TECHNOLOGY EDUCATION Technology & Living Food Science and Technology Strand Elective (c): Food Product Development I Types of Food Industries II Factors to be considered in R&D of Food Products Albert P N Chan 陳伯南 - Chairman of Hong Kong Food Science & Technology Association - Part-time time Lecturer: HKU, CUHK MSc food prog. - Director of M&S Companies July 7, 2008 1
I TYPE OF FOOD INDUSTRIES 1.1 Beverage 1.2 Confectionery 1.3 Dairies 1.4 Bakery 1.5 Dessert 1.6 Sauce, Dressing and Soup 1.7 Meat Processing 1.8 Nutraceuticals 1.9 Restaurant Dishes 2
1.1 Beverage Hard Drinks (alcoholic) Liquors like Brandy, whiskey etc. Wine: red, white, rose Chinese wine Beer Soft Drinks Carbonated drink Fruit juice Cordial Non-alcoholic wine or beer Functional Drinks 3
Components of beverages Water Sugar, about 12% Acid, usually citric acid to ph 2.5-4 Fruit content, in form of fruit juice, juice concentrate (65 Brix), puree, or flavour emulsion (e.g. orange) or straight flavour (e.g. coca cola) Vitamin C 4
Sugar Function: bulking agent, viscosity, sweetener; solid content, preservation, mouthfeel. Sweetness perception: < 8% not sweet 8-18% proportional > 18% very sweet Sucrose glucose + fructose Over consumption: cause diabetes mellitus, obesity, syndrome X. Sugar replacers polyols (xylitol, sorbitol, isomalt): sweetness 0.4-0.5%. artificial intense sweeteners (aspartame, sucralose): sweetness 200-600X. thickener / mouthfeel: pectin, malto-dextrin. 5
Carbonated drink Main ingredient is flavour, 0.1% dissolved/blended into carbonated sugar solution. Orange drink: orange flavour emulsion, made of orange oil in water emulsified with Gum Acacia or special modified starch, colour Sunset yellow, citric acid and sugar added. Coca Cola: cola (an African nut) flavour; phosphoric acid, caramel (dark brown colour). Normally no preservative in low ph and CO 2 environment. 6
Fruit juice and cordial Straight fruit juice. Dilute fruit juice concentrate with water, add sugar. Low fruit juice content known as juice drink. Preservative sodium benzoate + SO 2 (sodium metabisulphite) added usually. Cordial is juice concentrate + sugar syrup, for preparing ready juice drink by adding water, usually 1+4. Functional drinks Extracts of Herbal or TCM (Traditional Chinese Medicine) dissolved in water, little sugar, packaged. 7
Packaging In glass bottle In plastic container In tetrabrix Sterilization UHT Ultra High Temperature HTST High Temperature Short Time 8
1.2 Confectionery Hard boiled: moulded and deposited Soft gummy: gelatin, starch, Gum Arabic, carrageenan Toffee and nougat Fibre candy Chewing gum: conventional and sugarless 9
Hard boiled Formed by solidification of super saturated sugar solution. Mould candy: sugar solution + flavour + acid (citric) flapping mould cutting (128 C). Deposited candy: dissolve flavour + acid (lactic) + flavour deposit to mould (150 C). Herbal drops Soft candies Formed by gelling of various concentrated solution: starch candy use amylo-pectin starch + xanthan. gelatin animal protein, from beef skin or bone or pig skin. Gum Arabic very elastic agar or carrageenan excellent bite character 10
Sugar replacer A mixture of isomalt (sucrose like property), xylitol (low price), sorbitol (viscosity), aspartame or sucralose. Toffee Soft gelatin candy with milk added, pull to form and cut. Nougat Sugar syrup + nuts + milk solidify knife cut. 11
Chewing gum Conventional: Gum base + plasticizer (glycerin) + sugar + flavour + acid cook stir to mix sheeting cut Health version: sugar substituted with replacers mould sugar coating 12
1.3 Dairies Milk Ice cream and sherbet Yoghurt Soya milk 13
Milk Composition protein (casein + whey lactoglobulin), fat, lactose, water. Fresh milk silver seal, pasteurized/sterilized. Reconstituted milk recombine all ingredients, add stabilizer. Milk on stirring fat separated butter. Lowering ph to 4.2 casein separated cheese Concentrate and de-water whey solution lactose WPC Whey Protein Concentrate 14
