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Seasonings, Flavorings, and Food Additives Chapter 8

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Page 1: Flavour Dan Sumber

Seasonings, Flavorings, and Food Additives

Chapter 8

Page 2: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Senses and Pleasure of Food Flavor

Taste, aroma, and mouthfeel

Natural flavors Seasoning and flavoring materials

Page 3: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3

Basic Seasonings Should enhance food without necessarily being

perceived.

Salt (sodium chloride)

Pepper

Page 4: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4

Salt

Source Salt beds Evaporation of saline waters

Kinds Iodized Kosher salt, sea salt, rock salt, others

Use To taste “tt” Enhances sweet and sour flavors Suppresses bitter flavors

Page 5: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5

Pepper Black and white pepper

From piper nigrum Processing white or black Why use white pepper?

Red pepper or cayenne From plants of capsicum genus

Page 6: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6

Flavor Enhancers Do not bring own flavor Heightens perception of flavor

Monosodium glutamate (MSG) 5’-ribonucleotides

Contribute to umami Delicious or savory

Page 7: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7

Spices and Herbs American Spice Trade Association definition

“any dried plant used primarily for seasoning purposes”

Page 8: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8

Spice

In common usage defined as

Parts of aromatic plants – bark, roots, buds, flowers, fruits, and seeds, which are grown in the topics.

AROMATIC – has an aroma or fragrance i.e. Cinnamon, Cloves, Ginger, Nutmeg

Page 9: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9

Whole or Ground Spice Whole

Slower flavor release Best added earlier in cooking process

Ground Rapid flavor release Add late in cooking

Page 10: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10

Herb

In common usage Leaves and stems of soft-stemmed plants that

grow in temperate climates. i.e. basil, mint, oregano, thyme.

Page 11: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11

Fresh or Dried Herbs Fresh

easily grown, often preferred

Dried more concentrated than fresh

If substituting Fresh – then use more Dried – then use 1/3rd to ½ less

Page 12: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12

Spice and Herb Blends

A variety of blends are available in marketplace Chili powder Pumpkin pie spice Garam masala Italian seasoning

Page 13: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13

Spice and Herb Blends Recipes may call for blends to be prepared by the cook

and tied in a cheesecloth for later removal. Typical ingredients:

Bouquet garni - parsley stems, celery, thyme, leeks and carrots

Sachet d’épices – whole peppercorns, bay leaves, parsley stems, thyme, and cloves

Page 14: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14

Use of Spices and Herbs Flavor Builder

Consider how spices and herbs “build” the flavor of a dish

How would chili, spaghetti sauce, pumpkin pie, and other dishes taste without seasonings?

Or – what if one particular spice or herb was “overpowering,” how does this impact the dish?

Page 15: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15

Storage

Storage life depends on Conditions

Cool, dry, airtight, and dark is best Age, type, and source of herb or spice

Whole lasts longer than ground

Fresher is better Assess quality by

Use by date Color Aroma

Page 16: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16

Quality Spice imported into the United States must meet

American Spice Trade Association guidelines FDA and USDA regulations

Treatment to reduce microbial contamination may include Ethylene oxide Irradiation Heat

Page 17: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17

Flavor Extracts Add flavor of their own

Are extracts and essential oils dissolved in alcohol i.e. vanilla extract and peppermint oil

Usually add at end of cooking because flavorings are volatile (i.e. puddings)

Page 18: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18

Vegetables

Many vegetables add flavor Onions, garlic, mushrooms

Hot Peppers / Chilies From capsicum genus Scoville Heat Units A variety of peppers are available varying in “heat”

Mirepoix Used to flavor sauces, soups, and other dishes 50 percent onions, 25 percent carrots, 25 percent celery

Page 19: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19

Fruits Citrus fruits especially useful Aromatic and flavorful

Examples: Lemons, limes, and oranges

Page 20: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20

Flowers Must be grown for food

Consider pesticides that may be on flowers for “decorative” nonfood purposes

Must be edible – NOT poisonous Roses, nasturtiums are examples of edible flowers

Page 21: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.21

Alcohol Wine, liqueurs, and distilled spirits may be

used to flavor dishes

Although some will evaporate 4-85 percent of alcohol may remain after cooking

Page 22: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22

Food Additives

Food additives may be used for Safety and freshness Nutritional value Taste, texture, and appearance

Additives may NOT Conceal damage or spoilage Deceive consumer

Page 23: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.23

Food Additive Regulations Regulated by FDA

Additive must be approved before use

Generally Recognized as Safe (GRAS) Items such as salt are on the GRAS list Not subject to same regulations as other “additives”

Page 24: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.24

Food Additive Functions 1.Nutrients 2.Preservatives 3.Coloring agents 4.Flavors and spices 5.Flavor enhancers 6.Emulsifiers

Page 25: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.25

Food Additive Functions (Cont.) 7.Stabilizers 8.Thickeners 9.Sequestrants 10.Humectants 11.Anticaking 12.Bleaching and maturing

Page 26: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.26

Food Additive Functions (Cont.) 13.Leavening agents 14.Sweeteners 15.Fat replacers 16.Bulking agents 17.Gases (propellants or carbonation) 18.Antioxidant

Page 27: Flavour Dan Sumber

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.27

Web Pages to Visit American Spice Trade Association

http://astaspice.org

McCormick http://www.mccormick.com