Chemistry Reference
In-Depth Information
Ziemke (1977) deines raisin juice concentrate as a natural product manufactured by raisin
extractionwithwaterindifferentstages.Followingextraction,theliquidpartisevaporatedunder
vacuumtoainalsolublesolidscontentof70°Bx.
Thefollowingcharacteristicsofstaidinaregiven:
•
Compositionshouldvarybetweenapulpyandasolidstate.
•
Sugarconcentrationexpressedasinvertedsugarshouldnotfallbelow71%w/w.
•
Discolorationofstaidinisallowed.
•
Theuseofstaidinisallowed,aslongasadequatelabelingisfollowed.
•
Manufacturedstaidin(bakerystaidin)shouldhaveaconcentrationofinvertedsugarnotlowerthan
70%w/w.
7.1.1 Uses of Staidin
7.1.1.1 Fat Substitute
Low fat or light products are in great demand lately. More particularly, raisin syrup as a fat
substitutecontributestothefreshness,preservationandoverallorganolepticcharacteristicsoffood
productsgivingthembody.Itcaneasilyreplacebutterandmargarinesinbakeryproductsandlead
tofatreduction.
7.1.1.2 Sugar and Salt Substitute
Producerscandevelopproductswithsatisfactorysweetnessandpromotethemasproductswith
noaddedsugarbysubstitutingsugartoahighdegreeandsalttolowerdegreewithraisinsyrup.
More speciically, producers reduce and/or eliminate salt in some bakery products with the
additionoftartaricacid(alavorintensiierfoundinraisinsyrups).Thelatterisaddedinchocolate
cakestostrengthenthecocoalavorandthussmalleramountofsaltareadded.
7.1.1.3 Ethnic Cuisine Recipes
Raisinsyrupactsasabasicingredientinthedevelopmentofmanyethniccuisinerecipes.The
useofraisinsyrupasasweetening,lavoringandintensifyingagentonspicyingredientsandcitrus
fruitsisadvancedinethnicdishes(Indian,Chinese,Malaysian)andmoreparticularlyinsaucesand
dressings.
Araisinsyruplevelof5-10%inethnicdishesintensiiesthelavorandimprovestheoverall
qualityofthefood(asinChinesespringrolls)withthemajoradvantagenottobedistinguishedin
lavorandsweetness.Usesoflarger(>20%)quantitiesofraisinsyrupcounterbalancethesourtaste
ofvinegar,contributingtothecohesivenessandconsistencyofsauces,dressings,sweatorsourill-
ings,andprolongingtheirpreservationsimultaneously.
7.1.1.4 Food Additive
Theexpansionofthefoodmarketandchangesinthelifestyleandnutritionalhabitsofconsum-
ershaveledtotheuseofadditionalsubstancesfortheimprovementofproductionandqualityof
foodproducts.Inthiscase,raisinsyrupmaybeusedasanadditivetoimprovethequalitycharac-
teristicsoftheseproducts.Raisinsyrupcanbeusedsuccessfullyasaningredienttoenhancethe
color,lavor,texture,andfreshnessofproductssuchasmultigrainbreads,cakes,snacks,brownies,
sauces,dressings,andicecream.
Search WWH ::
Custom Search