IV. Информативное чтение. Направлено на развитие компетенции ОК-1, ОК-5, ОК-6, ПК-48 (50 мин)

Fats, Fat Replacers, Starches & Gums

Milk ingredients deliver specified degrees or combinations of moisture control, aeration, dairy flavor, viscosity or texturizing. Protelac[R] 195 LD is a low-density, spray-dried foaming dairy ingredient designed as an alternative to non-fat dry milk in powdered hot chocolate. Protelac 210 is a combination of selected dairy and soy protein products that promotes desirable crumb strength, structure and rise in cakes and muffins. Prestige 520 is a new ingredient specifically processed and formulated from milk-based ingredients to replace non-fat dry milk in yogurt and other culture products.

Monoglycerides are used for mouthfeel improvement, stabilizing emulsions and crumb softening. BFP 800 K dispersible monoglyceride is used in bread, rolls and sweet goods for crumb softening, reduced mixing requirements and shelf life extension. ALPHADIM 90SBK distilled monoglyceride stabilizes finely dispersed emulsions in margarine, prevents stickiness in pasta and improves texture in reconstituted potato products.

Gelatine has numerous applications, including confectionery, molded gels, diet foods, glazes, aerated foods, dairy products and functional foods. GELITA[R] Gelatine-hydrolysates are prepared by enzymatic hydrolysis of pigskin, hidesplit and bones. It has been regarded as beneficial for joint conditions.

Signature products include Keltrol[R] xanthan gum, Kelgum[R] specialty product range, Kelcogel[R] gellan gum and Simplesse[R] all natural multi-functional dairy ingredients. Keltrol xanthan gum products promote ease-of-use with improved dispersion/hydration properties. Kelcogel gellan gum is a multifunctional hydrocolloid that can be used at low levels in a wide variety of products that require gelling, texturizing, stabilizing, suspending, film-forming and structuring. It is a natural dairy ingredient that can be used to enhance creaminess and other dairy characteristics. The microparticles in suspension behave like a creamy fluid and provide a unique set of functionalities including UHT, retort and steam table heat stability.

Specialty starches include ViscoGel[R] Starches derived from waxy maize, AccuGel[R] Starches derived from common maize, RheoGel[R] Starches, Instant Starches and Function-Specific Starches. Cargill Foods announced plans for a three-year, multi-phase expansion of its food starch operation in Cedar Rapids, lowa. The first phase, which will significantly increase specialty starch production capacity, will be completed October 1.

A new line of cold water swelling starches, Paselli[R] EZ starches made its debut with 15 varieties in the range. These potato and tapioca starches give the quality of cook-up starches with cost savings and reduced usage levels. Many textures are possible from smooth and creamy to pulpy, and the starches can be targeted to high or low shear for different processing conditions. Applications include salad dressings, sauces, fruit preparations, marinades, beverages and processed meats. Product applications demonstrated at the booth included glaze for chicken wings, fat-free Italian dressing, nacho cheese sauce, cookies with fruit filling and a bakery cream.

Rice-based functional ingredients were featrued. Pac-Gel[TM] pregelatinized rice flour is a label-friendly alternative to gums and modified food starches. It was demonstrated in alfredo sauce and ranch dressing. Pac-Star[TM] rice flour is a label-friendly ingredient that can be used to replace BVO in beverages. It was featured in juice as a clouding agent. Braised beef with Pac-Pro[TM] was featured. Labeled as " rice flour, rice bran and rosemary extract, " this ingredient helps reduce WOE

Dairy-free drink and lowfat soft-serve ice cream got their body from Rice*Trin[R] rice maltodextrins. The rice ingredients are hypo-allergenic and available as organic. SoyFul[R] soy flour gave cappuccino its smooth texture and good taste. It is specially processed to have a clean flavor and intact isoflavones. It is also available organic.

Fiber ingredients help reduce calories in food. The company offers powdered cellulose, cottonseed fiber and white wheat fiber. These ingredients add bulk to food without adding calories. They help retain moisture and lengthen shelf life. In salad dressings and sauces, they add viscosity and cling while preventing oil separation.

Textured wheat protein under the Wheatex[TM] name was used to extend meat. The beef filling in mini taquitos was extended with shredded textured wheat protein. Chicken nuggets were extended 30%. Wheat protein isolate Midsol FP[TM] 5000 served as a control for water migration in breadsticks. New thin boiling wheat starch for candy was shown in jellybeans and gel-type candy.

The many functionalities of alginates and hydrocolloids were shown. Applications in meats and restructured foods included chicken wings in a brine solution containing carageenen to help retain juiciness, and restructured meat chunks and fruits and vegetables using alginates. A demonstration of emulsion properties included fat-free tangy tomato dressing with cellulose gel, full fat dressing with carageenen to keep particles suspended and cheese sauce with alginate for a higher gloss. Carageenen replaced pectin in a stabilizer system for a fruit prep. Alginate and cellulose gel were ingredients in a cold process, bake stable bakery filling. Alginates in stabilizer systems for desserts gave yogurt its texture, body and sheen.

Упражнение 1. Прочтите текст, используя словарь. Найдите ответы на следующие вопросы:

1. What is designed as an alternative to non-fat dry milk in powdered hot chocolate?

2. What are monoglycerides used for?

3. What applications does gelatin have?

4. Why is kelcogel gellan gum used?

5. Where are starches applied?

6. What do fiber ingredients help do?