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Food Application-Cheese Flavor
Jul 15, 2023FOOD APPLICATION- FLAVOR
Flavor is an overall impression combining taste, odor, mouthfeel, and trigeminal perception. Food flavorings are added to a wide range of foods, usually in small amounts to give a particular taste. The pros of flavorings are to impart the characteristic flavor of the flavoring, to augment or modify flavor, and to mask the original flavor. There are three principal types of flavorings used in foods.
| Types | Description |
| Natural flavoring substances | Substances that are extracted from vegetable or animal materials are not further chemically modified or changed. |
| Nature identical flavoring substances | Substances that are chemically identical to natural substances, but which are obtained by chemical processes or by chemical modification of others. |
| Artificial flavoring substances | Substances obtained by chemical synthesis or chemical synthesis or chemical modification of natural substances, but which are not present in natural pods. |
There are 2 types of flavors, sweet flavors such as fruit flavors, beverage flavors, candy flavors, etc., and savory flavors such as meat flavors, seafood flavors, cooked flavors, processed flavors, cheese flavors, etc. This topic would like to discuss about cheese flavor.
CHEESE FLAVOR
Cheese flavors are unique sensations with aroma, taste, and texture. It is combined with different concentrations and interactions of various compounds. Cheese flavor able help to improve flavor consistency, boost and balance taste profiles and increase the perception of creamy mouthfeel. Varieties of cheese flavors were cream cheese, cottage cheese, mozzarella, parmesan, gouda, feta, cheddar, swiss, fontina, danish (blue cheese), Edam, etc. The dosage of cheese flavor is 0.1-0.2%.
Let’s try our cheese flavors which are available in a variety of forms:
Lastly, flavor plays an important role in our food. You can choose your own flavor according to your desired food. For those of you who are searching more immediately gives you that umami effect, we got a few series of cheese flavors that can apply in different applications with their own sensory attributes. As you can see, it is so an amazing product, we highly recommend it!
Let’s try our cheese flavors which are available in a variety of forms:
| Types of cheese flavor | Description | Application |
|
Mild Taste, Milky, Rich, and Slightly Acidic. | Used in Snacks, Sour Cream, Seasoning, and Sauces. |
|
Umami, Savory, Sharp, Bold, and Tangy. | Used in Grilled Appetizers and Cooking Applications. |
|
More Savory and More Umami. | Used in Cooking Applications. |
|
Sweet, Milky and Rich. | Used in Waffles, Pastries, and Snacks. |
Lastly, flavor plays an important role in our food. You can choose your own flavor according to your desired food. For those of you who are searching more immediately gives you that umami effect, we got a few series of cheese flavors that can apply in different applications with their own sensory attributes. As you can see, it is so an amazing product, we highly recommend it!
Fibre, as your best food companion
Jul 4, 2023
Fibre, as your best food companion
Fibre or dietary fibre has lately gained popularity in both specialty food products and common mass-produced goods. Fiber is commonly found in vegetables, fruits, whole grains, and legumes. It is also sometimes called roughage or bulk. It is an essential nutrient, which means it must be eaten in the diet. The FDA defines high-fibre foods as those that include at least 20% of the recommended daily value (DV) of dietary fibre per serving. Foods with a dietary fibre content of 5% or less are regarded as poor sources.
Dietary fibre comes in two primary varieties:
(a) Soluble Fibre. Water readily dissolves soluble fibre, and in the colon, it transforms into a gel-like material. Oats, peas, beans, apples, citrus fruits, carrots, barley, and psyllium all contain soluble fibre.
(b) Insoluble Fibre. As food travels through the digestive tract, insoluble fibre remains intact because it does not dissolve in water. Insoluble fibre may be found in abundance in whole-wheat products including flour, wheat bran, nuts, beans, and vegetables like potatoes, cauliflower, and green beans.
Applications of Fibre in Food Industry
Dietary fibre can be successfully added to processed meat products as binders, extenders, and fillers. By doing so, they can significantly replace the products' unhealthy fat components and increase acceptability by enhancing their nutritional value, pH, water-holding capacity, emulsion stability, shear press value, sensory characteristics, etc. Furthermore, the functional qualities of meat products can be enhanced by adding fibre content..
Not to forget that the use of dietary fibre in food products can boost the cooking yield and, consequently, the economic benefit. For example, by using our ERA’s products such as wheat fibre, bamboo fibre, oat fibre, apple fibre, and powder cellulose, food processer can yield more than 25% in the reduction of costing and yield better product’s quality.
The utilization of insoluble fibre can be applied to meat, bakery, fish, surimi, vegetarian & vegan products, dairy and condiments. Furthermore, for dietary fibre to be regarded acceptable, it must successfully serve as a food component in the food product to which it is added.
For example, from the research studies done by Polizer et al. (2015) and Statsenko et al. (2021), they drew the conclusion that:
Dietary fibre comes in two primary varieties:
(a) Soluble Fibre. Water readily dissolves soluble fibre, and in the colon, it transforms into a gel-like material. Oats, peas, beans, apples, citrus fruits, carrots, barley, and psyllium all contain soluble fibre.
