by djstrickland | Dec 28, 2023 | Uncategorized |
Benzoyl Peroxide
.
What is Benzoyl Peroxide?
Benzoyl peroxide is an ingredient added to flour in small quantities for oxidizing carotenoid pigments in the flour. This leads to the whitening or bleaching of the flour, which is part of the usual treatment performed on flour at the mill. Benzoyl peroxide is the main whitening agent used by millers in producing white bread flour for bakery products.
Origin
Benzoyl peroxide is a colourless and crystalline solid. It is insoluble in water, slightly soluble in alcohol, and soluble in organic compounds such as chloroform and ether.1
It can be synthesized in three steps from bromobenzene. This process includes:
1.A Grignard reaction to turn bromobenzene into benzoic acid
2.Nucleophilic acyl substitution to transform the resulting carboxylic acid into an acid chloride
3.The addition of H2O2/NaOH to the acid chloride to yield benzoyl peroxide2
The chemical formula is (C6H5CO)2O2.
Function
When benzoyl peroxide is used as a bleaching agent, it reacts with the oxidizable substance present, such as yellow carotenoid pigments or xanthophylls—which is responsible for the creamy color of the freshly milled flour.
Application
Benzoyl peroxide is the preferred bleaching agent for hard wheat flours. It is added to flour as a dry powder and slowly bleaches the flour over a couple of days. It is a powerful oxidizing agent that has a whitening effect, but no maturing action.
Recommended treatment is 0.25 to 1.0 ounce per 100 pounds of flour. In their Chemical and Technical Assessment papers, The Food and Agriculture Organization of the United Nations (FAO), recommends its usage to be in the range of 40–75 mg/kg flour.1
Due to its explosive nature and for plant safety reasons, benzoyl peroxide is usually diluted with a carrier/filler which in most cases is a mixture of corn/potato starch and tricalcium phosphate. A premix of 15–30% benzoyl peroxide and 85–70% starch-tricalcium phosphate is commonly used for dosing.1
Application of the mixture at a level of 0.001% based on flour weight can bleach out most of the color in 24 hours.3 It only bleaches flour pigments and has no effect on the breadmaking or baking properties.
FDA Regulation
In accordance with 21 CFR 184 “Direct Food Substances Affirmed As Generally Recognized As Safe” and 21 CFR § 137.105 “Cereal Flours and Related Products,” benzoyl peroxide can be used as a direct human food ingredient with no limitation other than current GMPs.4,5
References
1.Smith, J. “Flour Additives” Food Additives Data Book, 2nd edition, Blackwell Publishing Ltd., 2011, pp. 550–551.
2.A Three-Step Synthesis of Benzoyl Peroxide Brenda Her, Alexandra Jones, and James W. Wollack Journal of Chemical Education 2014 91 (9), 1491-1494 DOI: 10.1021/ed400240k.
3.Posner, E.S. “Flour Handling and Blending.” Wheat Flour Milling, 2nd printing, AACC International, Inc., 2011, pp. 314–315.
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21-12-2022
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by djstrickland | Dec 28, 2023 | Uncategorized |
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Categories
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Bread Cake Cookie Cracker Danish Bread Donut Gluten Free Healthy Baking Ingredient Pie Pizza
|
Beet Sugar
Also known as Beta vulgaris
.
What is Beet Sugar?
Beet sugar is the sugar by-product extracted from the sugar beet (Beta vulgaris) and is a common sucrose source used in commercial baking, in the form of granulated, powdered, and brown sugars. These varieties are created during processing through adjustments in:
• The addition of molasses
Sugar selection is determined by the desired end product since different sugar sizes may play a role in baked goods’ appearance or taste. Some refining by-products may be used as an ingredient to add fiber content to prepared foods such as cereals.
Origin
Sugar beets are grown in throughout North America. All sugar from beets are GMO, unless otherwise stated.1 Unlike sugar cane, beet sugar is refined in a single processing facility. Most non-sugar by-products from refining are re-used or recycled. Some of these by-products may be used as ingredients in commercial foods. The beet pulp, for example, is commonly used for animal feed.2
The sugar beets’s origins can be traced to a beet species used for fodder across German Silesia. Sugar was first extracted from the root in 1747. The Napoleonic wars stimulated further research into genetics and the refining process since cane sugar shipments to the continent were blocked by British troops.3
The first commercial refining facility in the United States opened in 1879. There were 91 factories in 18 states by 1917. Today, of the roughly 4.5 million tons of sugar produced annually in the United States, about 54 percent is beet sugar U.S.3,4
During processing, beets are first washed, shredded, and sent through a diffuser. A combination of hot water and pressure forces the sugar out of the beet shreds. The resulting liquid is purified and evaporated to produce an extremely viscous sugar syrup, which undergoes crystallization to produce the sugar granules. The remaining “mother” liquid may be concentrated and crystallized again. A series of subsequent processes further clarify the compound before one final crystallization process is used to create pure, white sugar. Sugar crystal sizes can be changed during the boiling process; in fact, a variety of granule sizes are desired by commercial producers to meet specific baking requirements.5,6
There are three or four different grades of sugar. The top tier sugar is roughly 99 percent pure sucrose. The third and fourth grades contain some impurities and will typically be yellow or dark. These are also known as partially-refined sugar.6
Function
Despite anecdotes to the contrary, “it is impossible to tell whether [sugar] is derived from sugar cane or sugar beets,” according to Bakery Products: Science and Technology.6
Although best known as a sweetener, sugar—regardless of its plant origin—is an ingredient with many functional properties. When used in breads, as well as in whole grain breads and cereals, sugar may contribute to product flavor as well as its bulk, texture/mouthfeel, shelf life, fermentation, color, and moisture retention. Some of these same functions are why sugar is used as an ingredient in bakery products and other prepared foods.7
Nutrition
Sugar’s nutritional value—not simply that of beet-derived sugars—is the object of much debate and research surrounding the health concerns associated with consumption, and overconsumption in particular. Public health officials say reduced sugar intake would help reduce disease risk, including obesity and tooth decay.
WHO says these guidelines are designed to be used with other nutrition and dietary guidelines; however, some of the resultant policy issues may result in national public health officials working with food manufacturers to reduce the amount of free sugar in processed foods.8
Commercial production
Many manufacturers utilize beet sugar when a granulated sugar variety is required due to its wide availability.
Application
Sucrose is sugar. There is no difference between beet sugar and cane sugar. Both are disaccharides consisting of one fructose molecule and one glucose molecule bonded together.6
A wide selection of sugars are available to the commercial baker. These include various sizes of granulated sugar as well as Baker’s special sugar, powdered sugar, fondant and icing sugar; and baker’s divert sugar. The latter have some of the finest granules available.6 Its use in bread is usually 3-5% on flour weight. In cakes and other applications, it can go higher than 50% on flour weight.
Beyond its utility as a sweetener, sugar beet pulp is the basis of additives typically used to provide commercial food products, breakfast cereals among them, with a high dietary fiber content.9
References
3.“Sugarbeet History.” American Sugarbeet Growers Association, americansugarbeet.org/who-we-are/sugarbeet-history/. Last accessed 15 October 2018.
6.Hui, Y. H., editor. Bakery Products: Science and Technology. John Wiley & Sons, 2008. Pages 30-31, 138-140. (Via Google Scholar.)
Metadata
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definition
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Beet sugar is the sugar by-product extracted from the beet.
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origin
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Many manufacturers utilize beet sugar when producing a granulated sugar variety due to the ease of beet production. The beet is a simple and less costly option to produce sugar because the beet can grow in mass quantities successfully under a wide range of climates.
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Beet sugar is commonly used as the source of granulated sugar in baking. It is grown in mass quantities in America. It’s usage in bread is usually 3-5% on flour weight. In cakes and other applications, it can go higher than 50% on flour weight. In the baking industry, a negative aspect of using beet sugar is the poor baking quality of beet sugar when compared to cane sugar. For instance, to produce brown sugar using beet sugar, an extra step involving the integration of molasses derived from cane sugar must take place. Even then, the brown sugar originating from such a process performs poorly still during baking because the cane sugar molasses does not penetrate the granules entirely, yielding baked items with a lack of flavor and poor final product attributes.
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During processing, beets are first washed, shredded, and sent through a diffuser which forces the sugar out of the beet shreds via the combination of hot water and force of pressure. The resulting liquid is purified and evaporated to produce an extremely viscous sugar syrup, which undergoes crystallization to produce the granules composing usable beet sugar.
