Nesha Zalesny, MBA IMR International - Global Food Forums® · Particle size Particle density ......
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Nesha Zalesny, MBAIMR International
1IMR International, [email protected]
Prepared for the 2020 Clean Label Conference
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Overview Clean label discussion Plant-Based “Dairy”
Milks/Beverages Plant based cultured products Plant-based Ice cream
Plant-Based Meat
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Clean Label Current definitions
Short ingredient list Recognizable/pronounceable ingredients Natural colors/flavors No chemical preservatives Whatever the marketing department says it is
Emotional Clean Label Cruelty free Sustainable Circular economy High employment factor
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Plant-Based BeveragesAlmondSoyCashew CoconutHempOatPea protein
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Hydrocolloids in Plant Based MilkHydrocolloid Function Type
Carrageenan Suspension & mouthfeel Kappa and iota type
High acyl gellan Fluid-gel suspension, clean mouthfeel
Usually in combination with LBG
Locust bean gum Mouthfeel, creaminess
Alternate IngredientsTara Mouthfeel, creaminess
Gum acacia Emulsification, mouthfeel
Senegal
Oat Fiber Suspension (?), mouthfeel
Citrus Fiber Mouthfeel
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Remember TIPPS Texture Ingredients pH Processing Shelf-life/Storage
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TIPPS for Plant Based Milk Texture
Light, but creamy Ingredients
Proteins Vegetable fats
pH Neutral
Processing UHT
Shelf-life/Storage Refrigerated Shelf Stable
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carrageenan Synergistic with milk
protein Suspension Mouthfeel Emulsion stability HTST, UHT stable Use level 0.02-0.04% Cost effective ($11-12/kg) High employment factor
No synergy with plant based proteins
Not retort stable “blurb” Controversy
https://www.ncbi.nlm.nih.gov/pubmed/12389870 (+)
https://marinalg.org/misinterpreted-science-used-against-carrageenan/(+)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/ (-)
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Gellan gum High acyl Suspension Clean mouthfeel Use level 0.025-0.035% Used in combination
with LBG or other HTST, UHT processing
Cost No retort processing Negative connotation (?)
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Viscosity Comparison
0
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0 20 40 60 80 100 120
Vis
cosi
ty c
P
Shear Rate (1/s)
Viscosity Comparison of Vegan Chocolate Beverage with Carrageenan or High Acyl Gellan Gum and Citrus Flour
Car. CTL Vegan 0.028% HAG 0.3% CF Vegan 0.028% HAG 0.5% CF Vegan
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Galactomannans
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Gum Galactose: Mannose Ratio % Cold Water Solub.Fenugreek 1:1 85
Guar 2:1 65
Tara 3:1 34
Locust bean gum 4:1 29
Cassia 5:1 25IMR International, [email protected]
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GalactomannansFenugreek Guar Tara Locust Bean
GumCold water soluble Cold water soluble Partially cold
water solubleHot water soluble >85°C
Thickening Thickening Thickening Thickening
Shear thinning Shear thinning Shear thinning Shear thinning
Non gelling Non gelling Gelling synergism Gelling synergism
Non-ionic Non-ionic Non-ionic Non-ionic
$ $$ $$$$
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Arabinogalactan-Protein Complex Oil-Water Interface
Water
Oil
Hydrophilic Polysaccharide
Hydrophobic amino acids
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Oat/Citrus Fiber Soluble & insoluble
fractions Mouthfeel Stabilize fluid-gel
network
Stoke’s Law Particle size Particle density Viscosity of the fluid
Use with high acyl gellan gum
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Beverage Troubleshooting Dial in use hydrocolloid use level Insure proper hydration Insure proper fill temperature Start with good quality proteins Buffer, buffer, buffer (especially UHT)
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Hydrocolloids in Plant Based YogurtHydrocolloid Function Type
Pectin Forms gel, rehealing HM/LMC/LMA
Locust bean gum Mouthfeel, creaminess
Starch Texture Tapioca
Agar Texture, sheen, binding Gracilaria
Xanthan Viscosity, mouthfeel In combination with LBG
Guar Mouthfeel, creaminess
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TIPPS for Plant Based Yogurt Texture
Custard style Fluid
