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Indulge 3320
Formulation challenge #2: fruit preparation texturizer
Ingredient typically used: modified starch, hydrocolloids
Function:
Provides desired texture
Maintains viscosity over required shelf life
Prevents syneresis/separation
Alternative: NOVATION
F (modified
corn starch)
Function: provide leavened air-cell
structure
Alternative: NOVATION
4600
(corn starch)
Formulation challenge #5: flavor
Ingredient typically used: natural
and artificial blueberry flavors
Function: provide pleasant flavor
Alternative: natural blueberry flavor
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Copyright 2012 Ingredion Incorporated
Formulation
Muffins are prepared by mixing dry mix with milk,
vegetable oil, eggs and blueberries
The same amount of milk, vegetable oil, eggs and blueberries
and the same baking condition are used for both formulas
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Control Clean Label
Ingredient True % Ingredient True %
All-purpose bleached flour 47.93 All-purpose unbleached flour 49.59
Extra fine sugar 32.56 Extra fine sugar 33.06
Shortening powder 7.76 Corn syrup solid 6.61
Corn syrup solid 6.61 Palm oil powder 5.50
INSTANT PURE-FLO F 1.80 NOVATION 4600 2.00
Baking soda 1.20 Baking soda 1.20
Monocalcium phosphate 0.70 Monocalcium phosphate 1.20
Sodium aluminum phosphate 0.60 Salt 0.55
Salt 0.55 Natural blueberry flavor 0.17
Natural and artificial blueberry flavor 0.17 Xanthan gum 0.12
Xanthan gum 0.12 Total 100.00
Total 100.00
Copyright 2012 Ingredion Incorporated
Ingredient Statement and Nutritional Panel
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Clean Label
Ingredients: enriched flour bleached (wheat flour,
niacin, iron, thiamin mononitrate, riboflavin, folic
acid), sugar, corn syrup, partially hydrogenated
soybean oil, modified corn starch, nonfat milk,
leavening (baking soda, monocalcium phosphate,
sodium aluminum phosphate), salt, mono- and
diglycerides, natural and artificial flavor, xanthan
gum.
Ingredients: wheat flour, sugar, corn syrup, palm oil,
corn starch, leavening (baking soda, monocalcium
phosphate), salt, natural flavor, xanthan gum.
Control
Copyright 2012 Ingredion Incorporated Copyright 2012 Ingredion Incorporated
Comparable Texture
and Flavor
Similar crust and crumb color, shape,
symmetry, openness of crumb,
hardness and adhesiveness to palate
Control muffin has higher mouth
coating (1 point higher) and baked
flavor note (1 point higher)
Clean label muffin has higher
cohesiveness (2 points higher),
moisture absorption (1 point higher),
sweetness (1 point higher) and
blueberry flavor note (1 point higher)
Each attribute is evaluated on 15-point scale.
Clean Label Control
47
Copyright 2012 Ingredion Incorporated
Summary and Recommendations
NOVATION functional native starches are an effective and easy-to-use
ingredient option in developing clean label formulations
Many additional ingredient options are available today to develop clean
label or all-natural formulations
Food formulating know-how as well as the ability to evaluate texture,
flavor and stability are important tools to ensure success
In-depth understanding of the mechanisms of instability and the function
of formulation options can provide valuable insight and success
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Copyright 2012 Ingredion Incorporated Copyright 2012 Ingredion Incorporated
www.cleanlabelinsights.com
Clean label consumer trends and insights
Clean label case studies and applications
advice
Clean label events and news
Critical regulatory facts and updates
Formulation expertise
Pioneering clean label starch ingredients
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Formulating Clean Label Foods: Opportunities and Challenges
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Q & A Session
Leaslie Carr, Marketing Manager
Wholesome US/Canada
Ingredient Solutions
Yadunandan L. Dar, Ph.D.
Senior Manager
Applications & Texture
Research Theme Leader
Type your question here
Formulating Clean Label Foods: Opportunities and Challenges
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