Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

What are Starch-Degrading Enzymes in Baking?

08 Aug

What are Starch-Degrading Enzymes in Baking?

by Food Research Lab

in What Science Can Do

Comments

Starch-degrading enzymes can also be classified based on their action pattern as exo-acting, endo-acting, or debranching. Exo-acting, or saccharifying, amylases degrade amylose and amylopectin by successive removal of sugar units from the nonreducing chain ends. Endoacting, or liquefying, amylases degrade amylose and amylopectin by randomly cleaving alpha-1,4 linkages throughout the chains. Debranching enzymes degrade amylopectin by cleaving the alpha-1,6 linkages at the branch points. Beta-amylases and glucoamylases remove maltose and glucose units, respectively, from starch so are classified as exo-amylases. Alpha-amylases generally degrade starch into dextrins so most are classified as endo-amylases. Pullulanases and isoamylases are classified as debranching

enzymes.

Source: ResearchGate.com

Yet another way of classifying enzymes is by thermostability, or the temperature and conditions at which they are inactivated. Enzymes with the same action pattern can differ greatly in thermostability depending on their source. For baking applications, the critical temperature range is from about 150° to 175°F (65° to 80°C), where starch is gelatinized and subject to hydrolysis.

Starch degrading enzymes that are inactivated quickly at 140°F (60°C) can be classified as low thermostability, those that remain active above 175°F (80°C) can be classified as high thermostability, and those in-between can be classified as intermediate thermostability. When comparing the effect of various amylolytic enzymes on crumb softness and crumb resilience (see table), it becomes apparent that action pattern and thermostability are the most important characteristics. The maltogenic amylase from Bacillus stearothermophilus outperforms the other amylases as a crumb softening agent giving a superior crumb softening effect without causing gumminess or a lack of crumb resilience. This enzyme also has the most desirable combination of exo-action pattern and intermediate thermostability.