Industrial Ingredients

There are companies and small businesses in the industry and small places use local sources while companies who manufacture on a larger scale may need to have its own farm to produce its own products. What also separates these two is the use of preservatives and industrial ingredients like CP Kelco’s hydrocolloids. But when going to a field trip with my class to Campbells Soup Company, the chef asked us after talking about a premium tomato soup, “How would you source thousands of pounds of jicama juice to sweeten the soup?” A lot of us stayed silent in thought. That was his question for us to answer at the end of the tour. Seeing their plant I kept asking myself mentally where suppliers and companies gather large amounts of ingredients. The answer the chef gave was doing research to see if it’s the best-suited ingredient. Of course there are more answers but this made sense because research is always step one for a quest. There are also ingredients specific to production.

There are companies like CP Kelco and Unilever who produce ingredients to ensure products are consistent and longer lasting with great quality. CP kelco is one of the largest, leading producers of hydrocolloids. They study and produce hydrocolloids ro be used for manufacturing purposes. They create pectins, carrageenans, xanthan gums and gellan gums. These are commonly used on an industrial scale for commercial products. Some familiar products might be hot sauces, ice ceams and yogurts. The purpose is to maintain the luxurious textures companies’ favor. They stabilize textures by creating a network and structure. These ingredients are also used to produce contemporary dishes and products like foams, gels and many molecular phenomenons. Another ingredient that is used widely on the industrial level are silica beads. These beads remove moisture for packaged food maintaining a longer shelf life. All of these products are meant for the industrial level, there are many more amazing products that can extend shelf life and improve the quality and consumer liking.

 

Appendix: Global Suppliers of Ingredients for Weight Control. (2009). Weight Control and Slimming Ingredients in Food Technology, 277-282.

Industrial Food Ingredients Co. (n.d.). Retrieved July 14, 2017, from          http://www.ifico.com/Natural-Ingredients.html

Our History. (n.d.). Retrieved July 14, 2017, from https://www.cpkelco.com/about-cp-    kelco/our-history/

1.(2008). Global Sourcing of Ingredients. Cereal Foods World.

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Industrial Techniques

Techniques are ways of carrying a particular task, there are many techniques people have but one thing that correlates to technique is efficiency. Again people are always seeking the next best, the next shortcut or the faster way on doing things. Recently my class has made a trip to Campbells Soup Company’s campus for a tour of their research and development department. Here we were introduced to new equipment and techniques being done in their pilot plant.
Entering their the Campbell campus, we had a R and D tour and were told that all the bench top work is scaled up and tested in their pilot plant before being made in a bigger plant. One of the workers who has almost been their his whole life provided some history about Campbells back in the early 1900s. All canning and processing was done by hand. Food used to be place in cans layer by layer then processed. Employers used to specifically request women workers to have small hand so that they can fit in the can, how crazy is that. This hiring technique would make production move faster.

With the advancement in technology, processing plants are using new techniques to increase production, lower cost and increase efficiency. New equipment like a ribbon mixer, large dicer, labeling machines have sped up production. When producing food on a large scale, the choosing of proper placement if equipment is crucial. Almost all processing plants have a ribbon blender. The ribbon blender has a U-shaped horizontal tough and a specially fabricated ribbon agitator. Helical in shape, the ribbon blends at faster rates. All this equipment can be beneficial for production but what really matters is where these are strategically placed. It is important to layout a flow map of the product from start to finish, mastering this technique can save a lot of money and increase the efficiency of production.

 

Popular Food Processing Categories. (n.d.). Retrieved July 14, 2017, from http://www.machineryandequipment.com/featured/food-processing-  equipment.html/

Ribbon Blender. (n.d.). Retrieved July 14, 2017, from          http://www.mixers.com/products/ribbon-blender/

“Silica gel.” Encyclopedic Dictionary of Polymers (n.d.): 883. Web.

“Unilever Global.” Unilever global company website. N.p., n.d. Web. 14 July 2017.

What Is Innovation

Innovation is best described as a new method or way of doing something. My definition on innovation can simply be defined as the improvement consistency. The beginning of innovation began with questioning how to make things easier. When existence of man was young, the human mind expanded once heat was applied to raw ingredients. Man has the desire to do things easier. As time went on, man eventually evolved and creativity inspired ideas. Culinary technology has innovated kitchens and production. Consistency comes along with innovation. New techniques, cooking methods and new ways of ingredient usage are popping up. Chefs around the world are designing their kitchens to be completely free of traditional gas stoves and installed with equipment like induction burners and sous vides. Innovation begins with ideas and creativity. Kitchen equipment is a prime example of culinary innovation. Lets look at a whisk, the whisk has quite the history. An article in the New York Times mentions around the 1600’s, European cooks improvised using wood brushes as a whisk. Today there are many whisk for meant for specific jobs, a flat whisk for sauces, ball whisk for whipped cream. These variations improved the quality of products.

Methods also innovate such as hot holding techniques. Holding cooked food while not affecting quality is always a goal in the kitchen. Old techniques used to degrade quality and ruin flavor. Ways chefs or cooks used to keep food warm buy keeping it in an oven or water bath. Some of these techniques are also hazardous to the food but along innovation, food safety has increased. Winston Shelton has created the CVAP in the 60’s, which is still considered to be a modern piece of equipment in kitchen. The CVAP has really raised advancement of consistency and food safety. The machine was built for the fast food chain, KFC to hold their juicy chicken at a appropriate temperature while maintaining that famous crispy skin. Today the CVAP is used to make pastries and all sorts of new products. This piece of equipment was meant to hold hot food but through innovation and creativity it is being used today to create some of the most famous dishes.

 

Cvap Cooking / Holding. (n.d.). Retrieved June 25, 2017, fromhttp://www.winstonfoodservice.com/products-main/products-cvap/

Early rotary egg beaters. (n.d.). Retrieved July 14, 2017, from         http://www.homethingspast.com/antique-egg-beaters/

Future of Cooking: Sous Vide — Combi Ovens — CVAP Ovens — Cook and Hold — Willthey change how we cook in the home? (n.d.). Retrieved June 25, 2017, fromhttp://www.scienceofcooking.com/sous_vide_cvap_combi_oven.htm

Kennedy, P. (2012, October 11). Who Made That Whisk? Retrieved July 14, 2017, from http://www.nytimes.com/2012/10/14/magazine/who-made-that            whisk.html?ref=magazine&_r=0

The Golden Standard: Key Lime Pie

What is the golden standard? What is it based on, History or preference? The gold standard refers to a benchmark or product that is the best available under reasonable conditions. To the industry it means to create a product without restrictions using the best ingredients. The gold standard is important to research and development departments because it set the standard for the product they are trying to create. The golden standard varies however; this is the argument whether it is based on history or preference. That is why so much research must be involved when finding the golden standard.

For class a project was assigned to find and produce the golden standard for a specific Southern comfort desert. The American classic I got was key lime pie. In beginning my project, I sat back at my computer to ask myself what is key lime pie? I immediately thought of a lime custard pie and of a lemon meringue. I have only had a key lime pie a couple of times prior to the project. I researched the history of key lime pie and found that it was first made in the Florida Keys. I read that it was a product of the small, greenish limes, and sweetened condensed milk. Milk was not available at the time because there weren’t really dairy farm in that region. I found that sponge fishermen combined the condensed milk, key lime juice and sometimes eggs to create the classic lime tart on the boat they sailed. Knowing the history of the key lime pie, it kind of guides me into the right path into finding the golden standard.

I began to search for “The best key lime pie recipe” and found three recipes that really made sense to use them for this project. The first recipe was from the Key Lime Pie Company, which was more of an unconventional spin on the pie. It was an eggless pie that involved the incorporation of whipped cream an was to be set in the fridge. I chose this because if it were to be a gold standard for a product that specified to be egg free, this would be the best recipe to choose. The last two used both the same techniques and had heat treatments but one was from Florida State and the other was Aunt Sally’s recipe. The only difference was that one had double the key lime juice and condensed milk. I conducted sensory evaluations using a ranking scale on my classmates, they all seemed to like the Florida state’s pie, which had lime zest inside of it. I presented my research and data to chef and provided him with history fact about the pie. He gave critical feed back that leads me closer to the golden standard. He asked me,” What makes you think this is the golden standard for key lime pie?” I replied simply by telling him research on the origin and history. He mentioned that it was a good place to start but more research could’ve been looked into restaurants and see what chefs are doing, chef insights and actually trying new pies. I wish I would’ve done more research on that but in attempts to fins golden standards for more projects, I might take into consideration on traveling, questioning and exploring. I have learned that it is a mixture of both history and preference.

 

Eagle Brand, “History”, Eagle Family Foods-Eagle Brand, Redtrieved July 11, 2017.

Gwinn, David Marshall. “Four Hundred Years of Milk in America.” New York History    31, no. 4 (October 1950) Retrieved July 11, 2017.

Olver, L (n.d.). Retrieved July 8, 2017, from            http://www.foodtimeline.org/foodpies.html#1949keylimepie

Stradley, L. (2016, October 06). Key Lime Pie History, Whats Cooking America.Retrieved      July 11,2017, from                            htpps://whatscookingamerica.net/History/PieHistory/KeyLimePue.html