Food Emulsifier

Innovation in by emulsifier producers is good example of how ingredients producers can revive a mature market by catering to changing conditions and demands

Food is a complicated mixture of carbohydrate protein, oil and fat, water, and air, as well as a variety of other minute. Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water.

Emulsifying of Oil in Water

There are two types of emulsions. An oil-in-water emulsion contains small droplets of oil that are dispersed in water. Alternatively, a water-in-oil emulsion has small droplets of water that are dispersed in oil. Usually the water and oil will not mix and the emulsifier, or emulsifying agent, keeps the mixture stable and prevents the oil and water from separating into two layers. Emulsifiers are among the most frequently used types of food additives. They are used for many reasons.

An emulsion is a dispersion of droplets of one immiscible liquid within another. Emulsifiers concentrate at the interface between immiscible liquids, where they form interfacial films. This is due to their hydrophilic/lipophilic structure. Emulsifiers allow for a stable and homogenous mixture of two liquids, which do not normally mix. Emulsifiers can be used for a variety of functions: Starch Complexing (Staling), Dough Strengthening, Crystal Modification, Aeration and Foam Stabilization.

Cotton Aric/ Textures Oil

Technique process

On the video clip we see the- Technique process cooking in Innovation cousin

Video clip- Gourmet whips coffee

Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water separated before it was used. Emulsifiers have a big effect on the structure and texture of many foods. They are used to aid in the processing of foods and also to help maintain quality and freshness. In low fat spreads, emulsifiers can help to prevent the growth of moulds which would happen if the oil and fat separated. The table shows foods in which emulsifiers are most commonly used.

Emulsifiers are molecules that have two distinct ends. One end likes to be in water (hydrophilic) and the other end likes to be in oil (lipophilic). This means that they will coat the surface of oil droplets in an oil-in-water emulsion and effectively 'insulate' the oil droplets from the water. It keeps them evenly dispersed throughout the emulsion and stops them from clumping together to form their own, separate layer. In a water-in-oil emulsion, the emulsifier coats the water droplets to stop them from separating from the oil. This property makes emulsifiers indispensable in the modern food industry where foams, suspensions (particles of solid dispersed evenly through a liquid) and emulsions are often used. Milk is a natural emulsion. It is a mixture of fat droplets in water. Proteins in the milk help to coat the fat droplets and allow them to stay dispersed in the water of the milk.

Everything in the known universe about Molecular Gastronomy	Video- Molecular Gastronomy
Molecular gastronomy-Beetroot vapor by using lecithin	Video-Molecular Gastronomy

The most common type of emulsifiers used is lipids called Monoglycerides. These are produced by reacting fatty acids with glycerol. Most of the other emulsifiers are produced by the esterification of other materials, such as lactic acid with mono- and di-glycerides. Natural sources like vegetable oils and animal fats are often used to make emulsifiers. The most commonly used emulsifiers are lecithin. There are many other emulsifiers in use. Without the use of emulsifiers, many foods would be inedible.

An emulsifier is a molecule with one oil-friendly end and one water-friendly. In this way droplets of oil are surrounded by the emulsifier molecule, with the oil core hidden by the water-friendly tails of the emulsifier. A classic natural emulsion is milk, which is a complex mixture of fat suspended in an aqueous solution. Nature's emulsifiers are proteins and phospholipids (lipids means fat soluble phosphate is water soluble.). Egg is commonly used as an emulsifier the most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. Egg happens to be the oldest emulsifier. Basic emulsifier production involves combining oil (triglyceride) with glycerol that. Results in monoglyceride. The type of triglyceride used in the reaction determines the type of emulsifier obtained. Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to increase their emulsifying properties. Emulsifiers are used in creams and sauces, bakery, and dairy products. They may be derived from the natural products or chemicals. Common emulsifiers are lecithins, mono- and di-glycerides of fatty acids esters of monoglycerides of fatty acids and phosphated monoglycerides.

Ingredients of ice cram

Chef Heston Blumenthal from Restaurant" Fat Duck" discusses the ingredients of ice cream and the pitfalls that can occur while making it – formation of lactose crystals, denaturing of egg proteins and formation of large ice crystals.

Flavor

The flavour molecules of chocolate are fat-soluble, while vanilla is water-soluble. Heston Blumenthal shows how to make chocolate and vanilla ice cream in which the chocolate flavour is released more slowly than the vanilla

Liquid Nitrogen Using liquid nitrogen as a coolant allows ice cream to be made in a Guinness world record time.

