Fabricated foods

ZRMs for fabricated foods could be easily manufactured following recommendations for development of in-house RM (Craft and Boyer 1993). Batch records, published information, and so on allow the analysts to quickly determine the compositional makeup of fabricated foods and thus to formulate and make a ZRM devoid of a specific micronutrient. 

Fabricated Foods. In "Fabricated Foods. G. Englett, ed., AVI, Westport, Conn., 1974, p. 127. 

Kotula, K. T., Nikazy, J. N., McGinnis, M. and Briggs, G. M. 1983. Development of a rat model to test the nutritional equivalency of traditional vs. fabricated foods Cheddar cheese vs. fabricated Cheddar cheese. J. Food Sci. 48, 1674-1677, 1704. 

Lipids are important macromolecules in food. A food product s nutritional value as well as its flavor, texture, general palatability, and storage stability are affected by lipids. Therefore, both physical and chemical criteria are needed by the food processor to assess or monitor the quality of fats and oils. The basic characteristics of certain food items, such as edible oils, will be dependent upon their source. Variation from these norms can be ascertained before the oils are used in other foodstuffs. In effect, knowledge of the quality of the lipid before shipping the product to market, or use in fabricated foods, is of economic importance to the processor. 

In contrast to natural structures the morphological features of structures in fabricated foods are in principle within our control. The source of the many structures of foods, even those made from a single raw material (e.g., wheat flour), lies in the ingredient mix and the fact that thermodynamic equilibrium is practically never required or achieved during processing. These metastable structures can be attained because they are favored kinetically, that is, the approach to equilibrium is slow. At any point during the development of a particular structure a process of shape stabilization sets in, usually by vitrification, partial crystallization, phase separation and/or formation of a network (Figure 12.5). 

Mechanical properties, i.e., rheological and fracture phenomena. This anisometry is widespread among natural foods and among fabricated foods made by spinning or extrusion. It is mostly caused by relatively large structural elements (micrometer to millimeter scale). 

A frozen SPI filament product, with fiber-like texture, was sold in the United States for improving textural characteristics of fabricated foods, including structuring mechanically deboned meat and poultry. The manufacturer s specifications for the product include >93% protein (N x 6.25, mfb), <0.2% crude fiber, 65% moisture, 0.9% ash, and <0.1% fat. 

Soy proteins are accepted in many applications because they provide desirable functionalities (performance properties) in fabricated foods at less cost than animal-source alternatives such as dried milk solids, casein, egg yolks, egg whites, or gelatin. Mimicking more expensive animal proteins has long been an objective of processing soy proteins. Reviews on soy protein functionality, modifications, and applications were prepared by Kinsella (1979), Kinsella and coworkers (Kinsella Soucie, 1989 BCin-sella et al., 1985), Cherry (1981), Rhee (1989), and Lusas Rhee (1986). 

The dimensional and mechanical stability of materials is of paramount importance to their use in the everyday world where they may encounter a wide variation in temperature through design or by accident. Many polymers are processed at elevated temperatures so as to enable them to flow and be more amenable to fabrication. Food items are cooked, pasteurised or otherwise heated or frozen. Ceramics are fired so as to consolidate their final structure. The relationship between a material s dimensional and mechanical properties and its temperature is studied by the techniques described within this chapter and, due to common concepts, the effect of heat on the electrical properties of materials is also considered. 

Uses Thickener, fat replacement, stabilizer, texturizer in foods thickener for meat and fabricated foods (surimi, vegetarian patty) Gelling agent, thickener, emulsifier, stabilizer Features Rich in sol. dietary fiber Manuf./Distrib. AB R Lundberg Amerol http //www.amerolcorp.com, Atomergic Chemetals http //www.atomergic.com,... 

Soufflet, L, Calonnier, M. and Dacremont, C. (2004). A comparison between industrial experts and novices haptic perceptual organization a tool to identify descriptors of the handle of fabrics. Food Quality and Preference, 15, 689-699. 

Human skin in vitro percutaneous absorption of gaseous ethylene oxide from fabric. Food Chem Toxicol 35 513-515... 

Producing new, fabricated foods—Food technologists have recently begun to use the term nutrification to denote the addition of n utrients to fabricated foods. What is often overlooked in this approach is the possibility that processing alters, destroys, or removes nutrients or other beneficial... 

Nutrification—This is the practice of adding a proportion of vitamins and minerals (1) to a formulated or fabricated food or (2) to a grouping of foods marketed as a meal or meal replacer— for example, infant formulas and instant breakfast foods. 

Aside from the labels of many products which are purchased, nutritional information in Food Composition Table F-21 identifies the enriched products. Furthermore, it should be realized that the nutritional information on any fabricated food represents enrichment, since these foods are literally pieced together for example, breakfast bars and powders, and meat analogs. 

The processing of the world s most important oilseed presents many features of interest in relation to detoxification, especially since soyabean protein products in a variety of forms are currently finding wide applications in the fabricated foods industry. Though they have formed standard articles of diet for hundreds and probably thousands of years, soyabeans in the raw state contain a wide range of... 

Uses Thickener, fat replacement, stabilizer, texturizer In foods thickener for meal and fabricated foods (surimi, vegetarian patly) Gelling agenL thickener, emulsi-... 

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