Flavouring substances and food additives

For improvement of taste and a smell of dishes in a food flavouring substances are widely used: spices and seasonings. They do not contain some fibers, fats and carbohydrates, but are rich with flavouring and aromatic substances.

Flavouring substances possess the expressed physiological action which is caused by reflex branch of gastric juice at influence of these substances through bodies of sense of smell and touch on the food centre. Appetite thus raises. Besides, flavouring substances are chemical stimulators sekretornoj activity of digestive glands. Negative influence of these substances on an organism is known also. For example, the excessive use of vinegar causes disintegration eritrotsitov.

To spices, or spices, pepper, a carnation, cinnamon, a bay leaf, ginger, vanilla, caraway seeds etc. concern. As seasoning apply salt, mustard, vinegar.

Pepper black - the dried up unripe fruits of a tropical plant from family peppery, globe growing in southern latitudes (India, Philippines, Java). Burning taste of pepper and its aroma are caused containing in it by essence and alkaloidom piperinom.

Cinnamon - a bark of an evergreen cinnamon tree (Cinna-momum ceylonicum) from family laurel, dried up and curtailed into tubules. Aroma koritsy is caused containing - {shchimisja in it by cinnamon aldehyde and acid. Cinnamon is applied at a batch of confectionery products, at manufacturing of sweet dishes, sauces, marinades, national dishes.

The Carnation - the dried up not dismissed flowers gvozdichnogo a tree from family mirtovyh. It is used in cookery at manufacturing of stewed dishes from meat, game, in marinades for mushrooms, vegetables.

Vanilla - dried up or vjalenye immature fruits of a tropical plant from family orhidejnyh. Its aroma depends on the maintenance in it of vanillin - the aromatic substance representing aldehyde. Vanillin can be received and artificial by, synthesising from gvajakola or ejgenola. In the pounded kind with sugar vanilla and vanillin can be used for aromatisation of curd cakes, creams, the test, puddings etc.

The Bay leaf - the dried up leaves of evergreen laurels. It is widely used in cookery and at pickling.

Mustard is used for manufacturing of mustard oil which receive from seeds of plants of family krestotsvetnyh. A powder of fat-free seeds gorchitsy make with water, vinegar, sugar and other substances and apply as seasoning to meat dishes. Sharp taste and a smell gives to mustard containing in it alilovoe mustard oil. Good-quality mustard is a powder of light yellow colour, without inclusions and lumps.

Following demands are made To spices: they should possess specific aroma and taste, should not contain strangers of impurity. Store them in a dry, cool place. Spices should not contain in the pounded kind metalloprimesej more than 10 mg on 1 kg.