Icecream and sherbert Ice cream milk solid 11%, milk fat 8-12%, sugar 12%, flavour, acid, colour, water (fruit/nut pieces) homogenization freezing temperature whipping package cold storage. whipping: over-run 80-110, stabilizer needed. Sherbet lowering both milk solid and fat content to 2-3%. 15
Yoghurt Milk + extra milk powder + sugar homogenise add culture. Culture converts lactose to lactic acid. Culture multiplies to probiotics. Solid yoghurt (spoonable) and drink yoghurt (e.g. Yakult). Flavour and stabilizer added. 16
Soya milk Composition is comparable to milk: soya protein, soya oil, soya sugar (stachyose and raffinose), water. Stachyose (tetra-saccharide) is a LM soluble fibre and prebiotics. Consuming milk protein may not be health positive, soya milk is a good alternative. Soya isoflavone is a plant female hormone. 17
1.4 Bakery Bakery product is produced by gas raising of matrix formed by hydration of flour, which is a mixture of protein (gluten) and starch. Gluten Low, medium and high gluten flour (protein 8-12- 16%) Main bakery goods bread, cake, biscuit & cookie, Chinese puff. Relating ingredients: Shortening, vegetable oil hydrogenated to solid at room temperature, contains trans-fatty acids. Vanilla is a popular flavour, aroma from vanillin or ethyl vanillin. 18
Bread High gluten flour raised by yeast. Yeast type: active, dormant and deep frozen. Flour + water + yeast + (sugar/butter/egg) knead dough shaping stand oven. While standing and early stage of oven, yeast decompose flour starch (and/or sugar) to CO 2 and alcohol. 19
Cake Flour (low gluten) + water + sugar + butter. Raise by chemical reaction of leavening agent, e.g. baking soda, to liberate CO 2. Chiffon cake, various flavours e.g. vanilla, chocolate, lemon, strawberry. Pastry is cake decorated with jellies and glazing. Biscuit & cookies: various grade flours and fat levels various texture. Chinese puffs are similar, but raising by action of steam. 20
1.5 Dessert Will discuss on gelatin replacement sugar replacement Main types of dessert: jelly and pudding, Chinese sweet soup. 21
Gelatin replacement Two types of jelly desserts agar and gelation, latter more popular. Other ingredients: sugar, acid, colour, flavour, and milk (for pudding) or egg (for custard). Gelatin 2.5-5.0% in solution to gel, melt at room temperature. Improved version: carrageenan 1.2% to replace gelatin, not melting at room temperature (konjac + carrageenan) 0.6%. 22
Sugar replacement For all desserts, can replace sugar by isomalt equal weight plus intense sweetener. 23
1.6 Sauce, dressing and soup Sauce: soya, oyster, chili, mustard, worchestershire, etc., usually not oil/fat containing; starch as thickener. Gravy: sauce formed by meat juice secreted during cooking; salt, wine, spice, starch added; immediate serving. Dressing: for salad, usually contain high proportion of oil. Dip: dressing-like for snack to uptake. Soup and soup powder. 24
Thickener for sauces Starch pasting to form gel by heat retrograde. Can be corrected by xanthan, protect starch gel and express pseudoplastic rheology. Oil replacer for dressing High portion of oil is replaced by various hydrocolloids like carrageenan, xanthan and konjac in water solution. Their molecular structure mimics oil/fat globules. Soup HVP (Hydrolysed Vegetable Proteins) and Yeast Extracts to replace majority of meat extracts. 25
1.7 Meat processing Ham, meat loaf, sausage. High fat and cholesterol is unfavourable to health. Mainly for sausage, in many places meat protein is replaced by vegetarian proteins, such as TVP (Texturized Vegetable Protein) from soya, also SPC (Soya Protein Concentrate). Meat juice with binding property can be supplemented with hydrocolloid solution such as konjac and carrageenan. further supplemented by natural vegetarian flavours such as yeast extract. Fabricated meats containing high proportion of vegetarian protein is expected in popularity. 26
