Agriculture Reference
In-Depth Information
Table 13.10
Dry chicken bouillon - typical formulation build
Block
Ingredient
Rationale
Level in grams in
1000 grams
hydrated bouillon
% in dry
bouillon
F
Rosemary extract
Natural antioxidant to
protect chicken fat
0.048
0.012
F
Celery extract
Flavour to complement
chicken
0.003
0.012
E
Ground turmeric
Flavour and adds yellow
colour
0.06
0.24
E
Parsley rubbed
Decoration
0.50
2.00
D
Natural chicken
fl avour
Chicken fl avour
2.5
10.00
D
Onion powder
Savoury fl avour
0.75
3.00
D
Ground celery
Flavour to complement
chicken
0.06
0.24
D
Ground sage
Herby fl avour to
complement chicken
0.06
0.24
D
Ground white pepper
Spicy fl avour
0.06
0.24
C
Chicken powder/ stock Savoury chicken background 3.0
12.00
C
Yeast extracts
Savoury background and
MSG replacement
1.75
7.00
B
Salt
Flavour
10
40.00
B
Maltodextrin or
glucose syrup
Carrier
0.809
3.068
B
Sugar
Flavour
2
8.00
B
Chicken fat
Mouthfeel, texture
1.5
6.00
A
Potato starch/
dextrin
'Thin starch' to add
mouthfeel
1.9
7.60
consistently through the muscle. The fi nal column of Table 13.11 shows a 100%
formulation that is dissolved in water at a rate of 4.6 parts dry mix to 11.4 parts
cold water for injection into the substrate at 15% by weight. Alternatively the
marinade may be dissolved in water and tumbled at 15% by weight into the
substrate, although only minimal penetration into the surface will be achieved in
this case. In order to solubilise the oleoresins and oils in the water, a natural
emulsifi er such as lecithin is added either into the injection marinade formulation
or directly into the oleoresins or oils prior to incorporation into the dry marinade.
13.4 Crisp and snack seasonings
The formulation and development of seasonings for potato crisps and snacks is a
highly specialised area, with not only the fl avour being important but also the
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