Savoury foundation course

1/ Food Components 2/ Savoury Dry Products 3/ Ingredients Functionality 4/ Ingredient functionality: Basic Taste 5/ Ingredient functionality: Specific Flavour Notes 6/ Ingredient functionality: Colour 7/ Ingredient functionality: Binding 8/Ingredient functionality: Fats & Oils 9/ Ingredient functionality: Creamer 10/ Ingredient functionality: Garniture 11/ Ingredient functionality: Inclusion 12/Ingredient functionality: Nutritional Benefit 13/Basic Formulation Principles 14/ Drying Technologies 15/Stability Influencing Factors 16/Main Reactions 17/Water activity

SAVOURY FOUNDATION COURSE Ingredients and Product Design SAVOURY FOUNDATION COURSE Carbohydrates Sugars Amylose, Amylopectin Cellulose Pectin Alginate Inulin Glycogen Lipids Fatty acids Triglycerides Antioxidants Phosphatides Sterols Glycolipides Waxes Casein Collagen Enzymes Keratin Amino acids, Peptides Proteins Lipoproteins Aminosugars Others Minerals 1st metabolites 2nd metabolites Nucleotides DNA, RNA Colours Vitamins Flavours Building blocks, Energy, Structure, Taste Food Components Water SAVOURY FOUNDATION COURSE Savoury Dry Products Savoury Dry Products are ambient stable mixes of diverse ingredients. Culinary attributes are most relevant for a positive consumer perception Customer and consumer are expecting a consistent quality all the time. The following ingredient functionality concept helps to cluster raw materials according to their contribution to culinary product attributes. Culinary and physical properties of ingredients were linked together by bridging with the drying technologies behind. Physical properties of ingredients and mixes have a dominant impact on quality variations and the efficiency in all manufacturing steps SAVOURY FOUNDATION COURSE Product Attributes • An attribute is a property of a food that the customer desires. • Most customer are looking for multiple attributes in a food product • Attributes are expected to remain constant throughout the shelf life. • Culinary attributes like flavour, texture, appearance are most important. • Consumer interest is growing for vitality, nutrition and some more emotional attributes. • Functional attributes like preparation times, easy to open packaging must be also considered. • All attributes are based on the selection of appropriate raw materials, process steps and packaging material. SAVOURY FOUNDATION COURSE Ingredients Functionality Concept • Ingredients for a formulation must be selected to deliver optimum quality performance at least cost • A valuable function is delivered by an ingredient when it contributes to at least one product attribute • Most raw materials have more than one function in a product • The same ingredients may provide different functionality at different steps in the manufacturing process • Interactions can change the functionality of an ingredients • All ingredients should fit together like pieces of a puzzle • A developer should be able to explain the function and impact of each raw material in a formulation for their final performance SAVOURY FOUNDATION COURSE Ingredients & Functionalities Colour Fats & Oils Specific Flavour Basic Taste Inclusion Binding Nutrition Creamer Garniture The following ingredient functionality concept helps to cluster raw materials according to their contribution to culinary product attributes. SAVOURY FOUNDATION COURSE • “Basic Taste”: • – Saltiness – Sweetness – Bitterness – Sourness – Umami • Main responsible compounds: • salt, MSG, sugars, organic acids, nucleotides • Raw materials rich in basic taste: • yeast extract, meat extract, enzymatically hydrolysed proteines, soy sauce, … Basic Taste Ingredient functionality: Basic Taste SAVOURY FOUNDATION COURSE • Specific notes have major impact on the total product identity e.g. character impact compounds • Subgroups  Meaty: like ham, chicken, fish  Roasty: ingredients with roast, burnt, caramelised notes.  Vegetable: fresh or cooked vegetable notes.  Spicy: individual spicy notes.  Herbal: individual herb notes.  Dairy: creamy, buttery or cheesy notes like butter oil, cheese powder, or cheese concentrates.  Mushroom: characteristic musroom flavour.  Smoky: smoked raw materials or smoke flavours. Format: pieces, powder, extract, fat, or flavouring. Specific Flavour Ingredient functionality: Specific Flavour Notes SAVOURY FOUNDATION COURSE Flavor Formation Biogenetic Flavors formed by nature Prepared Flavors created Boiling Baking Broiling Roasting heat treatment microbiological Vegetables Potatoes Bread Meat Meat Yoghurt Fruits Vegetables Pastry Fish Coffee Cheese Spices Cereals Potatoes Peanuts Soy sauce Herbs Fermentation e.g. from J.R. Mor, 1990, modified SAVOURY FOUNDATION COURSE • influence the visible appearance. • derive from powders or extracts of vegetables (spinach, beet root, purple carrot…), fruits or spices (chilli, turmeric, ). • brown colours are deriving from caramelisation or Maillard reactions. Colour Ingredient functionality: Colour