Ingredients development, never-ending (bottom)

parents are worried about the use ofConsumers are increasingly concerned about the ingredients used by food manufacturers, especially the use of pigments. A consumer survey by
Kalsec
in Kalamazoo, Michigan, said parents were particularly concerned about the problem and expressed concern about the use of synthetic pigments, noting that they would prefer to use natural colors in their children's food. Parents of
more than


between the ages of
and 12
in the UK and US say they are more likely to buy products that add natural than synthetic pigments to their children.parents mentioned that the primary concern about the use of synthetic pigments is attention deficit ADHD
/
behavioral problems. Most of the parents surveyed (
70
percent) responded that they were willing to pay more for products that contain natural colors. Half of American parents are particularly interested in the red pigment in the food and drink their children eat, while a third of British parents look for
" labels on the ingredients
list or on the front of the packaging.analysis of antioxidants in coffee residues coffee residues are rich in antioxidants, can be used as functional food ingredients. Some of these bioactive substances can be easily extracted with water, while others are combined with hydrogen bonds, co-price bonds, ion bonds, and other interactions in other structures. Researchers have found the best way to extract these compounds to determine their content in coffee residues.previous studies focused on the identification and quantitative analysis of free phenolic acids. The researchers note that

is important to understand the total amount of phenolic compounds (free and binding) in coffee residues if they are to be used as a functional ingredient in the food industry. So
Monente
et al. designed an experiment that used three methods (alkaline hydrolysing, acidic hydrolysing, and saline treatment) to release the binding compounds in coffee residues, which were then measured and analyzed. They obtained the contents of different types of phenolic compounds in coffee residues combined with other compounds. The results showed that most of the phenolic acids in coffee residues were combined in large molecular compounds, such as black essences or other products of the Merrad reaction, mainly through non-co-price interactions, wherein only
20%
of the phenolic acids in cooked coffee. Alkaline hydrolytic and saline treatment results best reflect the total amount of free and chemical phenolic compounds in coffee residues.new insights intochocolate creamschocolate frosting
-
, a white coating formed on the surface of chocolate,
-
which is still edible but less attractive to consumers. The rationale for frosting is not yet fully understood, and researchers at Nestle and the Institute of Solid Process Engineering and Particle Technology have made some breakthroughs by studying changes in the microstructure of chocolate frosting.the researchers used microfocus small-angle
N
-ray diffraction and contact-angle measurements to analyze the migration path of oil into a cocoa butter substate that involved different dispersed particles. They learned that the oil that causes the chocolate to frost passe through its internal pores and cracks, possibly due to capillary pressure. As the grease migrates, it softens and dissolves the solid cocoa butter and turns it into liquid. The researchers concluded that reducing the number of pores and cracks and reducing the amount of amorphoine liquid cocoa butter may help minimize frosting.'s promotion of egg substitute optionsAvian Influenza
H5N2
has taken a heavy toll on the U.S. poultry industry, with more than
40 million chickens and turkeys dying of disease
or euthanasia as of the time of writing, and wholesale egg prices soaring. Food and beverage operators and product developers who rely on egg or egg ingredients for some recipes and products have begun to rethink their products and look for alternatives to eggs and egg ingredients.eggs are high-functional ingredients, providing emulsification, texture enhancement and foaming properties in many different applications, for example. But in a relatively short period of time, bird flu has had a profound impact on the poultry and egg industries, and raw material manufacturers are now marketing their egg replacement ingredients to help developers re-formula.these ingredients, mostly based on gum, starch, and fiber, include emulsification, water preservation, increased shelf life, and maintained volume and viscosity. The
Penford
Food Ingredients Company in Colorado, with its
GumPlete
and
PenNovo
products, replace whole eggs, egg yolks and egg whites for baking products, protein cookies, mousse, pasta, sauces, custard fillings and salad dressings. Ingredients are a mixture of edible modified starch or starch and gum.

, of Westchester, Illinois, ended its
acquisition of
Penford
in early 201
5, boosting sales of
PenNovo, N-Creamer
and
Purity Gum
, as well as the
Vitessence
series of mixed bean protein.
Vitessence Pulse 3600
is made from broad bean protein and provides emulsifying properties for salad dressings and mayonnaise-based salad dressings. In these applications,
50%
egg yolks can be replaced by
6%
bean protein ingredients., such as fiber and wheat protein, are functional and cost-effective alternatives to eggs.