Ingredients Proteins Vegetable fats
pH 4.2-4.6
Processing Storage
Refrigerated
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Pectin
HM LM LMApH Range 2.5-3.8 2.5-6.0 2.5-6.0
Soluble Solids Range 55-85% 25-55% 25-55%
Thermal Reversible No Maybe Yes
Texture > 3.5 pH No gel Spreadable/soft Spreadable/soft
Texture < 3.5 pH Firm Spreadable Spreadable/slightlyrubbery
Use Level 0.1-0.2% 0.1-0.2% 0.1-0.2%
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Structure Mannose backbone Galactose side chains
GalactomannanStructure-Function
M M M M M M M M M M M M M M M MG G G G
M M M M M M M M M M M M M M M MG G G G G
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Tapioca Starch Starch or flour 15-20% amylose Bland flavor Clear gel after heating Soft gel texture Acid tolerant
Less heat resistant than corn starch
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Agar Hot hydration >85°C Low hot viscosity Hysteresis
Set @ 32-39° C Melt at >85°C
Firm, brittle gel No gelling ion requirement
(Ca++ etc) Synergistic with LBG &
Tara (gelidium) Use level: 0.05-0.15%
$$ pH sensitive while fluid Not compatible with
tannins
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Trouble shooting Low Viscosity Change up stabilizer system Check homogenization pressure Insure proper heat treatment Work closely with your culture house Fermentation temperature incorrect Disturbing the curd while pH > 4.6
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SUNFLOWER MILK (WATER, ROASTED SUNFLOWER SEEDS), LIQUID SUGAR (SUGAR, WATER), COCONUT OIL, CORN SYRUP, CORN SYRUP SOLIDS, WHEAT FLOUR, BROWN SUGAR, SUGAR, PEA PROTEIN, SOYBEAN OIL, NATURAL FLAVOR (SESAME, COCONUT), CARAMELIZED SUGAR SYRUP, SUNFLOWER LECITHIN, CORN STARCH, MOLASSES, SALT, BAKING SODA, SEA SALT, GUAR GUM, LOCUST BEAN GUM, CARAMEL COLOR, CARRAGEENAN, DRY MALT EXTRACT, SOY LECITHIN
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Hydrocolloids in Plant Based Ice CreamHydrocolloid Function Type
Carrageenan Stabilize mix Kappa/iota
Locust bean gum Mix viscosity, air incorporation, slows melt
Guar Mix viscosity, air incorporation, slows melt
Tara Mix viscosity, air incorporation, slows melt
Starches Increase viscosity , creaminess Corn
Alternatives
Tamarind SeedGum
Mix viscosity, air incorporation, slows melt
Oat/Citrus Fiber Emulsification, water binding
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TIPPS for Plant Based Ice Cream Texture
Traditional Custard Gelato
Ingredients Proteins Vegetable fats
pH Neutral 4.2-4.8
Processing Storage
Frozen
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Ice Cream
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Partially-coalesced fat
aggregates
Ice crystals
Freeze concentrated unfrozen water with
dissolved sugars
Hydrocolloids emulsify the fat to keep globules
from aggregating too much
Hydrocolloids restrict movement of large amounts of unfrozen water, reducing the
possibility of enlarging ice crystals
Proteins and hydrocolloids
stabilize air cells
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Troubleshooting Sandiness
Insure correct hydrocolloid use levels Insure proper freezer speed and temperature Temper/age mix
Melt Switch hydrocolloid system Change fat type
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Plant-Based Cold CutsWhat Why Which type
Carrageenan Forms gel – good bite Kappa
Xanthan Increases viscosity -binding
Locust bean gum Increases viscosity –binding (synergy)
Proteins Form gel – good bite, get dry at high dosages
Wheat, Soy, Pea
Starches Increase viscosity -binding
Wheat, corn
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Plant-Based Hot Consumed MeatWhat Why Which type
Methylcellulose Forms gel in hot – perfect bite in hot
High viscous types with strong gelation
Carrageenan Forms gel in cold – good cold bite
Proteins Increases viscosity -binding
Egg, Pea, Soy, Wheat, Potato
Starches Increase viscosity -binding
Wheat, Corn, potato
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Methylcellulose
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Unique functionality Gels hot Viscosifies cold
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Conclusions Category growing
Market growth of 18% (GFI) Traditional meat growth 3% (GFI)
Highly processed Fall into the “Emotional Clean Label” Hydrocolloids provide unique functionality
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Thank you!
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Publishers of The Quarterly Review of Hydrocolloids