Food Chemistry

8.8 Sweeteners 437 Fig. 8.8.A stereoscopic repre- sentation of the conformation of the peptide chains of mon- ellin (top) and th ...

438 8 Food Additives Table 8.5.Amino acid sequence of thaumatin I. (Disulfide bonds: 9–204, 55–66, 71–77, 121–193, 126–177, 134– ...

8.8 Sweeteners 439 8.8.9 Phyllodulcin The leaves ofHydrangea macrophyllacontain a 3,4-dihydroisocoumarin derivative, phyllodul- ...

440 8 Food Additives and the thiocarbamoyl compound are also sweet. (8.11) 8.8.12.2 Guanidines Derivatives of guanidinoacetic ac ...

8.8 Sweeteners 441 pounds with active methylene groups, as exempli- fied by 1,3-diketones, 3-oxocarboxylic acids and 3-oxocarbox ...

442 8 Food Additives into amino acid constituents and cyclization to the 2,5-dioxopiperazine derivative: (8.17) The ADI values s ...

8.10 Acids 443 -3-methyl-cyclohex-2-enone: (8.21) In comparison with sucrose, the sweetening strength of this compound is fsac, ...

444 8 Food Additives Table 8.12. Examples of food colorants (natural and synthetic) FD & C EU No. Color λ max (nm) Formula a ...

8.10 Acids 445 Table 8.12. (Continued ) FD & C EU No. Color λ max (nm) Formula a Examples for utilization in food Number Nam ...

446 8 Food Additives Table 8.13.Structures of the synthetic food colorants listed in Table 8.12 ...

8.10 Acids 447 Table 8.13.(Continued) 8.10.3 Succinic Acid Anhydride This is the only acid anhydride used as a food additive. Th ...

448 8 Food Additives (8.23) 8.10.6 Lactic Acid D,L-orL-lactic acid (pK= 3 .86) is utilized as an 80% solution. A specific proper ...

8.12 Antimicrobial Agents 449 compound for antioxidants. Its production is based on microbial fermentation of mo- lasses byAsper ...

450 8 Food Additives (pKa= 4 .19) is predominantly active. As in the case of sorbic acid and propionic acid, a certain activity ...

8.12 Antimicrobial Agents 451 Fig. 8.12.Growth inhibition ofAspergillus nigerby benzoic acid (•), p-hydroxybenzoic acid propyl e ...

452 8 Food Additives The microbial activity of sorbic acid is primarily against fungi and yeasts, less so against bacteria. The ...

8.12 Antimicrobial Agents 453 centrates or purée. The form of application is SO 2 ,Na 2 SO 3 ,K 2 SO 3 ,NaHSO 3 ,Na 2 S 2 O 5 an ...

454 8 Food Additives “gaseous rinsing”) has already been empha- sized. An alternative method of sterilization for the above-ment ...

8.14 Chelating Agents (Sequestrants) 455 application mode is by dipping or spraying the fruit with a wax emulsion containing 0.1 ...

456 8 Food Additives In the production of herb and spice extracts, the combination of an antioxidant and a chelating agent provi ...