Disadvantages of Using Imitation Flavors

Disadvantages of Using Imitation Flavors
The need of imitation versions of naturally occurring flavors is undoubtedly present; but before considering their virtues it is also well to establish their disadvantages. Imitation flavorings based on synthetic organics may present the following problems:

The imitation flavor may pose difficulties in labeling and must always be formulated so as to comply with any legislation in the country ibn which the end product is to be consumed.

The original natural flavor is often, but not always, of a more subtle and acceptable character whereas the imitation version may be described as “chemical.”

Many natural flavor have a built in reservoir of flavor precursors which, under certain conditions, can results in the generation of additional flavor – a feature which is absent in imitation flavors.

Imitation flavors generally require the use of either a solvent or a carrier. These may be restricted by legislation or may pose problems with texture in the end of product.
Disadvantages of Using Imitation Flavors

Acidulants in food

Acidulants in food
From the root world, acid in acidulants, one can conclude that this class of compounds tends to lower the PH of any food in which the compounds are incorporated. They also enhance desirable flavors, and in many cases, such as in pickled products, are the major taste component. Vinegar (acetic cid) is added to relishes, chili sauce, ketchup and condiments as flavor component and to aid in the preservation of these products.

Since the microbial spoilage of food is inhibited as the PH of a food is lowered, acidulants are used for that purpose in many cases. Many acidulants occur naturally in foods (e.g., citric acid in citrus fruits, malic acid in apples, acetic acid – the major component of vinegars; figs contain all three acids). Tartaric acid is widely used to lend tartness and enhance flavor. Citric acid is widely used in carbonated soft drinks. Phosphoric acid is one of the very few inorganic acids used as an acidulants in food. It is widely used, comprising 25% of all the acidulants in foods. Citric acid accounts for 60% of all acidulants used in foods.

In addition to their preservative and flavor enhancing effects, acidulants are used to improve gelling and texture. Acidulants are also used as cleaners of dairy equipment. Acidulants may be used in manufacture of processed cheese and cheese spreads for the purpose of emulsifications as well as to provide a desirable tartness.

Acid salts may be added top soft drinks to provide a buffering action (buffers tend to prevent changes in PH) to prevent excess tartness. In some cases, acid salts are used to inhibit mold growth (e.g., calcium propionate is added to bread to prevent mold growth).
Acidulants in food