Dictionary of Food Compounds Additives Flavors and Ingredients-MANTESH

1784 Pages·2007·35.59 MB·English

DICTIONARY
of FOOD
COMPOUNDS
with CD-ROM
Additives, Flavors, and Ingredients
Edited by
SHMUEL YANNAI
CHAPMAN & HALL/CRC
A CRC Press Company
Boca Raton London New York Washington, D.C.
CAUTION
Treat all chemical substances as if they have dangerous The speci(cid:222)c information in this publication on the haz-
properties. The publisher makes no representation, ardous and toxic properties of certain substances is included
expressed or implied, with regard to the accuracy of the to alert the reader to possible dangers associated with the
information contained in this Dictionary, and cannot accept use of these compounds. The absence of such information
any legal responsibility or liability for any errors or omis- should not, however, be taken as an indication of safety in
sions that may be made. use or misuse.
Library of Congress Cataloging-in-Publication Data
Catalog record is available from the Library of Congress
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Table of Contents
Preface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .v M. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 815
Editorial Board . . . . . . . . . . . . . . . . . . . . . . . .vii N. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 957
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . ix O. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 985
Dictionary Entries P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1037
A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Q. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1165
B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95 R. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1169
C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .145 S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1187
D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .237 T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1251
E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .427 U. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1411
F. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .487 V. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1421
G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .519 W . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1433
H . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .589 X. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1437
I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .741 Y. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1443
J. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .779 Z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1445
K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .785 Name Index . . . . . . . . . . . . . . . . . . . . . . . . 1451
L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .793 Type of Compound Index . . . . . . . . . . . . . 1620
iii

Preface
For some years, those involved in food chemistry and tech- the Dictionary of Organic Compounds was begun. Since
nology have felt the need for a comprehensive and well- that time, a series of high-quality searchable data compila-
organised reference source documenting the whole range tions has appeared at regular intervals. In due course, it
of substances on which they may need information during only remained to put this technical expertise together with
their day-to-day work. While there are many valuable com- the specialist knowledge of an experienced international
pilations and tabulations of particular areas (e.g., permitted Editorial Board with overall responsibility for content, and
food additives or natural (cid:223)avourings), there has been noth- a team of contributors with knowledge of particular areas
ing available that is truly comprehensive. In addition, the of food components.
existing reference works have mostly evolved as traditional The resulting Dictionary of Food Compounds is avail-
books, with their associated shortcomings in terms of able both in hard copy and electronically as a CD-ROM
indexing and expense of updating. product. Each has its own advantages. There is nothing to
With the increasing and sometimes contradictory rival the ease of consulting a book version for quick queries
demands of the consumer market today, the need for the and for browsing to get an overall view of the whole (cid:222)eld.
best up-to-date and accurate information has never been On the other hand, the electronic version is searchable by
greater. This is perhaps not the place to digress into the chemical substructure as well as text and, for obvious rea-
debate on (cid:147)Chemicals in Food;(cid:148) anyone in the position of sons, is much more easily updated so that the user can get
reading this preface will be quite aware of most of the issues a very rapid summary of new developments in the science.
involved, and will have his or her own views. What is The Dictionary is aimed not only at food scientists and
certain, however, is that whatever direction one approaches technologists, but at the wide range of people whose work
the debate from, it is a sterile and unproductive one unless brings them into contact with the regulatory aspects of food
there is good information about the true state of the science. supply and monitoring.
And that science is of course by no means limited to food The book and CD-ROM versions are complementary.
technology. Any participant in the debate who is ignorant The important thing for the user to be assured of is that the
about the effects of the natural products in the foods we Dictionary of Food Compounds is an ongoing project which
eat is seriously misinformed. the Publishers hope and expect will become a central fea-
Chapman & Hall in its role as a chemical information ture of the information needs of everyone involved in food.
specialist is uniquely able to provide a technology capable Every effort has been taken to ensure the accuracy of
of aiding the compilation and publication of such a com- the information contained in DFC. Any errors or omissions
prehensive reference source. The company’s experience in should be communicated to the Publishers, who will also
database publishing in chemistry goes back to the late be pleased to receive any comments about the coverage,
1970s when compilation of the (cid:222)rst electronic edition of and especially suggestions for its expansion.
v

