Savoury foundation course

1/ Food Components 2/ Savoury Dry Products 3/ Ingredients Functionality 4/ Ingredient functionality: Basic Taste 5/ Ingredient functionality: Specific Flavour Notes 6/ Ingredient functionality: Colour 7/ Ingredient functionality: Binding 8/Ingredient functionality: Fats & Oils 9/ Ingredient functionality: Creamer 10/ Ingredient functionality: Garniture 11/ Ingredient functionality: Inclusion 12/Ingredient functionality: Nutritional Benefit 13/Basic Formulation Principles 14/ Drying Technologies 15/Stability Influencing Factors 16/Main Reactions 17/Water activity

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SAVOURY FOUNDATION COURSE

Ingredients

and Product Design

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Casein Collagen Enzymes

Keratin

Amino acids, Peptides Proteins

Lipoproteins Aminosugars

Others

Minerals

1st metabolites

2nd metabolites

Nucleotides DNA, RNA

Colours Vitamins

Flavours Building blocks, Energy, Structure, Taste

Food Components

Water

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Savoury Dry Products

Savoury Dry Products are ambient stable mixes of diverse ingredients Culinary attributes are most relevant for a positive consumer perception Customer and consumer are expecting a consistent quality all the time.

The following ingredient functionality concept helps to cluster raw

materials according to their contribution to culinary product attributes.

Culinary and physical properties of ingredients were linked together by bridging with the drying technologies behind.

Physical properties of ingredients and mixes have a dominant impact on quality variations and the efficiency in all manufacturing steps

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Product

Attributes

• An attribute is a property of a food that the customer desires.

• Most customer are looking for multiple attributes in a food

• Consumer interest is growing for vitality, nutrition and some

more emotional attributes.

• Functional attributes like preparation times, easy to open

packaging must be also considered.

• All attributes are based on the selection of appropriate raw

materials, process steps and packaging material.

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Ingredients Functionality

Concept

• Ingredients for a formulation must be selected to deliver

optimum quality performance at least cost

• A valuable function is delivered by an ingredient when it

contributes to at least one product attribute

• Most raw materials have more than one function in a product

• The same ingredients may provide different functionality at different steps in the manufacturing process

• Interactions can change the functionality of an ingredients

• All ingredients should fit together like pieces of a puzzle

• A developer should be able to explain the function and impact

of each raw material in a formulation for their final

performance

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Ingredients & Functionalities

Colour Fats & Oils

Specific Flavour

Basic Taste

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• Main responsible compounds:

• salt, MSG, sugars, organic acids, nucleotides

• Raw materials rich in basic taste:

• yeast extract, meat extract, enzymatically hydrolysed proteines, soy sauce, …

Basic Taste

Ingredient functionality:

Basic Taste

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• Specific notes have major impact on the total

product identity e.g character impact

compounds

• Subgroups

 Meaty: like ham, chicken, fish

 Roasty: ingredients with roast, burnt, caramelised

notes.

 Vegetable: fresh or cooked vegetable notes.

 Spicy: individual spicy notes.

 Herbal: individual herb notes.

 Dairy: creamy, buttery or cheesy notes like

butter oil, cheese powder, or cheese concentrates.

 Mushroom: characteristic musroom flavour.

 Smoky: smoked raw materials or smoke flavours.

Format: pieces, powder, extract, fat, or flavouring.

Specific Flavour

Specific Flavour Notes

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Boiling Baking Broiling Roasting

Vegetables Potatoes Bread Meat Meat Yoghurt

Fruits Vegetables Pastry Fish Coffee Cheese

Spices Cereals Potatoes Peanuts Soy sauce

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• influence the visible appearance

• derive from powders or extracts of vegetables (spinach, beet root, purple carrot…), fruits

or spices (chilli, turmeric, )

• brown colours are deriving from caramelisation or Maillard reactions

Colour

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Binding

A binding Ingredient delivers the viscosity (thickness) to a product

Binding ingredients are from the group of carbohydrates

Starches from grains (corn, wheat), tapioca and potato are most common

Native starches contain different ratios of Amylose and Amylopectin

Physically modified starches are available as cold swelling binders

Chemical modified starches (E-Numbers) are designed for optimal performance for diverse functions Heat or shear stability of starches are important

characteristic in wet processes like retorting or UHT

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AMYLOSE Linear molecule

AMYLOPECTIN Branched molecule

O

CH OH 2

OH

O OH O

CH OH 2 OH O OH O

CH OH 2 OH O OH

O

OH O OH O

CH OH 2

OH O OH O O

OH O OH O

CH OH 2

OH O OH

DP(Cereals) = 800

DP(Tuber) = 3000 DP = 2 Mio.

