The process involved in the production of the food product may necessitate the addition of flavours. For example, because of the loss of flavour due to heating while baking or the lack of the roast note in microwave cooking.
The availability of a natural flavouring ingredient may be unreliable thus necessitating the use of flavours. Poor weather conditions can drastically reduce crop yields for example.
Economic factors may restrict the use of natural materials. This could be due to the cost of the natural material itself as in the case of maple syrup.
The form of the natural material may not permit it to be used in the finished product. Ginger roots cannot be used as such to produce a beverage but must be extracted for use by a soft drink bottler.
The potency of the natural material may be such that it cannot be used practically in the finished product. Flavouring confectionery or baked goods is not practical using fruits or fruit juices alone.
KeywordsFoam Steam Lime Gelatin Bark
Unable to display preview. Download preview PDF.
- Arctander, S. (1960) Perfume and Flavour Materials of Natural Origin. S. Arctander, Elizabeth, N. J.Google Scholar
- Fenaroli, G. (1975) Handbook of Flavour Ingredients, CRC Press, Cleveland, Ohio.Google Scholar
- Givaudan (1989) A Short Introduction to Flavours by Givaudan. Givaudan Dubendorf Ltd, Switzerland.Google Scholar
- Guenther, E. (1948) The Essential Oils. Van Nostrand, New York.Google Scholar
- Merory, J. (1968) Food Flavourings — Composition Manufacture and Use. AVI Publishing, Westport, Conn.Google Scholar
- Ockerman, H. (1978) Source Book For Food Scientists. AVI Publishing, Westport, Conn.Google Scholar
- Tressler, D. and Sultan, W. (1975) Food Products Formulary. AVI Publishing, Westport, Conn.Google Scholar