Dow Wolff Cellulosics announced a new food emulsion system technology as a result of the work of its Food and Nutrition team. The new formulating process allows meat formulators to develop healthier products by reducing the overall fat content. By creating a mixture of METHOCEL Food Gums and oils, such as canola or olive, this technology helps makers of frankfurters, burgers and sausages replace partially-hydrogenated oils, which are high in trans fats.
"Both the general public and food manufacturers are highly attuned to the issue of trans- and saturated fats and their impact on health," said Stephanie Lynch, global market manager, food and nutrition, Dow Wolff Cellulosics. "On the other hand, a label boasting healthy fat choices will not be enough to convince consumers to buy the product again if it fails to deliver on taste or appearance. Our emulsion technology helps food formulators to incorporate healthier oils while mimicking the texture of other saturated fats."
Formulators have been working to reduce saturated and trans fats in meat products, but efforts thus far have resulted in texture and flavor losses, as well as increased oil leaching. With METHOCEL Food Gums, formulators can replace solid fats with liquid oils with minimal impact on a products structure, taste and juiciness, or causing the oil to leech during cooking.
The finished product retains natural moisture and desirable characteristics while minimizing trans fats and reducing saturated fats.
METHOCEL Food Gums have been valued as a performance ingredient in formed and extruded products for many years, due to their thickening and binding properties, ability to withstand multiple freeze/thaw cycles, and formulation compatibility.
To help customers accelerate their food development processes, Dow Wolff Cellulosics provides food and nutrition formulators with expert technical support from trial to final production and operations, enabling them to respond to consumer trends.