Trends in the use of inputs directly impact final products
The food industry is increasingly seeking to perfect product formulation by observing trends, especially regarding the correct application of inputs. Thinking about differentiated methods for the production of the final products is key for new and better results.
Find here some ways to experiment with processes in the chemical formulation of food:
1. Alternatives to vegetable fats
Alternatives that allow control of trans isomers have been sought with the evidence of trans fatty acids (TFA) negative effects on health. Its replacement is made in the fat base by low trans sources.
The presence of these acids directs the attention of the scientific community, health professionals and consumers. Margarines and other spreads and food products have undergone reformulations to reduce or eliminate the content of TFAs.
The challenge lies in the development of formulations that pesent equivalent functionality and economic viability. The main alternatives to eliminate the presence of TFAs in food are: to modify the chemical hydrogenation process; to produce seeds with modified composition of fatty acids by genetic engineering techniques; to use fractionated tropical oils and to mix the hydrogenated with the non-hydrogenated ones.
2. The functionality of interesterification
The food industry has also been replacing partial hydrogenation of lipids by combined methods of fractionation and interesterification or total hydrogenation and interesterification for the manufacture of margarines and fat base with a number of applications.
This method can be a way to provide oils and fats with the desired functionality. Interesterification changes physical properties, such as melting point, solids curve, spreadability and crystalline structure.
3. Meat extracts as additives
Amid consumers’ preference for products with more natural and nutritious characteristics, meat extracts are found to be an alternative as organic additives for the formulation of foods like sausages, seasonings and ready-to-eat sauces.
Because of their sensory characteristics, meat extracts are likely to substitute some synthetic ingredients during the formulation process without interfering in the quality of the food. Although made on an industrial scale, their production steps are similar to home-made procedures.
Meat extracts can reduce the use of monosodium glutamate, which is responsible for highlighting flavours and providing the umami flavor to the final applications.