INGREDIENTS: Emulsion technology makes meat healthier
Dow Wolff Cellulosics recently introduced a new food system emulsion technology as a result of the work of its Food and Nutrition team. The new formulating process allows meat formulators to develop healthier products by reducing the overall fat content.
By creating a mixture of food gums and oils, such as canola or olive, the technology helps makers of frankfurters, burgers and sausages to replace partially hydrogenated oils, which are high in trans fats.
“Both consumers and food manufacturers are highly attuned to the issue of trans and saturated fats and their impact on health, said Stephanie Lynch, global market manager, food and nutrition Dow Wolff Cellulosics.“On the other hand, a label boasting healthy fat choices will not be enough to convince consumers to buy the product again if it fails to deliver on taste or appearance.
Formulators have been working to reduce saturated and trans fats in meat products, but these efforts have resulted in texture and flavour losses, as well as increased oil leeching. With the addition of Methocel food gums formulators can replace solid fats with liquid oils with minimal impact on a product’s structure, taste and juiciness or causing the oil to leech during cooking. The finished product retains natural moisture and desirable characteristics while minimising trans fats and reducing saturated fats.
