Formulated food

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

Updated Technologies for Extracting and Formulating Food Colorants... 

Tolstoguzov, V.B. (2003). Some thermodynamic considerations in food formulation. Food Hydrocolloids, 17, 1-23. 

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). 

Marion, J.P. Information of flavours and dyestuffs into formulated food products Congress Nice, 1987. 

Surplus milk is commonly stored as frozen skim milk and whole milk concentrate and used as ingredients in ice cream and other formulated food products. There has also been some interest in producing frozen milk concentrates to substitute for pasteurized and sterile fluid milk products (Webb 1970). 

Rheology is the science of deformation and flow of matter. In food rheology, the matter of interest is food, and the importance of its deformation and flow relate to several important properties. Of these, texture is the most important. Texture is one of four quality factors of foods the others are flavor, appearance, and nutrition. In the food industry, there are other properties and processes in which rheology has an important role. They include formulation, manufacturing, transportation, and shelf stability. The measurement of the rheological properties of foods provides the food scientist and engineer with critical information necessary for the successful development and delivery of formulated foods to the consumer. 

Peterson JH, Breindahl T. 2000. Plasticizers in total diet samples, baby food and infant formulate. Food Addit Contam 17(2) 133-141. 

Thoms, S. J. MW Poods 88, Pirst International Conference on Formulating Food for the Microwave Oven, Chicago, March 8-9, 1555 ... 

Formulating Food for the Microwave Oven, Chicago March 8-9, 1988. 

Partial hydrolysis of proteins using acid, alkali or enzymes is commonly employed to improve functionality and usefulness of novel proteins. Acid hydrolysis is the most common method for preparing hydrolysates of soy, zein, casein, yeast and gluten. Hydrolysates are used in formulated foods, soups, sauces, gravies, canned meats, and beverages as flavorants and thickeners (2,3,6). Alkaline treatments have been employed to solubilize and facilitate protein extraction from soy, single cells, and leaves. 

The application of enzymes is now well documented. They are used in organic chemistry - mainly for the production of optically pure compounds - synthesis of detergents and emulsifiers, lipid modification, laundry formulations, food and beverage production etc. [1 - 6]. Due to their high chemo-, regio- and stereoselectivity, activity at ambient temperatures and pH, biocatalysts are often superior to chemical ones and this might explain that a considerable number of industrial bioprocesses have been established in recent years [2,7]. 

The texture of traditional and novel formulated foods, its formation, modification, and/or preservation during processing (frying, cooking, freezing, etc.) and storage is one of the key quality aspects. Food texture, therefore, is important for the success of a food both in the marketplace and for consumption. 

Most food biopolymers have limited miscibility on a molecular level and form multicomponent, heterophase and nonequilibrium dispersed systems. A thermodynamic approach is applicable for studying structure-property relationships in formulated foods since their structures are based on nonspecific interactions between components and such thermodynamically based operations as mixing of components, changing temperature and/or pH, underlies processing conditions. 

Tolstoguzov, V.B. (2000b). Foods as dispersed systems. Thermodynamic aspects of composition-property relationship in formulated food. J. Thermal Anal. Calorimetry, 61, 397-409. Tolstoguzov, V.B. (1999). The role of water in intermolecular interactions in food. In Y.H. Roos, R.B. Leslie and P.J. Lillford (Eds.), Water Management in the Design and Distribution of Quality Foods. (Proceedings ISOPOW 7 Symposium), Technomic Publishing Company, Lancaster, PA, pp. 199-233. 

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