texture modification and flavor protection of whole grain ... · 370.00 360.00 350.00 s control...
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Texture Modification and Flavor Protection of Whole Grain Products Lirong Zhou, 06/25/2015, Whole Grains Summit
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Agriculture
ICL
Our Vision: to be a leading global specialty minerals company, fulfilling humanity’s essential needs in agriculture, food & engineered materials
2013 Revenues: $6.3B
Employees: ~12,200
Engineered Materials
Food Agriculture
ICL’s Core End-Markets
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Mianjia® Line for Noodle Applications
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Whole Wheat Noodle /Pasta Challenges
• The addition of wheat bran and germ affects
– Color • Darker, dull color
– Texture • Rough noodle surface, gritty texture, poor gluten formation
– Stability • Shorter shelf life due to high unsaturated fat content
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Pasta Formulation Ingredients Percentage (%)
Regular
Semolina 100%
Mianjia® 0.1%~0.6%
Water 28.5%
Whole wheat
Hard white whole wheat flour 51%
Semolina 49%
Mianjia® 0.1%~0.6%
Egg white 1.5%~2%
Water 32.5%
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Cooked Whole Wheat Pasta Texture
0 .5 %0 .4 %0 .3 5 %0 .2 5 %0 .1 5 %c o n tro l
TC P
4 3 0 .0 0
4 2 0 .0 0
4 1 0 .0 0
4 0 0 .0 0
3 9 0 .0 0
3 8 0 .0 0
3 7 0 .0 0
3 6 0 .0 0
3 5 0 .0 0
Mea
n F
irm
ness
0 .5 %0 .4 %0 .3 5 %0 .2 5 %0 .1 5 %c o n tro l
TC P
1 0 2 0 .0 0
1 0 0 0 .0 0
9 8 0 .0 0
9 6 0 .0 0
9 4 0 .0 0
9 2 0 .0 0
9 0 0 .0 0
8 8 0 .0 0
Mea
n H
ardn
ess
Mianjia C Mianjia C
Fir
mn
ess
Har
dn
ess
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Modification of Flour Pasting Properties by Phosphates
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Reference: Niu, M. et al., 2014. Effects of Inorganic Phosphates on the Thermodynamic, Pasting and Asian Noodle-Making Properties of Whole Wheat Flour . Cereal Chem. 91(1):1-7.
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Color Improvement in Whole Wheat Noodle with Phosphates
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Reference: Niu, M. et al., 2014. Effects of Inorganic Phosphates on the Thermodynamic, Pasting and Asian Noodle-Making Properties of Whole Wheat Flour . Cereal Chem. 91(1):1-7.
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Instant Noodle with Whole Wheat Flour
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Control
10% WWF 30% WWF 20% WWF
Mianjia ® 100
Mianjia ® 400
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Instant Noodle with Whole Wheat Flour
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Control Mianjia ® 400
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Cooked Whole Wheat Noodle Texture with Phosphates
11 Reference: Niu, M. et al., 2014. Effects of Inorganic Phosphates on the Thermodynamic, Pasting and Asian Noodle-Making Properties of Whole Wheat Flour . Cereal Chem. 91(1):1-7.
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• Licresse™ is a natural food ingredient extracted from the root of the licorice plant (Glycyrrhiza glabra).
• It is naturally high in antioxidant phenolic compounds
• Licorice has been used in traditional herbal medicine for thousands of years.
• Licresse™ is minimally processed as described in 21 CFR 184.1408 (a)(1). The root is ground, steeped and filtered. The residue is spray dried.
What is Licresse™?
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• Regulatory – Licresse™ can be labeled as licorice, licorice extract,
natural flavoring
– Affirmed as GRAS and approved under 21 CFR 184.1408
• Licresse™ is a minimally processed extract from the licorice plant
• Licresse™ is Kosher
• BRC, ISO 9001, GMP, HACCP
• Contains no allergens
Licresse™ Regulatory - US
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Licresse™ Functionality
0.000
0.500
1.000
1.500
2.000
2.500
3.000
Licresse FC Licresse B Tocopherol Rosemary BHT BHA
Tro
lox
Eq
uiv
alen
t, m
M
OH- Scavenging
(1000 ug/mL for Licresse™ B , 500 ug/mL for others )
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Licresse™ in Whole Wheat Biscuit
Bakers %
Whole wheat flour 100
Shortening 25
NFDM 7
Sugar 3
Salt 2
Soda 3
Stabil-9 3.23
Water 65
Control 1000 ppm
Licresse FC (in dry mix)
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Licresse™ in Whole Wheat Biscuit Oxidation Stability by Rancimat™ (Treatment added at 1000 ppm of dry biscuit mix, test run @110 ⁰C)
11.75
12.36 12.31
13.12
Control Rosemary Vit E Licresse
Induction time (hours) of whole wheat biscuit
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Licresse™ in Whole Wheat Bread
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Licresse for Seed Stability
2.08
5.15
1.81
5.32
Control Licresse FC1000ppm
Control Licresse FC1000ppm
Induction time (hour) @ 130 ºC - Rancimat ™
Sunflower Seed Flaxseed
TM