Search

The resistance of Bifidobacterium longum, Bi.lactis and vitamin C to the process of manufacturing acerola ice cream is evaluated, and the stability of probiotic cultures during storage and the sensorial acceptance of probiotic products are evaluated as compared to a product elaborated with the traditional starter culture of yoghurt. The fermented acerola ice cream is found to be a suitable food for the delivery of vitamin C and Bifidobacterium strains with excellent viability and acceptable sensory characteristics.

The health benefits of using a variety of ingredients like fish oils, soy derivatives, vitamins and minerals, probiotics and whole grains in food formulation are discussed. The functional challenges pertaining to the usage of these ingredients need to be solved.

Finding new ways to enhance food appearance and texture is discussed with attention to colors, blueberries, raisins, red radish, inclusions, emulsifiers, stabilizers, texturizers, and other ingredients. Marketing of s oy products is also discussed. Companies whose products are discussed include Dairy Management Inc., Danisco USA, D.D. Williamson & Co., National Starch and Chemical Co., Sethness Caramel Color, Colorcon, GNT USA, and Nuvex Ingredients.

Monoglycerides are used in the food industry mainly as surfactants or emulsifiers, and they are also used as conditioning and anti-staling agents. They are produced using glycerolysis, although enzymatic production methods are being developed. They are non-ionic liquid crystals and are able to incorporate water and structures known as mesophases.

The addition of lactic acid culture and food preservatives such as potassium sorbate and sodium acetate to refrigerated catfish fillet negatively regulates the activity of gram negative bacteria. These compounds enhance the microbiological quality and shelf-life of refrigerated food. The antibacterial effects of lactic acid bacteria is independent of pH values.

The introduction of sodium lactate, sodium acetate and potassium sorbate to refrigerated turkey bologna lowers the growth of Listeria monocytogenes, which causes diseases such as listerial meningitis and listeriosis. These three compounds are surface-inoculated in turkey bologna, subsequent to vacuum packaging, refrigeration and processing.

The two alternative forced choice procedure leads to diacetyl detection at 0.2 ppm levels. The diacetyl addition affects consumer acceptance of cottage cheese, with aroma and flavor acceptance being maximal for 1.0 ppm. Frequent and infrequent consumers exhibit identical acceptance level for diacetyl-added cottage cheese.

A combined food additive salt solution and low-energy pulsed electrical signals may provide an effective alternate method for reducing Salmonella typhimurium adhering to chicken carcasses during processing. The S. typhimurium populations are reduced by 90% and more, consequent to treatment in 1% NaCl, Na2CO3 or trisodium phosphate solutions for 10 minutes duration. Combined electric and chemical treatments produce greater reduction in bacterial populations than individual conditions used in isolation.

Food developers have used additives such sea salt, herbs, spices, salt replacement technologies, and taste enhancers to create sodium-reduced foods without compromising taste and quality. Sodium-reduction is part of a larger effort to provide better nutrition and health for consumers all over the world. Information on these sodium-reducing additives is provided.

Food formulators are encouraged to take the emerging lane in product development by using ingredients that can offer benefits in functionality, health, convenience, and overall formulation. These ingredients include innovative sweeteners, food safety solutions, weight management strategies, fats and oils, fruit and vegetable developments, and umami. Information on these ingredients is given.

Aromas can generate opportunities for food manufacturers as the flavor experience is not limited to what the tongue can sense, but also involves the sense of smell. An example of new trends in food additives is floral aromas, which can be used for salad that incorporate flowers. Opportunities for aromatic additives are presented.

Addition of ingredients like vitamins and antioxidants by food manufacturers to improve nutritional value of chocolates is analyzed.

Formulation aids such as silicas, enzymes, fatty acids, etc, which are added for technical or functional effect and serve as essential tools in the processing of food are discussed. The proper use of formulation aids to prevent unwanted ingredient interactions and enhancing eating quality is also discussed.

Several recent gum developments and the ways, in which they can provide stability, improve texture, maintain taste integrity, offer potential health benefits, are discussed. They even provide cost effectiveness due to their lower usage levels in the applications.

The food industry is engaged in finding new applications for established ingredients. Ground yellow mustard has applications in salad dressings and baked goods. Products formulated with this ingredient have a lower cholesterol content. Natural jalapeno pepper flavor WONF is used in sauces, dips and alcoholic drinks. Liquid smoke may be used in beverages and seasonings. Natural guarana extract can provide caffeine in beverages. Malic acid is being used in lemon and orange mints.