Production of flavor
How to store liquid and semiliquid flavors?
under inert gas in stainless steel containers
3 main function of flavor
Economic, Physiological, Psychological
the difference between positive and negative list system
positive: indicates exactly what is permitted, voluminous list
negative: Records materials that shall not be used, usually short
What does it means by "released" (green) label in flavor materials?
releases: flavor can be used directly
Example of 3 flavor-dependent products
hard-boiled candy, chewing gum, carbonated and nonjuice drinks, gelatin desserts, and powdered artificial beverages.
definition of nature-identical flavouring substances
substances chemically isolated from aromatic raw materials or obtained synthetically. They are chemically identical to substances present in natural products intended for human consumption, whether processed or not.
Mention 3 example of carrier agents that can be used during spray drying?
gum, malto, hydrocolloids, protein baed etc
give one example of flavor function in term of economy and why?
Bring variety and palatability to a bland food (cereal or rice) >> flavor the unflavoredSome healthful, nutritional food might have undersirable taste à soymilk à flavors that can modify the taste and make these health food products become more palatable would be desirable.
Use of flavor to compensate for flavor losses à thermal process. For example: packaged juice, loss of flavor during pasteurization. Adding artificial flavorant to compensate
Example of natural flavoring substance
citral by fractionation from oil of lemongrass.
Mention 3 example of carrier agent for spray chilled flavors
palm oil, beeswax, cocoa butter, and kernel oil
5 general information that is usually required for flavor development
•Type
•Shelf-life
•Packaging type
•Claims
•Preparation type
•Target
•Positioning
•Product matrix (base recipe)
•Processing
•Type of flavor
In Indonesia, regulation that governing the safety of flavoring agent is
Perbpom NOMOR 13 TAHUN 2020
briefly explain the procedure of coacervation
Emulsion should be made. In this step the emulsion also added by the protein and polysaccharides (like gum and gelatin). After that coacervation process will occur when the pH of mixture lowering into below isoelectric point). below isoelectric point protein has positive charge, and polysaccraides has negative charge, they both will form protein-polysaccharides complex (matrix wall system). And eventually will solidify and cover the core ingredients (flavor)
The difference between physiological ad phycological flavor function
physiological (flavor increase the appetite and consumption), and phycological (relate with pleasure during eating)
The regulation to write flavoring agent in the label
Flavors must provide the class name of flavors (natural, natural identical, artificial) along with the specific flavor itself