Dairy Ingredients for Food Processing

490 Chapter 18

Table 18.9. Ingredients and their roles in cheese powder and seasoning formulation.

Ingredient used Functionality

Cheeses Flavor quality and intensity

Salt Taste and adhesion of seasoning to snack

Corn starch Adhesion of seasoning

Spices: onion, garlic, pepper, mustard Variety of fl avors

Citrates/phosphates Cheese - emulsifying salts, slurrying agents

Lactic acid Acid fl avor

Enzyme - modifi ed cheese and

enzyme - modifi ed butter oil

Flavor booster/rounded fl avor

Maltodextrins Carrier, no - fl avor impact/fl ow agent

Corn syrup solids Sweet rounded fl avor/carrier/fl ow agent

Whey/whey products/lactose Filler/fl avor carriers, dairy fl avor, cost control, effective coating

Vegetable oil Adhesion/fi ller

Monosodium glutamate/autolyzed

yeast extract

Flavor booster

Citric acid/sodium citrate pH adjustment

Color Appearance improvement

Tomato powder Color and fl avor

Sodium silicoaluminate/silica

dioxide/magnesium carbonate

Flow agents (anti - caking)

Propylene glycol/wetting agent Antidust agent

Adapted from Chandan (1997) , Johnson (2000)

Table 18.10. Typical usage levels of cheese seasonings in various snacks.

Snack Application mode and amount

Topical Oil slurry * Incorporated in the

fl our dough

Popcorn 6% to 12% weight of popcorn 22% to 29% weight

of popcorn

—

Potato chips 5% to 8% weight of chips — —

Corn collets/balls 6% to 12% weight of collets/balls 22% to 29% weight

of collets/balls

Approx. 10% weight of fl our

Cracker dough — — 8% to 10% weight of fl our

Cracker fi lling — — 30% to 35% weight of fi lling

• 55% to 60% oil, 40% to 45% cheese powder
  Adapted from Chandan (1997)

Table 18.11. Typical fi nished product specifi ca-

tions of some extruded snacks.

Component Baked collets Fried snack

% Moisture 1.2 – 1.6 1.4

% Salt 2.2 2.2

% Oil content 33 – 37 36

% Cheese content 5.4 7.2

Cheese ball,

diameter

— 0.625 inch

Adapted from Chandan (1997)

application as well as mode of incorporation
in the snack. Table 18.11 gives typical speci-
fi cations of fi nished snack products.
To guard against deterioration of oil in
fried snacks, only compatible seasoning fl a-
vorings are used. Oil - soluble fl avors are pre-
ferred over water - soluble fl avors. Seasoning
applied to the surface of unbaked snack
crackers must be resistant to heat to avoid
heat - induced interactions and volatilization.
In cheese crackers, the cheese preparation is
incorporated in the dough. Fried and oiled