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Flavors in Packaged Foods

Flavour Scalping

By Harshali Patil

March 10, 2018

Food packaging, the virtual salesperson is something which is often taken for granted. We often ignore its importance in imparting a positive perception. Scientists always find ways to reduce down the cost of packaging but still the cost of packaging is considered as a burden. Apart from these factors, packaging has a lot to do with the food’s physical and chemical quality as well.

Packaging material, the environment surrounding it and the food matrix packaged inside interact with one other, thus leading to change in the inside environment of the packaged food and in turn change the physio-chemical composition of the food matrix.

Food packaging interaction is important when we select proper packaging material for various food applications. The selection of packaging material depends on the type of food (acidic, texture of the food item). It should be chosen as per the desired sensitivity to light, temperature, stress resistance and permeability in a food matrix.

Sometimes we drink half a bottle of water and leave it in the car for a few days. It may not be a good idea to grab the same bottle again to quench your thirst because of changes in taste of water caused by flavour scalping. In a car, some favourable condition for scalping such as oxygen, heat, light, are responsible for the changes in the taste of water in the plastic bottle.

Plastic packaging varies on a very wide range, varying from simple food wraps to the more complicated and sophisticated containers. There is a potent threat for contamination of the food packaged inside by the packaging films. There is a high possibility that packaging material may impart a flavour to the food. During plastic making, the volatile gets incorporated into the pellets. When the pellets are converted into plastic films, the film can be affected by residual volatiles. Many more factors such as processing temperature, filling temperature of the product, sealing temperature, sterilization process in pouches, all this affect the scalping of flavour.

Permeability to different gases, water vapour transmission, allows the contamination through external sources which lead to alteration of packaged food flavour. All the changes in the flavour ultimately affect the organoleptic quality. Selection of packaging material must be done carefully by considering the fact that it absorbs the volatiles from food and surroundings. Besides, there are also regulations that exist for use of packaging materials, which manufacturers need to comply with.

Tags: flavour & package interactions, flavour stability
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Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2021

    • September (1)

      • Flavours in Vegan Foods
    • August (1)

      • Sensory Evaluation of Food Products
  • 2020

    • October (1)

      • Effect of Carbohydrates on Flavor Perception
    • September (1)

      • Sensory Attributes of Fats
    • August (1)

      • Flavour and Protein interaction
    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

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The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

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