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Technical articles

HPMC is used a lot in batters, as when mixed into cold water, it increases the batter viscosity and thus leads to better adhesion to the product. Then upon frying, the HPMC gels and thus forms a barrier to reduce both oil uptake and water migration.

Bechemal Sauce is also known as white sauce and is a traditional milk based sauce in French cuisine. It is also used as a base for other sauces such as Mornay sauce and mustard sauce.

A cream style salad dressing. While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries.

Ketchup is a basic condiment product which involves adding sugar and thickeners to water and a tomato base. Vinegar is also added to give it the acidic flavour.

Pimiento is a variety of chilli pepper. This type of pepper is used as a stuffing in Spanish green olives. Traditionally these red peppers were cut to size and hand stuffed into the olives.

Potato croquettes are mashed potato products which are battered and flash fried. The majority of commercial croquettes are sold frozen and cooked from frozen. Therefore an adequate stabiliser such as HPMC is needed to prevent the croquettes from bursting or leaking on cooking.

Restructured onion rings are made with alginate as the calcium gelling allows for the rings to be easily formed and more resilient to handling during the battering and crumbing stage. 

A 30% american style extended turkey breast.  The phosphate needs to be dissolved in water first and without any other ingredients. If it is mixed with the salt, it will not go into solution which means a non-uniform brine, and it may also block the injector.  Following cooking the carrageenan gels which enhances water binding and improves yields.

A yogurt style salad dressing.  While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries.