Applications of natural ingredients in savoury food products - Natural Food Additives, Ingredients and Flavourings - page 281

Table 13.2 Dehydrated fruit and vegetables

Vegetable or fruit Dried form Comments

Onion Powder

Granule
Kibble

American - strong clean fl avour
French - clean fl avour, more savoury
Egyptian, Eastern European - harsher, weaker,
generally higher microbiological loading

Garlic Powder

Fine granule
Coarse granule

American - strong clean fl avour
Chinese - weaker fl avour

Tomato Powder

Pieces (4 mm)

Southern European - cooked acidic

Leek - white or
green

Powder
Leaves

White - onion-like in character
Green - more like fresh leeks

Carrot Powder

Strands
Pieces

Powder used for colour, fl avour and sweetness
Strands and pieces for visual

Potato Powder/granules

Flakes
Diced

Powder and granules mainly used for extrusion
(snacks). Flakes used as a mashed potato
replacer and diced used in pie fi lls

Bell peppers Powder

Granules
Kibbled

Powder used for fl avour, granules and kibbled
used for visual appearance

Mushroom Powder

Kibbled
Pieces

Powder used for fl avour and kibbled/pieces
used for visual appearance

Orange Powder

Granules

Used for fl avour

Lemon Powder

Granules

Used for fl avour

Apple Powder

Pieces

Powder used for fl avour and pieces used for
visual appearance

￿ ￿ ￿ ￿ ￿

is currently the subject of scrutiny due to its sustainability. Much of the world's
palm oil is produced in South East Asia, in particular Indonesia and Malaysia,
which have expanded the production of palm oil to meet increased world demand
at the expense of biodiverse rainforests and carbon-rich peat lands. The clearing
of these areas by burning has signifi cantly increased carbon emissions from these
countries (Butler 2007). Fat powders based on soya and sunfl ower oils are
becoming more readily commercially available as an alternative to palm. The fat
powders are available in a number of formats most notably as 100% fat content
powder or as 70-80% fat content spray dried on to milk protein and lactose; the
latter being particularly well suited to dry mix sauces and gravies due to their
more emulsifi ed properties.