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Nutriose: A Natural Way to Improve Fried Food

Posted by Jillian Mead on Oct 2, 2013 2:46:00 PM

Nutriose is a versatile, natural ingredient that helps breadings and batters fry up exceptionally well.  It’s useful in creating thinner, finer coatings that last for several hours without getting greasy, and couldn’t be easier to use.  Simply substitute Nutriose for 20-50% of regular flour in batter and breading recipes and fry away!  Plus, you can feel a little less guilty when you indulge in the finished product--Since Nutriose is comprised of 85% dietary fiber, it increases the fiber content in many food products.

wheat dextrin 

Nutriose is made out of wheat dextrin, which is considered a gluten-free starch according to the FDA’s definition.  Wheat starch is chemically processed to create wheat dextrin and it is used globally in the food, textile, and adhesive industries.  When you lick an envelope to seal it, you’re ingesting a little bit of wheat dextrin.  So it’s a fairly commonplace product and just about everyone has had some.

 

Besides its amazing ability to make fried foods even more delicious, it is widely used in the food industry as a thickener in packaged foods or as a fat replacement in “light” versions of foods. And all that fiber brings plenty of health benefits: according to published medical research, wheat dextrin can help reduce cholesterol levels, improve immune function and boost mineral absorption.  (These health benefits are likely nullified if you only ingest wheat dextrin in the form of fried batters, but at least they’ll be worth the indulgence if Nutriose is in the mix.)

Get This Cuisine\u002DTech Recipe

 

So next time you’re anticipating a crispy bite of tempura-induced heaven but you just get a limp shrimp instead, it could very well be a lack of Nutriose that’s to blame.

Tempura1 resized 600

Topics: Cuisine-Tech, Videos

Sucrose Ester: This Fat Wears Many Hats

Posted by Jillian Mead on Sep 18, 2013 2:38:00 PM

Will Foie Gras Cotton Candy Be The Next Big Hit At The State Fair?

 

Esters are ubiquitous, and the sucrose ester is no exception.  While technically classified as an emulsifier, sucrose esters are also used in food production to aid in aeration, texturization, starch interaction, protein protection, and fat or sugar crystallization.  Sucrose esters can also boost the action of other emulsifiers, keep starches fresh for longer periods of time, or prevent proteins from browning.  Is it any wonder the sucrose ester is found in virtually every category of edible products? 

 

Most naturally occurring fats and oils, like olive oil or the animal fats in butter, are esters.  The main ingredient in the sucrose ester is--you guessed it--sucrose (otherwise known as granulated sugar, or plain old table sugar). Sucrose is “esterified” by combining it with the edible fatty acids from palm oil. 

 

The sucrose ester’s wide range of applications in bakery items, cereals, confections, dairy products and sauces is a boon to food manufacturers and chefs worldwide.  It makes the production process more efficient by decreasing mixing time, keeping viscosity low, and reducing stickiness.  The sucrose ester’s effect on sugar and fat crystallization prevents fat bloom in chocolate and accelerates the crystallization process in candy-making. 

 

 

Alternatively, the sucrose ester is increasingly used in low-fat food preparations as well.  Take reduced-fat biscuits, for example.  Simply cutting the fat in the recipe would result in a hard, dry, thoroughly unappetizing approximation of a biscuit.  But the addition of sucrose esters to the biscuit dough keeps the sugar from forming too-large agglomerates.  The sucrose esters help the fat globules that are present stay much smaller, thus keeping the sugar molecules in the biscuit finely divided and resulting in dough characteristics more similar to a full-fat dough and an enhanced mouthfeel in the finished product. 

 

Sucrose ester is a white or ivory powder with a microcrystalline structure that is water soluble.  While it is a cold process emulsifier, it will act more quickly when heat is applied.  When utilizing sucrose esters to emulsify oils with watery mediums, first dissolve the sucrose ester in the watery ingredients before blending with the fatty medium for the best result. 

 

For a creative and fun way to use sucrose esters, check out our Cuisine Tech video highlighting this versatile ingredient as an essential component in the creation of savory foie gras cotton candy.

 

And then there's this guy, who combined his life's two intense passions, Michael Jackson and cotton candy, to create a street performance spectacular.

 

Topics: Cuisine-Tech, Videos

The Big BOOM: The Birth of the Cereal Revolution

Posted by John Duffy on Aug 14, 2013 1:22:00 PM

Dave Arnold, founder of the Museum of Food and Drink in New York City, discusses the evolution of puffed grains, and demonstrates the museum's first exhibit, a puffed cereal gun.

 

Topics: Cuisine-Tech

Locust Bean Gum: Ancient History Meets Modern Gastronomy

Posted by Jillian Mead on Aug 3, 2013 5:22:00 PM

If you’ve ever read the ingredients label on a container of yogurt, ice cream, or cream cheese, you may have wondered what, exactly, is something named after a swarming insect doing in there?  Rest assured, there aren’t any bug bits in your dairy fix. 

 

Locust bean gum, AKA carob bean gum, is an all-natural food additive derived from the locust bean tree, prevalent in the Mediterranean region.  The seed pods of the tree are separated into pulp and seed, and the gum is derived from the split, milled seeds, while carob powder, with a sweet flavor somewhat similar to chocolate, is produced from the pods (the tree is also known as the carob tree).

 

Ceratonia siliqua green pods

 

Often referred to as LBG for short, locust bean gum falls into the category of hydrocolloids, or things that help water molecules stick together.  Hence it is used as a thickening and gelling agent in food production, and it’s commonly found in salad dressings, sauces, meat products, breads, and breakfast cereals as well as dairy products.  Generally, food gums such as locust bean gum, xanthan gum, and guar gum make something chewier or thicker.  Excellent for freeze/thaw applications, locust bean gum is invaluable for frozen dairy preparations. It can help stabilize foods by preventing sugar or ice from crystallizing, without adding additional fat or calories. This makes it an ideal ingredient to create “light” foods like reduced-fat desserts or creamy sauces that still taste satisfying. 

