Category: Ingredients

Lecithin for better machinability of various doughs

Lecithin is used in bakery products for many very good reasons, including emulsification, volume, symmetry, crumb structure and tenderness, product shelf life and batter viscosity. But there is also another specific reason it’s being used in a large variety of bakery products. It’s for the excellent dough conditioning and machinability qualities that lecithin imparts to…
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Keeping Ready-To-Eat Prepared Refrigerated Foods and Entrees Fresh and Safe

Recent food trends indicate consumers want freshly prepared and less processed foods with clean labels. For manufacturers and food retailers, distributing fresh refrigerated foods require additional protection from spoilage and pathogenic microorganisms. Beyond the normal hurdles of a cooking step,lower pH,reduction of moisture, and competitive exclusion of unwanted microorganisms, food companies are investing or treating…
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Soy lecithin: for instantizing

Instantizing dry powders such as protein-based dry blended beverages is a necessity when preparing these beverages for consumer use. Most dry blended beverages are consumed by simply adding to milk or water and spoon stirring. Some are prepared by using a shaker bottle which helps to prevent the the powder from clumping together. In either…
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Lecithin: for release

All lecithin’s have release functionality in them. Some can be dissolved in oil or dispersed in water to act as a release agent on belts and conveyors. Du Pont has several lecithin’s in the Solec line that work in both oil or water based release systems. Food companies not only use lecithin as a release…
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2016 Blog Series: Soy the Sustainable Solution

This year we have decided to introduce you to the benefits of soy, in order to remind the industry why soy is good for us as healthy humans, for feeding those who are hungry, and for saving our environment.  Of course we also appreciate the opportunity to defend soy against some of those negative reports…
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Clean-Labelled Fresh Ground Meat Shelf Life Improvement

In the highly competitive and price-sensitive world of fresh ground meat, shelf life can be crucial for profits. One or two extra days without unsightly browning can be the difference between a sale and a return to the manufacturer.  Raw meat quality, clean processing and controlled atmosphere packaging remain keys to maintaining a good fresh…
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Clean-Label Alternatives to Sodium Phosphates in Processed Meats

When food formulators, marketers, and processors are challenged with requests for clean-label statements one of the most valuable ingredients in terms of functionality and cost-effectiveness may be designated for removal: Sodium Phosphate. Permitted at a usage level of no more than 0.5% in the final cooked processed meat, sodium phosphates are injected into whole muscle…
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Just back from IFT15 in Chicago

The SPI Group team has just returned from Chicago, attending IFT 15! Attendees that stopped at the Grande Custom Ingredients booth were treated to a high protein cucumber water, containing 10g of protein per 8 oz.  This refreshing beverage featured Grande Ultra, a clean, neutral-flavored whey protein isolate. We also enjoyed the high protein maple…
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Let's talk about egg replacement

Replacing eggs in food products is currently a hot topic in the food industry! Prices on whole egg and egg whites are continuing to increase as the Avian Influenza virus causes more chicken flocks in the US having to be destroyed. Eggs are used in a numerous food products for a variety of reasons. They…
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Brine Hydration 101

Water (should be 0-6 ºC) Phosphate (because the hardest to hydrate ingredients should always go first) Soy protein Salt & Nitrite Sugar and carrageenan (granulation helps your carrageenan disperse) Color, flavor, starch Erythorbate (goes last to prevent reaction with nitrite) The purpose of phosphate in a meat application is to raise the pH of the…
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