Blender technology has come a long way since the old Warring blades-in-a-jar concept. The mysterious Thermo mix, sold Tupperware-style at parties, can heat, weigh, juice, puree, stir, knead, you name it. Where the Thermo mix is designed to be an all-purpose device, its companion in many a hyper equipped kitchen, the Pacojet, is highly specialized: a potent blender designed to puree frozen fruits, meats or whatever into pure sorbets. Ferran Adria has developed "airs" to improve on his foams. These are created by whipping the surface of a thickened liquid using an immersion blender and then just scooping off the resulting froth.

Processed meat: Sausages dominate Europe’s processed meat industry. The main components of sausages are meat proteins, fat and water, which are bound together in a stable emulsion. Emulsifiers stabilize this emulsion and distribute the fat finely throughout the product. And in low-fat meat products, food additives are responsible for making them as pleasant as their full-fat counterparts. The food industry uses mono and diglycerides of fatty acids, and citric acid esters for manufacturing processed meat.

Legislation: Emulsifiers currently used in food production are either purified natural products or synthetic chemicals that have very similar structures to the natural products. Just like any other food additive, emulsifiers are subject to stringent EU legislation governing their safety assessment, authorization, use and labeling,.

Fpherification Technique

Spherification introduced by the greet Chef Ferran Adria from Spain in 2003 at elBulli.

Spherification is a spectacular cooking technique introduced, which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are tow kinds:

Basic Spherification

Reverse Spherification

Spherification means exactly what it sounds like it means. It’s the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside. The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate. After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve.

Basic Spherification: http://www.youtube.com/watch?v=9lcNupGGkkw&feature=related

Citras- Spherification: it's a product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients. Dissolves easily and acts instantaneously. Characteristics: Presented in a refined powder. Highly water soluble. One of Ferran Adria's Molecular Gastronomy gimmicks is Spherification, if you will (though Fire fox spell-check won’t) — in which a liquid “filling” containing a small amount of a brown seaweed derivative known as sodium alginate is dropped in to a bath of calcium chloride. The reaction between the sodium alginate and the calcium chloride forms a thin membrane around the filling, sealing it into a sphere. Sounds so simple, right? Only with practice.

Tools Spherification: Spherification is a new process that uses a very specific technique. For this reason, the tools used for this purpose have been subjected to numerous tests. The Eines pack contains the most useful tools for each step in spherification.
Once the desired shape and size are determined, the right tool must be chosen: Syringes are used to create drops that make spherical caviar. For larger preparations (mini-spheres, ravioli, gnocchi, balloons), Dosing Spoons must be used. Collecting Spoons are used to remove and wash the spherical preparation from the calcic bath.

Saying by Adria: “If we had never seen water before, we would be amazed…When you try a new product, you don’t know what it is, you have to experience It." behind thus aide inventions and discoveries may seem weird, they are merely unfamiliar.

The definition of Cuisine means that a diner is there to think. Not to chat about the day’s events, but to consider what we eating and to be. Amazed, and really

Concentrate on the dish in front of you. Therefore the food must be sufficiently thought provoking. Chef's how washer's to create new dishes must understand the history of a technique before they can build on it. If you want to be a foams.

The majority of the day the chef work hard, devoted and demonstrations, create a new dish's from his consumer's. The chef showed older techniques and unveiled some of the latest things he has been working on.

By the Year's past, the idea of F.Adria is affected acceleration around the world. Chef's embracing is idea with faked arms, they devoted and demonstration a new cousin. A good example is Restaurant-T' Brouwerskolkje.

The food straddles the line between traditional Mediterranean cuisine and hypermodern cooking, excellent master of food and specially, playing with combinations of taste and bite. He uses inventive techniques and wit, while still retaining familiarity. Demoed four dishes which highlighted his playfulness and need to have fun while he is cooking.

This is head of the Molecular Gastronomy Group in the Laboratory of Chemical Interactions at the College de France in Paris- http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire

TEXTURAS- is a line of products to create a world of new preparations. The Emulsifiers product line initiated with LECITE. It allows the creation of airy, light textures. A new way of seasoning or bringing an elegant touch to finish a dish in a spectacular way. GLICE is obtained from glycerin and fatty acids. It's a product with high stability as an emulsifier. Similar to oil, it must be broken down with a fatty element and then added to the watery element. Characteristics: Indissoluble in water. It dissolves in oil at 60°C. The mixture of oil and GLICE in water must be integrated slowly. Ingredients Glice: 300 g Monoglyceride in flakes.

This futuristic food is about science and technology. The first is learning the chemistry of food and flavour so that new combinations and interpretations can be created. The second is bringing industrial and laboratory tools into the kitchen so that new forms of pleasure can be brought to the table.