 

 

Because of its pervasive use in the industrialized world, one may think that locust bean gum powder is a recent discovery, but in fact archaeological records show that carob trees grew in Israel in 4000 B.C., and the locust bean was recorded in the writings of Theophratus in 4 B.C.  Sometimes referred to as the Egyptian fig, locust bean gum was even used to prepare bodies for mummification, and remnants of locust beans have been discovered in ancient Egyptian tombs as well as in Pompeii from circa 79 A.D. 

 

 

Today, government programs utilize locust bean trees for their ecological benefit: the trees aid soil and water conservation efforts, as well as help provide shade to keep farm animals cool. 

 

This simple ingredient can allow you to create “gelified” versions of flavorful liquids, like fruit or vegetable purees, and enhance the texture of a multitude of menu items from imaginative condiments to ultra-creamy puddings.

Topics: Cuisine-Tech

Cuisine Tech Lecithin Powder To Foam The World

Posted by Jillian Mead on May 21, 2013 8:32:00 PM

Lecithin, first identified by French chemist and pharmacist Theodore Gobley in 1846, is a naturally occurring substance widely distributed in animal tissues and some higher plants, consisting of phospholipids linked to choline.  Lecithin is a natural lipid found in all living cells and plays a crucial role in the human body, keeping cell walls from hardening and comprising approximately 30% of the brain’s weight and 66% of liver fat.

 

The richest natural sources of lecithin are foods high in fat, such as egg yolks.  In fact, the name is derived from lekithos, the Greek word for egg yolk.  Other animal sources include liver, fish, milk, eggs, chicken, and beef.  Seeds, peanuts, wheat germ, olives, avocadoes, and cabbage are good plant sources. 

 

Chestnut Soup with Truffle Foam Cuisine Tech Lecithin Powder

 Lecithin is also commercially produced.  Commercial lecithin, most commonly derived as a by-product of soybean flour and soybean oil production, is purified and non-allergenic for people with soybean allergies.  Lecithin can also be obtained from sunflowers, corn, rapeseed, and peanuts.

 

Chef Vincent Jaoura uses lecithin powder to emulsify the truffle foam that tops his chestnut soup.  His video demonstration is below, and a link to the recipe follows, too.

 


 

Lecithin is used in the preparation of many food products such as baked goods, chocolate, salad dressing, ice cream, and mayonnaise.  Humans can completely metabolize lecithin so it is well tolerated when ingested.  It’s found in so many prepared foods because of its ability to act as an emulsification agent.  Emulsifiers help bind oil and water together and keep fats from separating, so it’s added to a wide variety of creamy foods with a high oil content. For example, lecithin can keep a candy bar “held together” by keeping the cocoa solids and the cocoa butter “attached” to each other and stable.  Without it, chocolate just wouldn’t have that creamy, velvety texture.

 

 

Besides emulsification, lecithin is useful in its capacity to add moisture to and preserve foods, give products a longer shelf life, and as a replacement ingredient to reduce fat content and/or replace eggs.  It is often used in baked goods to improve dough’s ability to rise and keep it from sticking.  Lecithin is also a surfactant, which means it allows liquids to spread out and be absorbed more quickly.  That’s another reason why it’s added to cake and other pastry mixes—liquids mix in more easily, resulting in a smoother batter with fewer clumps.

 

Lecithin is also popular in molecular gastronomy, as it allows chefs to create foams out of almost any flavorful liquid. 

Topics: Cuisine-Tech

New Video Series Highlights Cuisine-Tech Applications

Posted by John Duffy on May 1, 2013 4:58:00 PM

    “I love the products, and I think it’s so cool, all the new things chefs are doing, but I need somebody to show me how to do it.”  

    Since the inception of the Cuisine-Tech line over five years ago, chefs have asked us to help them learn how to execute the great new techniques that their fellow culinarians have developed all over the world.  The product selection grew, new products were added, and we have responded to your requests by creating videos that can be accessed anywhere, anytime.

    The format of the Cuisine-Tech video series is simple and straightforward:  one video, one ingredient, one technique.  Give us two minutes, and you’ll learn something new.  These HD videos were created by Shirley Hall, marketing director of Paris Gourmet, and were produced by Ashton Evetts.  They feature chef Vincent Jaoura who shares techniques and recipes that you’ll enjoy.

    Our goal is to inspire and support the creativity of the chefs that we serve every day.  The Cuisine-Tech line is chef driven, guided by your requests and suggestions, and built with professional chefs in mind.  We have cultivated this line to satisfy the demands of chefs, and now we offer these video demonstrations that show the tricks and techniques that make modern cuisine easy to execute successfuly.

Green Apple and Crab Salad Cuisine-Tech Agar Agar

    Agar-agar is featured in the first Cuisine-Tech video release.  Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
    
    Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies.
    One use of agar in Japanese cuisine is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizuyokan, another popular Japanese food.


    In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, and the black and red gulaman used in various fruit salads.
    In Vietnamese cuisine, jellies made of flavored layers of agar agar, called th?ch, are a popular dessert, and are often made in ornate molds for special occasions. In Indian cuisine, agar agar is known as "China grass" and is used for making desserts. In Burmese cuisine, a sweet jelly known as kyauk kyaw is made from agar.
    In Russia, it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich gellied custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

Topics: Cuisine-Tech

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