Prepared Foods - October 2008 - (Page 111)

r&d applications R&D Applications Seminar PREPARED FOODS com Ingredient Answers for Dairy and Confectionery Applications In today’s competitive marketplace, “regular” foods and beverages often profit from providing a nutritional edge. Consumers look for products that give them nutrients they may miss, energy and for general well-being. Attendees of Prepared Foods’ 2008 R&D Seminar-EAST learned about available options, including protein and calcium fortifiers, polydextrose, polyols, coloring ingredients and flavoring systems. Development hurdles for a higher protein frozen dessert product include the effects of different proteins on flavor, viscosity and texture/meltdown, as well as interactions of proteins with hydrocolloids, explained Phil Rakes, R&D, Main Street Ingredients, in a speech titled, “Truly Healthy Frozen Desserts: Extending Protein/Nutritional Benefits to Frozen Desserts.” For example, casein absorbs vanilla and may have a “stale” and/or bitter character. Whey, too, can sometimes contribute stale, cooked or sour flavor characteristics. Eggs can contribute cooked, sulfur or custard characteristics. Soy often has a green, beany, bitter, cereal or sweet characteristic, and peas have a legume-like taste. Coconut can provide a sweet, toasted, nutty characteristic, while rice can develop rancid, bitter and nutty flavors, said Rakes. Proteins also can have an effect on viscosity, including inherent water viscosity. There can be both protein/protein and protein/hydrocolloid interactions. (See chart “Protein/ Protein Interaction Data.”) Texture in frozen dairy desserts can be affected by proteins. For example, the higher the level of milk solids not fat (MSNF), in the range from 9-15%, the smaller the average Nutrition in Frozen Desserts In the recent evolution of nutritional products, everything from beverages to bars and even frozen desserts is showing up with claims of low-fat, reduced-fat, no-sugar-added, high-protein, high-fiber, low-GI and the like. However, with frozen nutritional products, distribution can sometimes be an issue. For example, customers that want proteinfortified, frozen products have only a 50/50 chance of living near a suitable grocery store that might carry such an item. Therefore, to reach these customers, a product may need to be distributed in small chest freezers, through frozen vending machines or shipped overnight. www.PreparedFoods.com ● October 2008 111 http://www.PreparedFoods.com http://www.PreparedFoods.com

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

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.