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[fusion_text]<img class=”alignnone size-medium wp-image-26620″ src=”http://bakerpedia.com/wp-content/uploads/2018/11/Beet-Sugar_Baking-ingredients-e1543271058101-400×400.jpg” alt=”Beet sugar is a sugar by-product extracted from the sugar beet, commonly used in commercial baking.” width=”400″ height=”400″ />[/fusion_text]
[fusion_text] <h1><strong>Beet Sugar</strong></h1> <h2><strong>Also known as Beta vulgaris</strong></h2> <hr /> <h3></h3> <h3><strong>What is Beet Sugar?</strong></h3> Beet sugar is the sugar by-product extracted from the sugar beet (<em>Beta vulgaris</em>) and is a common sucrose source used in commercial baking, in the form of granulated, powdered, and brown sugars. These varieties are created during processing through adjustments in: <ul> <li>Crystallization</li> <li>Drying</li> <li>The addition of molasses</li> </ul> Sugar selection is determined by the desired end product since different sugar sizes may play a role in baked goods’ appearance or taste. Some refining by-products may be used as an ingredient to add fiber content to prepared foods such as cereals.[/fusion_text]
[fusion_text] <h3>Origin</h3> Sugar beets are grown in throughout North America. All sugar from beets are GMO, unless otherwise stated.<sup>1</sup> Unlike sugar cane, beet sugar is refined in a single processing facility. Most non-sugar by-products from refining are re-used or recycled. Some of these by-products may be used as ingredients in commercial foods. The beet pulp, for example, is commonly used for animal feed.<sup>2</sup> The sugar beets’s origins can be traced to a beet species used for fodder across German Silesia. Sugar was first extracted from the root in 1747. The Napoleonic wars stimulated further research into genetics and the refining process since cane sugar shipments to the continent were blocked by British troops.<sup>3 </sup> The first commercial refining facility in the United States opened in 1879. There were 91 factories in 18 states by 1917. Today, of the roughly 4.5 million tons of sugar produced annually in the United States, about 54 percent is beet sugar U.S.<sup>3,4</sup> During processing, beets are first washed, shredded, and sent through a diffuser. A combination of hot water and pressure forces the sugar out of the beet shreds. The resulting liquid is purified and evaporated to produce an extremely viscous sugar syrup, which undergoes crystallization to produce the sugar granules. The remaining “mother” liquid may be concentrated and crystallized again. A series of subsequent processes further clarify the compound before one final crystallization process is used to create pure, white sugar. Sugar crystal sizes can be changed during the boiling process; in fact, a variety of granule sizes are desired by commercial producers to meet specific baking requirements.<sup>5,6</sup> There are three or four different grades of <a href=”http://bakerpedia.com/ingredients/sugar/” target=”_blank” rel=”noopener”>sugar</a>. The top tier sugar is roughly 99 percent pure sucrose. The third and fourth grades contain some impurities and will typically be yellow or dark. These are also known as partially-refined sugar.<sup>6</sup> <h3>Function</h3> Despite anecdotes to the contrary, “it is impossible to tell whether [sugar] is derived from sugar cane or sugar beets,” according to Bakery Products: Science and Technology.<sup>6 </sup> Although best known as a sweetener, sugar—regardless of its plant origin—is an ingredient with many functional properties. When used in breads, as well as in whole grain breads and cereals, sugar may contribute to product flavor as well as its bulk, texture/mouthfeel, shelf life, fermentation, color, and moisture retention. Some of these same functions are why sugar is used as an ingredient in bakery products and other prepared foods.<sup>7</sup> <h3>Nutrition</h3> Sugar’s nutritional value—not simply that of beet-derived sugars—is the object of much debate and research surrounding the health concerns associated with consumption, and overconsumption in particular. Public health officials say reduced sugar intake would help reduce disease risk, including obesity and tooth decay. WHO says these guidelines are designed to be used with other nutrition and dietary guidelines; however, some of the resultant policy issues may result in national public health officials working with food manufacturers to reduce the amount of free sugar in processed foods.<sup>8</sup> <h3>Commercial production</h3> Many manufacturers utilize beet sugar when a granulated sugar variety is required due to its wide availability. <h3>Application</h3> Sucrose is sugar. There is no difference between beet sugar and cane sugar. Both are disaccharides consisting of one fructose molecule and one glucose molecule bonded together.<sup>6</sup> A wide selection of sugars are available to the commercial baker. These include various sizes of <a href=”http://bakerpedia.com/ingredients/granulated-sugar/” target=”_blank” rel=”noopener”>granulated sugar</a> as well as Baker’s special sugar, <a href=”http://bakerpedia.com/ingredients/powdered-sugar/” target=”_blank” rel=”noopener”>powdered sugar</a>, fondant and icing sugar; and baker’s divert sugar. The latter have some of the finest granules available.