Soups

The function of this chapter is to review these methods with emphasis on the types of phenomenology involved and information obtained. Many of the effects are complicated, and full theoretical descriptions are still lacking. The wide variety of methods and derivative techniques has resulted in a veritable alphabet soup of acronyms. A short list is given in Table VIII-1 (see pp. 313-318) the lUPAC recommendations for the abbreviations are found in Ref. 1. 

Each member of the N-Lite Series (National Starch) is aimed at a specific role ia fat replacemeat, ie, N-Lite L for soups and sandwich spreads N-Lite LP for use ia dressiags and dips. N-Lite LP is an iastant modified food starch which yields a very oily texture and is stable to heat, acid, and shear N-Oil is a tapioca dextria suggested for fat-like mouthfeel and the N-Elate and N-Oil Series are propriety mixtures of starches and other fat replacers. 

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

Heat Exchangers Using Non-Newtonian Fluids. Most fluids used in the chemical, pharmaceutical, food, and biomedical industries can be classified as non-Newtonian, ie, the viscosity varies with shear rate at a given temperature. In contrast, Newtonian fluids such as water, air, and glycerin have constant viscosities at a given temperature. Examples of non-Newtonian fluids include molten polymer, aqueous polymer solutions, slurries, coal—water mixture, tomato ketchup, soup, mayonnaise, purees, suspension of small particles, blood, etc. Because non-Newtonian fluids ate nonlinear in nature, these ate seldom amenable to analysis by classical mathematical techniques. 

Casein hydrolyzates are produced from dried casein. With appropriate heat treatment and the addition of alkaHes and enzymes, digestion proceeds. FoUowing pasteurization, evaporation (qv), and spray drying, a dried product of 2—4% is obtained. Many so-called nondairy products such as coffee cream, topping, and icings utilize caseinates (see Dairy SUBSTITUTES). In addition to fulfilling a nutritional role, the caseinates impart creaminess, firmness, smoothness, and consistency of products. Imitation meats and soups use caseinates as an extender and to improve moistness and smoothness. 

Used in baked goods (breads, cakes, cookies, snack items), pasta products, infant formulas, milk replacers, emulsified and coarsely ground meat items, meat analogues, dietary foods, and soup mixes and gravies. 

Miso. Miso is a paste-like food having the consistency of peanut butter. It is made by fermenting cooked soybeans and salt with or without a cereal such as rice or barley (92). It is used as a base for soups in Japan, and as a seasoning in southern and eastern Asia. It is produced on a small scale in the United States. 

Minor Varieties. Brick teas are prepared in the former Soviet Union and in parts of the People s RepubHc of China (82). These products are often cooked as a soup with butter or other fats. Flavorants such as jasmine flowers maybe added during processing. Oil of bergamot is used to prepare Ead Grey tea. 

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). 

Commercially available yeast extracts are made from brewers yeast, from bakers yeast, from alcohol-grown yeast (C. utilis) and from whey grown yeast (K fragilis). Extracts are used ia fermentation media for productioa of antibiotics, ia cheese starter cultures, and ia the productioa of viaegar. They are also exteasively used ia the food iadustry as condiments to provide savory flavors for soups, gravies and bouillon cubes, and as flavor intensifiers ia cheese products. 

The colorant is used at 2—50 ppm as pure color to shade margarine, shortening, butter, cheese (4 ), baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, and beverages (58). Its chief advantages over other colorants are its nutritional value and its abiUty to dupHcate natural yellow to orange shades. 

An interesting and novel use of a soHd desiccant, the reduction of cold condensate corrosion in automotive exhaust systems, illustrates a hybrid closed—open system. Internal corrosion occurs in mufflers when the water vapor in the exhaust condenses after the engine is turned off and the muffler cools. Carbon dioxide dissolves in the condensate to form an acidic soup. In an essentially closed static drying step, an acid- and heat-resistant desiccant located in the muffler adsorbs water vapor from the exhaust gas as it cools to prevent formation of corrosive acidic condensate. When the engine is restarted, the system becomes open, and the desiccant is regenerated by the hot exhaust gas to be ready for the next cooldown step (19). 

A slurry of the starch is cooked in the presence of a heat-stable bacterial endo-a-amylase. The enzyme hydrolyzes the a-l,4-glycosidic bonds in pregelatinized starch, the viscosity of the gel rapidly decreases, and maltodextrins are produced. The process may be terrninated at this point. The solution is purified and dried, and the maltodextrins are utilized as blandtasting functional ingredients in dry soup mixes, infant foods, sauces and gravy mixes, etc. 

In the food production and OTC (Over the Counter) Drug industries, like milk, soups, cough syrup, and juices, outside balanced seals are quite popular. Their design permits easy cleaning of the equipment without pump disassembly. These seals are prominent in the chemical processing industry because all metal components in the seal are located outside the fluid. This avoids problems of galvanic eorro.sion. 

Ethylene Propylene (EP, EPDM) is an o-ring rubber compound that is compatible with most water-based chemicals. It is good with caustic soda, detergents, water treatment chemicals, steam, and wastewater and with food processes like milk, beer, and soups. EP rubber compound is petroleum based and for this reason it should never come into contact with petroleum based chemicals. 

Dried and dehydrated fruits, vegetabies, and soup mixes... 

In the case of an open water system, the problem is compounded due to the addition of micr(X)rganisms from the atmosphere. Water temperature control is critical to stop the water from becoming a breeding soup culture for the microorganisms. 

Maden, B. E., 1995. No. soup for. starters Antotrophy and the origins of metaboli.sm. Trends in Biochemical Sciences 20 337—341. 

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