so shaped that, even if broken, a person could tell at a glance what it was." At first, Dean's prototype never made it to production, because its middle diameter was larger than its base, making it unstable on conveyor belts. Dean resolved this issue by decreasing the bottle's middle diameter. Although the ingredients of Coca-Cola are listed on the side of the bottle or a can, the exact formula of Coca-Cola's natural flavorings is a trade secret. The original copy of the formula was held in SunTrust Bank's main vault in Atlanta for 86 years. Besides natural flavorings, other main ingredients are carbonated water, sugar, caffeine, phosphoric acid and caramel color. Coca-Cola has been also criticized for alleged adverse health effects, its aggressive marketing to children, environmental destruction, and so on. Studies indicate that soda and sweetened
Aroomiühendid enamikes vürtsides on eeterlike või lenduvate ühenditena, mis eraldatakse veeauru destillatsiooniga. Põhilised õli koostisosad on mono- ja seskviterpeenid ja ka fenoolid ja fenooleetrid. Koostoimed teiste toiduainete komponentidega Koostoimed avalduvad koos 1) Rasvade 2) Valkude 3) Süsivesikutega Koostoimed mõjutavad lenduvate ainete säilimist toiduaines ja seega ka taset gaasifaasis. Looduslikud ja sünteetilised aroomilisandid (flavorings) Aromatiseeritud toitu on toodetud ja tarbitud juba sajandeid.Viimastel kümnenditel on aromatiseeritud toitude arv kasvanud märkimisväärselt. Põhjuseks on tööstuslikult toodetud toidu mahu suurenemine. Aromatiseerimisel kasutatakse: 1) Aroomi kontsentraate 2) Essentse 3) Ekstrakte Aroomide kasutamine toiduainetööstuses: Tootegrupp % (ligikaudu) Mittealkohoolsed joogid 38
board of the journals Food Chemistry, Meat Professor Toldrá also wrote the book Dry- Science, Open Nutrition Journal, Food Cured Meat Products (2002). Analytical Methods, Open Enzyme Inhibition Professor Toldrá was awarded the 2002 Journal and Journal of Food and Nutrition International Prize for meat science and tech- Research. He is a member of the European nology by the International Meat Secretariat Food Safety Authority panel on flavorings, and was elected in 2008 as Fellow of the enzymes, processing aids, and materials in International Academy of Food Science & contact with foods. Technology (IAFOST) and in 2009 as Professor Toldrá has acted as editor or Fellow of the Institute of Food Technologists associate editor of several books in recent (IFT). xv Handbook of
hammered into blandness by the machinery of mass production. Artists around the world are on guard against "cultural imperialism," the aggressive export of Hollywood storytelling techniques and the squeezing out of local accents. American values and the cultural assumptions of Western society threaten to smother the unique flavors of other cultures. M a n y observers have remarked that American culture is becoming world culture, and what a loss it would be if the only flavorings available were sugar, salt, mustard, and ketchup. T h i s problem is much on the minds of European storytellers as many coun tries with distinct cultures are drawn into a union. T h e y are striving to create sto ries that are somewhat universal, that can travel beyond their national borders, for local audiences may not be numerous enough to support the always-growing cost of production. T h e y are up against intensely competitive American companies that
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