Pharma & Food Solutions Baking Science into Success Caroline Simon, Customer Application Specialist & Vanessa Azevedo, EMEA Marketing Manager Dow Pharma & Food Solutions
Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. For us, providing food manufacturers with highly functional ingredients that help improve the quality of their products is only part of the story. It s much more about a drive to find novel solutions that help consumers live healthier, more convenient and enjoyable lives. Our ingredients help give bakery products a soft crumb structure, improved volume and enduring moistness. They also help to address the textural and dietary considerations of many people: Bake stable fillings allowing boil out control, shape retention and water binding; Gluten free breads and muffins with the shape and moistness of regular products. The above two benefits where investigated in our food laboratories in the first half of 2014. The results of those exeperiments are the focus of this white paper Enhancing quality through heat stability Boil out occurs when the filling that was supposed to remain inside the baked goods has found its way out before having even gotten a chance to have a first bite. Dow METHOCEL food gums have the unique physical property of reversible thermo gelling. Once hydrated, METHOCEL solution will gel at hot temperatures. This gel is reversible, meaning that when cooling down, it returns to a viscous solution (figure 1). Thanks to this unique property, our METHOCEL portfolio of food ingredients offers bake stability to fillings preventing boil out (figure 2). Our METHOCEL family of plant based food ingredients consist of cellulose derivatives namely Hydroxypropyl methyl cellulose (E464), methyl cellulose (E461) or blends thereof. Figure 1: Thermal gelation of METHOCEL Viscous solution after cooling down Thermal gelation of METHOCEL Thermagel Results from internal studies carried in our laboratories in January 2014; Gelation of a food grade product @ 2% in aqueous solution (100 mpa s, 20 C), heating rate 0.25 C/min. The properties shown are typical but not to be construed as specifications.
The different gel strength available in our METHOCEL portfolio of food ingredients allow using them with sweet (max 40% sugar) and savory fillings, low or high water content. Figure 2: Study of boil out control in sweet and savory fillings Savory Filling Bechamel Sauce with Bacon and Onions Sweet Filling Fruits Control Sample with METHOCEL A40M Control Sample with Ingredients (%) Control Sample with METHOCEL A40M Ingredients (%) Control Sample with Flour 5 5 Strawberries 79.4 79.4 (thawed and mixed) Butter 5 5 Sugar 15.3 15.3 Milk 84 84 Instant acid 4 4 Chopped fried 0.8 0.8 resistant modified onions coarse starch Chopped fried 4 4 bacon Curcuma 0,4 0,4 Cook up modified 1 1 Salt 0,5 0,5 starch Pepper 0,03 0,03 METHOCEL A4M 0 0.2 METHOCEL A40M 0 0.3 Results from internal studies carried in our laboratories in June 2014. The properties shown are typical but not to be construed as specifications. In addition to offering bake stability to fillings and preventing boil out, our METHOCEL Portfolio of Ingredients also Helps to bind water and avoids syneresis in fillings Facilitates shape retention of toppings Offers freeze/thaw stability imparting a uniform consistency in frozen foods
Gluten Replacement: Bringing Back Shape, Structure and Moistness For the increasing number of people worldwide who are diagnosed with intolerance to gluten, known as Celiac disease, or for people who are just trying to eliminate gluten from their diet for personal reasons, there seems to be little choice. Dow Pharma & Food Solutions helps food companies make gluten free bread, cakes and other baked goods that look, feel and taste like the foods they are replacing. We offer a broad range of plantbased food ingredients that mimic the water absorbing and structural capacity of gluten providing food manufacturers with a cost efficient and