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Seasonings, Flavorings, and Food Additives
Chapter 8
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
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
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
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
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
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”
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
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
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.
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
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
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
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?
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
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
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)
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
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
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
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
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
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”
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
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
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
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