes spent on the study of the composition of the product can keep your health for many years.
