FoodNews
No. 5 • May/June 2005
Contents
When cooking is science ....... 1
Salt reduction:
Ungerer launches the UnSal
range of salt enhancement
systems ................................... 3
Coming up: Food
Ingredients Europe 2005 ....... 4
MALTISORB crystalline
maltitol - the polyol of
choice for sugar-free
products ................................. 5
Functional dairy ingredients
tailored to the application ... 7
Choux pastry with
functional flours .................... 8
Perfect texturizers for
emulsified sauces .................. 9
News in brief ....................... 10
Publisher: Alsiano A/S
Circulation: 1200 copies
Editor-in-chief:
Jette Faber
Coordinator, text, lay-out:
Dorthe Andersson
FoodNews is published four times
a year and distributed to
customers and other interested
parties. Reproduction of articles
appearing in FoodNews requires
prior consent of the author.
Alsiano is not responsible for the
content of articles written by
external authors.
When cooking is science
White chocolate and caviar or asparagus and liquo-
rice: Molecular gastronomy is becoming more and
more popular - also in Denmark which now has a
professorship in this discipline for the long term
benefit of the food industry and domestic cooking
By Alsiano
The scientific study of
deliciousness
Introduced in 1988, molecular gas-
tronomy is the application of scientific
principles to the understanding and
improvement of domestic and gastro-
nomic food preparation.
Molecular gastronomy differs from tra-
ditional food science in that it prima-
rily concerns small, rather than large
scale preparation of food. It belongs
under food sci-
ence but focuses
on the culinary
transformations,
i.e. what happens
chemically when
food is prepared/
cooked, and eat-
ing phenomena.
Accurate calcula-
tions are a central
part of molecular
gastronomy.
Molecular gastronomy in
Denmark
In 2004, Molecular Gastronomy was
introduced as a research area under
Food Chemistry at the department of
Food Science at KVL (the Royal Vet-
erinary and Agricultural University,
Denmark). This fairly new research
area is headed by Professor Thorvald
Petersen. Together with the famous
Danish chef Claus Meyer, he formed
a study group for chefs inviting the
most distinguished ones in Denmark.
The purpose of this study group is to
explore the routine culinary claims and
improve existing methods and pro-
cesses in the kitchen. Furthermore,
researchers and cooks work together
1
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to discover new raw materials/ingre-
dients and to develop new taste/
gustatory experiences. All this is for the
benefit of both the cooks and their
guests and, in the long term, of do-
mestic cooking and the food industry.
Tastiness & science
Monday 26 April 2005 it was time to
show the public the fruits of their hard
work at the charity performance
“Tastiness and Science” at a Copen-
hagen theatre. Seven of the best cooks
in Denmark, two
brew masters and
five leading food
researchers within
molecular gas-
tronomy, sensory,
microbiology and
hygiene, and phys-
ics were present to
give the audience
an unforgettable
evening. During
the show, each chef prepared a dish
on stage accompanied by explanations
by the experts of the chemical, physi-
cal and microbiological changes the
food goes
“Flavour pairing”
Molecular gastronomy is based
on accuracy calculations and
analyses of flavours. For instance,
white chocolate and caviar and
asparagus and liquorice have
molecular merging, which means
that they do not repel each other.
Together, they result in a new
taste, and it is not by accident
that they go well together – it is
verifiable, it is science!
>>
Food News
through during preparation. The audi-
ence had the opportunity to taste the
various dishes.
Tomato wine gum with caviar
pressé
As the name of this dish indicates, we
are dealing with one of the more pe-
culiar and extreme dishes consisting
of a tomato gel along with caviar juice
served in a pipette. It clearly served
as a provocative element to kick off
the show.
The basic idea of this appetizer was
that a salty taste is pleasant after eat-
ing something sweet. The wine gum
was prepared on a tomato base and
pectin and then dusted with
freeze-dried pulverized to-
mato. Whether it was on pur-
pose or not is difficult to de-
cide, but the pectin resulted in
a very soft and inelastic con- H3C
sistency/texture quite far from
what is traditionally perceived
as wine gum. Pectin is not the
obvious industrial choice for a
H3C
wine gum and may have been
chosen by the cook because it
is a “green” ingredient. A
number of other possibilities
might, however, have given a
better – or at least different –
mouth-feel.
In general, the wine gum “family”
embraces textures varying from hard,
short, crisp to long, soft and gummy.
