Its flavor depends on its content of vanillin – an aromatic substance, which represents an aldehyde. Vanillin can also be obtained by artificial means, or synthesizing of guaiacol eygenola. In the form of pulverized sugar with vanilla and vanilla can be used to flavor cheese, cream, dough, pudding, etc., Bay leaf – dried leaves of an evergreen laurel. Widely used in cooking and pickling. Mustard is used to make mustard oil, which is obtained from the seeds of plants of the cabbage family. Powder fat-free mustard seeds steeped in water, vinegar, sugar and other substances and used as a seasoning for meat dishes.
Sharp taste and smell of mustard makes it alil contained in mustard oil. Benign Mustard powder is a light yellow color, with no inclusions and aggregates. To spice the following requirements: they must have a specific aroma and flavor, it should not contain impurities. Store them in cool, dry place. Spices in pulverized form should not contain more than 10 mg Metal impurities at 1 kg. Table salt – sodium chloride is mixed with other mineral elements. By birth stone is salt (Extracted from the seabed, salt lakes) and evaporated (obtained by evaporating natural brines of sodium chloride). Depending on the amount of sodium chloride, purity and fineness of grind, the following varieties of salt: Extra, Extra, 1st and 2nd grade.
Benign salt should have a small hygroscopicity, be loose, do not lump. Its solution should be clear, no sediment, odors and impurities and tastes. Vinegar – 3-4% solution of acetic acid. It should be clear, without slime and sludge, with its characteristic aroma and taste. In the vinegar is not allowed impurities of heavy metals, dyes, mineral acids. Some taste substance (eg, organic acids, essential oils), deliberately made in a strictly metered amounts into foods during their manufacture, attributed to food additives. Food additives – substances and natural compounds that are added to foods in order to streamline the process, increase resistance to the products of putrefactive microorganisms, maintaining the structure and appearance of food products, a deliberate change in their organoleptic properties. Food additives in foods can be in an unmodified form, as well as substances generated by the interaction with food components products. As food additives used acids, bases, salts. For example, sodium nitrite is added to the sausage as a retainer colors, ascorbic acid – fats, mineral water, wine as an antioxidant; sodium bicarbonate (baking soda) in processed cheese, egg products, flour, confectionery products like baking powder. Food additives (hydrogen peroxide, sorbic and benzoic acid) is used for canning food. In as food additives may be used emulsifiers, stabilizers, consistency (agar – pastries, cheese, gelatin – canned food, confectionery, lecithin – milk powder, pectin – jelly), natural (Carotene, saffron), and synthetic dyes (indigo, magenta), flavorings (essential oils for the confectionery and soft drinks and flavorings for the margarine, vanilla). In Diet Products added polyols (xylitol, saccharin, sorbitol). Enzymes, for example amilorizin, added to bread, herring, beer, catalase – a sugar syrup, invertase – in candy, etc. – Diet