May 2012/Prepared Foods -- Product development scientists look for ingredients that have certain characteristics. They seek ingredients which are both multifunctional and natural. For example, corn fiber is a natural ingredient that has a wide range of functions. It has water-holding capacity; can function as an emulsifier; helps regulate viscosity and texture; is readily dispersible in water; is stable during processing; and imparts no taste to the systems in which it is used. In other words, it is organoleptically neutral.
The properties of corn fiber were discussed by Aili Yang, applications project manager, and Lynda Carroll, director of applications, Z Trim Ingredients, in their joint presentation, “Formulating with Multifunctional Ingredients for Better Consumer Product Performance,” at a recent Prepared Foods’ R&D Seminars-Chicago.