“Vingummi” (wine gum) is a common
name for confectionery consisting of
glucose syrup, starch/gelatine, acid
and flavour. The English language dis-
tinguishes between “gums” and “jel-
lies”. Gums have starch as a thickener,
while jellies have gelatine as texturizer.
The composite product is named wine
gums and contains both starch and
gelatine. A third variant is pectin-jel-
lies – in Denmark known as “flæsk”
(“pork”).
Tomato wine gum with caviar pressé
was not particularly tasty, and the cook
who made it could definitely learn
something from the food industry about
making wine gums. However, the dish
achieved its goal as being provocative.
No. 5 • May/June 2005
Brisket of beef poached for 2
days at 58°C
Molecular gastronomy is not only
about unexpected flavour pairings, but
also about how to optimize the raw
materials through preparation. At the
show, brisket poached for 2 days at
58°C was served with green strawber-
ries pickled like gherkins and sauce
based on gravy with boiled egg yolk
as emulsifier. The brisket was poached
in a vacuum pack to maintain the aro-
matics.
It was indeed very delicious and ten-
der. The vacuum pack ensured a higher
yield and kept the meat very juicy and
tasty. The professor at KVL added that
H2C=CH CH3
A B
N N
Fe(II)
N N
D C
-
OOC-CH2-CH2 CH2-CH2-COO-
this method is brilliant for making all
types of tough meat tender! However,
do not try this at home unless you have
a very precise oven. If the tempera-
ture comes over 63°C, the myoglobin
will be degraded and the meat will
turn brown. If, on the other hand, the
temperature is below 58°C there is a
risk of bacteriological problems. A com-
mon household oven typically varies
+/- 10°C.
From an industrial point of view, long-
term roasting meat could be an excel-
lent opportunity to use the production
equipment and capacity more opti-
mally. One could consider using the
equipment during the night for long-
time cooking and have the product fin-
ished in the morning. Also the use of
boiled egg yolk as emulsifier is inter-
esting – and for those concerned about
salmonella in mayonnaise, boiled egg
yolk can also be used here instead of
raw.
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Mackerel susichimi with ice
cream
Another untraditional dishes, was
mackerel susichimi with ice cream. This
dish was probably inspired by the fa-
mous English chef Heston Blumenthal,
owner of “The Fat Duck”, who is very
fond of serving all types of dishes with
ice cream or sorbet – e.g. sardine on
toast as sorbet.
For this dish, the cook had actually
“borrowed” an ingredient from the
industry: The mackerel susichimi was
mackerel “glued” together by Activa
EB (enzyme that binds protein) before
it was poached for 40 minutes at 40°C.
The ice cream was made of hot
smoked mackerel, tomato, red
onion, cornichons, milk and egg
yolk, which were blended, fro-
zen and then run through a
CH2
Pacojet, which makes it very
CH creamy.
It was funny to see that the
cooks use the technique of glu-
ing fish together with the aid of
CH3
enzymes. At Alsiano, we have
worked with this for many years
and are sole supplier in Den-
mark of Activa EB, which is pro-
duced by Ajinomoto. It is for in-
stance possible to make cold smoked
salmon blocks in whatever shape you
like – e.g. heart shaped or shaped so
that it will fit a bagel. Concerning leg-
islation, selling of products with Activa
EB in Denmark is not approved, but
exporting the products to other coun-
tries including the EU is permitted. Be-
sides fish applications, Activa EB can
also be used in meat and dairy appli-
cations.
The “Tastiness and Science” show was
an excellent foretaste of what molecu-
lar gastronomy can contribute in the
field of improving methods of cooking
and new taste sensations. Transfer of
knowledge from cooks to the industry
and vice versa could in future lead to
the development of interesting inno-
vative products for the benefit of the
end-user.

Food
FoodNews
News
Salt reduction: Ungerer launches the UnSal range of
salt enhancement systems
With the natural flavouring, UnSal, Ungerer can help you achieve a significant
salt reduction in main food categories whilst retaining the flavour appeal and
satisfaction demanded by consumers.
By John Margetts, General Manager,
Ungerer Flavours
One of the current challenges for the
European food industry is to deliver con-
venient, healthy products whilst main-
taining excellent flavour delivery. We
are all being encouraged to reduce fat,
reduce sugar, reduce alcohol and to
reduce salt. The Nordic countries are
no exception with salt intake amount-
ing to almost the double of the amount
recommended by the authorities.
