Search results for "Codex Alimentarius|Functional Classification|Flavour enhancer" in comments (approximate match)
Class (Stereo):
CHEMICAL (ABSOLUTE)
Targets:
Glutamic acid is a non-essential aminoacid used in biosynthesis of proteins. Besides being a building block of proteins, glutamic acid plays a principal role in neural activation. Glutamate is also responsible for the umami (savory) flavor of certain...
Class (Stereo):
CHEMICAL (ACHIRAL)
Erythritol is a four carbon sugar that is found in algae, fungi, and lichens. It is twice as sweet as sucrose and has been approved by the United States and EU Food and Drug Administrations for use as a low-calorie sweetener. Erythritol is well toler...
Class (Stereo):
CHEMICAL (ACHIRAL)
Targets:
Ethyl maltol, a key food additive, and flavor enhancer is safe and is the most common sweet-associated component in electronic cigarette liquids. Ethyl maltol binds to human serum albumin (HSA) by situating within subdomain IIA (site I) of HSA.
Class (Stereo):
CHEMICAL (ACHIRAL)
Targets:
Conditions:
Maltol is a naturally occurring organic compound isolated from pine needles, larch bark, the destructive distillates of various organic materials and the alkaline hydrolysis products of streptomycin. Because of caramel-butterscotch odor, and suggesti...
Neotame is a derivative of a dipeptide compound of the amino acids - aspartic acid and phenylalanine. Neotame has been developed as a sweetener with a high degree of sweetness and is obtained by N-alkylating aspartame. Its degree of sweetness varies ...