(b) Insoluble Fibre. As food travels through the digestive tract, insoluble fibre remains intact because it does not dissolve in water. Insoluble fibre may be found in abundance in whole-wheat products including flour, wheat bran, nuts, beans, and vegetables like potatoes, cauliflower, and green beans.
Applications of Fibre in Food Industry
Dietary fibre can be successfully added to processed meat products as binders, extenders, and fillers. By doing so, they can significantly replace the products' unhealthy fat components and increase acceptability by enhancing their nutritional value, pH, water-holding capacity, emulsion stability, shear press value, sensory characteristics, etc. Furthermore, the functional qualities of meat products can be enhanced by adding fibre content..
Not to forget that the use of dietary fibre in food products can boost the cooking yield and, consequently, the economic benefit. For example, by using our ERA’s products such as wheat fibre, bamboo fibre, oat fibre, apple fibre, and powder cellulose, food processer can yield more than 25% in the reduction of costing and yield better product’s quality.
The utilization of insoluble fibre can be applied to meat, bakery, fish, surimi, vegetarian & vegan products, dairy and condiments. Furthermore, for dietary fibre to be regarded acceptable, it must successfully serve as a food component in the food product to which it is added.
For example, from the research studies done by Polizer et al. (2015) and Statsenko et al. (2021), they drew the conclusion that:
- It is feasible to partially substitute meat and fat in chicken nuggets with pea fibre without sacrificing most of their physicochemical properties or their sensory appeal.
- Adding wheat fibre to semi-finished beef products boosts their ability to contain fat and bind moisture while also reducing heat-related losses by 12%.
- By adding Dietary Wheat Fibre to the nugget recipe, you may also increase the consistency and juiciness of the final product,
- Minimise weight loss during frying by 30–40%.
- Avoid the production of big ice crystals during freezing.
- Improve the final product's quality.
What’s the Perfect Fibre?
A publication by Larrauri (1999) in Trends in Food Science & Technology stated that the ''perfect fibre'' should be:
Health Benefits that can be promoted to consumers:
Consuming food products that have been supplemented with dietary fibre can help avoid conditions including obesity, diabetes, irritable bowel syndrome, and coronary heart disease.
A publication by Larrauri (1999) in Trends in Food Science & Technology stated that the ''perfect fibre'' should be:
- Must not contain any nutritionally irritating ingredients.
- Highly concentrated in a little amount to optimise its usage.
- Have an adequate level of bioactive components,
- A balance of soluble and insoluble fibre,
- No taste, unpleasant aroma, colour, or texture affects.
- It must have a lengthy shelf life while also not affecting the meal to which it is being added.
- It ought to be compatible with food processing.
- It should have a favourable customer perception.
Health Benefits that can be promoted to consumers:
Consuming food products that have been supplemented with dietary fibre can help avoid conditions including obesity, diabetes, irritable bowel syndrome, and coronary heart disease.
- For those who consume meat often, this procedure might provide a sizable amount of their daily requirement for dietary fibre.
- Keeps bowel motions normal.
- Protects the health of the bowels.
- Lowers a person's cholesterol.
- Aids in blood sugar regulation.
- Helps one reach a healthy weight.
The Art of Food Colouring: Enhancing Visual Appeal in Foods and Beverages
Jun 15, 2023
Apparently, “We eat with our eyes.” Foods that are off-colour are typically thought to be of lower quality, which is why colours are added. Food colouring, also known as food additives or food dyes, are any substances used to impart or enhance colour to food and includes colouring preparation.
Food colouring comes in many forms consisting of liquids, powders, and gels. Besides that, food colouring consists of two types: Synthetic (Brilliant Blue FCF, Tartrazine) and Natural (ex: beetroot, turmeric). Synthetic colouring is chemically produced while natural colouring is often extracted from plant, animal, or mineral sources. As a result, synthetic colouring is often more vibrant and stable than natural colouring. This, however, does not affect the taste of your food.
Food colouring can be added to a wide range of food products, including processed foods, beverages, confectionary, baked goods, dairy products, sauces, dressings, and processed foods. Food colouring aids in the production of colourful candies, eye-catching icing, tasty baked goods, attractive beverages, and visually appealing snacks.
Regulation 21 of the Malaysia Food Regulation 1985 stated that the substances listed in Table I and Table II shall be the permitted colouring substances within the meaning and for the purposes of these Regulations and only the substances specified in Table III to the Seven Schedule shall be the permitted diluent. Furthermore, colouring preparations must contain a minimum of 4 per cent of permitted colouring substance. Benzoic acid, which is an approved preservative, may be present in liquid form colouring preparation in amounts not greater than 400 mg/kg, together with acidity regulators, which are a permitted food conditioner. We must double check with the CODEX Standard for Food Additives because the maximum usage level of food colouring depends on the specified products produced.
It is crucial to note that excessive consumption of some synthetic food colouring has been linked to possible health issues, such as hyperactivity in children or allergic reactions in sensitive individuals. Thus nowadays, the demand for natural food colouring options is growing rapidly due to consumer preferences for clean-label products such as fruit and vegetable juices, plant extracts, and other natural colour sources.
By understanding the various types of food coloring, exploring natural alternatives, and considering the regulations associated with their usage, we can elevate the art of food coloring and create visually stunning culinary masterpieces.