The problem
Experts fear that the high intake of salt
may eventually pose a threat to na-
tional health. It is necessary to cut
down on our intake. A recent article
by the European Public Health Alliance
reported the following:
“Excessive salt intake raises the risk
of high blood pressure, which in turn
increases the risk of stroke and pre-
mature death from cardiovascular dis-
eases, warn the scientists from two
British organisations; Scientific Advisory
Committee on Nutrition and Consen-
sus Action on Salt and Health.
The current public health recommen-
dations suggest that salt intake should
be reduced from 9-12 to 5-6 grams
per day for adults. Clinical trials de-
monstrate a clear link between reduc-
tion of salt and the fall in blood pres-
sure.
A conservative estimate indicates that
a reduction of 3 grams per day would
reduce strokes by 13% and ischemic
heart disease by 10%. The effect
would be almost doubled with a 6-
gram reduction and tripled with a 9-
gram one.”
MULTIPLE APPLICATIONS
No.15 •• February
No. May/June2004
2005
The challenge
Achieving the recommended levels of
salt intake will evidently be a lengthy
process. It is worth noting that most
of the salt consumed comes from the
processed foods and not from the ad-
dition to food by consumers. Individu-
als may thus find it difficult to control
their own salt intake. The engage-
ment of the food industry and a sus-
tained reduction of salt content in
manufactured foods therefore seem
indispensable if the salt intake is to
reach the recommended level.
Increasingly, healthy eating awareness
and consumer trends are forcing re-
tailers, and subsequently food proces-
sors, to look at ways of reducing the
daily intake of sodium, most notably
in the form of salt (sodium chloride).
However, salt adds taste which is both
desirable and cost effective. Without
it, products may lack acceptability,
appearing bland or unappetising. Sim-
ply reducing the amount of salt in a
recipe and leaving the product less
tasty defeat the object as many peo-
ple just ‘add salt at the table’ to re-
place the salt omitted.
Hence, the increasing demand for
lower salt products poses technically
difficult problems to surmount when
3
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the salt levels are to be reduced with-
out losing the taste and flavour of your
finished product.
The solution: UnSal
UNGERER has sought to lower salt (so-
dium) without reducing the taste be-
nefits associated with the original
higher levels. The company has de-
veloped two flavour and taste en-
hancements systems that deliver ‘salty
taste’ without adding sodium.
The new UnSal range delivers a highly
specific savoury taste which helps to
significantly reduce current salt usage
whilst maintaining the flavour and
taste impact. Apart from salt, it can
also be used to replace other food in-
gredients that contain sodium, such as
yeasts and bouillons.
UnSal-20
UnSal-20 can deliver up to 20% re-
duction of the salt required in a recipe
to give an acceptable ‘salty’ taste.
UnSal enhances the salty taste >>
About Ungerer
Ungerer is an international family-
owned flavour and fragrance
business, with headquarters in the
USA and operations in several
international markets. In Europe,
the flavour division, based in the
UK, is a dynamic customer focused
business, which continues to grow
in both Europe and in international
markets. As a creator of sweet and
savoury flavours, Ungerer has the
expertise to work with a broad
range of customers across a wide
variety of food and beverage
applications.

Food News
Coming up: Food Ingredients Europe 2005
Travel with Alsiano to FI Europe 2005 in Paris – home of “the frogs” and
Europe’s finest cuisine
By Alsiano
FI Europe 2005 is approaching, this
year taking place in Paris from 29
November to 1 December.
Keeping up with tradition, Alsiano
offers a complete, well organized
package tour taking care of the
practical details. All you have to
do is concentrate on the exhibi-
tion and enjoy Paris! We will fill
you in with more details about the
tour in August, but we can al-
ready now reveal that we are pre-
paring a tour in the French spirit:
We will be staying at the charm-
ing four star hotel Les Jardin du
Marais full of Parisian ambiance.
Situated in Marais, the historical
centre of Paris, it is only few steps
from the New Opera Bastille, the
Musee Picasso and the oldest square
in Paris: Place des Vosges. Another
thing we can unveil is that the evening
arrangement will include dinner at the
absolutely most famous sight of Paris
>> to give an excellent performance in
comparison to the original recipe. To
evaluate UnSal-20, simply reduce your
current salt level by 20% and add the
same amount of UnSal-20 as a direct
replacement.
UnSal-50
For higher levels of replacement,
UnSal-50 is used in combination with
potassium chloride to achieve the de-
sired ‘salty’ impact without any of the
bitter or metallic notes normally asso-
ciated with the use of potassium chlo-
ride. The UnSal-50 provides two func-
tions in the recipe: It enhances the
salty taste and eliminates the bitter,
metallic taste associated with potas-
sium chloride. This way, you receive a
“true” salty taste by using a combina-
MULTIPLE APPLICATIONS
No. 5 • May/June 2005
Book now!
Do not miss out on this great oppor-
tunity for a perfect stay in charming
Paris. The price is DKK 6,495 (EUR
873) which includes:
ƒ Return flight ticket to Paris (from
Copenhagen, Billund, Stockholm,
Oslo or Helsinki)
ƒ Transportation from Charles de
Gaulle airport to the hotel and
back
tion. To reduce the salt level of an ex-
isting formulation with 50%, replace
the 50% with 40% potassium chlo-
ride and 10% UnSal-50.
Applications
UnSal has proven a successful salt
replacer in:
ƒ soups and sauces
ƒ marinades
ƒ savoury biscuits and pies
ƒ prepared meals
Clean label
UnSal-20 and UnSal-50 are based on
natural food extracts and do not con-
tain additives that need to be de-
4
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ƒ 2 nights stay at first class hotel in
single room
ƒ Evening arrangement with dinner
ƒ Admission card to the exhibition
ƒ 2 day travel pass to the Metro
Departure is on Monday 28 November
2005 and return on Wednesday 30
November 2005 with the opportunity
to extend your stay with one extra
night. For further information, please
contact Dorthe Andersson on e-mail
da@alsiano.com or phone +45 4582
8222.
You can already now secure a seat by
using the registration form on
www.alsiano.com. At our web site you
can also see the flight schedule and
finally, find out what frogs have to do
with the French!
Please note that the number of seats
is limited. Participants are registered
according to the principle of first come,
first served.
clared. They can thus be listed as natu-
ral flavourings. In addition, the UnSal
range is non-GMO and vegetarian.
Article 112
 MULTIPLE APPLICATIONS
Food News No. 5 • May/June 2005 Alsiano

MALTISORB® crystalline maltitol - the polyol of

choice for sugar-free products
When it comes to making quality sugarless products and offering worthwhile
nutritional advantages, MALTISORB® crystalline maltitol is the sweetener of
choice. Its physico-chemical properties are very close to those of sugar and
usually allow simple, weight-for-weight substitution, with no major
formulation or process modification needed.
By Roquette Human Foods Business
Unit
Weight control, obesity and diabetes
are all words resonating with some of
today’s key preoccupations. The WHO
(World Health Organization) recom-
mends that healthier eating habits
should involve meeting less than 10%
of human energy needs by simple su-
gars. Confectionery products are self-
evidently affected, but other food pro-
ducts such as biscuits, viennoiseries,
ice creams, dairy desserts, and sauces
are not immune from the nutritional
worries.
Good for the teeth, low in calories, a
low glycaemic index and triggering a
favourable glycaemic response - food
products based on MALTISORB® crys-
talline maltitol can provide the key
nutritional characteristics demanded
by the market.
What is MALTISORB®?
MALTISORB® is a crystalline maltitol
and bulk sweetener that may be used
alone or in combination with other in-
gredients to produce sugar-free foods
or foods with reduced amounts of su- balance the overall carbohydrates
gars. MALTISORB® is the trade name consumption: They have gene-
of the maltitol produced and sold by rally a better impact on glycae-
ROQUETTE. mia, and they do not solicit insulin
secretion too much.
The crystalline form of MALTISORB® is
anhydrous (1% maximum moisture Among the polyols, MALTISORB ®
content). It is a white powder of high maltitol is a carbohydrate that occu-
purity, obtained through an original pies a special position. Thanks to the
process patented by ROQUETTE. way it is digested by the organism (par-
MALTISORB ®’s characteristics and tially digested in the small intestine and
properties are very close to those of mainly fermented by bacteria in the
sucrose. As a consequence, MALTI- colon), MALTISORB® maltitol offers
SORB® can easily replace sucrose in outstanding nutritional benefits.
food applications. A study by the
Leatherhead Food Research Associa- MALTISORB® maltitol belongs to the
tion in UK, comparing the organolep- ‘very low glycaemic index’ category.
