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Of spice oleoresins, flavour constituents and derivates
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Wednesday, 01 March, 2017, 08 : 00 AM [IST]
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Syed Fasihudin
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Spices do not just make your food taste good, they are important for your overall health. Adding different spices to your meals and snacks not only enhances the taste and flavour but also helps in digestion and has multiple health benefits. Ginger and turmeric have anti-inflammatory properties, while caraway, cumin, and cinnamon play a role in digestion and can help with weight management. So apart from basic nutrition, spices help preserve food and also have health benefits.
The processed food industry utilises these indifferent forms and the food labels mention various spices and its derivates added to the food. The consumer is learning fast and the awareness levels are improving but the industry finds newer way and derivatives every day, as the food and flavour technology is fast developing newer methods and products.
Let’s take a look at the basic spices that we used and the trends in the processed food industry.
Spices
Any variety of aromatic vegetable substances, such as ginger, cinnamon, nutmeg, used as flavourings. Something that represents or introduces zest, charm, or gusto to the food that we eat.
Spice Extract- An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol or water.
Spice Oils- They are the volatile components present in most spices and provide the characteristic aroma of the spices. Spice oil is a spice derivative that is extracted generally by steam distillation process. The spice oils are distilled off from the spices at the initial stage before subject to solvent extraction. These oils are the volatile components present in spices and provide the aroma and flavour of the spice they are made from. Spice oils have major advantages such as standardisation, consistency and hygiene.
India is exporting sizeable quantities of mint oil. India is now the largest producer of mint oil and its derivatives. Because of its cooling effect and refreshing aroma, mint oil is widely used in food, toothpaste, mouthwash, chewing gum, candy, hair oil, perfume, cigarettes and cosmetic products.
Spice Oleoresins
They represent the complete flavour profile of the spice. It contains the volatile as well as non-volatile constituents of spices. Oleoresins can be defined as the true essence of the spices and can replace whole/ground spices without impairing any flavour and aroma characteristics. Oleoresins are obtained from spices by extraction with a non-aqueous solvent followed by removal of the solvent by evaporation.
Spice oleoresins guarantee superior quality of flavour and aroma. They are complete and balanced, consistent and standardised. Spice oleoresins are the volatile components present in most spices and provide the characteristic aroma of the spices. Spice oleoresins are normally extracted by steam distillation. Spice oleoresins have major advantages such as standardisation, consistency and hygiene. The standard of quality expected in a spice oleoresin will differ depending on its end uses. Therefore, these oleoresins are custom-made to meet the exact requirement of the user.
Cinnamon as an example
If you sprinkle a bit of cinnamon on your meal every day because you have heard it’s good for you, you are not alone. Cinnamon -- the red-brown spice with the sweet-hot flavour that’s instantly recognisable -- has long been valued for its anti-inflammatory, antimicrobial, antibacterial, anti-fungal and anti-clotting properties. All natural cinnamon products -- including cinnamon extract and ground cinnamon -- are made from cinnamon bark, which contains beneficial and highly potent essential oils.
Ground Cinnamon
Ground cinnamon is made by pulverising cinnamon bark into tiny, powder-like particles. Most of the ground cinnamon used in kitchens is cassia cinnamon, which is distinguished by its deep red-brown colour and strong, peppery flavour. Because cassia cinnamon bark curls tightly inward from both sides as it dries, it’s generally too hard to pulverise at home, even in a spice grinder. Although Sri Lankan cinnamon, also known as true cinnamon, is not the predominant kind, it’s becoming more readily available. Ground Sri Lankan cinnamon is lighter in colour and sweeter tasting than the cassia variety. The bark itself is also thinner and softer, making it relatively easy to grind at home.
Cinnamon Extract
Cinnamon extract is a more concentrated source of flavour than ground cinnamon. Much like vanilla extract, it’s made by soaking cinnamon bark in alcohol and then straining out any remaining solids. Although manufacturers are not required to list the kind of cinnamon used in their products, most of the commercially produced extracts come from cassia cinnamon. Cinnamon extract has a long shelf life when it’s stored in a cool, dry place, but like ground cinnamon, it loses potency over time. Cinnamon extract should not be confused with cinnamon oil, which is obtained directly from the bark and is a far more concentrated source of flavour.
Natural Colour and Enriched Extracts
Curcumin in turmeric and Carotenoids in chillies are the natural colour components extracted and used as natural colours. The natural colours or their blends have wide applications from the food sector to pharmaceuticals, dyes and cosmetics. India is a large producer of turmeric, and the Indian Oleoresin Industry is one of the largest supply sources of a wide range of turmeric extracts in liquid and dry form.
A key line from this definition is the following: "A natural flavour is the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which 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 plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional." Artificial flavours are those that are made from components that do not meet this definition.
