|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Process Flavours – Key ingredient in savoury foods facilities
|
|
Thursday, 16 June, 2011, 08 : 00 AM [IST]
|
|
Subhash T K
|
In the highly competitive industry of savoury foods, companies with integrated manufacturing facilities offer cost competitiveness, flexibility, and full control over process and product features. Of the key ingredients from such facilities, Process Flavours occupy a unique position and is considered a critical ingredient.
The production of Process Flavours is based on the concept of Maillard reaction. It is the utilisation of products of non-enzymatic browning reactions that most importantly include reactions of reducing sugars with amino acids, peptides and proteins. These reactions are also accompanied by many other reactions, e.g. caramelisation, reactions of sugars resulting in the occurrence of acid and heterocyclic products, reactions of proteins, peptides and amino acids with oxidised lipids.
Sources of proteins
All types of meat (including poultry), yeast, plant extracts and extracts from sea animals are used as sources of proteins. The most widely used sugars include dextrose and pure glucose. Xylose is also used, but rarely. Production also utilises vegetable and animal fats. Reactions occur under strictly controlled conditions at very high temperatures and free oxygen access in a dark environment. It is possible to obtain a wide range of different flavourings by using different input materials and different combinations of controlled reaction conditions.
Process flavourings are of purely natural origin. They constitute the most important input material for preparing different flavouring substances, aromatic mixtures and seasoning products used in foodstuffs that can have a large effect on the sensory quality of the final meal. They are also used as the fundamental aroma for the preparation of bouillons, instant soups, gravies and sauces, which are highly preferred by consumers in the market today.
A well-managed technology of process flavourings should lead to the following positive sensory perception of taste and aroma in the tonalities of meaty, malted, roasted, caramelised, fired, veggy, toasted and coffee.
Taste-aroma balance
In general, the individual tastes and aromas should be balanced and neither the taste nor aroma should dominate. The conformity to this requirement should give the product a full, harmonious taste and aroma.
The product’s taste and aroma depend on the input material and reaction conditions. This choice makes it possible to obtain mixtures of aromatic substances of different profiles which can be used for the production of foodstuffs and as a part of composite seasoning mixtures.
The protein and amino acid sources are important to finalise the taste of the finished products. Primary sources used in this industry are yeast extract, HPVs, poultry extracts, and vegetable proteins.
Use of additives
As sources of fat, vegetable fats and oils are used along with animal fats and fish oils. However both, fish oils and vegetable oils are quite often prone to excessive oxidation. Thus the technology and processes that employ these oils have to be conducted very carefully. Few additives are also used as source of nucleotides.
Many other additives are used sometimes to flavour the product and improve its texture. These include acidulants, salt, fillers, various spices, herbs bicarbonates, starch and maltodextrins.
All the additives used are absolutely harmless in terms of food safety and are used commonly in the food processing industry. One of the problems that generally arise with customers is an allergic reaction to any additive which makes most producers limit their utilisation.
Process Flavours are being used extensively in various soup mixes, savoury boosters, bouillon, sausage seasonings, snack food and various other culinary preparations.
Symega offers wide range of process flavours which includes tonalities like chicken, fish and meat. Our range also includes various vegetarian process flavours like potato, mixed veg., roasted onion and roasted garlic. Combinations of hydrolysed yeast proteins and vegetable proteins are also available for special applications.
The author is head, R&D, Symega Savoury Technology Ltd, Cochin. He can be contacted at tks@symega.in)
|
|
|
|
|
|
|
|
|
|