FDBusiness.com

Cooking Process Can Reduce Fat in Dairy Sauces By Up to 20%

 Breaking News
  • UK Grocery Prices Rising at Fastest Rate in Four Years The latest grocery market share figures from Kantar Worldpanel, for the 12 weeks to 5 November 2017, show UK supermarket sales have increased in value by 3.2% year-on-year in the run up to Christmas. Fraser McKevitt, head of retail and consumer insight at Kantar Worldpanel, explains: “Volume sales have increased by less than 1%, meaning it’s [...]...
  • Alcohol Minimum Unit Pricing to Go Ahead in Scotland The UK Supreme Court has ruled that minimum unit pricing for alcohol, which was passed overwhelmingly by the Scottish Parliament in 2012, can now proceed. Scottish Health Secretary Shona Robison has welcomed the decision and confirmed she intends to make a statement to Parliament shortly, setting out the Scottish Government’s next steps. Following the unequivocal backing [...]...
  • GEA Brings Together Technologies to Supply Extended Production Line For BMI GEA has recently been selected to supply an extended pasta filata cheese production line for BMI in Jessen, Germany. With this exemplary project GEA brings together its joint cheese-making expertise, resulting from its acquisition of de Klokslag and CMT in 2014 and 2015 respectively, with GEA’s flow and processing experience to provide a single offering for this [...]...
  • Bosch Packaging Technology Wins German Design Award 2018 The Sigpack VPF (Vertical Platform for Flat Pouches), the first freely scalable flat pouch machine from Bosch, has been honoured with the German Design Award 2018 in the Excellent Product Design category. The German Design Council presents the prestigious award on an annual basis. The German Design Award is the second prestigious accolade for the [...]...
  • Premier Foods Returns to Revenue Growth Premier Foods, the UK convenience food group, has reported group revenue of £353.3 million for the 26 weeks ended 30 September 2017 – an increase of 1.5% on the prior period – with Branded revenue in line with last year at £295.4 million while Non-branded revenue increased by 10.1% to £57.9 million. Group reported half year [...]...

Cooking Process Can Reduce Fat in Dairy Sauces By Up to 20%

Cooking Process Can Reduce Fat in Dairy Sauces By Up to 20%
October 21
11:43 2016

Scientific research from the University of Lincoln has shown that food manufacturers can reduce fat in dairy based sauce products by up to 20% by processing with the disruptive Steam infusion Vaction™ technology. Under certain operating conditions, when passing dairy ingredients through the Steam Infusion Vaction™ unit, a fat mimetic is formed which mimics the fat properties in sauces. On bechamel, cheese and hollandaise sauce a creamier mouth feel is achieved while maintaining the sauces viscosity compared to cooking with a traditional steam jacket.

Traditionally to offer consumers a luxury, indulgent mouthfeel a butter or cream is addition is required giving the final product a high dairy fat content. The findings provide interesting areas for new product development that can offer “healthy indulgence”.

The Steam Infusion Vaction™ technology is a disruptive device that sits within a cooking vessel and uses steam as the motive forces to uniquely heat and mix food products. The University of Lincoln has researched the patented Vaction™ cooking technology under an Innovate UK funded project to scientifically identify the product development and operational opportunities of the device.

Many food manufacturers have already switched to cooking dairy based sauces with the technology. Bakkavor has been using the Steam Infusion technology to cook a dairy based porridge, Janet Prescott, Manufacturing Manager explains: “We are very happy with the retrofit of OAL’s Steam Infusion technology to manufacture porridge. We have been able to quickly master how to maximise the benefits of the Steam Infusion system and we’re confident that the technology offers the flexibility to cook a wide variety of products to delight our customers.”

Janet Prescott adds: “The system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely “cook proof”. Since the installation, our engineering team haven’t had to touch the system.”

The recently released whitepaper highlights other areas of differentiation to traditional manufacturing including the prevention of Maillard reactions and retention of “homemade” colours and flavours. The Vaction™ unit creates a partial vacuum within the unit preventing exposure to high temperatures and browning of a product. Gas Chromatography-Gas Spectrometry (GCMS) identified a difference in flavour profile, whilst layperson taste panels recognised an improvement in flavour between a conventionally cooked and Steam Infusion sauce. Both highlighted the preservation of delicate “fresh flavours and prevention of “over processed” notes. The explanation for “homemade” flavours comes from the shortened cooking times and prevention of burn on contamination.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • November 28, 2017Fi Europe
  • December 4, 2017Plastics and Paper in Contact with Foodstuffs 2017
  • January 8, 2018RAI Exhibition
  • January 16, 2018Sival Plant Production Trade Show
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements