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Monographs of essential oils that have caused contact allergy / allergic contact dermatitis
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
After extraction of the juice many ‘waste’-products, including peel, membranes and seeds, remain. From the peel of the fruits the essential oil of lemon is obtained by cold-pressing, which is widely used in the food and beverage industries as flavoring agent, e.g. in baked goods, confectionery, desserts, ice creams, and soft and alcoholic drinks. In the pharmaceutical industries it is used as flavoring agent to mask unpleasant tastes of drugs. In perfumery, it forms the base of many fragrance compositions and is employed in other cosmetic products as well.
Chemophobia and the Boy Who Cried Wolf
Published in David Lightsey, The Myths about Nutrition Science, 2019
However, here is the ultimate irrationality of this ban which is reflective of the whole chemophobia issue. Each of the synthetic flavoring agents has a natural counterpart that can be used and is not affected by the ban. In other words, if you can extract the same exact chemical from a natural source as you can by producing it synthetically, you can use the flavoring agent in food, even though it is the same exact chemical. The purported risk of the chemical has not changed; just the source of it. This will directly affect the cost of the product to the consumer due to the higher cost of extracting the same chemical from food vs. making the synthetic version.
Abies Spectabilis (D. Don) G. Don (Syn. A. Webbiana Lindl.) Family: Coniferae
Published in L.D. Kapoor, Handbook of Ayurvedic Medicinal Plants, 2017
Medicinal properties and uses — The rhizome is very useful in rheumatism and catarrhal affections, especially bronchial catarrh.26 It is given in doses of 5 to 10 gr in controlling urine and in diabetics. The rhizome is used as a deodorizer of foul smells from the mouth and other parts of the body. Its paste made with a bland oil is applied over acne and other skin diseases. The seeds have the same uses as the rhizome. Used as flavoring agent.
Relevant essential oil components: a minireview on increasing applications and potential toxicity
Published in Toxicology Mechanisms and Methods, 2021
Cristina Fuentes, Ana Fuentes, José Manuel Barat, María José Ruiz
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a phenolic aldehyde and the main component of the extract of the bean and pod of the vanilla orchid. It is one of the most widely used flavor compounds in foods, pharmaceuticals, fragrances, and personal care products (Al-Naqeb et al. 2010). In the food industry, it is often employed in processed foods as a flavoring agent, and as a sweetener in dairy, bakery, and confectionery products, and also in beverages. Vanillin is also used in aromatherapy and is an ingredient of perfumes, toothpaste, soaps, cosmetics, and other personal and household products. In the chemical and pharmaceutical industry, vanillin is involved in the manufacture of herbicides, antifoaming agents or drugs like L-dopa. Other products that may also contain vanillin include cigarettes, cattle feed or pharmaceuticals, paints, and plastics where it is used as an odor-masking agent (Cheng et al. 2007).
Heavy metals in edible salt from Ghana with special reference to potential human health risk
Published in Toxin Reviews, 2021
For most people, diet is the major path of exposure to environmental contaminants (Zukowska and Biziuk 2008). Food contamination by heavy metals has become a peril in recent years because of their potential accumulation in biosystems through contaminated water and soil sources. It is therefore very important to assess the related risks of dietary intake of these elements in food to human health. Salt is a mineral that is principally made up of sodium chloride. It is added to most foods as a flavoring agent and as a preservative. It contains many essential minerals that are required for various physiological and metabolic processes in living organisms (Mertz 1981, Kagaya et al.2009). The production of salt has been in existence for several years and is one of the most popular industries worldwide. Salt is produced mainly by mining of solid rocks and by evaporation of seawater. The physical and chemical composition of salt from different sources varies widely depending upon the manufacturing technique and the composition of the raw material (Drake and Drake 2011).
Effect of Rose Syrup and Marigold Powder on the Physicochemical, Phytochemical, Sensorial and Storage Properties of Nutricereals and Milk-Based Functional Beverage
Published in Journal of the American College of Nutrition, 2021
Ashwani Kumar, Amarjeet Kaur, Vidisha Tomer, Kritika Gupta, Kamaljit Kaur
Nutricereals like millets and oats, are nutritionally comparable to the staple cereals. These are excellent source of health promoting constituents like dietary fiber and phytochemicals (5,6) and therefore, can be used for the production of functional beverages. Such beverages are nutritionally superior and inexpensive in comparison to milk and milk based products (3,7,8). However, the limiting factor in acceptability and popularization of these beverages is the lack of desirable color and flavor. Most of the millets possess a slight bitter aftertaste with a characteristic flavor which makes them less acceptable in comparison to milk and other similar beverages (3). For this, masking off flavors and bringing an appealing color to the beverage is necessary. Artificial additives impose health hazards (9) and hence use of natural coloring and flavoring agent is a healthy substitute.