, based
River Falls, Wisconsin, has a citrus pulp-based product
Citri-Fi 200FG
.
The ingredient also contains a small amount of guar bean gum, which is said to replace baked goods such as
30%
eggs in a cake recipe, giving the product texture and freshness. And the ingredients are easy to use.
Fiberstar
states
Citri-Fi 200FG
should be premixed in advance with dry ingredients in other formulations. In some specific cases, the
-Fi 200FG
can also be pre-dispersed in grease before adding water. Another alternative to eggs is
Arise

wheat separation protein from
Atchison
's
MGP
ingredients company
(mgpingredients.com), which is particularly suitable for flour-based products such as bread or other baked goods, pasta, noodles, batter or bread bran. In these products, wheat-isolated proteins can be used to partially replace egg whites.
Arise 6000
protein content of more than
85%
, it can improve the dough stretch, enhance the hardness of breadcrumbs, give bread shape, enhance moisture absorption, while reducing the stirring time of the dough. The second ingredient in the series,
Arise 8000
, functions the same as the
Arise 6000
, but provides greater mixing capability and better sticky bullet characteristics. 's
Arla
Food Ingredients, based in
Viby J
, Denmark, continues to promote its
Nutrilac
whey protein as an effective alternative to eggs in the baking industry, using the moist texture and more elastic cakes produced by the product. According to the company,
Nutrilac
Whey Protein can also bring the benefit of the formula is that it can be seen as a "
cleaning label
"
ingredients. In addition, different from eggs, the ingredient does not need to be refrigerated and has a longer shelf life of
-
than eggs for up to
18
months. ,

Solarzyme
, based in
South San Francisco, California, uses microalgae to produce an ingredient product called
AlgaVia Whole Algal Flour
. The product is relatively high in fat
(50%-55%)
and also contains fiber, protein and micronutrients such as calcium, vitamin
C
and phospholipids, as well as the antioxidants loin and zelk. This golden powder is water-dispersed. The company has described the ingredient's ability to replace egg yolks in applications such as
challah
and
Alfredo sauce
to maintain the fluidity of the dough and increase the softness of the bread, and to produce a creamy sauce of stable quality. A study of how cooking and digestion affect wheat protein The study, published in the Journal of Agricultural and Food Chemistry, shows that changes in wheat protein, including gluten, in the cooking and digestion process can have an effect on people with celiac disease or wheat allergies. in the study, researchers cooked store-purchased pasta and used a harmonious in-body static mouth
-
stomach
-
hetero-intestinal digestion model to simulate the body's digestion process (
Mamone
,
2015
). They use pasta because it is a widely consumed wheat-containing food. The results showed that proteins in cooked pasta were hydrolysed during in-body digestion. Results Some of the peptides released containing amino acid sequences can trigger an immune response in patients with celiac disease. Patients with wheat allergies reported slightly better results because some gluten-free allergens, especially
α-
amylase
/
trypsin inhibitors, leak into cooking water when pasta is boiled, which means it reduces its allergenic effect. They added that the
α-
amylase
/
trypsin inhibitor is a major allergen known as
baker's asthma
) symptoms and may trigger inflammation and immune responses in other intestinal and non-intestinal immune disorders such as non-abdominal gluten sensitivity. re-use of acidic whey by-products With the popularity of Greek yogurt, the amount of acidic whey by-products increases, which, if not properly handled, can lead to environmental problems.

-
Food scientist at the Wisconsin Dairy Research Center in Madison,
, is developing a way to separate the various components of acidic whey and find their commercial use. Sour whey contains about
95
% water, the remainder of which consists of protein and solids such as
lactose, lactic acid, calcium, phosphorus and semi-lactose.
it is difficult to separate them using the drying process, as some of the parts become viscous during the drying process, so
Scientists
CDR are turning to membrane filters to separate these parts.
Karen Smith
, a dairy processing technologist, explains that she and her colleagues are applying membranes to separate parts during separation and convert them into value-added ingredients. Currently, they are refining a way to separate lactose from sour whey, which
CDR
says is a food-grade ingredient of value to food companies. Their
long-term goal is to expand the technology to successfully isolate all parts from acidic whey.