Applications of natural ingredients in savoury food products - Natural Food Additives, Ingredients and Flavourings - page 303

Table 13.14 Sweet and sour liquid sauce - typical formulation build

Ingredient Rationale % in liquid formulation

Water 21.5

Malt vinegar (8%) Source of acetic acid 15.0

Lemon juice concentrate Fruity fl avour 2.0

Pineapple juice concentrate Fruity fl avour 2.0

White wine Flavour 2.0

Soy sauce Savoury fl avour 1.0

Onion puree Vegetable fl avour 0.5

Tomato puree (28/30) Tomato background 5.0

Garlic puree Vegetable fl avour 0.5

Chilli puree Vegetable fl avour/ heat 1.0

Sugar granulated Sweetness + micro stability 6.0

Dextrose Sweetness + micro stability 23.0

Starch Thickener - Novation type

cook up starch

2.0

Salt Flavour + micro stability 2.0

Diced red peppers Visual appearance 0.5

Chopped onion Visual appearance 6.0

Diced carrots Visual appearance 4.5

Diced green pepper Visual appearance 5.5

be assigned a shelf life of three months at ambient storage based on its
microbiological attributes (using the CIMSCEE approach). Other criteria such as
fl avour, colour and starch stability should also of course be considered when
assigning the shelf life.
Starch selection is crucial and is dependent on processing conditions and
storage. Best of all are highly stabilised starches such as an acetylated and cross-
linked maize starch. The clean label functional starches discussed above are a
decent substitute, though are not as stable at low pH, high shear or frozen storage.
When a chilled sauce with more neutral pH is developed, processing and storage
conditions can adversely affect a number of ingredients although the choice of
ingredients is much wider and is much the same as in a chef's kitchen with dairy-
based ingredients such as milk, creams, crème fraîche and cheeses being suitable
for use. Starch selection is less crucial due to the less acidic conditions and again a
clean label functional cook up starch should suffi ce. Table 13.15 shows an example
of a chilled Béchamel sauce.

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13.6 Coating systems for savoury products
The formulation of coated food products is a complex area. The various types of
coating systems are summarised and the most appropriate ways in which to add
fl avour into these systems are discussed. Many coated food products contain non-
natural chemicals such as sodium bicarbonate, sodium acid pyrophosphate, calcium