F O O D I N N OVAT I O N S
EXTEND PHYSICAL
SHELF LIFE OF
MULTI-TEXTURE PRODUCTS
The sensory appeal of multitexture food products is
associated with high quality and
freshness. But undesired
moisture migration causes dry
and crispy components to become
tough or soggy, and soft and
moist components to become
hard and dry. Moisture migration
causes a rapid loss of the
properties that make the
contrasting textures so appealing.
TNO helps to create optimal food
components, achieving longer
shelf life and less moisture
migration.
‘Multi-texture products’ can be
classified in two categories:
(i) homogeneous products and
(ii) multi-component products.
The homogeneous multi-texture
products are those constitute by a
single bulk component which, via
processing, differentiate in
contrasting textures. Typical examples
are bread and French-fries; as a result
of baking or frying the core remains
soft and moist whereas the outer
layer becomes a dry crispy crust.
The multi-component products are
instead made of several components
which differentiate in texture and
formulation and are assembled
together during processing. Typical
examples are filled snacks (sweet and
savoury), filled pastry or confectionary
and dairy with inclusions.
TNO can assist producers of multi-texture
products with extending the shelf-stability
(texture) of their food products by
applying the following technological
solutions:
Reduction in ∆aw between components
Texture and structure design
of components
Modulation of water diffusivity
in components
Development of edible moisture barriers
TEXTURE-STRUCTURE DESIGN AND
MODULATION OF WATER DIFFUSIVITY
IN COMPONENTS
The desired texture of a multi-texture
component can be better retained when
the structure and composition are
specifically designed for the type of
application. For instance, TNO has
designed cake particles which maintain
their characteristic texture in a dairy
liquid for up to 21 days.
F O O D I N N OVAT I O N S
The results could be achieved by specific
design of formulation and structure of
cake particles. A texture design approach
has also been successfully used by
TNO to develop tempura batters which
composition and post-frying structure
ensures crispiness of the crust after
microwave re-heating.
Prolonging crispiness in homogeneous
products such as breads is a highly
challenging task. Recently, a research
project performed at TNO has
demonstrated that crispiness of bread
crust can be enhanced and prolonged by
increasing the moisture permeability of
the crust, without compromising on
crumb softness. A number of processing
tools have been successfully studied to
achieve optimal crust permeability. This
principle is currently applied to various
food products with a crispy outer layer.
TNO’S EDIBLE MOISTURE
BARRIERS PLATFORM
Existing or new barrier compositions can
be applied to a food product to demonstrate their feasibility for solving moisture
migration issues. However, this will only
give a yes or no answer. Furthermore, it
requires a lot of time and research to
perform many shelf life tests. Instead,
TNO has developed a unique platform to
study moisture migration and textural
changes simultaneously in the product.
Furthermore a highly effective approach
for the development of moisture barriers
is available. Product and production
requirements determine which
ingredients are selected to formulate
barrier concepts. Based on TNO
extensive application knowledge and
developed theoretical models on
biopolymers properties and interactions
the most suitable formulation can be
found. Subsequently our specialists
translate the commercial product into a
high-throughput screening food
13 - 5952 OK T 2013
application model that provides
quantitative information on water
migration kinetics between components.
The edible barrier concepts are tested
directly on a representative product
surface. This information is used in a
unique predictive model which predicts
the shelf-stability of coated and uncoated
products by providing their water activity
and moisture profiles over storage time.
The high-throughput system in combination with the predictive model allows fast
iterations in order to optimize barrier
functionality. Finally, the optimized barrier
concepts are validated to show their
functionality in the real food product
using shelf life tests.
YEARS OF EXPERIENCE
TNO has many years of experience
developing edible (baking-stable) barriers
based on the corn protein zeïne.
Additionally, fat-based and wax-based
barriers have been tested in a variety
of projects. The barriers TNO has
developed, have been successfully
applied in candy bars (water migration
from the caramel to the cake), filled
muesli bars (grains – dairy), filled rolls
(bread – dairy), crispy cookie pieces in
custard and a barrier that can be baked
with the pizza dough (sauce – dough).
These developments enabled our
customers to extend the shelf life of their
products. TNO has also worked with the
food industry to develop new products,
like a frozen chicken nugget that is crispy
when heated in a microwave.
These products are normally contained in
packaging with susceptors. The result
tends to be a product that differs
significantly from a deep-fried product.
The barrier developed by TNO ensures
that the crust remains crispy during
storage in the freezer and during heating
in the microwave.
ADVANTAGES OF TNO APPROACH
Fundamental knowledge on
biopolymers, ingredient interactions
and modification.
In depth scientific knowledge on
material properties, food physics
and diffusion mechanisms.
High-throughput screening system
for water migration in food models.
Predictive models of product
storage stability.
Flexible application model systems
which enable testing the barrier
functionality in a realistic way.
Efficient development of desired
food textures with optimized
physical stability.
TNO.NL
HE ALTHY LIVING
TNO initiates technological and
societal innovation for healthy living
and a dynamic society.
TNO
Utrechtseweg 48
P.O. Box 360
3700 AJ Zeist
The Netherlands
Mr. Joost Blankestijn
P +31 (0)8886 61693
E [email protected]
North America
Mr. Mark Posno
P +1 617 916 52 38
E [email protected]