tic properties of MALTISORB® and su- With a GI value of approx. 292, the
crose, shows that their taste, aftertaste impact of maltitol on glycaemia is in
practice minimal. This feature is there-
and mouth-feel are similar.
fore useful (under medical supervision)
From a technological point of view, the in connection with a diabetic manage-
sweetness of MALTISORB® maltitol, ment regime.
allied to physico-chemical characte-
ristics similar to those of sucrose makes The ingestion of MALTISORB® maltitol
it the most effective sugar substitute leads neither to post-prandial hyper-
in numerous applications. glycaemia nor to hypoglycaemia. >>
The role of MALTISORB® in the fight
against diabetes and obesity
One of the recommendations of the
WHO1 for a balanced diet is to avoid
excessive glycaemic fluctuations
(hyper- and hypo-glycaemia). They also
recommend balanced nutrient intakes >>
as follows:
ƒ The consumption of simple sugars
(e.g. sugar) should be limited
because it is responsible for
significant and rapid increases in
glycaemia.
ƒ The consumption of complex
carbohydrates (such as certain
starches, dextrins, etc.) should

5

Food News
Figure 1: Slow release of energy
with MALTISORB® maltitol:
>> Glucose and energy are released pro-
gressively over an extended period.
This means that the sensation of sati-
ety will last longer (figure 1). This fact
is especially useful when it is desirable
to limit snacking of all kinds (i.e.: in-
creasing the time between food in-
takes without generating a sensation
of hunger) and to permit better man-
agement of body weight.
MALTISORB® maltitol has a caloric
value officially fixed at 2.4 Kcal/g3 in
the EU.
Safe for the teeth
Non-fermentable by the oral flora,
non-acidogenic and non-cariogenic:
MALTISORB® maltitol is ‘safe for teeth’.
Products based on MALTISORB ®
maltitol therefore meet the scientific
criteria determining permission to use
the logo of the international
Sympadent campaign, as long as no
other fermentable ingredients are
present.
Regulation and possible per-
formance claims for food products
with MALTISORB®
Certified Kosher and Halal,
MALTISORB® maltitol is authorised for
use in most countries of the world. In
the European Union, MALTISORB ®
maltitol can be used as:
ƒ A sweetener1
ƒ An additive for technological uses
other than sweetening2, i.e. as
humectants, stabilizer, bulking
agent.
MULTIPLE APPLICATIONS
No. 5 • May/June 2005
A variety of performance claims are
available for products containing
MALTISORB® maltitol. The variations
are a function of the finished product
and of the country in which it is di-
stributed – for instance ‘without su-
gars’; ‘without added sugars’; ‘low in
sugars’; ‘reduced in sugars’; ‘reduced
in calories’, etc.
At first used in confectionery products
to combat dental caries, MALTISORB®
maltitol now serves as a sugar substi-
tute for nutritional reasons and hence
better-balanced food. Today, maltitol
plays a role in a variety of confection-
ery, in biscuits, in viennoiseries, ice
creams, dairy desserts, sauces and
fruit-based products. Maltitol is particu-
larly well known for its chocolate ap-
plications, reflected in the large
number of sugar-free chocolate pro-
duct launches worldwide. A search
made on Mintel (Gnpd database)
showed that in 2004, more than half
of the new chocolate confectionery
launches with a “low/no/reduced
sugar” claim were made with
maltitol.
Conclusions
The wave of ‘healthy eating’ is con-
tinuing to gather pace and is now sig-
nificantly modifying consumption pat-
terns and purchasing habits. Mean-
while, the increase in the prevalence
6
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of overweight and obesity continues
to be an undeniable and worrying fact
of life. The public authorities and
health professionals are following de-
velopments closely and putting the
nutritional qualities of foods to the test.
The food industry is reviewing its tra-
ditional recipes and is diversifying its
ranges to include ‘no added sugars’
and even ‘sugar-free’ products.
In this context, MALTISORB® maltitol
is taking a leading role in the deve-
lopment of healthier products. It is the
perfect substitute for sucrose, offering
a problem-free approach not only to
producing confectionery, biscuits,
viennoiseries and breads, but also
sauces, ice creams, frozen desserts,
dairy desserts, etc.
MALTISORB® maltitol, the ‘polyol of
choice’ in the field of sugar substitu-
tion, offers the modern nutritional be-
nefits called for by consumers without
denying them the traditional good fla-
vour.
