Texturing ingredients

There are many studies involving and C-NMR spectroscopy of carrageenans, a family of polysaccharides with the structure of linear sulfated galactans. They are extracted from certain species of red seaweed and have been used for a long time as natural texturing ingredients in the food industry. 

Regulatory FDA 21CFR 172.842 E491 compliant GRINDSTEDfiXanthan 200 [Danisco Textural Ingredients]... 

HMIS Health 0, Flammability 1, Reactivity 0 Storage 2 yr. shelf life when stored cool and dry in closed containers GRINDSTED Xanthan 80 [Danisco Textural Ingredients]... 

Precaution Will burn mod. dust explosion hazard spills may be slippery when wet avoid dusting conditions, extreme heat, sparks, open flame incompat. with strong oxidizers, cationic surfactants NFPA Health 0, Flammability 1, Reactivity 0 Storage 2 yr. shelf life when stored in a dry area in closed containers GRINDSTED Xanthan CLEAR SUPRA [Danisco Textural Ingredients]... 

Properties Creamy-wh. gran, powd. 90% min. through 20 mesh. 5% max. through 200 mesh almost neutral odor sol. in cold water vise. 1200-1600 mPa-s pH 6-8 (1%) 91-108% assay 8-14% loss on drying Storage 2 yr. shelf life when stored cool and dry GRINDSTED Xanthan SM [Danisco Textural Ingredients]... 

The deleterious effect of some fat substitutes has been demonstrated in cake frosting (27) the result is an unacceptable frosting, filled with air bubbles. In another example, some low fat cheeses are quite acceptable when cold, but when heated result in a product texture that changes to a sticky, gummy mass. Attempts to replace fat must be viewed as a total systems approach (28,29). It is likely that no one material will replace fats in food rather, replacement will consist of mixtures with each ingredient addressing one or more of the roles played by fats in food. 

Formulation Aids. Formulation aids, which include carriers, binders, fillers (qv), plasticizers (qv), and film-formers, are ingredients used in processing to impart a particular physical state or textural characteristic. Table 5 gives an overview of the formulation aids used in the food industry. 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

As ice creams move down the scale from premium, getting lower in fat and incorporating more air, ingredients are added to make up for the loss of creamy texture—and to help keep all of the extra air whipped up. 

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the... 

The final ingredient, salt, is added to slow down the rate of fermentation of the yeast. This gives a baker a certain amount of control over the rising process, ensuring that the bread will have the desired texture and will cook evenly. 

Lipstick is one of the decorative cosmetic products that command a unique market. Lipstick contains a variety of emollients, emulsifiers, preservatives, colorants and binders [4]. The quality of lipstick is directly linked to the basic material used in the formulation [5-6]. Varying the ratio of the ingredient used in formulation determines the final product characteristic such as texture, viscosity, hardness and melting point of the lipstick [7-9]. 

The active ingredients in a shampoo play three fundamental roles. Some allow water to wash away the substances that make hair dirty. Others adhere to hair to impart a desirable feel and texture. The rest are emulsifiers that keep the mixture from separating into its components. To accomplish these effects, ingredients combine two types of interactions a strong attraction to water (hydrophilic) and an aversion to water (hydrophobic). It may seem that these properties are incompatible, but shampoos contain molecules that are designed to be simultaneously hydrophilic and hydrophobic. One example is sodium lauryl sulfate, our inset molecule. The ionic head of the molecule is hydrophilic, so it interacts attractively with water. The hydrocarbon tail is hydrophobic, so it interacts attractively with grease and dirt. Molecules of the shampoo associate with hydrophobic dirt particles to form hydrophilic clumps that dissolve in water and wash away. 

Properties such as body, texture, smoothness, and chewiness in foods are related to the control of crystal structure. The most common and the most important crystalline materials encountered in foods are sugar and ice. It is necessary to control growth, or increase the size of these crystals, as in ice cream and to prevent their disappearance or solution in the solvent, which is usually water, as in icings. In most instances, characteristic crystalline structure is controlled by formulation, type and ratio of ingredients, manufacturing techniques, and proper use of equipment. 

Coextrusion is the process of extruding two or more materials simultaneously or in tandem. It allows a combination of an ingredient such as wheat flour, which is inexpensive and easily enriched with vitamins and minerals, with dairy protein, which provides functionality and texture. For example, an early coextrusion of wheat flour and rennet casein was performed by van de Voort et al. (1984), who obtained products with varying characteristics depending on process parameters. 

Extrusion is an effective means of denaturing whey proteins to create texturized products. TWP may be used as an ingredient to improve the characteristics of many foods. The production of snack foods wifh... 

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