INGREDIENTS & ADDITIVES 13
is the desire to remove taste enhancers such as dosage levels depending on the application. In snacks or
monosodium glutamate (MSG). MSG is widely used in sauces, for example, a dosage of 3–6ppm delivers a rich,
savoury and snack foods to provide an umami sensation meat flavour, while an intense aroma can be achieved
which enhances the overall flavour intensity. Developing in soups and seasonings at levels of 4–8ppm. Flavours
successful products which are not reliant on adding for oils and fats require a dosage of 0.35–3.5ppm.
MSG is a significant technical challenge for food 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine is also
manufacturers. approved for use in China, Japan, Korea, Russia and
Through its creation and application expertise in Europe, which further enhances its global appeal.
umami and the extensive palette of ingredients at its Other products in the range include
disposal, Givaudan says that it is providing customers 2,4,5-Trimethyloxazole, a nutty option with green fruit
with flavours that are tailored to creating the perfect tones which delivers an earthy potato-like and mushroom
umami taste profile for their product. flavour, and 5,6,7,8-Tetrahydroquinoxaline which occurs
“It is important to understand how the balance and in coffee and roast nuts and imparts a cheesy odour
harmony of taste affects the eating experience,” explains in bread, cheese and meat flavours. And, for tropical
Matthew Walter, Givaudan’s EAME group leader for the flavours, 2-(Methylthio)ethyl acetateis contributes tones
culinary centrer of expertise. “Taste is not just about of mustard, horseradish and wasabi at dosages between
commonly used enhancers such as MSG or disodium 0.01 and 5ppm.
inosinate (IMP)/disodium guanylate (GMP) alone – it Treatt offers over 300 speciality chemical top
is a much more complex phenomenon. Understanding notes, including pyrazines, thiazoles and other
the contribution that other taste ingredients make and sulphur, nitrogen and oxygen heterocyclic chemicals,
using them in the right balance is essential to creating manufactured by Endeavour Specialty Chemicals.
deliciousness. The Japanese refer to this taste complexity Its latest move follows an earlier expansion of its
and balance as kokumi, which is a term still poorly portfolio of Treattarome 100 per cent natural distillates
understood outside of Japan.” with the launch of two new honey products. Honey
Givaudan has committed substantial resources to Treattarome 9802 and Honey Treattarome 9804 deliver
discovering more about umami and kokumi through a sweet, honey flavour to a range of food and beverage
its TasteSolutions programme, undertaking receptor systems without adding sugar or calories.
research and sensory understanding programmes to Wholly distilled from fresh honey, these ingredients
unravel the complexities of taste. Significant effort is impart an authentic, rich aroma, and provide an effective
currently focused on how umami can be measured in alternative to honey in sweet formulations. Each distillate
terms of both its strength and its temporal effects and to confers a different nuance – Honey Treattarome 9802
distinguish between the taste characteristics of different offers a mild flavour profile and dark, smoky back-end
umami ingredients. notes while Honey Treattarome 9804 brings a light
Working with its in-house chefs and trained sensory floral presence and delicate honey top note to flavour
panelists, Givaudan also focuses on understanding what compositions. Both products can be used in a variety of
makes food taste great. The company has discovered applications particularly alcoholic and soft beverages
a wealth of new molecules through the analysis of including diet drinks, flavoured waters and juices plus
traditional fermentation processes, cooking techniques bakery and confectionery applications. A minimum
and artisanal ingredients that are used in cuisines around dosage of 25ppm is recommended.
the world to impart taste. In 2008-9, 70 per cent of the These new distillates are water-based so are easily
patents Givaudan filed related to taste perception and incorporated into food and beverage systems in the
modulation. bottling plant – unlike highly viscous honey. In addition,
they do not brown over time or physically interact with
Meats and sweets
other ingredients in the formulation.
While Givaudan is busy with its umami work, global Meanwhile Swiss flavour firm Firmenich has extended
flavour ingredients supplier Treatt has expanded its its collaboration with San Diego-based Senomyx in
range of nature-identical speciality chemical products for the development and commercialisation of sweetness
the formulation of savoury flavours. enhancers. The aim here is to reduce levels of sucrose,
FEMA-accredited, these latest additions to the fructose and rebaudioside.
company’s portfolio are designed add high impact top The two firms have worked together since early last
notes to the flavour profile of an array of finished foods. year on the R&D, commercialisation and licensing of
They confer an authentic and well-rounded aroma and flavour ingredients for a cooling effect. An agreement
can be incorporated at varying intensity levels depending made in November last year gave Firmenich exclusive
on the desired impact. rights to commercialise the S2383 flavour enhancer
Providing a roasted meaty odour, reminiscent of for sucralose in beverages, foods and oral healthcare
roast beef, 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine products. A new agreement allows Firmenich to
is found naturally occurring in squid, fried chicken, commercialise more sweetness enhancers for sucrose,
clam and peanut butter. It can be used at different fructose and rebaudioside. p
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