In the next issue of FoodNews, a case
study on MALTISORB® maltitol and its
use in baked goods applications will
be covered.
Article 113
Visit the new web site:
www.maltitol-maltisorb.roquette.com
References:
1
World Health Organisation (WHO) di-
etary guidelines. Technical report Se-
ries 916, 2003.
2
SLAMA 1991: Study of maltitol’s gly-
caemic and insulinaemic index.
Roquette Frères, internal report.
3
Directive 90/496/CEE
4
Directive 94/35/CD (JOCE L.234 of
10-09-94)
5
Directive 95/2/CE (JOCE L. 61 of 18-
03-95)

Food News
Functional dairy ingredients tailored to the
application
Splitting the milk into molecules to gather only those relevant for the
functionality specifically needed for the application is the core concept of
INGREDIA’s functional dairy ingredients. This is also your guarantee for perfect
and cost effective solutions.
By Ingredia
INGREDIA specializes in the manufac-
turing and development of functional
dairy ingredients and health ingredi-
ents for the food industry worldwide.
The following provides a survey of the
various solutions INGREDIA offers in
the area of functional dairy ingredients.
PROCHOC for chocolate
applications
PROCHOC is a range of dairy ingredi-
ents especially adapted to the manu-
facture of chocolate. The range is di-
vided into three categories according
to the desired technical properties.
Improver of the rheological prop-
erties of chocolate
PROCHOC S26+, PROCHOC S26 and
PROCHOC R26 improve the flow pro-
perties of the chocolate thanks to a
free fat content between 30% and
75%. Using these ingredients with high
free fat content can reduce the amount
of cocoa butter in the recipe, result-
ing in recipe costs savings. These in-
gredients are particularly adapted to
the manufacture of chocolate
covertures.
MULTIPLE APPLICATIONS
No. 5 • May/June 2005
Taste enhancers
Thanks to great expertise in drying
technologies and in selecting adapted
raw materials, INGREDIA offers ingre-
dients that develop specific tastes in
the chocolate:
ƒ PROCHOC SP 42 A for milky and
creamy taste
ƒ PROCHOC RPG 23 for condensed
milk taste
ƒ PROCHOC RPG 25 C for cooked
caramel taste
ƒ PROCHOC Caramel 21 for milky
caramel taste
ƒ PROCHOC Malty 21 for malty
taste
Sugar-free confectionery products
To respond to the increasing demand
of sugar-free confectionery and to lac-
tose intolerance problems, INGREDIA
has developed PROMILK 872 B - a
dairy ingredient with low lactose con-
tent (2%). PROMILK 872 B is rich in
calcium and develops sensorial pro-
perties much better than the ones de-
veloped by caseinates.
PROCREAM for ice creams
and frozen desserts
In order to develop foaming proper-
ties, reduce the time of meltdown, and
improve cold eating sensations,
INGREDIA has developed PROCREAM
151 AS. Once mixed with a starch by-
product, it contributes to a significant
reduction of the formulation costs.
PROCREAM 151 AS replaces partly or
completely the skimmed milk powder
in the recipe.
PROCREAM LF is a selected combi-
nation of milk proteins, emulsifiers and
7
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stabilizers developed especially for fat-
free frozen desserts. PROCREAM LF
partially replaces non-fat milk dry mat-
ters in the ice cream recipe and also
makes a total fat replacement possi-
ble. No additional stabilizers/emulsifi-
ers are needed.
PROCREAM HF2 greatly controls the
overrun capacity and regularity par-
ticularly appreciated in the production
of sorbets. Moreover, it improves the
sensory properties of the sorbets, whilst
reducing the cold eating sensation and
enhancing the taste of fruit puree.
PROMILK for dairy and
cheese applications
Yoghurt applications
For yoghurt applications, INGREDIA has
developed a wide range of dairy in-
gredients, which provide specific tex-
ture and improve the organoleptic
properties. This expertise is based on
a perfect knowledge of the protein
properties added (origin control, pro-
cess) and on great know-how within
the application. PROMILK can favour-
ably replace skimmed milk powder
(SMP) in yoghurt formulations since itis
more economical than SMP >>

Food News
>> and can even be tailored to custo-
mers’ needs (specific texture, constant
composition, etc.).
Cream cheese without separation
INGREDIA has been developing fresh
cheese manufacturing without whey
separation since the very beginning of
this technology. Today, thanks to their
expertise, their partnership with an
equipment supplier and a world cul-
ture leader, INGREDIA has a global
overview of this technology and is also
able to produce the whole range of
fromage frais types in its pilot plant.
INGREDIA has developed a specific
protein for each application (fromage
Choux pastry with functional flours
The key to easy trouble-free production of perfect choux pastry
By WestHove
The production process of choux pas-
try comprises two particularly critical
stages:
ƒ “Panade” (pre-cooking of the
flour in water and fat)
ƒ The addition of fresh eggs to
this warm mixture (significant
microbiological risk)
The use of functional flours eliminates
the need for these two critical stages.
It makes the “panade” stage unne-
cessary in favour of a cold process,
which reduces the microbiological and
technical risks linked to the use of fresh
eggs.
MULTIPLE APPLICATIONS
No. 5 • May/June 2005
frais, cream cheese, labneh) - more
precisely a real “couple” (specific pro-
tein/specific culture), which is neces-
sary for each application. The main
advantages of this technology are:
ƒ No whey production and thus
treatment
ƒ 100% yield (no by product)
ƒ Constant quality all over the year
(constant composition of the milk)
ƒ Reduced investment for this
technology (40% cheaper).
Cheese enrichment
PROMILK 852 B is a functional and
natural milk protein in powder (85%
protein on dry matter) obtained by ul-
tra-filtration of skimmed milk and
adapted to cheese manufacturing
(fresh, soft, hard and semi-hard
cheeses preparations). PROMILK 852
B is used for milk standardization or
protein enrichment. Its main advan-
tages are:
ƒ Reduction of coagulation time
ƒ Increase of cheese yield
ƒ Increase of productivity
The choux pastry obtained by using
functional flours is a quality product,
which is comparable in terms of taste,
colour, texture, size, etc. with that
obtained using the traditional process.
In addition, there is the extra bonus of
consistent quality of the finished pro-
ducts (choux pastry, éclairs, profi-
teroles, Sprinzringe (fried choux), etc.).
8
Alsiano
ƒ Control of cheese weights
variability
For low fat cheeses, INGREDIA has
developed a new ingredient PROMILK
801 JJS 752, which is a soluble, na-
tive and functional lactoprotein
adapted especially to the formulation
of cheese specialities. The main cha-
racteristics of PROMILK 801 JJS 752 are
high texturizing properties, a very good
solubility and water binding. In addi-
tion, it has good sensory properties and
contains a high level of Betalacto-
globulin (75% of the total Nitrogen).
Article 114
Other advantages are a faster pro-
cess (no pre-cooking or chilling stage)
and a less costly one (no heating, sim-
pler equipment, no chilling).
WestHove has developed four func-
tional flours according to the desired
characteristics of the final product:
ƒ farigel® wheat 1003 to give a
small size thick crust
ƒ farigel® wheat 1082 to give an
average size crust
ƒ farigel® wheat 984 to give a
large size thin crust
ƒ WestHove wheat 1500 I to give
a large size medium crust
Article 115

Food News
Perfect texturizers for emulsified sauces
Functional flours from WestHove offer many all-round advantages in emulsified
sauces in terms of organoleptic, process and economic benefits
By WestHove
A sauce emulsion consists of an oil
phase (30 to 80% vegetable oil) dis-
persed into fine droplets inside a wa-
ter phase. The texture of the product
must ensure that the physical stability
of the emulsion allows for the trans-
portation and shelf life of the sauce
without any separation of oil and wa-
ter (water, which is denser than oil,
stays at the bottom). The stability of
an emulsion can be jeopardized by 3
phenomena:
ƒ Creaming: The movement of oil
droplets towards the surface.
ƒ Flocculation: Small particles
grouping together into larger
clumps.
ƒ Coalescence: The fusion of
droplets within a larger clump. The
number of particles diminishes as
their size increases.
The texture depends upon two essen-
tial criteria: The process and the for-
mulation. After stabilization, the tex-
ture can be characterized by
rheological parameters but also by
sensory evaluation.
The process
It is very important to apply the high-
est standards when producing mayon-
naise. The type and quality of raw
materials, duration and speed of shear,
and the incorporation of the ingredi-
ents all have an effect on the final pro-
duct. For instance, breaking up the
droplets of oil into fractions makes a
reduction in the speed of creaming
possible (proportional to the squared
diameter of the particles). Similarly, for
microbiological reasons or to develop
the function of certain ingredients, a
warming stage of the water phase can
be introduced before emulsification.
