Artificial flavor
As artificial flavor is generally described as a taste synthetically produced or smell, a food additive . The term artificial flavoring is legally defined in Germany as "chemically defined substances with flavoring properties that are obtained through chemical synthesis, but are not chemically the same as a substance that occurs in a raw material of plant or animal origin" ( AromV . )
Additives
Certain artificial flavors, like food additives, must be approved and may only be used with maximum quantities. The following substances are permitted in special foods:
- Artificial hot and cold beverages, showers ; Cream dishes , puddings , jellies, red groats , sweet sauces and instant soups ; Ice cream ; Baked goods, pastries and fillings therefor; Sugar confectionery , effervescent powder ; Fillings for chocolate products; chewing gum
- Ethyl vanillin
- Ethyl 2,3-epoxy-3-phenyl butyrate
- Allyl phenoxy acetate
- α-amylcinnamaldehyde
- Anisylacetone
- Hydroxycitronellal
- Hydroxycitronellal diethyl acetal
- Hydroxycitronellal dimethyl acetal
- 6-methylcoumarin
- Methyl heptine carbonate
- β-naphthyl methyl ketone
- 2-phenylpropionaldehyde
- Piperonyl isobutyrate
- Propenylguaethol
- Resorcinol dimethyl ether
- Vanillin acetate
- Liquorice products
- Spirits and non-alcoholic soft drinks
Artificial flavorings only play a minor role in the flavoring of food, here natural and nature-identical flavorings dominate . It can be used primarily for "simple" foods such as non-alcoholic beverages, sodas, sweets and desserts, with ethyl vanillin being the most frequently used.
literature
- Belitz / Grosch / Schieberle: Textbook of food chemistry . 5th edition Berlin [u. a.]: Springer, 2001, ISBN 3-540-41096-1
Individual evidence
- ↑ Flavor Ordinance , Appendix 1 (to Section 1, Paragraph 1 and Section 4, Paragraph 1, No. 3, letter a) Designations and definitions of flavors.
- ↑ § 3 Additives]
- ↑ Appendix 5 (to § 3) Additives
- ↑ Appendix 6 (to Section 3 Paragraph 1 No. 1)
