Agriculture Reference
In-Depth Information
extracted and cryogenically extracted formats, and whereas it could previously be
declared as rosemary or herb extract or fl avouring, the more highly purifi ed
rosemary extracts were assigned an E number (E392) from April 2011 in the EU
by Directives 2010/67/EU (EC 2010a) and 2010/69/EU (EC 2010b), and are now
declared in the EU as Antioxidant E392.
Proteins
Proteins have various functions in savoury food, being useful as emulsifying
agents and water-binding agents. A wide range of protein sources are available,
with soya the most versatile and cost-effective.
Protein ingredients are available with a variety of protein contents. The most
commonly used are:
•
Soya concentrate (70% protein)
•
Soya isolate (90% protein)
•
Pea protein (80-90% protein)
•
Wheat protein (80% protein)
•
Potato protein (available though not yet widely available commercially)
•
Dairy proteins (whey 35% or 80%, sodium caseinate 90%)
•
Pork (80% protein).
Fibres
Fibres are increasingly fi nding more uses in savoury food products and can be
divided into two classes: dietary fi bres used to add to the fi bre content of a food;
and functional fi bres, which due mainly to their ability to absorb water, are used
as a water management tool in savoury foods and baked goods and, because of
their smooth texture, as a fat mimetic. Functional fi bres come from virtually any
vegetable source, the most common being citrus, oat, wheat, sugar beet, maize,
soya and pea although this list is not exclusive. Inulin, a naturally occurring
dietary fi bre obtained commercially from chicory, is often used in conjunction
with functional fi bre as a fat mimetic.
Hydrocolloids
Hydrocolloids are substances that form a gel with water and are either of plant or
animal origin or derived by microbial fermentation usually from carbohydrates.
Their use is widespread and varied in savoury food products. Table 13.6 shows
some of the hydrocolloids most commonly found in savoury food products. The list
is not exhaustive; a number of modifi ed hydrocolloids are also available but these
are not generally considered as natural ingredients. These include methyl cellulose
E461, hydroxypropylmethylcellulose E464 and carboxymethylcellulose E466.
13.2.11 Meat and vegetable extracts for stocks, bouillons and consommés
The crucial building blocks for bouillons, consommés and stocks vary according to
the product type but are generally derived in accordance with the name of the
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