Editorial Board
EDITOR
Prof. Shmuel Yannai
Technion-Israel Institute of Technology, Israel
EXECUTIVE EDITOR
Dr Steven P. Walford
Chapman & Hall/CRC, London
CONTRIBUTING EDITORS
Dr Reto Battaglia Dr Pinhas Lindner
Swiss Quality Testing Services Agricultural Research Organisation
Switzerland Israel
Dr John Buckingham Dr Peter H. Rhodes
Consultant Consultant
Dr Trygve Eklund Dr Ionel Rosenthal
National Institute of Occupational Health Agricultural Research Organisation
Norway Israel
Prof. Jose A. Empis Prof. Piotr Tomasik
Instituto Nacional de Investiga(cid:231)ªo Agricultural Academy of Cracow
AgrÆria e das Pescas, Portugal Poland
Dr Terry Ward
Consultant
vii

Introduction
Users interested in more detailed factual information on there is some doubt about whether a particular plant is of
topics outlined below are referred to The Organic Chemist(cid:146)s food signi(cid:222)cance, it has generally been included. The
Desk Reference (Rhodes, P.A., Chapman & Hall, 1995). sources used to validate food plant information include the
CropSEARCH database (http://www.hort.pur-
due.edu/newcrop/, Purdue University, US) and the Plants
1. USING DFC
for a Future database (http://www.scs.leeds.ac.uk/pfaf/,
The arrangement of entries is alphabetical by name. The Leeds University, UK), and the titles: World Economic
criteria governing the choice of entry name are described Plants (cid:151) A Standard Reference (Wiersema, J.H. and Le(cid:243)n,
below. Many compounds in DFC are present as derivatives B., CRC Press, 1999); Fenaroli(cid:146)s Handbook of Flavor
of a parent. The CD-ROM version can be searched by all Ingredients, 4th ed., (Burdock, G.A., CRC Press, 2002);
names given throughout the dictionary, whether entry Encyclopedia of Food and Color Additives (Burdock, G.A.,
names, synonyms or derivative names. CRC Press, 1997); Handbook of Nutraceuticals and Func-
Every entry is assigned a DFC number to assist ready tional Foods (Wildman, R.E.C., CRC Press, 2000).
location. The DFC number consists of a letter of the alpha-
bet followed by a number, e.g., A-124. All index entries
3. THE TYPE OF COMPOUND INDEX
refer to the DFC number.
This is a most important feature of DFC. Every compound
of food interest included in the dictionary is indexed under
2. COMPOUND SELECTION
at least one heading, but usually two or more. The headings
AND PRESENTATION
are of six types.
The selection of compounds for DFC is broad. Included Structural headings (WA) classify naturally occurring
are all compounds or group of compounds of interest or food constituents under one of 30 headings according to
potential interest to the food industry in its widest conno- their chemical structure, such as:
tation. Compounds need not have been exactly de(cid:222)ned
structurally to be included. WA 1100 (cid:151) Natural food colourants (betalaines)
A full description of the scope of compounds included WA 5100 (cid:151) Food sugars (disaccharides)
can be gained by perusing the headings in the Type of
Compound Index, since virtually every compound or group
Deliberate food additive headings (WC) refer to the
of compounds included is listed under at least one of the
various functions performed by such additives, such as:
headings.
Printed DFC contains a number of derivatives that are WC 0700 (cid:151) Antioxidants
not of direct food interest, but are included because they
WC 2100 (cid:151) Curing agent
have been used for chemical characterisation of the main
entry compound. However, the number of these is strictly
Food (cid:223)avour and odour headings (WE) are self-explan-
limited. In contrast, the version of an entry on the CD-
atory and may refer to natural, nature-identical or synthetic
ROM, where space is not a limitation, is the full version
odours and (cid:223)avours
as present on the Chapman & Hall Chemical Database and
Food contaminant headings (WG) classify all undesir-
may include many more derivatives not thought to be of
able/unintended compounds present in foods, such as:
current food interest. When using the CD-ROM, the pos-
sibilities for (cid:223)exible searching are such that the portion of
WG 1000 (cid:151) Animal feed contaminants
the entry most relevant to food science can rapidly be
WG 3500 (cid:151) Food allergens
homed in on.
DFC contains many natural products known to occur
Food source headings (WI) classify food compounds,
in food plants for which no speci(cid:222)c food-related informa-
both natural and processing-derived, by their food source.
tion, such as (cid:223)avour or toxicity, appears to be available. In
Examples are:
such cases, the decision to include them has been based on
the species information given in the entry. If one or more
of the species recorded is a food plant or other food source, WI 1000 (cid:151) Cereals and bakery products
the compound has been selected for inclusion in the DFC WI 6000 (cid:151) Dairy products
dataset. The label (cid:147)food plant(cid:148) is broadly de(cid:222)ned and
includes edible wild foods as well as established crop foods, Food function headings (WK) are self-explanatory and
also toxic plants of potential interest to nutritionists. Where include for example
ix