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Food flavourings are the most popular additives
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• Chemistry Industry

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• Food flavours are probably the most popular
  additives among processed foods. Appropriate use
  of flavouring can contribute to the success of
  food produced at an artisanal and/or industrial
  level to meet the needs of the food industry,
  but also of artisans as well as cooks. Lets know
  more about it below
•   Food flavours what are they?
• Food flavorings are substances added mainly to
  industrial foods, to improve or enrich them in
  terms of taste and smell. Often these substances
  are used to recover degraded flavors during
  production or to prevent their loss, which can
  occur during long storage. The least appropriate
  use, at least from the consumer's point of view,
  is instead the one that aims to drastically
  change or correct the taste of food.
• The aromas do not have nutritional properties,
  but they can make palatable and pleasant a
  product that would be basically uninviting or
  almost tasteless. These substances, however,
  cannot completely replace natural ingredients on
  an organoleptic level. In orange juice, for
  example, the use of aromas cannot completely
  replace orange juice, which although in a reduced
  quantity, must be present for the sensory
  recognition of the product.
• Creating aromas
• The original aromas of food are very complex, on
  the molecular level even more than from an
  organoleptic point of view. Not surprisingly,
  there are hundreds of molecules that intervene in
  the aromatic definitions. The artificial flavour
  industry synthetically reconstructs some of the
  most "representative" molecules from a sensory
  point of view compared to individual foods, often
  combining substances that have very little to do
  with the original products. These difficult
  operations are taken care of by experienced
  aromatics, depending on the final effectiveness
  of the formulated substance.

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•  Artificial flavors and natural flavors
• Regardless of the legal definition on the label
  which we will discuss shortly , these substances
  can be divided into three types.
• Natural flavours. They are extracted only from
  natural raw materials (fruits, flowers, roots,
  leaves, etc.), which, however, may apparently
  have nothing to do with the finished product.
  They are the most expensive and generally the
  least used, also due to the greater perishability
  compared to artificial flavours. As we will see
  later, however, even on this type of aromas weigh
  doubts and criticisms.
• Artificial flavours. They are obtained by
  synthetic chemical processes and contain high
  percentages of alcohol they have a much stronger
  and more intense taste than natural and
  natural-identical aromas. Among them, we can
  mention ethyl vanillin.
• Natural-identical artificial flavours. Despite
  being aromas of artificial origin, from the
  sensory point of view, they are almost the same
  as their natural counterparts, while on the
  chemical level they are identical to the
  corresponding natural molecules. They are
  preferred by the food industry for their ability
  to replicate natural tastes, reduced costs, and
  shelf life. Vanillin is also part of this type.
  It is a very common substance in confectionery
  and ice cream compared to ethyl vanillin it is
  less powerful but on the organoleptic level, it
  is much more attributable to the taste of natural
  vanilla. Until 2003, natural-identical flavours
  could be labelled as natural, but subsequent
  provisions classified them according to their
  synthetic origin.
• Food flavors what to do?
• The general indication, even net of future
  research results, is to limit as much as possible
  the consumption of foods containing flavours,
  even more so if of artificial origin. To be
  preferred are fresh foods or in any case without
  added aromas. In addition to the potential
  unhealthiest of these substances, it must be
  borne in mind that food for which the addition of
  these substances was necessary cannot be
  considered a high-quality product. As we
  remembered, in fact, the use of aromas is always
  a sort of fall back to improve palatability.
• It must be said, however, that even for aromas
  the principle of quantity applies it is always
  the dose that makes the poison. Extra care in
  avoiding foods containing aromas should be
  reserved for feeding children and pregnant or
  lactating women. For the little ones, inclined to
  consume sweets and soft drinks, containing the
  ingestion of food flavorings may not be easy.
  Foods physiologically free from these additives
  are very few, especially among processed
  products. Finally, it must be remembered that
  aromas are contained not only in food. Cosmetics,
  cleaning products, and tobacco are also a source
  of exposure. www.chemistryindustry.
  biz

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