Do not be blinded by the word “pet” when deciding product choices. Pet foods undergo as many regulatory issues and processing parameters as do food products for human consumption. There are a few ingredients utilized within pet foods that we do not use in human food products. The care of formulation and product safety, as […]
In this article, we will discuss bakery systems typical for baked food products recognized by the consumer today. Those previously mentioned as “half-products” were unique to that discussion and will not be included in this section. Products will be considered totally processed utilizing a bakery operation. In most bakery products the primary starch source is […]
Embarking on the creation of culinary masterpieces such as dressings, sauces, and gravies requires more than just a flair for flavor; it demands a profound understanding of starches and their dynamic role in the world of high-water-content products. As we delve into the intricate dance between starches and these delectable concoctions, the artistry of food […]
Both native and chemically modified starches are and have been commonly utilized in snack products. Their use has been for expansion, adhesion, texture, and color generation. In recent years, physically modified flours have been introduced into this snack industry. They offer some properties of chemically modified; however, they are label-friendly (flour). Puffed (Extruded-Baked) Common maize, […]
Most instant foods are sold as dry mixes. These mixes thus require the consumer to prepare by reconstitution. Usually this involves water or other basic liquids commonly sold, i.e., juices, milk, broth. The reconstitution could require the use of heat. The commercial process to manufacture these dry mixes usually involves the blending of several ingredients […]
As the demand for prolonged shelf-life and the preservation of food quality intensifies, freezing has emerged as a formidable method in the food industry. Offering over a year of stability for various food systems, freezing maintains high quality, often rivaling that of fresh produce. However, the intricate science behind freezing involves more than just lowering […]
In thermal food processing methods like canning, jarring, retorting, and heat sterilization, selecting the right starch is vital. A food technologist may suggest using modified starch with specific properties to enhance stability and consistency. When choosing a starch, several factors come into play, such as flavor, shelf life, and appearance. Generally, modified common or waxy […]
Creating a successful food product involves a nuanced understanding of various processes and their impact on starch selection. To delve deeper into this intricate world, it is crucial to explore the multifaceted contributions, both positive and negative, of different processes to the overall system. Several factors have been identified as critical to the production of […]
Starch, a complex carbohydrate inherent in plants, boasts a rich tapestry of chemical structure, properties, and functionalities in its natural form. However, the evolution of starch doesn’t stop in the fields; it undergoes transformative processes, resulting in what we know as modified starch – a versatile player in enhancing various food applications. Natural Starch: A […]