content tagged as Food Chemistry

1 - 10 Results out of 13
Physically Processed, Functional Carbohydrates as Food Ingredients

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S403AB

The demand for physically (i.e., non-chemically) modified, ingredients is increasing in the market due to consumer preference towards “healthy and natural” foods. Carbohydrate ingredients, such as starch, flour, hydrocolloids, sugars, and fibers play major roles in processed foods; to provide viscosity building, thickening, gelling, structure formation, ingredient binding, and certain other functions such as sensory attributes and nutritional value. Conventionally, chemical modifications have been used to modify carbohydrates to make ingredients with desired properties; process tolerance, improved stability, and in-product functionality. During past two decades, there has been an increased focus on physical modification technologies for making carbohydrate ingredients, particularly starch, due to increased demand for clean label ingredients by both the food manufacturers and consumers alike. Starch physical modifications have been limited, primarily, to treatments involving various heat-moisture combinations. Such technologies have been experimented and reviewed, in detail, in the scientific literature. New physical processing technologies, to obtain specific ingredient properties and functionalities, have emerged in the recent past. This symposium introduces and discusses recent advances in using physical processes available for developing functional carbohydrate ingredients.
New Insights Into Using Photon Emission to Image Lipid Oxidation Patterns in Food Matrices

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S403AB

Existing techniques presently used for oxidation measurements remain either inaccurate and misleading or ill-adapted to different oxidation conditions. The method reported here addresses all of the above challenges. Plants, like almost all living organisms, spontaneously emit photons of visible light (autoluminescence). Such light is very faint and it mainly emanates from oxidized lipids. The visualization of such a weak light is possible only by using particular, yet fairly accessible pieces of imaging equipment, providing excellent sensitivity that is based on liquid N2-cooled charge-coupled device (CCD) detector. This technique is called luminescence. Thus, here we will present that through a multidisciplinary approach, initially based on techniques used in astronomy, then in plant science, chemistry and biology, was necessary to advance our understanding in lipid oxidation.

Here, we used the knowledge and innovative methods gained via the above multidisciplinary approach to investigate lipid oxidation in food matrices. We intend to show through case studies that just like in plants, oxidation of food matrices abundant in fats can be imaged and mapped by luminescence. Indeed the audience will be provided examples of cases studies that this innovative, highly sensitive, non-invasive method we rapidly imaged lipid oxidation in aged oil in water emulsions.

This method was then used as a screening tool of a research program on plant antioxidants and addressed certain questions concerning plant compounds with high chelating and antioxidative capacities, capable of synergistical effects, and their modes of action and roles in planta and in food matrix. Here, we report on data that resulted from an investigation of a great number of extracts and extract combinations originating from different parts of edible plants and from an array of taxonomically and geographically distant species. We undertook different research phases that ranged from studies in vitro, through studies in food matrix (mayonnaise), extract/activity characterization phase, to understanding mechanisms of action. Our first focus concerned in vitro studies that screened numerous extracts/plant products obtained through various technologies, for their chelating and anti-reactive oxygen species (ROS) and -free radical activities. Selected extract candidates and extract combinations with demonstrated synergistical effects were then tested within mayonnaise. Subsequently, characterization of extracts of interest, and the identification of compounds conferring antioxidative and chelating activity were identified.

Finally, our research concerns the understanding of fundamental mechanisms according to which plant compounds may inhibit off-taste in fat-abundant food matrices provoked by oxidation, even at fairly low concentrations. We propose why in lipid dispersions such as mayonnaise the ability of reactants to move from a lipid particle to others is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. Three putative inter-particle transfer mechanisms will be suggested. Several proprietary extracts and extract combinations originating from different parts of edible plants and from taxonomically distant species that displayed antioxidative and notably chelating activities will be presented.
Formulating With Dairy and Non-Dairy Proteins

When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM


According to Mintel, expansion of product offerings that emphasize plants as key ingredients is among the top six global food and drink trends for 2017. Food scientists now have a host of dairy and non-dairy ingredients to select for formulation of new products. Product development requires an understanding of consumer perception, opportunities, and challenges with each of the ingredients. This seminar will include a representative from Mintel to cover data on dairy and non-dairy product launches, consumer perception of non-dairy, and opportunities within the category. A representative from a dairy ingredient supplier will provide information on the types of dairy proteins, applications, methods for assessing functionality, and opportunities for innovation. Finally, a representative from a large food company will share an overview of the challenges in formulating with plant proteins in a variety of products and how ingredient manufacturers can work with food companies to support innovation.
Edibilomics: Using Metabolomics in Food-Related Research

