The hypothesis therefore was that the mayonnaise had suffered enzyme damage to the starch granules, which could be resolved preferably by pre-treating the vegetable pieces or by replacing the mayonnaise with a higher fat version with less starch. The microscopy according to tip 2 demonstrated that some of the starch granules had been damaged which was consistent with a low viscosity. The mayonnaise here appeared to be thinner than in the bulk so there was clearly an interaction with the vegetable pieces. In this case we started with tip 1 and kept it simple by visually inspecting the mayonnaise where it was in contact with the pieces of carrot or cabbage. One issue was the thinning of ‘light’ mayonnaise in a coleslaw application. Full-fat mayonnaise, containing up to 80% fat, is likely to split and separate into an oily mess (try making it at home!), whilst lower fat ‘light’ mayonnaise contains starch which is susceptible to damage in the highly acidic product matrix and through the high shear colloid mills used in manufacturing. Mayonnaise can be a highly temperamental product. We were unaware of the specifics of the formulation so this final aspect was left to the client. The final solution for implementation could have ranged from an increase in the total solids or of one or more specific ingredients such as the gums or starches. This ‘solution’ brings in tip 10 as the quick fix was to make a formulation change even though the root cause was not fully understood. From these data we were able to predict the increase in the concentration of sauce solids that would be required, and then test this out with further viscosity vs shear rate plots. In this case we made up the 2 samples according to the client’s instructions and then measured the viscosity as a function of increasing shear rate using the Bohlin controlled stress rheometer. In this particular case we moved straight to tip 3 – analytical tests. This type of enquiry could of course relate to a competitor benchmarking activity as much as straight-forward trouble-shooting resulting from a change in ingredient or process. In this case it had been noted that two samples of sauce were of varying viscosity and we were asked to propose the changes that would be required to achieve a match. Of course the trouble-shooting work that we carry out is highly sensitive and confidential, and finding a solution if often urgent, but some case studies can be discussed in general terms in order to demonstrate how the top 10 tips can be used to diagnose the problems and propose solutions. These are in addition to the wide range of foreign bodies that come through our doors, including in recent times glass, plastics, insects and other small animals, larvae, pins and needles, and metal balls. “At Leatherhead we receive all manner of trouble-shooting enquiries covering a diverse range of products and issues such as the following: Variable viscosity Discolouration Separation and release of oil or water Sticky/clumping particles or pieces High or low acidity Chocolate confectionery bloom development. Today he gives us practical case studies of troubleshooting in action. Yesterday’s article outlined Dr Morley’s top 10 tips for efficient troubleshooting. Emulsifiers, stabilizers, hydrocolloids.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |