Natural flavours are those that derive their aroma or flavour chemicals from plant or animal sources.
The US Code of Federal Regulations defines “natural flavour” or “natural flavourings” as the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis that contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar material, meat, seafood, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional. Whereas, the UK Food Law defines a “natural flavour” as a flavouring substance obtained, by physical, enzymatic or microbiological processes, from natural material such as: vegetable or animal origin where the material is either raw or has been subjected to a process normally used in preparing food for human consumption and to no process other than one normally so used.
Bu hikaye Food Marketing & Technology - India dergisinin June 2019 sayısından alınmıştır.
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Bu hikaye Food Marketing & Technology - India dergisinin June 2019 sayısından alınmıştır.
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