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:00 PM - 04:00 PM

Where: IFTNEXT Stage

Metabolomics is a new and emerging field with applicability to both food-and nutrition related research, and the food industry. Metabolomics aims to profile the totality of chemical compounds present within a system, be that system a plant, a fruit or vegetable, a processed food product, or a biological fluid. This means that hundreds or thousands of chemicals can be monitored simultaneously. By utilizing mass spectrometry and/or nuclear magnetic resonance spectroscopy, one can comprehensively profile a system to understand how perturbations alter the system, without a priori knowledge of which compounds are altered. In this capacity, metabolomics can be used to investigate how a food product changes globally with food processing, to profile products to detect adulteration or misbranding or changes in nutritional profile, to better understand what flavor compounds contribute to product liking, and to explore how dietary interventions with these food products alter the human metabolome. These data can also be correlated with other meta-data (e.g. sensory panel information, genetic analyses, microbiological and microbiome taxa) to provide additional value. Given the sensitivity of analysis, particular precautions need to be taken when designing and conducting metabolomics experiments. The large amount of data generated during metabolomics experiments requires special handling to extract relevant information. In this symposium, we will provide background information on metabolomics, suitable for an audience unfamiliar with the topic, and discuss its applications in food, flavor, and nutrition.
Non-Targeted Methods and Application of Food and Dietary Supplement Adulteration Detection: Challenges and Future

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S404D

The impact of fraud on the food industry is not just the huge economic loss, but also on public confidence in food producers and regulators, as well as the risk of serious public health consequences. Traditional targeted testing on potential adulterants or marker ingredients is widely used in Quality Assurance and Quality Control systems. However, criminals have successfully evaded the QA/QC systems by using new adulterants or adding market ingredients into the matrix. One of the newer tools to combat food fraud is non-targeted methods. Non-targeted methods focus on the overall characteristics of the ingredient itself instead of the adulterants. With the advances of techniques and data analysis, non-targeted methods have been gaining attention from academia and industry. Large food companies, testing laboratories, and instrument manufacturers are implementing their strategies on the non-targeted screening of food and botanical ingredients. However, the methodology is still not widely used for multiple reasons. There is insufficient solid information about the development, validation, and knowledge support of non-targeted methods. Additionally, there is a lack of standardization: the method may be in use, but with inconsistent development.
This symposium session will first introduce the advantages, challenges, and standardization of non-targeted methods for adulteration detection. Then the applications of non-targeted methods using novel techniques and chemometrics to detect and deter adulteration in different food and botanical matrices will be presented. Case studies will include highly susceptible ingredients including milk powders, cheese, olive, and botanical materials.
Dialing Plant Protein Functionality for Enhanced Utilization

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 11:15 AM - 12:15 PM

Where: McCormick Place - S403AB

Consumers interested in health continue to view plant proteins favorably. As a result, sales of plant-based foods have seen a sustained growth, 8.1 percent alone since the last year (Nielsen, 2017). However, formulating with plant proteins comes with its own unique set of challenges. As the protein concentration increases in a protein-fortified food, its interactions with its surrounding matrix dominate, e.g. protein-protein, protein-water, or protein-flavor interactions. Secondly, processing parameters chosen during protein extraction and its transformation into the finished product can also influence these interactions and impact taste, texture or stability of the finished food product. Within this context, an understanding of protein’s functionality becomes essential not only to formulate foods with superior sensory characteristics but also to enhance protein utilization in additional product categories. Against this backdrop, this symposium will focus on new fundamental insights that have advanced our understanding of plant protein functionality. Speakers will emphasize new learning in the area of protein-flavor interactions, protein-protein interactions in blends, processing for optimal protein functionality and discuss how the knowledge of functionality can be leveraged for superior application.
Innovations in the Natural Savory, Meaty, and Umami Characteristics of Foods

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S403AB

A demand for clean label and natural components in formulated packaged foods does not come at the expense of the same high quality sensory experience expected from our food’s culinary tradition. Innovations in generating savory, meaty, and umami flavors in foods continue to advance to bring authentic flavors with more choices to consumers. The conversion of plant or animal-derived proteins into valuable ingredients via the selection of optimal endo- and exo-peptidases requires an expert understanding of enzyme specificity at a variety of process conditions. Enzymes and other naturally derived components of agricultural materials can also be used in situ to generate flavors without adding the qualifier “naturally flavored” on the food product label. This symposium will connect consumer need states to discoveries in the chemistry of flavor generation and their application in today’s foods. New technologies and discoveries will include enzymatically hydrolyzed protein and mimicry of meat.
Flavors of Food Protein Ingredients and Their Applications in Product Formulation

