Structure and viscosity-providing ingredients, such as hydrocolloid gums, starches and dietary fiber, are key formulations tools. Some also offer health properties.
Hydrocolloid gums and starches provide an arsenal of ingredients to develop specific and distinct textures and viscosities, both by themselves and in combination.
Attendees of Prepared Foodsí R&D Seminar series heard about ethnic trends in America, specifically about Hispanic, Indian and Asian foods. They also learned how hydrocolloids affect taste, aroma, mouthfeel and texture in food and beverage systems, and how certain software can help with claims and costs.
Prepared Foodsí 2007 Applications Seminar-CHICAGO offered advice for tackling texture challenges, including the use of hydrocolloids, certain dietary fibers and emulsification systems (among other ingredients).
Knowledge of final product characteristics and processing conditions allows the formulator to find the right starch and/or gum combination from the options available.
Innovations in Dressings, Sauces and DipsConsumer preferences are changing. A few years ago, convenience was the most important feature desired for foods. Today, people are looking for products that are