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I. Challen and R. MOORHOUSE. Hydrocolloid Solutions LLC, PO Box 130147, Houston, TX 77219 Re-structured foods are a key facet of the food industry involving a complex ‘assembly' of raw material, ingredients and a number of texturing and structuring processes. It should be emphasized that re-structured foods differ from structured foods (including ice cream, sauces, bakery products, and the like) in that a key ingredient is a natural raw material (especially fruit) that is reformulated and that the end product may then be further processed. That said, many of the techniques and ingredients used in structured & re-structured foods are common. Simply put, the goal with re-structured foods is to take a natural ingredient, such as fruits, vegetables, fish, or meat, take it apart then re-assemble to give it improved and consistent properties while maintaining the appearance, texture and flavor. Of course nothing is as simple as it sounds and the purpose of this presentation will be to review the advantages of restructured foods (e.g. enhanced properties, efficient utilization of raw materials), discuss the criteria for raw material selection, discuss the stabilizers used and how they are best utilized for given applications. Finally, the cost-benefit aspect will be discussed.
Session 43, Crash course: How to stabilize foods with hydrocolloids
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |