CREATING THE PERFECT TEXTURE FOR DAIRY PRODUCTS AND CONFECTIONERY

Transcription

1 WHITE PAPER CREATING THE PERFECT TEXTURE FOR DAIRY PRODUCTS AND CONFECTIONERY Perfect taste Nice texture Gre at look This whitepaper describes the challenges that dairy and confectionery manufacturers are facing to achieve the perfect texture while responding to the demands of modern consumers for great-tasting clean label products. Through a series of technical considerations, the text outlines the endless formulation possibilities that only a highly functional and clean label ingredient like gelatin can offer. By Claude Capdepon, EMEA-SEA Application Laboratory Manager, Rousselot, Apr Reaching Further Together

2 INTRODUCTION In humans, enjoyment is an essential element of the eating process, which involves all five senses. Odor, taste, color and texture are all initial sensory properties that have a direct effect on the overall perception of food, and can impact each other. The food industry works hard to create the perfect sensory experience as it can have a huge influence on repeat purchases. It is common knowledge that the level of gratification received from food is directly linked to the perceived eating experience. at the same time to the latest consumer demands for natural. In this ever-evolving landscape, functional ingredients of natural origin such as gelatin are becoming increasingly desirable. HOW DO WE EXPERIENCE FOOD? All five senses are involved in the eating experience. we see we smell we hear we taste we feel The Oxford Dictionary defines taste as the sensation of flavor perceived in the mouth and throat on contact with a substance, a process that is inevitably attached to texture. This is one of many reasons why flavor should not be considered the main and only attribute of food. For example, modern consumers are also increasingly looking for clean and clear label products but without compromising on their organoleptic properties, such as texture. For dairy and confectionery manufacturers, this is a challenge as much as an opportunity. When enhancing a flavor profile or when working with a new one, it is always technically complex for formulators to achieve the perfect texture while responding INTRODUCING CLAUDE CAPDEPON Claude Capdepon holds a technical degree in chemistry from the University of Montpellier, France, where she specialized in organic chemistry. She joined Rousselot 36 years ago, while the company was part of the Sanofi group. Claude started her career spending 5 years in a research role for organic chemistry before being involved in photographic and pharmaceutical gelatin developments for 10 years. Since 2008, Claude has been Application Laboratory Manager with the responsibility to oversee operations in Europe, Middle East and Africa, South East Asia and Japan. In this role, she works with her team on the development of food, nutritional and pharmaceutical applications based on gelatins and collagen peptides. She is responsible for the management of innovation concepts and projects while advancing the company s analytical capabilities. As a participant of patent writing for several food and pharmaceutical innovation concepts, she has gathered extensive experience in this field. 2

3 TEXTURE AND FOOD Texture is defined as the feel, appearance or consistency of a surface or substance, and is just as important as flavor in food formulation. It plays an important role in consumer expectations of what makes any kind of food product enjoyable, and in particular dairy or confectionery. Consumer experience and expectations Consumer expectations about products taste and texture depend on a number of variables. For example, factors such as what the product looks like and how it feels to the touch, for example, contribute to building a mental image of taste and texture. Past experience also plays an essential role, so much so that texture awareness is increased when expectations are violated. In the confectionery industry for example, customer assumptions about the sweetness and elasticity of gummy bears are likely linked to a life-long experience of the sweets in terms of stickiness, elasticity and hardness. Ensuring consistency in texture and taste Beyond the subconscious level, a perfect texture is often associated with excellence in food preparation and when it comes to reformulated products or new flavors, a successful first experience makes a huge difference in repeat purchases. Strength (g) Peak 1 Peak It s also important to note that consumer expectations are related to specific products rather than categories. In dairy for instance, aerated fruity mousses will be associated with a smooth, light texture, while a chocolate mousse should necessarily be firmer and creamier. From a food manufacturing and formulation perspective, once the perfect texture has been identified, it needs to be consistently recreated. Human senses are the most accurate tools to evaluate texture, but they re also subjective and poorly repeatable. Sensory panels are a common practice to improve reliability of human senses in controlled conditions. Sophisticated food testing equipment such as viscometers, rheometers and texture analyzers are also available to carry out an analytical evaluation of the key characteristics of texture, including viscosity, hardness and firmness. At different concentrations and on a solid state product, a texture analyzer is able to measure firmness, including gel strength in gelatin formulations, while a rheometer measures the flow and deformation of compounds ranging from liquid to solid state. The kind of measurement selected and machine used depend on the application. For instance, the typical texture analysis of a gummy will consider four factors - firmness, elasticity, hardness and stickiness - while a dairy application will be analyzed based on cohesion, firmness and consistency. The ability to accurately define these characteristics is essential for a precise reproduction of the desired texture, every time. Time(s) Graph 1: A texture analyzer will apply a force to the gummy and establish two peaks in a set period of time, after relaxation. The first peak will indicate the firmness and the ratio between Peak 2 and Peak 1 will provide the percentage of elasticity. 3

4 GELATIN: ENDLESS, CLEAR LABEL POSSIBILITIES Perfect taste and texture alone, however, cannot guarantee product success. The clean and clear label trend shows no signs of slowing down and despite the abundance of texturizers with functional properties on the market that can help, many cannot be considered natural nor clean label. CLEAR LABEL CAGR of the clean label market from 2017 to % PURE PROTEIN Sourced by nature 3 No e-number Highly versatile, replaces unnecessary additives Enables shorter ingredient lists Almost all texturizers are classified as additives, which, according to the official EFSA definition, are substances intentionally added to foodstuffs to perform certain technological functions, for example to color, to sweeten or to help preserve foods. In the European Union, all food additives are identified by an E number, this is the case for example for pectin (E440), carrageenan (E407), alginates (E ), and xanthane (E415). Very often the production of a specific application typically requires more than one functional property, which makes the multi-functional gelatin, the ideal ingredient to achieve the perfect taste and texture. Gelatin alone is advantageously replacing a combination of several monofunctional ingredients and/or additives, while shortening the ingredient list and answering the clear label trend. In mousse applications for example, if gelatin is not used, a foaming agent and several stabilizing additives are required. With gelatin, expert formulators can make the most of its foaming and stabilizing functionalities and reduce the number of ingredients. PHYSICAL CHARACTERISTICS OF GELATIN CAGR of the protein market from 2016 to % Extracted from collagen, a natural animal protein Contains 18 amino acids The only hydrocolloid being a protein VERSATILITY LIKE NO OTHER Obtained through partial hydrolysis of collagen, gelatin is a fully digestible protein of natural origin offering five key properties and nine functionalities to formulators. Depending on the raw material and production process, the gelatin characteristics such as gel strength, viscosity, melting point and isoelectric point (IEP) will vary. Every possible combination of these input variables will yield different types of gelatin, all expressing each functionality to a greater or lesser extent. Gelatin s key properties are what makes it irreplaceable in many applications. Among the five properties, thermo-reversibility is very important. Under hot conditions and in solutions, gelatin s triple helices disperse as random chains but can re-form under cooler conditions. This unique property enables recycling reworked intermediate or finished products under well controlled conditions and reducing product loss. In terms of application benefits, it mimics fat s mouthfeel due to its specific melting behavior, while having a lower calorie content. Sol Thermo reversibility Gel Viscosity Up to 7.5 mpa.s Random coil 32 C 25 C 3D Network Gel strength Up to 275 g (Bloom) Determines short, long texture and creaminess Melting temperature similar to fat Determines the texture (Þrmness, hardness) of the Þnished product 2 MarketsandMarkets, 2016, Clean Label Ingredients Market, Global Forecast to ISO Technical Specifications, Top ten, trends for 2017, Innova Market Insights, Nov

5 PROPERTIES THERMO- REVERSIBILITY NATURAL PROTEIN MELTING AT BODY TEMPERATURE TRANSPARENCY COMPATIBILITY WITH HUMAN TISSUE WATER BINDING ADHESION WORLD CLASS GELATIN THICKENING EMULSIFYING STABILIZING FILM FORMING GELLING FINING FOAMING FUNCTIONALITIES Emulsifying is the process that converts two (at least partly) immiscible liquids (usually oil and water) into a dispersion of droplets of one liquid into the other. Emulsifying properties of gelatin allows stabilizing emulsion oil in water. Emulsion size is driven by the viscosity of the media (gelatin type and concentration ) Film forming refers to the process that converts either a liquid solution or a liquid dispersion to a thin, flexible, cohesive, and continuous (semi) dry sheet of the dissolved or dispersed material, called a film. This functionality is used for coating in confectionery, for example. Of all the nine functionalities of gelatin, gelling, water binding, thickening, stabilizing, emulsifying, film forming and foaming are probably the most relevant to the food industry. Foaming: Gelatin s aerating properties allow to increase the volume of a mixture by adding air. During the aeration process phase, air bubbles are created by beating the mixture and captured in the microbeads of gelatin. This process is also known as colloidal dispersion of a gas in a liquid or solid medium. Playing with the gelatin type and concentration will allow a wide range of gels. Gelling makes it possible for gelatin to change from liquid to solid state with warm and cool temperatures respectively. Unlike most hydrocolloids of polysaccharide origin, gelatin gels without the need for other reactive agents, like salts for example. In most cases, gelling also happens independently of ph without significant changes in characteristics. Gelatin Continuous phase Air bubble Water-binding is a key functionality to preserve the integrity of a product. Linked to the affinity of gelatin for water, it allows gelatin to swell and bind up to 10 times its weight in water. Its water retention capacity helps to prevent exudation and consequently syneresis in dairy applications for example. Thickening: This functionality helps achieve the desired texture by bringing viscosity and therefore making your product softer or creamier. Stabilizing: The stabilizing power of gelatin - which creates a perfectly stable system able to extend the shelf-life - is often greater than that of other polymers. The importance of choosing the perfect gelatin for each application should not be underestimated. Gelatins with different characteristics will react differently at every step of the formulation and production process, ultimately affecting the final texture. 5

6 THE RIGHT GELATIN FOR THE PERFECT TEXTURE Although gelatin s properties and functionalities offer endless formulation opportunities, it is vital to adjust every step of the gelatin production processes to achieve the level of customization required to meet customer needs. Similarly, selecting the right gelatin with the correct gel strength, known as bloom, and precisely adjusting its concentration allows to create sophisticated textures in gummies. Higher concentration and/or bloom and/or viscosity leads to products with higher firmness and longer texture. Highly technical knowledge is required to obtain the perfect gelatin with the correct properties. Once the right gelatin has been selected, any slight change in factors such as concentration or process will have an impact on the final texture. In dairy preparations for example, several functionalities of gelatin help achieve the perfect texture and even optimize the initial recipe. These functionalities are thickening, stabilizing and water-binding. Water binding in particular plays a significant role in creating texture and avoiding syneresis. As already mentioned, the melting point is key to obtain a fat-like mouthfeel and enhance flavor-release, perfect when it comes to achieving lighter preparations. When producing confectionery, the amount and balance of sugar/glucose syrup in the recipe has a significant impact on sugar crystallization. For example, a crusty coating in a gummy can be obtained with a 50 percent balance between glucose syrup and saccharose. Firmness (g) PS 200 PS 250 PS Graph 2: Gelatin bloom impact on confectionery firmness at 7% dosage 300 Firmness (g) % 7% 10% Graph 3: Gelatin dosage impact on confectionery firmness at 250 bloom As for dairy preparations, the good dissolution of gelatin and the gelatin mass homogeneity are key to create a perfect texture. Preserving functionalities during preparation of gelatin solution is key for a successful texture. Gel strength, known as bloom is measured on gel at 6,67% (solid state). 6

7 This crunchy-based meringues are produced using gelatin's foaming functionality. Gelatin is ideal to emulsify and can replace egg yolk. The specific texture of Turkish delights can be obtained with gelatin. Rousselot ResistaGel preserves the quality of the gummies in warm conditions. SURPRISING TEXTURES Gelatin s unmatched functionalities even allow textures that are usually associated with other ingredients, such as the cases described below. The texture of Turkish delights for example can be obtained by replacing starch, the traditional ingredient for this type of sweet, by gelatin. Normally, to guarantee the perfect gummylike elasticity, standard gummies are produced by avoiding product ph close to the IEP, but to obtain the short and soft texture of a Turkish Delight, a specific recipe is required and gelatin should be processed close to its IEP. Similarly, crunchy gelatin-based meringues are produced using gelatin s foaming functionality to replace the egg-white, which makes it a good alternative for allergen-free recipes. COMBINATION WITH OTHER HYDROCOLLOIDS Gelatin s functionalities can be modified and complemented for specific purposes if combined with other hydrocolloids. Rousselot has developed a series of concepts based on the synergistic effects of gelatin and other ingredients. Acid marshmallows: Gelatin s foaming functionality, essential to create an aerated marshmallow, is weakened in acid ph conditions, making the production of marshmallows with intense fruit flavors an unresolved challenge for the confectionery industry. By blending gelatin with a specific amount of pectin, Rousselot s AcidoGel has unique stabilizing properties that allow to manufacture stable acid marshmallows. Last but not least gelatin can be used for its emulsifying functionality to replace lecithin or egg yolk in mayonnaise-like sauces. Emulsification is a difficult process and, in most of the cases, it requires the use of additives. Gelatin is a natural emulsifier compatible with most ingredients and Rousselot s EmulsiGel solution - a patented blend of gelatins - has been specifically developed to maximize the emulsifying and stabilizing properties in oil-in-water emulsions. Confectionery for warm climates: Gelatin s melting functionality at body temperature is highly valued for flavor release but can be an issue in hot countries. Set at human body temperature, about 37 C, gelatin s melting point is easily reached during the summer. Rousselot s ResistaGel is an all-in-one gelling system that preserves the quality of the gummies up to C. 7

8 CONCLUSION In today s dairy and confectionery industries, achieving the perfect taste, a nice texture and a great look is just essential to make consumers happy. Gelatin can help on all these aspects. Among the variety of additives and ingredient solutions available on the market to enhance texture, gelatin offers a clean-label-friendly option with a unique array of functionalities. Obtaining the perfect product with the exact desired texture, or even to create a new, unexpected one, from gelatin is possible for virtually every application. Technical skills and expertise are essential to navigate the multitude of variables in gelatin production and formulation. This is especially true in the dairy and confectionery industries. ROUSSELOT GELATINS CREATE ENJOYMENT Perfect taste Nice texture Great look Melts at body temperature Perfect flavor release Improves the overall eating experience Your Rousselot sales contact: Aerated Elastic Chewy Juicy Hard or soft Short or long... Unique brightness and transparency Surprising and attractive end products Rousselot, with its four Application Centers around the globe and a team of technical experts, is perfectly placed to provide support in areas including concept and product development, product performance and trouble shooting. Its unmatched portfolio of world-class gelatins and technical expertise makes it easy to select the right one, providing the opportunity to meet global and regional preferences as well as the ability to scale up to meet specific customer needs, paving the way for limitless innovations in texture. About Rousselot. Reaching Further Together. Rousselot is a brand of Darling Ingredients Inc. Rousselot is the global leader 1 of gelatin and collagen peptides. Rousselot s wide range of collagen peptides are marketed under the Peptan brand. We work in partnership with our customers all over the world, delivering innovative and advanced ingredient solutions manufactured through state of the art operations. We help our customers achieve their goals, enabling them to create world class pharmaceutical, food and nutritional products to inspire and excite today s demanding consumers. 1 Global Industry Analysts, Inc., Gelatin, A Global Strategic Business report, Nov 2016 All rights reserved. No part of this brochure may be reproduced, distributed or translated in any form or by any means, or stored in a database or retrieval system, without the prior written permission of Rousselot. Rousselot alone retains the copyright to the entire content of this brochure and the intellectual property rights to all designations of our products stated in this brochure and intellectual property rights to the products themselves. Nothing in this brochure constitutes a license (explicit or implicit) of any of Rousselot s intellectual property rights. The duplication or use of product designations, images, graphics and texts is not permitted without Rousselot s explicit prior written consent. Rousselot makes no representation or warranty, whether expressed or implied, of the accuracy, reliability, or completeness of the information, nor does it assume any legal liability, whether direct or indirect, of any information. Use of this information shall be at your discretion and risk. Rousselot SAS. RCS Nanterre (France) - Pictures: Rousselot, Shutterstock, Istockphoto - Design: wearewim.com V1.2 Rousselot Headquarters: Rousselot B.V. Kanaaldijk Noord NM Son The Netherlands Phone: gelatin@rousselot.com rousselot.com