1 / 23

Novel ingredients in Free-From Food manufacturing

Novel ingredients in Free-From Food manufacturing. Dale Whiteman Technical Development Manager Daymer Ingredients. Who are ?. Food Ingredient distributor established 2003 based in Atherstone on Stour, Warwickshire providing:- stabiliser systems

garth
Download Presentation

Novel ingredients in Free-From Food manufacturing

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Novel ingredients in Free-From Food manufacturing Dale Whiteman Technical Development Manager Daymer Ingredients

  2. Who are ? • Food Ingredient distributor • established 2003 • based in Atherstone on Stour, Warwickshire • providing:- • stabiliser systems • texturiser blends • starches and modified starches • maltodextrins, dextrose & glucose • proteins and emulsifiers • yeast extracts and HVPs • natural savoury flavours • gums and hydrocolloids • dairy ingredients

  3. Free From Ingredients • An ever growing area • Can even lead to nut free “nuts”............ • Limagrain Céréales Ingrédients Nutricorn Nuts • Announced beginning of September • Maize based toasted corn germ • Nutty texture, flavour and aroma

  4. Free From Ingredients • Gluten free • Is Xanthan the only answer? • Dairy Free • Completely dairy free • Lactose free dairy ingredients • Egg free

  5. Gluten free • Function of gluten Different products have different requirements • Bread and cakes • Provides an elastic network controlling air cell size during formation of dough and cooking • On cooking gluten coagulates interacting with other proteins and fat to control toughness and elasticity of structure • Pasta • Elasticity • Al dente texture/chewability

  6. Gluten free bakery • Flour replacement • Typically combinations of corn and potato starch, rice flour, tapioca flour and occasionally include other flours e.g. Buckwheat • Ratios depend on end application • Bread flour • Assorted blends used, all need additional gluten replacers to function • Pasta • Primarily corn flour • Occasionally rice based but can become gummy on cooking • Frying batter • Usually rice flour based

  7. Gluten free bakery • Common options to replace gluten • Xanthan, • Can lead to crumb hardening & gummy mouthfeel • Xanthan alone can control air cell size but volume often restricted • May not be suitable for all • Egg proteins • Currently unstable pricing • Brings another allergen issue • Guar gum • Availability • Cost!!

  8. Gluten free bakery • HPMC (Hydroxypropylmethylcellulose) • Used successfully with corn starch/rice flour blend • Can be tricky to disperse in water • better if premixed with other materials • Typical application rate 2% • Enhances volume • Controls air cell size and distribution • Reduces staling • Current research • Food Hydrocolloids Issue 30 Vol 1 (Jan 2013) p393-400 • Clear demonstration of improvement to commercial gluten free flours using HPMC with or without buckwheat flour

  9. Gluten free bakery • Other cellulose based materials • WellenceTM • Combination of HPMC and CMC specially modified for application • Gives excellent volume increase and air cell control • Relatively low addition rate Without WellenceTM With WellenceTM

  10. Gluten free bakery • Vegetable proteins • Combinations of potato or pea proteins with a blend of corn starch, rice flour and potato starch • More even air cell distribution, enhances volume, improves surface browning With 1.6% Solanic potato protein isolate Control

  11. Gluten free bakery • Vegetable fibre • Insoluble pea fibre • Proposed as a guar substitute • appears to work well with bread and cakes at between 2:1 to 2.5:1substitution level • some cost benefit while maintaining dough viscosity on kneading

  12. Gluten free bakery • Future technology? • Sourdough approach (University College Cork) • Selected lactic acid bacteria and enzymes used to treat wheat flour to produce fully hydrolysed wheat flour with <10ppm gluten • Lactic acid bacteria produce exopolysaccharides i.e. Materials similar to xanthan • Small scale studies seem to indicate no toxicity to coeliac patients however much larger studies are required to confirm safety of this approach

  13. Gluten free Processed meat • Replacement of breadcrumbs and rusk • Used as a binder in sausage and burgers • Found in over 90% of sausages • Usually based on wheat flour • Reduce moisture/fat loss on cooking maintaining juiciness • Usual GF alternatives • Higher fat meat content • Soy flour • Daymer option for low fat gluten free • Blend of potato starches and rice flour

  14. Dairy free • Basic functions of milk proteins • Emulsification • Foam stabilisation • Structuring e.g. cheese • Glazing • Typical alternatives • Soya • Brings another allergen issue • GM free requirements of many customers • Unless high quality/price can bring flavour or colour problems • Egg • Another potential allergen • Pricing currently very unstable

  15. Dairy free emulsification • Newer options for emulsifying • Non dairy proteins including- • Other vegetable proteins (pea, potato, rice) • Generally successful although flavour or colour issues can still be found unless high quality ingredients used • Animal proteins • Gelatin • Fish gelatin

  16. Dairy free • More recent options • Modified starch (Starch sodium octenylsuccinate) E1450 • Some emulsifying capacity • Typical addition rate 0.5-1% • α–Cyclodextrin • Novel Foods approval gained 2008 • Can be effective in a range of applications such as sauces, mayonnaise etc • Optimum effect at high oil levels • Limitations on pH and heat treatment during emulsification

  17. Dairy free - foam • Current usual stabiliser choices • Egg albumen – see earlier issues! • Soy protein isolates • Gelatin and other animal protein • More recent options • Potato and pea proteins • E1450 Starch octenylsuccinate • Emulsifies but may also contribute to aeration • α–Cyclodextrin • Can double overrun on non protein systems • Combinations of cellulose ethers and surface active materials e.g. E481 SSL which is already found in many bread improvers

  18. Dairy free • Analogue cheese • Blends of modified starches • Selected to control firmness and melting properties as well as emulsify fat • Made using standard processed cheese equipment • Other hydrocolloids can be added to improve properties like stretch

  19. Lactose free • Lactose free milk powders • Typical Skim milk powder 50% lactose • Lactose removed by a combination of ultrafiltration and enzyme hydrolysis to <0.1% • Some conversion to glucose & galactose • Overall increase in protein content

  20. Dairy & Egg free - glazes • Milk and egg wash glazes • Seal surface • Add sheen • Enhance browning • Alternatives • Based on dextrins and starches • Addition of vegetable proteins such as potato can enhance finish Control Egg glaze Milk glaze Images from “The Fresh Loaf” www.thefreshloaf.com

  21. Egg free - Emulsification • Similar solutions to dairy free • Egg free mayonnaise dressings • Combinations of modified starches can provide the emulsification and viscosity provided by egg at a range of fat levels

  22. Do you have a challenge for Daymer?

  23. Further Contact • email – info@daymer.com • telephone - +44 (0)1789 450 131 • web – http://www.daymer.com • linkedin – http://www.linkedin.com/company/daymer-ingredients-limited • twitter – http://twitter.com/daymerfood

More Related