Protective Glazes Form Sauces

Multi-tasking, the ability to do several jobs simultaneously, is applauded in this day of instant communications and computerization. Glazes and marinades are multi-tasking food ingredient systems that flavor food, protect quality and preserve texture at the same time.

Systems to protect meats, poultry, fish, seafood and vegetables are custom developed by Advanced Food Systems, Inc., Somerset, N.J. Their SaucyGlaze and Readi-Glaze coating systems, as well as their SeasonRite™ marinades give food flavor and texture systems.

“For frozen entrees and portion controlled food service items, the glaze protects the product during transport and then furnishes the sauce,” says Yongkeun Joh, president, Advanced Food Systems. “We custom design the flavor and the consistency for each of our customers.”

A Harmony of Ingredients

Food technologists and R&D chefs work together on each project to develop the right combination of hydrocolloids, starches and emulsifiers for viscosity and texture. Flavors, spices, seasonings and colors are custom developed to harmonize with the other ingredients and to give the right flavor notes at the right levels. Glaze system flavor examples are Scampi, Tex-Mex, Teriyaki, Cajun, Caribbean, Pesto, Mediterranean, Mesquite Barbecue and Creamy Dill.

A water-based system, SaucyGlaze contains less than 15% fat. The food company hydrates the powdered glaze without having to heat the water. The glaze is deposited on the cooked and cooled food item, where it sets in 8-12 seconds and has a glossy appearance without sticky smearing. The IQF food item can become part of a frozen entrée or dinner, or it can be packaged in a vegetable mixture or side dish.

The IQF pieces are easy to separate and place in portion control servings for either industrial or food service applications. Until it is ready to be cooked, the glaze protects the food from freezer burn or moisture loss.

When the food is cooked, the glaze forms a sauce that flavors the food item and the vegetables, rice or pasta in the same dish. The food can be baked or microwaved. With additional water, the dish can be stir-fried. A Scampi base can be used lower the fat in Shrimp Scampi, a dish that is known for its butter and garlic sauce. Low fat scampi base is combined with 60% water and 30.50% butter flavored oil. Shrimp are passed through glaze twice for 95% pickup. The resulting Shrimp Scampi dish has a far lower fat content than the classic version with butter sauce.

Glazes Protect and Flavor

The new Readi-Glaze systems are based on water/oil emulsions, and also provide flavor and texture to meat, poultry, fish, seafood and vegetables. Like SaucyGlaze, they are deposited on food to protect it during transport and they become sauces when cooked. Foods coated with them can be broiled or baked. They can also be microwaved or grilled.

Marinades perform other duties besides flavoring food. The SeasonRite marinades control water in the food so that it doesn't lose moisture when it is reheated. Versions are made for vacuum tumbling and injection or overnight marination. After marination, meat, poultry or seafood pieces can be fully cooked and frozen. Food companies also have the option of glazing them.

“Using fully cooked chicken, beef or shrimp avoids cross contamination in a food operation and holds down costs,” says Joh. “Then, when it is reheated, it retains its moist and tender texture.”

These multi-tasking glazes and marinades result in food flavor systems and improved texture, and offer economy, convenience and flexibility of food preparation.
Advanced Food Systems Inc. WRITE IN 201