FOOD PRODUCT DEVELOPMENT: Tricks for Taming Texture
As experienced, hands-on
product developers know, knowledge of ingredient functionality is
critical in an efficient development process. However, with the
plethora of ingredients available, even experienced formulators
run into situations where a bit of troubleshooting is needed. Here
are solutions to some of the more common difficulties impacting
product texture.
First, gums can be
pre-mixed with sugar or salt, preferably in a ratio of one to two
or three parts gum to sugar. The maximum amount of water (as allowed
by the formula or equipment) is added under a good vortex. This
method is applicable for dairy products, soups, fruit preps and
most products that contain an adequate amount of water.