high performance way to make gluten free foods that people want to eat. Our WELLENCE portfolio of food ingredients controls crumb structure and volume imparting an airy feeling as outlined in figure 3.It also helps cakes and breads achieve desired shape and volume and retain it in the oven and when cooled (see figure 4). Our WELLENCE family of plant based food ingredients consist of cellulose derivatives namely hydroxypropyl methyl cellulose (E464), methyl cellulose (E461), sodium carboxy methyl cellulose (E466) or blends thereof. Figure 3: Gluten free bread baked with WELLENCE Gluten Free 47129 shows controlled crumb structure and volume imparting an airy feeling Ingredients (%) Gluten free white dough bread baked with WELLENCE Gluten Free Water 51 Rice starch 9.1 Tapioca Starch 10.6 Bamboo Fiber 5.7 Egg White Powder 4.2 Canola Oil 3.8 Potato Starch 3.4 Psyllium Husk 3.0 Maize Flour 2.3 Sugar 2.3 Yeast Cake 1.9 WELLENCE Gluten Free 47129 1.1 Salt 1.1 WALOCEL CRT 20000 PA 2 0.5
Results from internal studies carried in our laboratories in March 2014. The properties shown are typical but not to be construed as specifications. Figure 4: Volume comparisons Gluten free burger buns baked with or without WELLENCE Gluten Free 47129 Control burger buns Burger buns baked with WELLENCE Ingredients (%) Control Burger Buns Burger Buns with WELLENCE Gluten Free Water 48.7 48.7 Rice Flower 11.4 11.4 Tapioca Starch 10.8 10.8 Sunflower Oil 7.2 7.2 Bamboo Fiber 3.6 3.6 Potato Starch 3.3 3.3 Psyllium Husk 3.1 3.1 Corn Syrup 2.9 2.9 Yeast 2.5 2.5 Albummen Powder 2 2 Maize Starch 1.8 1.8 WELLENCE Gluten Free 47129 0 1.8 Salt 0.9 0.9 Results from internal studies carried in our laboratories in March 2014. The methodology used for volume measurement in GF burger buns: rape seed volume test which uses displacement of very small spherical seeds against weight of those seeds to calculate the volume. The properties shown are typical but not to be construed as specifications.
Based on experience and product labels, xanthan gum has been much used in Gluten Free bread formulations to bring viscosity to the dough and bring softness to the crumb in the finished product. Our METHOCEL family of food ingredients combines very well with xanthan. It adds the structure and strength than xanthan gum cannot provide especially during the baking step. Indeed, during baking xanthan looses viscosity and there is the risk of the bread to fall. METHOCEL gels at hot temperatures providing a controlled expansion /volume and also maintaining homogeneity of the crumb (it limits coalescence of air bubbles). As illustrated in figure 5, the gluten free bread baked with WELLENCE Gluten Free, demonstrates a volume and a height twice as big as the equivalent baked with Xanthan gum only, respectively 4 cm 2 /g and 8 cm height versus 2 cm 2 /g and 4 cm height. Figure 5: Volume comparisons Gluten free bread baked with Xanthan Gum (left) or with WELLENCE Gluten Free 47129 (right) Double volume and height Ingredients (%) Gluten Free Bread baked with Xanthan Gum Bread Gluten Free baked with WELLENCE Gluten Free Water 39 39 Rice Flower 33.5 33.5 Tapioca Starch 10 10 Oil 2.6 2.6 Potato Starch 10 10 Sugar 2.4 2.4 Instant Dry Yeast 1 1 Xanthan Gum 1 1 WELLENCE Gluten Free 47129 0 0.85 Salt 0.5 0.5 In addition to helping gluten free baked good control crumb structure and volume imparting an airy feeling, our WELLENCE Gluten Free portfolio facilitates consistent dough handling; enduring moistness by binding moisture into the food product Every day, we re helping bakery manufacturers meet their biggest challenge: how to make easy toprepare foods that will appeal to the discerning eyes of consumers. Using the versatility of our plantbased portfolio, more of your consumers demands can be met. Whether looking for baked stability, binding or foaming of your baked good, we have a solution to address your challenge. www.dowfoodsolutions.com
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