Tuesday, 17 July 2012

[www.keralites.net] AMAZING FACTS ABOUT FLAOURING

 

How Scientists Make Vanilla From Cow Poop And 17 Other Cool Facts About Flavourings


Vanilla Extract

Although true taste occurs on the tongue, it is only one piece of the puzzle that makes up flavor. As much as 80percent of what we perceive as taste actually comes from smell.

Although true taste occurs on the tongue, it is only one piece of the puzzle that makes up flavor. As much as 80 percent of what we perceive as taste actually comes from smell.

Everything we smell or taste is a response to chemicals.

Everything we smell or taste is a response to chemicals.

The characteristic smell of cloves, for example, comes fromone chemical called eugenol.

The characteristic smell of cloves, for example, comes from one chemical called eugenol.

So, both artificial and natural flavors contain chemicals.The distinction between natural and artificial flavouringsis the SOURCE of chemicals. Natural flavors comefrom anything that can be eaten (i.e animals and vegetables).Artificial flavors come from anything that is inedible (i.e petroleum).

So, both artificial and natural flavors contain chemicals. The distinction between natural and artificial flavorings is the SOURCE of chemicals. Natural flavors come from anything that can be eaten (i.e animals and vegetables). Artificial flavors come from anything that is inedible (i.e petroleum).

In case you're curious, here is the official FDA definition ofnatural flavoring: "natural flavor is the essential oil, oleoresin,essence or extractive, protein hydrolysate, distillate,or any product of roasting, heating or enzymolysis,which contains the flavoring constituents derivedfrom a spice, fruit or fruit juice, vegetable or vegetablejuice, edible yeast, herb, bark, bud, root, leaf or similarplant material, meat, seafood, poultry, eggs, dairy products,or fermentation products thereof, whose significantfunction in food is flavoring rather than nutritional."

In case you're curious, here is the official FDA definition of natural flavoring: "natural flavor is the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

The FDA's definition of an artificial flavor, by the way, is anysubstance that does not meet the definition of a natural flavor.

The FDA's definition of an artificial flavor, by the way, is any substance that does not meet the definition of a natural flavor.

Why do we use artificial flavors? Well the synthetic chemicals inartificial flavors generally cost less to produce than findingnatural sources of chemicals. They are also potentially saferbecause they have been rigorously tested and used.

Why do we use artificial flavors? Well the synthetic chemicals in artificial flavors generally cost less to produce than finding natural sources of chemicals. They are also potentially safer because they have been rigorously tested and used.

The compound vanillin, for example, is responsible for the flavor andsmell of vanilla. In nature, vanillin comes from an orchid native to Mexico.The process of extracting this pure, natural chemical is extremelylengthy and expensive. So scientists found a way to makea synthetic version of vanillin in a lab.

The compound vanillin, for example, is responsible for the flavor and smell of vanilla. In nature, vanillin comes from an orchid native to Mexico. The process of extracting this pure, natural chemical is extremely lengthy and expensive. So scientists found a way to make a synthetic version of vanillin in a lab.

In 2006, Japanese researcher Mayu Yamamoto figured out how to extract vanillin from cow poop.She was awarded the Ig Nobel Prize at Harvard University for this development.

In 2006, Japanese researcher Mayu Yamamoto figured out how to extract vanillin from cow poop. She was awarded the Ig Nobel Prize at Harvard University for this development.

Most people don't realize that there can be as many chemicals ina food's natural flavor as its artificial counterpart. The number of chemical ingredients used to make the artificial strawberryflavourin a fast food strawberry shake, for example, is comparable tothe number of chemicals in a fresh strawberry.

Most people don't realize that there can be as many chemicals in a food's natural flavor as its artificial counterpart. The number of chemical ingredients used to make the artificial strawberry flavor in a fast food strawberry shake, for example, is comparable to the number of chemicals in a fresh strawberry.

Some natural flavours can be more dangerous than the artificial ones.Traces of cyanide can be found in almond flavor, or Benzaldehyde,when derived from nature (that's why in movies, the smell of bitter ofalmonds on the victim is often linked to cyanide poisoning).

Some natural flavors can be more dangerous than the artificial ones. Traces of cyanide can be found in almond flavor, or Benzaldehyde, when derived from nature (that's why in movies, the smell of bitter of almonds on the victim is often linked to cyanide poisoning).

Blossoms on a bitter almond tree.

WikipediaRaw soybeans, from which soy sauce is made, are also toxic.

Raw soybeans, from which soy sauce is made, are also toxic.

Industrial soy sauce (the stuff you find in convenient to-go packets) ismade from acid-hydrolyzed vegetable protein, not boiled soybeans.

Industrial soy sauce (the stuff you find in convenient to-go packets) is made from acid-hydrolyzed vegetable protein, not boiled soybeans.

The link between headaches and MSG, called "Chineserestaurant syndrome," is just a myth. Researchers thinkthat symptoms related to eating Chinese food arecaused by high amounts of salt.

The link between headaches and MSG, called "Chinese restaurant syndrome," is just a myth. Researchers think that symptoms related to eating Chinese food are caused by high amounts of salt.

Crystals of MSG.

WikipediaCinnamon, which is just the dried inner-bark of specific trees,gets its aroma and flavor from the compound cinnamaldehyde.There are three types of cinnamon: Indonesian(common cinnamon sticks), cassia and ceylon.

Cinnamon, which is just the dried inner-bark of specific trees, gets its aroma and flavor from the compound cinnamaldehyde. There are three types of cinnamon: Indonesian (common cinnamon sticks), cassia and ceylon.

Cassia, which primarily comes from China, is what mostground cinnamon in the United States is made from.It is dark in color, hard, thick and forms a "double scroll"when it's in a stick.

Cassia, which primarily comes from China, is what most ground cinnamon in the United States is made from. It is dark in color, hard, thick and forms a "double scroll" when it's in a stick.

Leslie Seaton/Flickr

Ceylon, or "real cinnamon," is popular in Latin American countries.It is lighter in color, thinner and more brittle than cassia.It also has a lower percentage of cinnamaldehyde, whichgives it a more subtle flavor. In the U.S., you can find ceylonin fancy grocery stores or Hispanic markets.

Ceylon, or "real cinnamon," is popular in Latin American countries. It is lighter in color, thinner and more brittle than cassia. It also has a lower percentage of cinnamaldehyde, which gives it a more subtle flavor. In the U.S., you can find ceylon in fancy grocery stores or Hispanic markets.

Ceylon cinnamon on the left. Indonesian stick cinnamon on the right.

WikipediaArtificial grape-flavor is derived from a chemical inconcord (purple) grapes â€" not the red or green grapeswe're used to buying in supermarkets. This is whyartificial grape-flavored things like candy, soft drinksand Dimetapp are purple and why store-bought grapestaste nothing like this fake stuff.

Artificial grape-flavor is derived from a chemical in concord (purple) grapes â€
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