Flavoring Substances

Flavoring Substances

 

the general name given to certain substances that possess no nutritional properties and are used to improve the taste and aroma of food. Flavoring substances include spices, such as mustard, pepper, clove, bay leaf, caraway, dill, cardamom, ginger, vanilla, and cinnamon; food acids, such as acetic, citric, tartaric, and malic; and aromatic essences. When ingested with food, flavoring substances (especially spices) stimulate the olfactory and gusta-tory nerves, which in turn intensify salivation and secretion of gastric and pancreatic juices. Flavoring substances directly stimulate the mucous membrane of the digestive tract thereby increasing the flow of digestive juices, which improve the appetite as well as the digestion and assimilation of food.

References in periodicals archive ?
Today, there are nearly 7,000 flavoring substances sold and used in e-cigarettes.
Worldwide, flavoring substances are regulated and authorized for use by the Food and Agriculture Organization (FAO) (Xu et al.
The flavoring substances of e-cig liquids may be safe to eat or drink but not to inhale.
6%, products should not contain synthetic and artificial dyes, artificial flavoring substances, modified starches, vegetable fats, preservatives, GMOs.
FEMA has declared more than 2,600 flavoring substances GRAS.
The flavor materials include current materials cited in the FEMA GRAS lists through the GRAS 26 list and subsequent interim publications, the EU "Union" list of flavoring substances that can be used in food, and the materials in the publications of the CoE, as well as information from the Chemical Sources Association and users and suppliers of materials.
Generally, flavor manufacturers have reduced the amount of diacetyl they use, and, in some instances, diacetyl has been replaced with other, similar flavoring substances," says John Hallagan of the Flavor and Extract Manufacturers Association.
Seven flavoring substances are on the "wait and see" list, however.
For the first time, high-pressure liquid chromatography makes it possible to separate aroma and flavoring substances from solutions while performing simultaneous sensory evaluations.
This fifth edition is updated to reflect the latest international codes and regulations on permitted uses of ingredients, and the most current information on generally recognized as safe (GRAS) flavoring substances.
This is especially noticeable in gels, in which perception is often controlled by how efficiently the gel melts or breaks down in the mouth, by how flavor substances diffuse into the broken gel particles and by the evaporation of flavoring substances themselves.
However, in October 1999, the Union Ministry of Health and Family welfare issued another announcement permitting the use of all natural flavors and flavoring substances.