Food Business News - April 21, 2015 - (Page 36)

Dairy Business News Hydrocolloids: Managing moisture and more Understanding the different ingredient characteristics is a key to developing a successful formulation or many developers of dairy products, hydrocolloids are as important to a formulation as the milk. That's because the ingredient category has the primary function of managing moisture, of which milk is about 87%. The function is alluded to in the name, where the prefix "hydro" means water and "colloid" means a gelatinous substance. "Hydrocolloids are typically hydrophilic, high-molecular weight compounds, usually with colloidal properties," said Jane Whittinghill, a new product development scientist with ICL Food Specialties, St. Louis. F 36 FOODBUSINESS NEWS ® "They generally are polysaccharides, but some proteins can be considered hydrocolloids, for example, gelatin. Their primary function is thickening or gelation while secondary functions include emulsification, aeration, suspension and encapsulation." In dairy products, hydrocolloids most often are used to stabilize, thicken or gel the system. "They are especially important in the stabilization of products low in fat, lower in total solids or high in fiber," Ms. Whittinghill said. Hydrocolloids work in combination with carbohydrate, protein and fat components, as well as processing parameters, to deliver desired texture and stability to dairy products, explained Donna Klockeman, senior principal food scientist with TIC Gums, White Marsh, Md. "Blends of hydrocolloids can work synergistically to achieve texture and stability goals with fewer ingredients," Ms. Klockeman said. "Further, most polysaccharide hydrocolloids contain soluble fiber and therefore can assist with fiber content claims." Hydrocolloids also play an important role in keeping ingredients stable in dairy product systems. This includes such identifiable pieces as nuts, fruits and such cereals as oats in yogurt, as well as vitamins, minerals and other nutrients, including fiber and protein. "With formulating trends moving in the direction of ingredients for health and wellness, hydrocolloids are necessary to keep the inclusions in balanced suspension," said Corrie Reilly, marketing and communications, Agropur Ingredients, La Crosse, Wis. Economics are always a product development consideration. Hydrocolloids have proven to have a positive impact on the bottom line. "Within the hierarchy of cost savings, manufacturers will see improved production economics as hydrocolloids present the ability to produce higher overruns or moisture levels, which can have a positive impact on yields and product output," said Gerry Buescher, director of business development for Agropur Ingredients. Varied functions and sources By definition, all hydrocolloids bind water. After that, they vary in functionality and long-term performance. For example, some hydrocolloids form thermoreversible gels, where gelation occurs after the hydrocolloid dissolves in solution and is cooled. When heat is applied, the gel melts or dissolves. This is best exemplified by gelatin dessert, which melts in the mouth at body temperature. Gelation temperature and melting point varies by hydrocolloid. Other hydrocolloids form April 21, 2015

Table of Contents for the Digital Edition of Food Business News - April 21, 2015

Food Business News - April 21, 2015
Wal-Mart eyeing improvements
Drought dilemma for California agriculture
Antibiotics under greater scrutiny
Table of Contents
Web Contents
Editorial - Food’s share of spending declines
Reheating meat sales
A record year for specialty food sales
Innovation insights from Chobani
Target hires merchandiser to reinvent its food business
McDonald’s moves toward simpler ingredients
Tyson Foods to close Georgia plant
Bottled water drove beverage market growth in 2014
I.F.F. plans to buy Ottens Flavors
F.D.A. challenges Kind under ‘healthy’ labeling rules
U.S. organic food sales rise 11% in 2014
Daily’s to build bacon plant
Iconic hot sauce brand, assets acquired
Washington - Antibiotics under greater scrutiny
Health and Wellness - Subtracting sugar from formulations
Ingredient Innovations - Positive fiber signs from Europe
Study links fiber, whole grains to reduced risk of death
Dairy Business News - Hydrocolloids: Managing moisture and more
Ingredient Marketplace 2015
New Food Products
Ingredient Market Trends - Another new chapter for C.W.B.
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 21, 2015