The human brain, nose and tongue take a front seat when it comes to
the consumer's choice of food and beverage in the U.S. market. It's
a science in itself. The taste and smell of food is processed from
the food molecules to the nerve endings in the nose to the temporal
lobe, which evokes memories due to smells -which ultimately affect
the taste experience of the participant. Palatability and preservation
of these goods are not only essential in keeping loyal consumer's
coming back for their favorite sweet cakes and juices, but they are
cardinal in maintaining shelf-life, which is a major benefit to manufacturers
of ingredients and finished products.
Providing nutritional value to edible items is just a portion of what
goes into the development of products that offer a particular flavor
to suit a community, a culture and even a nation. Preservatives, sweeteners,
emulsifiers, thickeners and anti-caking agents are just a few of the
industry's leading ingredients necessary in the methods used to build
great tasting and longer lasting foods and beverages.
As a crucial portion of the production of finished products, taste
is definitely the "make or break" factor when it comes to
being successful in the multiple markets of food and beverage. If
the product is not palatably pleasing, both R & D and sales in
addition to everything else it took to create a consumer good may
be unsuccessful. There is a science behind food preservation and flavor
modification. It often involves extensive R & D and may even require
the assistance of a professionally trained scientist.
Modifying flavor is the method of altering the original taste by suppressing
or enhancing one or more of its elements. For example, a coolant flavor
that stimulates cool taste receptors may be Xylitol, a popular sweetener
that exhibits a cooling effect in the mouth. Flavor modifiers may
also block existing flavor components of an ingredient with a stronger
impact. Lowering sweetness to highlight a meat flavor or vice versa
is another example of how altering taste can benefit the products.
From the manufacturing process to the cabinets of consumers, extending
the shelf life of products is filled with ingredients that allow for
the mass production of goods and for the consumers to stock up on
common cupboard cargo. Preventing spoilage due to air, mold and bacteria
exposure are just some of the common reasons preservatives like antioxidants
and acids are used in the food and beverage industry.
Below are just a few of food additives and preservatives used in thousands
of products nationwide everyday.
| Type of Ingredient |
What it does |
Ingredients |
Examples of food
uses |
| Preservative |
Prevents spoilage from bacteria
and molds |
Potassium Sorbate and Sorbic
Acid |
Beverages, baked goods, cereal
and dressings |
| Sweeteners |
Sweetens the food / beverage |
Stevia, Xylitol, Fructose,
Aspartame and Sucralose |
Processed foods and beverages |
| Emulsifiers |
Enables smooth mixing, prevents
separation and stabilizes |
Xanthan Gum |
Salad dressings, peanut butter
and frozen desserts |
| Anti-caking Agents |
Prevents moisture absorption |
Magnesium Carbonate and Calcium
Silicate |
Salt, baking powder and confectioner's
sugar |
| Firming Agents |
Maintain crispiness and firmness |
Calcium Chloride and Calcium
Lactate |
Processed fruits and vegetables. |
| Flavor Enhancer |
Enhance flavors present in
foods |
Disodium Guanylate or Inosinate,
and hydrolyzed soy protein |
Various processed foods |
|