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They are many tricks with Spherification Technology do a new dies, bat

Although I'd probably never be able to do anything like this at home in my own Kitchen. To demonstrate crazy technique at list no to day. It is no surprise that home cooks are not rushing to try the Textures products, especially as they are currently only available in catering-size canisters. But that may change soon. This revolution is exciting. After all, these are the first new techniques in cooking for hundreds of years.

At the International Chefs Congress September- 2007 at New York City, Chef Jose Andres, Restaurant Atlantico Washington DC's fine Spanish chef, - presented his tribute to famous Spanish chef Ferran Adria the technique, examining the natural jelly inside a tomato and recreating it with the process of spherification. He presented the two, natural and fabricated, side by side.

The technique relies on a simple gelling reaction between calcium chloride and sodium alginate but experimentation with percentages of the chemicals in the liquid might be necessary if you're not following a recipe:

Step 1: Enrich a liquid with either calcium or alginate
Step 2: Drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate
Step 3: After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove
Step 4: Rinse and serve.

Food Testur

Testing food products for texture-related qualities enables the food industry to develop new products and improve existing ones. The tenderness of peas and poultry as well as the crispness of potato chips and crunchiness of apples is subjects under investigation by many laboratories. The freshness of baked goods—bread, cookies, crackers—is important to consumers and may be objectively measured with food testing equipment. Many food firms are searching for the proper combination of crispness, crunchiness and chewiness to make their products successful. New packaging methods and antistalants promote longer shelf lives, and food technologists need to carefully measure the effects of such advancements.

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Frozen fish, shrimp and other foods require careful processing and technologists are seeking optimal methods through testing of each alternative. Creams, gels and puddings must have the appropriate viscosity of flow properties that are measured in specialized fixtures on testing instruments.

Food technologists worldwide are using precision equipment to measure texture properties of food, including ripeness, chewiness, gumminess, brittleness, viscoelasticity, and tenderness. These properties can objectively characterize new foods that can be prepared quickly but taste like homemade to help food makers find success in the marketplace.

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Food texture analysis is measuring the properties related to how a food feels in your mouth. This can be done using a sensory panel—a group of people selected to taste food and provide feedback— or by instrumental methods. Compared with sensory panels, which are costly and time consuming, instrumental methods can save time, reduce costs, and provide more consistent, objective results. However, since it is difficult for machines to imitate biting and chewing, the need for sensory panels as a correlative test method will continue for the foreseeable future.

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality.
Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.

With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.
The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.

Food textures, a sensory attribute of food rarely discussed; it is an important topic for food manufacturers and restaurant operators. To sustain consumer acceptance, texture, along with flavor, aroma and appearance, has to please.

There are plenty of opportunities for food producers who choose to play around with food textures. Complex textures can add excitement and keep consumer boredom at bay, such as glazed nuts. Changing textures of conventional products can also expand a category, attracting new audiences, like tender jerky. Surprising and delightful textures will win consumer loyalty and drive sales if it is appealing enough.

As we all crave textures for emotional and physiological Looking at Food Textures, the November issue of the Culinary Trend Mapping Report, examines the ingredients, cooking styles and ethnic influences that the Center for Culinary Development has identified as about to hit, or have established themselves, in the U.S. We delve into the trends relating to salami (raw, cured meats), molecular gastronomy, sous vide cooking, refined artisan candies, crispy fruit and vegetable snacks, tender jerky and double crunchy glazed nuts and critically assess how food marketers can take advantage of these hot trends.

How important are crispness, crunchiness or spread ability to your products? Such characteristics and properties play an important role in attracting consumers to your product, getting them to try it again and making it a winner. The sooner we realize the roles that texture, rheology and mouthfeel play in making a food appealing to consumers, the sooner we'll create more appealing products.

We use texture as important criteria when determining a product's quality-whether it's fresh or not. When a food produces a hard, soft, crisp or moist feeling in the mouth, we find a basis for measuring its quality. Although organoleptic properties may be significant, they may be one of the least understood properties-often neglected by product developers.

When creating a new food product or redesigning an existing one, researchers need to pay close attention to textural as well as rheological properties. With this in mind Food Technology Intelligence, Inc., publisher of the international newsletter, Emerging Food R&D Report, has just revised its report analyzing technical advances aimed at improving food product texture and rheology. This report, Optimizing Food Texture and Rheology, gives you a first-hand look at new techniques and processes that will help you improve the mouthfeel and other characteristics of your products. For example, in its pages you'll learn that.