Prepared Foods - September 2008 - (Page 112)

cover story Hydrocolloid gums and starches provide an arsenal of ingredients to develop specific and distinct textures and viscosities, both by themselves and in combinations. To use them to their greatest potential, the formulation process begins with a list of specific product and process parameters. Sakharam K. Patil and Mary Ann Meschi, S. K. Patil & Associates T 112 hroughout the evolution of humans, the texture of foods has played an immense role in the taste preferences and acceptance of comestibles. Ingredients that contribute to taste and texture via viscosity, mouthfeel and bite, among other attributes, have been a driving force as well. Texture is also a priority in food processing and preservation, due to the ever-increasing need for shelflife, managing moisture, reducing fat or calories, adding healthier fats, optimized processing and developing specific textural properties. The convenience and foodservice boom that started in the early 1970s demands more food properties, such as freeze/thaw stability, particle suspension, creaminess and enhanced melt characteristics. Product developers have a number of ingredients at their disposal that can help manage texture. At some point in the formulating process, the issue of texture and viscosity comes up. According to Webster’s dictionary, texture is defined as “characteristics of the solid and rheological state of a product,” and viscosity is “the resistance of liquid to shear forces or flow.” Virtually every processed food, from soup to nut bread, exhibits some level of texture and viscosity during processing to final consumption. In some foods, such as baked goods and candies, texture is most prominent. Viscosity, on the other hand, is more clearly observed in soups, puddings and beverages. However, both groups exhibit texture and viscosity to a greater or lesser degree. While the low moisture content of baked goods and candies significantly reduces the importance of viscosity in the finished product, it is present during processing and consumption. The texture of soups, puddings and beverages can range anywhere from a solid, gel-like flan to a full-bodied sports drink. September 2008 ● www.PreparedFoods.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - September 2008

Prepared Foods - September 2008 Contents Hitting the Shelves Talk Soup Why Kids Choose the Foods They Do MarketWatch Regulations Oaxaca: Land of the Seven Moles Flavor Secrets: A Touch of Garlic On the National Menu Emerging Healthy Ingredients: Staples to Stars Formulating for Texture and Viscosity R&D Applications Seminar: Tropical Fruits and Flavor Considerations R&D Applications: The Fifth Taste R&D Applications: Fiber Byproduct Adds Value Abstracts IFT Profile Fast-tracking with Fiber-ful Grains R&D Applications: Domestic New Superfruit NutraNews

Prepared Foods - September 2008

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