Nature-identical flavouring substances are substances that are retrieved by synthesis or isolated through chemical processes. They do not contain any artificial flavouring substances and they are identical to the flavouring substances that are present in products for humans. Basically all of the ingredients are man-made but they are also found in nature.
Most commercial flavourings are nature-identical flavouring substances. Nature-identical means that the actual flavouring is made in a laboratory, but their chemical structures are identical to the substances in natural products. Basically, they are identical to the molecules found in nature but our body cannot distinguish between them.
The compound vanillin, for example, is responsible for the flavour 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.
So is there truly a difference between natural and artificial flavourings? Yes, artificial flavourings are simpler in composition and potentially safer because only safety-tested components are utilised. Another difference between natural and artificial flavourings is cost. The search for "natural" sources of chemicals often requires that a manufacturer go to great lengths to obtain a given chemical. Natural coconut flavourings, for example, depend on a chemical called massoya lactone. Massoya lactone comes from the bark of the Massoya tree, which grows in Malaysia. Collecting this natural chemical kills the tree because harvesters must remove the bark and extract it to obtain the lactone. Furthermore, the process is costly. This pure natural chemical is identical to the version made in an organic chemist’s laboratory, yet it is much more expensive than the synthetic alternative. Consumers pay a lot for natural flavourings. But these are in fact no better in quality, nor are they safer than their cost-effective artificial counterparts.
The question at hand, however, appears to be less a matter of legal definition than the "real" or practical difference between these two types of flavourings. There is little substantive difference in the chemical compositions of natural and artificial flavourings. They are both made in a laboratory by a trained professional, a "flavourist," who blends appropriate chemicals together in the right proportions. The flavourist uses "natural" chemicals to make natural flavourings and "synthetic" chemicals to make artificial flavourings. The flavourist creating an artificial flavouring must use the same chemicals in his formulation as would be used to make a natural flavouring; otherwise, the flavouring will not have the desired flavour. This issue is somewhat confusing to the average consumer in part because of other seeming parallels in the world. One can, for example, make a blue dye out of blueberry extract or synthetic pigments. These dyes are very different in chemical composition yet both yield a blue colour. This diversity of building blocks is not possible in flavourings--one makes a given flavour only by using specific chemicals. Thus, if a consumer purchases an apple beverage that contains an artificial flavour, she will ingest the same primary chemicals that she would take in if she had chosen a naturally flavoured apple beverage. The distinction in flavourings--natural versus artificial--comes from the source of these identical chemicals.
Flavour Enhancers
Flavour Enhancers modify flavours in the food without contributing to any significant flavours of their own. Controlled quantities of these are safe, but if ingested in large quantities, they may lead to high blood pressure or some allergies.
Flavour Enhancers are used to bring out the flavour in a wide range of foods without adding a flavour of their own. For example, monosodium glutamate (E621), known as MSG, is added to processed foods, especially soups, sauces, sausages and so on.
E621 Monosodium Glutamate, MSG
MSG is one of the chief Flavour Enhancers that are used as a flavour in protein-rich food. This food Flavour Enhancer increases the taste of Umami in protein-rich food such as fish, meat and milk. It is very good for the people who do not enjoy eating, as this food enhancer increases the food flavour. If the food manufacturers are using this enhancer then they must put this in the category of labelled items as per the regulation. Intake of MSG can cause allergies in some consumers. So you must be aware of the fact whether you are allergic to Monosodium Glutamate or not. Monosodium Glutamate is a natural flavour that is used as a food additive under the category of food Flavour Enhancers. Originally it was made from gluten but now it is made from bacterial fermentation. Monosodium Glutamate is traded under the name Ajinomoto.
You will also see Yeast Extract and Soy Protein Concentrate – legally MSG can be hidden in these ingredients and they do not have to report MSG as an additive.
Anytime you see a ‘yeast extract’ or ‘protein extract or concentrate,’ beware. This is where manufacturers are the masters of marketing. Everyone knows MSG is a taboo, and the companies know that, so they label their products as having one of the above, of course, they still have to add flavour to their unnatural devitalised foods.
Salt is commonly used as a natural Flavour Enhancer for food and has been identified as one of the basic tastes. Food manufacturers do not want to list MSG on their product, so they will use several ingredients high in glutamate (like yeast extract, pea protein, rosemary extract, natural flavour, spices).
The consumers are crying foul, the government agencies are getting stringent on the labelling requirements and regulations. The industry will keep finding newer ways to keep the food more appealing and tasty. I feel the health issues, if any, are non-significant, and the industry will always use ingredients that are permitted and safe.
(The author is vice-president, operations, Desai Brothers Ltd, food division, Mother’s Recipe)
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