Difference between revisions of "Artificial Flavoring"
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| − | '''Artificial flavors''' are restricted to an ingredient which was manufactured by a process of [[synthesis]] or similar process and added to [[food]]. The principal components of artificial flavors usually are [[ester]]s, [[ketone]]s, and [[aldehyde]] groups. These ingredients are declared in the ingredients statement as “Artificial Flavors” without naming the individual components. When the same [[ester]]s, [[ketone]]s and [[aldehyde]]s are obtained from natural sources it is labelled [[ | + | '''Artificial flavors''' are restricted to an ingredient which was manufactured by a process of [[synthesis]] or similar process and added to [[food]]. The principal components of artificial flavors usually are [[ester]]s, [[ketone]]s, and [[aldehyde]] groups. These ingredients are declared in the ingredients statement as “Artificial Flavors” without naming the individual components. When the same [[ester]]s, [[ketone]]s and [[aldehyde]]s are obtained from natural sources it is labelled [[Natural Flavoring]]. |
==References== | ==References== | ||
Revision as of 03:01, October 20, 2012
Artificial flavors are restricted to an ingredient which was manufactured by a process of synthesis or similar process and added to food. The principal components of artificial flavors usually are esters, ketones, and aldehyde groups. These ingredients are declared in the ingredients statement as “Artificial Flavors” without naming the individual components. When the same esters, ketones and aldehydes are obtained from natural sources it is labelled Natural Flavoring.