Another matter to take into considera-
tion is the acidification of the sub-
No. 5 • May/June 2005
stance by vinegar or citric acid, which
can be done before or after emulsifi-
cation of the sauce (generally after
emulsification).
Formulation
The ingredients used to make the
sauce all have a specific action:
ƒ The presence of emulsifiers
(lecithin from egg yolk or synthetic
emulsifiers) is essential in
guaranteeing the stability of the
emulsion (negative effect on the
creaming, coalescence and floc-
culation).
ƒ Increasing the viscosity of the
water phase by adding a texturizer
provides a reduction in creaming.
ƒ The use of a texturizer in a sauce
emulsion allows for a reduction of
the fat content for either
nutritional/dietary or economic
reasons.
Safe, natural and traceable
texturising agents
For obtaining a perfect texture,
WestHove has developed natural,
clean-label texturizing agents produced
from wheat or maize varieties, spe-
9
SAUCES & DRESSINGS
Alsiano
cially selected on the basis of
rheological criteria.
The advantage of using the WestHove
range is that no chemical agents are
needed to increase viscosity. Instead,
a hydrothermal treatment is used in
conjunction with the natural properties
of the cereal variety to increase the
viscosity of the sauce. WestHove flours
are safe (no pesticides or GMOs),
natural (labelled as an ingredient, not
an additive) and traceable.
Depending upon the specific process
and formulation of the manufacturer,
WestHove has a team of sauce tech-
nicians who are able to customize/
adapt the functional flour and its dos-
age to meet specific product require-
ments.
On the following page are some re-
sults of tests on mayonnaise, made
with different incorporations of the
WestHove product and fat content.
Excellent for low fat sauce
emulsions
Sensory evaluation is a key stage in
the authentication of a recipe. At their
facilities, WestHove has >>

Food News
Figure 1: The effect of WestHove Maize 1000R on the size
of fat molecules
A B
WM 1000R 0%
Oil 57%
Water 20%
>> an area reserved for sensory analysis.
For instance, in-depth taste tests have
been conducted and analyzed, to dis-
tinguish and characterize two types of
mayonnaise, which were produced us-
ing the same procedure:
1. Traditional mayonnaise
(74%fat content)
2. Low-fat mayonnaise
(51% fat content + 2%
WestHove Maize 1000R)
The results of the test are shown
in figure 2.
The above compilation of the
specific profile for the two dif-
ferent mayonnaise recipes de-
monstrates some interesting
points:
ƒ The texture containing func-
tional flour from WestHove
News in Brief
Good luck to Birthe L.
Logistics assistant Birthe Lambert
needed new challenges and has
therefore left Alsiano.
We take this opportunity to thank
Birthe for her dedicated work and
wish her all the best in her new job.
No. 5 • May/June 2005
C lows:
2% 4%
45% 35%
30% 38%
is more smoother and less jellified.
ƒ The acid profile is more subtle with
the WestHove product.
ƒ The mouth-feel is significantly less
oily.
Figure 2: Taste profile of mayonnaise with
WM1000R and standard mayonnaise
Acidity
Impression of fat
Standard
Not doughy WM 1000R
New logistics assistant
We have alredy found the perfect re-
placement for Birthe and are therefore
pleased to welcome Bente Mørkøv
Ølgaard. Bente is Bachelor of Commer-
ce and comes from a similar position
at one of Alsiano’s sister companies,
where she has worked for almost 6
years. We are confident that Bente will
strengthen the team and prove a great
asset to Alsiano and our partners.
10
SAUCES & DRESSINGS
Alsiano
Summary
In brief, the advantages of the func-
tional flours from WestHove are as fol-
ƒ Lighter non-jellified smooth
appearance
ƒ The presence of proteins reduces
fat content
ƒ Shear stability and tolerance of
thermal treatments.
ƒ Reduced acid taste giving a
more subtle flavour
ƒ Possibility of reducing fat content
thus reducing cost of production
ƒ A more pleasant less oily texture
in the mouth
ƒ Guaranteed traceability
ƒ Clean label
ƒ Environment friendly
At their laboratory,
WestHove has the facilities
to help food manufacturers
either improve existing reci-
pes and processes, or help
them to develop new pro-
ducts within a strict frame-
work of confidentiality.
It is essential for WestHove
to provide a meaningful
partnership in an ever
changing and competitive
market place.
Article 116