9-3 |
Hydrocolloids functionality in frozen and refrigerated foods |
G. R. KRAWCZYK, J. W. Lamkey, S. S. Othee, D. Tuason, and A. C. Venables. FMC Biopolymer, PO Box 8, Route 1 & Plainsboro Rd., Princeton, NJ 08543 Hydrocolloids provide physical stability and improve the texture in frozen and refrigerated foods. Three examples are discussed: microcrystalline cellulose in frozen desserts, carrageenan in frozen bread dough, and alginate in refrigerated, restructured meat. Microcrystalline cellulose (MCC) dispersions exhibit different physical properties than gum solutions and starch gels. When properly dispersed, the cellulose particulates and hydrocolloid component set up an insoluble cellulose structural network that provides the functionality. MCC will improve the body, texture, extrusion qualities, and heat shock resistance in frozen desserts. MCC in an ice cream mix can preserve the original texture of frozen desserts through numerous freeze/thaw cycles by maintaining the three-phase system of water/fat/air. Carrageenan is a naturally-occurring family of carbohydrates extracted from red seaweed that provides specific gelling, thickening, and stabilizing properties. One specially designed carrageenan binds moisture to minimize ice crystal growth in frozen dough during processing, storage, and repeated freeze-thaw cycles, resulting in less damage to yeast cells and gluten. The proofed dough shows little variation between the initial baked volume and the baked volume after 16 weeks of freezer storage. Carrageenan improves the volume of baked products produced from frozen dough by 15-20% and may be applied to frozen dough for rolls, croissants, pastries, and pizza. Alginate is a natural product extracted from brown seaweed used in a variety of applications requiring thickeners, stabilizers, or gelling agents. Being cold soluble, alginates can offer a broad range of flow properties for aqueous based systems. Alginate gels can add shape and structure to uncooked meat products while helping to maintain product integrity through the heating process. Compared to other ingredients providing cold binding, gel formation can be controlled to fit most processing lines. Utilizing current processing techniques, alginates can provide the form, texture and appearance of meat chunks with either meat or soy based ingredients.
Session 9, Function of carbohydrates in frozen and refrigerated foods
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