Erich Ziegler & Herta Ziegler 
Flavourings 
Production, Composition, Applications, Regulations

The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences.
This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.

Tabela de Conteúdo

INTRODUCTION
Dynamics in the Business with Taste
MANUFACTURING PROCESSES
Physical Processes
Biotechnological Processes
RAW MATERIALS FOR FLAVOURINGS
Introduction
Flavouring Ingredients
Non flavouring Ingredients
BLENDED FLAVOURINGS
Introduction
Fruit Flavours
Other Blended Flavourings
APPLICATIONS
Introduction
Flavourings for Beverages
Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products
Flavouring of Bouillons, Soups and Sauces
QUALITY CONTROL
Sensory Analysis in Quality Control
Analytical Methods
Microbiological Testing
LEGISLATION AND TOXICOLOGY
Introduction and Definitions
Toxicological Considerations
FAO/WHO and Council of Europe
European Union
America
Asia
South Africa and Australia
Religious Dietary Rules
Index