IMK+221+CURRENT+INNOVATION+IN+FOOD+INGREDIENTS

Ho Siew Choo, Goh Kok Ming, Chong Hui Theng, Fasha and Syafi

IMK 221 CURRENT INNOVATION IN FOOD INGREDIENTS

Everybody...Siew Choo here!!^^ Recently i read an article which related to our daily food ingredient which is **SALT**.I found that it is quite interesting. Bamboo salts may act as sodium replacer: Study By Nathan Gray, 24-Sep-2010 From the article, purple bamboo salts may improve the chemical and sensory properties of meat products at the same time it also can reduced the sodium content, according to researchers. The new study, published in //Meat Science//, suggests that meat batters formulated with bamboo salts have better physical, chemical, and sensory properties compared to batters made with conventional, commercially available sodium chloride.



In the production of meat products, commercial salt (sodium chloride - NaCl) is commonly used because NaCl acts as a flavour enhancer, increasing the intensity of flavours. Salt solutions also extract myosin proteins from muscle fibres which can increasing emulsion stability, processing stability, water binding, and yield of meat batters. However, hypertension(a major risk factor for cardiovascular diseases) problem caused by the high salt intake. Reduced the salt content in meat has become a main target for manufacturers but as a result it cause reducing in saltiness and the overall flavour of the meat product.Consumers today is concerned with their health .Thus, it is an important factor for investigate salt replacement according the author. There are different method to produce bamboo salts and ancient bamboo salt. Bamboo salts are produced by placing sea salt in thick bamboo stubs and baking them together with pine tree firewood, the process is suggested to purify the sea salt and infuse the oils from the bamboo. Whereas, the ancient bamboo salts were baked two or three times, before being used in traditional medical treatments, however it is now common for bamboo salt to be baked more than nine times before use.

In Korea, bamboo salts have been consumed to promote health, although they are not associated with the health risks of commercial salt and contain additional minerals that have been suggested to offer health benefits. As far as i concerned, people nowadays are also very care of their health.Thus, it has a trend for people nowadays buy organic bamboo salt to replace the commercial salt.

Bamboo salt meat batters were also seen to have improved water holding capacity (WHC), viscosity, cooking yield, emulsion stability, and texture. The authors concluded that bamboo salts could have potential uses in the food industry, especially in processed meat products. However they warned that further work investigating the physico-chemical properties of bamboo salt products is needed before they could be safely used in foods. “Research is needed on the shelf-life of meat products with added bamboo salt because of their higher pH,” added the researchers.

GOOD NEWS FOR THOSE WHO LIKE TO EAT CAKE BUT "SCARE FAT" (takut gemuk)!! Have you all eat prune before??

I think most properly YES. Sure many of us have eat preserved prune, prune juice,prune jam or fresh prune. Do you know that Prune puree can be effective fat replacer in cakes. According to an article-Prune puree may be effective fat replacer in cakes(By Jane Byrne, 20-Sep-2010). Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers. They concluded that prune puree can be incorporated into chocolate cupcake manufacture to produce products with 24 per cent less total fat, 26 per cent less saturated fat, and 4.36 per cent fewer calories on regular cupcakes. Thus, it is a good news for people who cocerned about their health.

Do you stil remember this wednesday lecture Prof Karim said that some people e.g. his son is allergic to milk protein? I found an article claim that cross-linked milk protein may reduce allergy concerns. Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions,according to new research from Finland.The study, published in //Food Hydrocolloids,// suggests link the milk protein beta-casein could change its physical properties by using fungal or microbial enzymes to enhance its functional characteristics. The potential for developing foods with improved nutrient delivery and controlled energy intake are very importance to make sure the mechanisms behind controlling food intake and satiety improve reported the researchers. The structure and properties of proteins can be modified by using cross-linking enzymes. Foods with higher satiety could be produced via enzymatic cross-linking based on the research suggesting. Protein cross-linking shown some several technological advantages including aiding the formation of more stable foams and emulsions. Milk proteins like beta-casein are rich in nutritional and functional properties, but also linked with increasing occurrence of allergies, obesity, and other undesired health effects. To investigate the effects of fungal tyrosinase (TrTyr) and microbial transglutaminase (Tgase) on the cross-linking of beta-casein are the aim of the new study. Their results can be //“exploited in tailoring novel food matrices with improved functional properties such as decreased digestibility, controlled energy intake and low allerginicity.”, added by the// researchers. //~from []// //T////his is a good news for those people who are// allergic or have problem to milk protein. After the milk protein like beta-casein have been modified, the modified proteins give more benefit for us such as formation of more stable foams and emulsions.
 * Modified proteins**

i am kok ming, let me contribute some info in this page~ bamboo salt is a good thing to share. About 1000 years ago, some Korean doctors and monks started to make traditional medicine by inserting sea salt in a thick bamboo stub and bake them with pine tree firewood. they use it as a treatment medicine of relief certain sickness such as diarrhea.

Now bamboo salt is well known as one of the most famous traditional medical treatments, not only in Korea, but also in many Asia countries. Many pharmaceutical scientists all around the world are researching on the special therapeutics like anti-cancer effect and anti-virus effect.

Bamboo salt have many functions. Bamboo salt has been added as an ingredient to make face cream, or even toothpaste. it is said that bamboo salts help in stopping the gums from bleeding. In many beauty-skin product, bamboo salt play a role as it can kill bacteria and stop infection on face if acne happen.

What about in food? Bamboo salt is now use as a replacement of table salt. Excessive intake of normal table salt cause hepertension (as siew choo said) and other serious kind health problem. However, bamboo salt do not cause these adult-diseases as it contain various kind of minerals that is beneficial to our body. such as potassium, sodium calcium zinc and so on.

=Halo, hui theng is here..just read an article from food navigation.com. The article entitle "Honey powder proves shelf life booster in bread, study" = =From the article, it states that honey powder could potentially be used as a dough improver, and may also act as a sugar replacer in bread, according to new research from China. the addition of honey powder at a level of 5 to 10 per cent improved the baking quality by retarding staling and increasing shelf life. Because fructose in honey powder tends to absorb more moisture than sugar, the incorporation of honey powder resulted in higher retention of moisture in bread crumbs, thereby retardating staling and extending the shelf life.The researchers also concluded that the ingredient had a desirable effect on the colour development of crust and crumb. “ When honey powder was incorporated into the bread, the products had higher volume, softer crumb, and yellower colour,” found the authors, based at Jiangnan University.=