Handbook of Industrial Seasonings by Editors: Underriner, E. W. (Ed.)

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1994, XI, 156 pages

Reprinted Indian Ed. 2020

This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers. It also provides useful general technical information for those involved in purchasing and product devel­ opment in the retail trade. A general background to the seasoning industry is complemented by an in depth review of all the different ingredients and flavourings (natural and artificial) used in seasonings, their selection and quality. A practical approach to seasoning formulation and specification is illus­ trated by typical seasoning formulations. Formulation strategy is dis­ cussed in relation to the final product benefits and limitations, including quality aspects, which are available from different types of ingredients and how they are utilised, with an overall objective of guiding the reader to develop seasonings and flavourings which accurately meet all the final product needs. Uniquely, guidelines are discussed which should help foster improved customer/supplier relationships by the generation of accurate seasoning specifications defining final product needs and process constraints plus the evaluation and selection of seasoning suppliers who can most accurately meet the specification to give optimal product development (including cost constraints).


Table of contents (7 chapters)


  • Introduction

    Pages 1-19

    Underriner, E. W.

  • Seasoning ingredients

    Pages 20-42

    Hanas, O. P.

  • Herbs and spices

    Pages 43-61

    Clarke, M. W.

  • Typical seasoning formulations

    Pages 62-79

    Ivory, J. E.

  • Specifying a seasoning

    Pages 80-106

    Lee, J.

  • Selecting a seasoning supplier

    Pages 107-118

    Hume, I. R.

  • Ingredient hygiene and safety: quality management systems

    Pages 119-153

    Pimm, A.


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