Amylose and Amylopectin are Glucose-Polymeres The ratio of Amylose

to Amylopectin has important implications to functional properties

(Remark: Digestion by Amylase-Enzymes)

Binding

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SAVOURY FOUNDATION COURSE Cooking of Starches: Macroscopic

Characteristics

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Fats & Oils

• Fats and Oils have a complex impact

• on the performance of other functionalities

• Culinary functions:

• to influence the retention and release of flavour compounds

• to deliver flavour e.g olive oil, sesame oil, chicken fat

• to give creamy mouthfeel and fullness

• to deliver fat eyes on the surfaces of clear soups

• to enhance whitening effects in emulsions

Fats & Oils

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• Technical functions:

• to carry fat soluble flavour compounds, colours and vitamins and protect them against oxidation

• to bind dusty powders

• to coat hygroscopic powders or granules

• to prevent stickiness

• to support binding and shaping

Fats & Oils

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• Oils & fats consist of a chemical combination of glycerol with maximum 3 fatty acids: Mono-, Di-, and Triacylglycerols

• Pure Glycerides are colourless, tasteless, odorless and water insoluble substances

• Any colour, odor, taste or antioxidant properties are due to non-glycerides

Fats & Oils Fats & Oils

Saturated fatty acids (SAFA)

no double bonds

Mono-unsaturated fatty acids (MUFA)

one double bond

Poly-unsaturated fatty acids (PUFA)

more than one double bond

C4:0 Butyric acid

C18:1 Oleic acid

C18:3

C18:2

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• Ingredients providing a creaming function

• Creamer are mostly spray dried powders based on emulsions of proteins, carbohydrates and fat

• Milk powders, cream powder and coffee whitener are examples

• In Savoury Creamers, milk fat is replaced by vegetable oils

• Heat and acid stable Savoury Creamer can be designed for dry or wet applications

Creamer

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• visible particles or pieces

• not added in large amount as main component

 pasta & rice

ingredients

Garniture

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• added as main satiating component

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Nutrition

Nutritional Benefit

Nutritional benefits are linked to

 Basic compounds (macronutrients, energy)

 Essential compounds (vitamins, amino acids, minerals, essential fatty acids )

 Functional compounds (plantsterols e.g cholesterol lowering)

Nutritinal benefits can be added via:

 single compounds

 special raw materials

Most of the already discussed

ingredients contain nutritional benefits !

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Basic Formulation Principles

1 - define product features

2 - identify required functionalities

3 - select suitable raw materials

4 - develop prototypes

5 - check consumer preferences

6 - finalise formulation

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Basic Formulation Principles

• “THE HEART OF ANY PRODUCT IS IN ITS INGREDIENT COMPOSITION”

• Validated Consumer insight should drive product design

• Initial screening and feasibility testing required

• Select a starting “Recipe”

• Transfer to a product formula

• Test compatibility with process

• Every ingredient will have an influence on both:

– the processing

– final characteristics of the finished product

• Need to understand ingredient interactions with:

– Local water quality, added food component

– and varying preparation mode

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Ingredient functionality and

Drying Technologies

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Product Stability

and Product Design

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Shelf life of a dry product is the period of time after production it will retain a required level of quality organoleptically and safety wise, under stated

conditions of storage

The prediction of shelf life and the criteria for the determination of the end

of shelf life are dependent on the changes of defined product properties which have influence on the degree of acceptability by the consumer

Foods represents dynamic chemical systems that are constantly changing

Essentially, the shelf life of a dry food product is a characteristic of the food and its packaging, and is the result of the

influence of a number of factors

What is Shelf Life?

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Changes during shelf life are influenced by

• Ingredient (composition, age ) - Packaging material

• Product formulation - Storage conditions

• Water activity value - Distribution

• pH value and acidity - Consumer handling

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• Changes during shelf life are based on physical, chemical and biochemical

reactions

• Physical reactions: Chemical reactions:

• Evaporation/loss of volatiles - Component interaction

• Caking/ lumping - Maillard reactions

• Phase separation - Oxidation/reduction

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% r.H.

Sensor Sensor

25,0 °C

40,2

r.H. 42,5 r.H. 40,2

% r.H.

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AW-levels indicate risk areas for quality losses:

Spoilage through micro-organism Lipid Oxidation

Enzymatic catalyst reactions

Water Activity and

Deterioration Rates

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Ingredients, Product Design and Stability

Y ea st

B ac

te ri a

n

M lla rd

Savoury Products are systems build from ingredients with divers functionality

Every ingredient has an impact on the final quality perceived by consumers

The puzzle should be well designed

7 = Year of Production

263 = Day of Production

Long stable DRY products need:

• ideal water activity

• no active enzymes

• protective packaging

Compare products with similar age

Tiêu đề	Savoury Foundation Course
Chuyên ngành	Food Science and Technology
Thể loại	Giáo trình nền tảng về Mặn

Định dạng
Số trang	31
Dung lượng	2,65 MB