1.8 Nutraceuticals Functional foods are foods with added health attribute ingredients, such as vitamin, mineral, herbs, TCM, fibre, natural vegetable extracts. Nutraceuticals are pharmaceutical forms, containing extracts or concentrates of functional ingredients. Forms are capsules (hard and soft), tablets and sachet powders. Nutraceuticals are not medicine and foods; they are something in between. Development of nutraceuticals: Mainly study and selection of various functional ingredients in complimentary for specific health benefits. 27
1.9 Restaurant dishes Due to competition, restaurant of individual owner is difficult to survive. Chain restaurants take the benefit of central management, chef art, and purchasing; thus tremendous cost saving. Furthermore, central kitchen prepares intermediate products to distribute to various branch restaurants. Production include marination, washing, shaping, breading, and sauce making. It is in fact a small factory. Some central kitchen has developed to industial scale to produce cakes (mooncakes), desserts etc. 28
II FACTORS TO BE CONSIDERED IN R&D OF FOOD PRODUCTS 2.1 External Factors The interaction between food industry with environment to determine the nature of producers. 2.2 Trends in the Marketplace To determine the final result of R&D effort so as to maximize market environment. 2.3 Internal Factors The interaction between producer with R&D model to produce the most ideal marketable items. 29
2.1 External Factors 2.1.1 Various external factors 2.1.2 Positioning of food producers 30
2.1.1 Various external factors To determine the type and nature of company Economic environment Whether our society is a rich or poor one, gap between different income groups etc. These affect consumer demands for luxury or necessity foods, convenient or sophisticated preparation for particular culinary art and taste. Ecological environment Whether society is prepared to accept healthy, organic or non-gm foods. Technology environment Whether sophisticated or advanced machineries / equipment available for foods, like nano-technology. Specific purpose The manufacturing is not for commercial but for specificity, like space mission, military. 31
2.1.2 Positioning of food producers Company vision identification What can you attain with confidence? Company mission What is your scope to offer to society? Company operation philosophy. Hidden guidelines to management. Company personnel structure. Functional departments and personnel chart. 32
2.2 Trends in the Marketplace To determine the type and nature of model identification. 2.2.1 The marketing 4 P s 2.2.2 Trends 2.2.3 Value added convenience foods 2.2.4 Food product marketing practice 2.2.5 Form of business 2.2.6 Globalization of food trade 33
2.2.1 The Marketing 4 P s Product Price Place Promotion 34
2.2.2 Trends Emerging technology: sterilization by high pressure, by high voltage, by microwave. biotechnology enzymic conversion nanotechnology Ecologically sustainable production method biodegradable plastic wares organic farming Health enhancing foods fibre foods, functional foods, enzymic foods, pre-/probiotics. 35
2.2.3 Value added convenience foods TV dinner, deep frozen dishes Assorted soup packs Instant noodle with soup sachets 2.2.4 Food product marketing practice Nutritional labelling 2.2.5 Form of business Cottage industry Office HK, factory China Multi-national operation Stock market listed public company 2.2.6 Globalization of food trade CEPA Economic circle Various trade agreement 36
2.3 Internal factors To modify model product development. 2.3.1 Personal expertise 2.3.2 Production facilities 2.3.3 Financial situation 2.3.4 Company image 2.3.5 Consolidation of all beneficial factors 37
2.3.1 Personal expertise Management Technical production quality control and assurance product development Sales and marketing 2.3.2 Production facilities Environment, providing transportation, electricity, water, waste water treatment. Manufacturing space Machineries and equipment 38
2.3.3 Financial situation Source private or public Amount Company profit/loss position 2.3.4 Company image 2.3.5 Consolidation of all beneficial factors R&D build up model Modified by marketing Modified by management Birth of developed food 39
THANK YOU 40