Nature Made Nutritional Products
". Vanillin is an aromatic molecule that occurs naturally in vanilla bean, but the flavor of the vanilla bean is due to many other components (several hundred). Eugenol is an aromatic molecule naturally present in the cloves, and aroma of clove is very close to the molecule of pure eugenol, as it contains a very large amount. These flavors contain a minimum of 90% of the source mentioned and the remaining 10% must come exclusively from natural nature made nutritional products extracted by physical processing or authorized extraction. On the finished product such flavorings can plot on the package indicated the source (eg, a vanilla bean on the package a mirror, a strawberry on a strawberry drink). And label "natural flavor of X" or natural flavor. Natural flavors "taste X", no contribution of the X-ray source is required. On the finished product such flavors do not plot on the package source mentioned "X" and label "natural flavor of X" or even "natural flavoring", the term "taste" is here to explain the source, albeit natural, is not only or not extracted from X. Natural identical aroma is composed of nature made nutritional products identical flavoring substances, obtained by synthesis. A flavoring substance identical to natural is chemically identical to a natural flavoring substance (present in native plants, fruits, spices, meat, fish, cheese . . . ), it is also the same in both smell taste. To reproduce the nature made nutritional products identical flavoring, just use chemical tools to copy the molecule and the industrial reproduction from various substrates. Scientists have identified interesting molecules of aromatic point of view (to strengthen and improve the taste of the flavor), but have not yet been discovered in nature: they are artificial flavoring substances. When they enter into the composition of an aroma it is called artificial. In Europe, just a single molecule in an artificial natural flavor that it becomes artificial and is labeled "artificial flavor" [réf. nécessaire]. For example, ethyl maltol is 6 times more potent than maltol [3]. Or ethyl vanillin is a more potent (approximately 2 to 4 times [4]) that vanillin but it is also naturally present in Vanilla tahitensis. The process flavorings are flavorings Maillard reaction, in order to copy the reactions that occur naturally during the cooking of food, to reproduce industrial flavors. The Maillard flavors are used in the development of most industrial nature made nutritional products such as soups, sauces, ready meals, meat nature made nutritional products (ham, nuggets, burgers . . . ), cooking aids, cookies and salty snacks on the packaging . . . finished products are labeled "flavoring". Flavorings combustion of wood (beech, birch, mesquite, etc. ). And recovery / condensation of the fumes. Essential to make nature made nutritional products such as sausages, barbecue sauces, smoky flavor chips, etc. . ? Directive 88/388/EEC on the approximation of the laws of the Member States relating to flavorings for use in food and materials for their production. OJ L 184, 15. 7. 1988, p. 61-66. EUR-Lex. ? Directive 2000/13/EC on the approximation of laws of Member States relating to the labeling and presentation of food and advertising of foodstuffs OJ L 109, 6. 5. 2000, p. 29-42. EUR-Lex. Copyright: The text is available under Creative Commons attribution share alike, other conditions may apply. See Terms of Use for more details and credit graphics. If reuse of text on this page, see how to cite authors and include the license. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc. . , Charitable organization governed by Section 501 (c) (3) of the Tax Code of the United States. . . .