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - S403AB

Plant proteins are important protein sources to meet the nutrition demands of the increasing population. Flavor is an important aspect of food ingredients, including protein ingredients, that dictates consumer acceptability of the final food products. Even though great progress has been made in the off-flavor control of soy protein, off-flavor of many plant protein ingredients remains a major limiting factor for their use in food products. Protein ingredients from different sources that carry unique flavor profiles, which can be influenced by the processing and storage conditions. In addition to their intrinsic flavors, protein ingredients interact with flavor compounds and influence the overall flavor profile of the final products when used in formulation or flavor encapsulation. This symposium aims to cover the intrinsic flavors of protein ingredients as well as their interaction with other food components that affect product flavor profiles. The odor and taste of protein ingredients and the effects of processing on protein flavor profile will be addressed in the first two presentations. The first presentation will be an overview of the off-flavor in pulses, which will also provide background knowledge for audiences who are not familiar with protein flavor or flavor chemistry. The second presentation will report the findings from ongoing research on rice protein flavor. Protein-flavor interaction and its influence on food formulation will be discussed in the third presentation. The fourth presentation will report on sensory evaluation studies of plant protein-based food products that are currently on the market. It will provide an understanding of how different attributes of protein ingredient influence consumer liking and how the information can be used in formulation to meet consumer needs. The topics will be of interest to audiences both from the food industry and academia who are working with protein ingredients or sensory evaluation.
Carbohydrate Functionality in Stabilizing Food Emulsions: Science, Formulation, Processing Conditions, Texture, and Physical Stability

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S403AB

Emulsions form the basis of a large percentage of food products, such as milk, butter, beverages, soups, salad dressings, ice cream, cake batters, coffee creamers, and cream liqueurs. Many functional food ingredients such as colors, flavors, foams, clouds, and syrups are delivered using emulsion based systems. Selection of correct gums, hydrocolloids, and emulsifiers and use of the right processing conditions produces enhanced physical stability and improved sensory attributes which affect buying decisions of consumers. Additionally, food products have to meet certain shelf life requirements for the commercial market. Removing synthetic but efficient ingredients to make clean label or organic certified products could reduce product stability. Carbohydrates such as gums and hydrocolloids can replace these ingredients, make stable emulsions, and provide clean label options. These would result in extended shelf life, improved texture, and physical stability of these food products, allowing them to be labeled as natural without compromising texture.

This session will combine the perspective of an academic, a gum and hydrocolloid manufacturer, an ingredient supplier, and a consumer packaged goods company (CPG) on food emulsions in one symposium. It will evaluate the role of carbohydrates in simple and complex foods where a stable emulsion is a basic priority. This symposium will first discuss emulsion science and technology, formulations, ideal processing conditions, and destabilization mechanisms. It will provide the audience information on carbohydrate chemistry to better understand the functionality of different carbohydrates such as gum arabic, starches, xanthan gum, locust bean gum, sucrose esters, polyglycerol esters of fatty acids, saponins, and polysorbates. This will help in identifying suitable ingredients for stable formulations. Rapid methods and technologies to conduct stability analysis will be presented. Formulations to make beverages, sauces, syrups, ice cream, and other dairy products and delivery systems such as water-soluble flavors and colors using these carbohydrates will be explored.
Marcel Loncin Lecture: Advances in Food Materials Science: Physical and Chemical Stability of Low Moisture Foods

When: Monday, 07/16/2018 through Monday, 07/16/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S401D

During the late 1980s, materials science approaches were introduced to the food science discipline to enhance the processing, safety, quality, and stability of reduced-moisture foods. Since then, food materials science has grown into a major area within the food science discipline, providing new insights into food design and behavior. Scientists and engineers have used materials science approaches to explore the physical and chemical stability of foods, examples including the collapse of food structure, the caking of powders, the crystallization of carbohydrate matrices, and chemical reactions such as the Maillard reaction and lipid oxidation. Recent advances in food materials science include novel instrumental techniques for characterization of food materials, along with a better understanding of solid state architecture and water-solid interactions.

This symposium will feature current and past winners of the IFT Marcel Loncin Research Prize, as well as internationally renowned experts from industry. The speakers will highlight recent advances in the characterization of the physical state of food materials using novel instrumentation techniques, and how a deeper understanding of the physical state of food ingredients can help modulate their functionalities and improve shelf-life. Future opportunities related to material design will also be presented and discussed. This session is sponsored by the IFT Journal of Food Science.