Article: Gluten-free and Other Formulation Challenges -- September 2009
Attendees of
Prepared Foods’
R&D Seminars were interested in increasing the palatability of gluten-free
products. Ingredients, such as starch, hydrocolloids and pea proteins, help
improve structure and texture, resulting in good flavor and presentation.
Information on a prebiotic fiber and emulsifier for trans fat-free products was
also presented.
Gluten-free Strategies
Celiac sprue is an intolerance to gliadin, a wheat protein fraction also found
in barley, rye and, possibly, oats. It is not a wheat allergy, but an
inflammation of the small intestine that results in the malabsorption of
nutrients; it may be accompanied by lactose intolerance.