<sup>6 </sup>Its use in bread is usually 3-5% on flour weight. In cakes and other applications, it can go higher than 50% on flour weight. Beyond its utility as a sweetener, sugar beet pulp is the basis of additives typically used to provide commercial food products, breakfast cereals among them, with a high dietary fiber content.<sup>9</sup> <h3>References</h3> <ol> <li>Charles, Dan. “As Big Candy Ditches GMOs, Sugar Beet Farmers Hit A Sour Patch.” NPR, NPR, 12 May 2016, <a href=”http://www.npr.org/sections/thesalt/2016/05/12/477793556/as-big-candy-ditches-gmos-sugar-beet-farmers-hit-sour-patch” target=”_blank” rel=”noopener”>www.npr.org/sections/thesalt/2016/05/12/477793556/as-big-candy-ditches-gmos-sugar-beet-farmers-hit-sour-patch</a>. Last accessed 22 October 2018.</li> <li>“Refining & Processing.” The Sugar Association,<a href=”http://www.sugar.org/sugar/refining-processing/” target=”_blank” rel=”noopener”> www.sugar.org/sugar/refining-processing/</a>. Last accessed 15 October. 2018.</li> <li>“Sugarbeet History.” American Sugarbeet Growers Association, americansugarbeet.org/who-we-are/sugarbeet-history/. Last accessed 15 October 2018.</li> <li>“Background.” USDA ERS – Background, <a href=”http://www.ers.usda.gov/topics/crops/sugar-sweeteners/background.aspx#production” target=”_blank” rel=”noopener”>www.ers.usda.gov/topics/crops/sugar-sweeteners/background.aspx#production</a>. Last accessed 15 October 2018.</li> <li>“Types of Sugar.” The Sugar Association, <a href=”http://www.sugar.org/sugar/types/” target=”_blank” rel=”noopener”>www.sugar.org/sugar/types/</a>. Last accessed 15 October 2018.</li> <li>Hui, Y. H., editor. Bakery Products: Science and Technology. John Wiley & Sons, 2008. Pages 30-31, 138-140. (Via Google Scholar.)</li> <li>“Sugar’s Role in Food.” The Sugar Association, <a href=”http://www.sugar.org/diet/role-in-food/” target=”_blank” rel=”noopener”>www.sugar.org/diet/role-in-food/</a>. Last accessed 15 October 2018.</li> <li>“WHO Calls on Countries to Reduce Sugars Intake among Adults and Children.” World Health Organization, World Health Organization, 17 May 2016, <a href=”http://www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/” target=”_blank” rel=”noopener”>www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/</a>. Last accessed 12 October 2018.</li> <li>Sugarbeets, <a href=”http://hort.purdue.edu/newcrop/afcm/sugarbeet.html” target=”_blank” rel=”noopener”>hort.purdue.edu/newcrop/afcm/sugarbeet.html</a>. Last accessed 15 October 2018.</li> </ol> [/fusion_text]
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by djstrickland | Dec 28, 2023 | Uncategorized |
Beet Powder
Also known as beetroot red or beet red
.
What is Beet Powder?
Beet powder is a natural food colorant derived from good quality, dehydrated, edible beet (Beta vulgaris L. var rubra).
It is a dark red colored additive used in flavored and fermented milk products, cheese, dairy analogs, dried fruits and vegetables, among others.2 It’s an ideal colorant for clean label foods.
Origin
Beetroot originated in Mesopotamia around the 8th century and is indigenous to Asia and Europe.2 It was used in the 19th Century to color wine.3
Composition
The color beetroot red contains several pigments belonging to the betalains class. The main coloring agent is betacyanin, other minor components may include betaxanthin (yellow colored) as well as some degradation products of betalains (light brown). Beetroot red is a red to dark red powder which is soluble in water, but insoluble in alcohol.1
Commercial production
Natural varieties of red beets (predominantly, Beta vulgaris L. var rubra) are macerated and concentrated followed by membrane filtration and if necessary, clarification. The resulting product (beet juice) is further dried and pulverized, followed by the removal of fiber, sugars and other non-water soluble carbohydrates. Food grade acids (citric acid) and carriers such as maltodextrin may be added to stabilize the dried powder.1
Functions
Beetroot red can be used as a replacement for synthetic colors. Since it is natural, it can be used in clean label formulations. It does not pose any risk of allergic reactions or immunogenicity.1
Stability
The betacyanins component of beetroot red is fairly stable to heat and light and are suitable for minimally processed products. They are pH stable, but are prone to oxidation, thus heating in the presence of air results in degradation. In alkaline media, betanin can turn into a red-violet pigment which further decomposes to become colorless. Progressive color degradation should be expected at high temperature, pH and water activity. So all commercial products may slowly lose their color depending on storage conditions and time.1
Applications
Beet red can be used as a colorant in a wide range of products including:
• Strawberry ice creams, yogurts, jellies, candies, etc.
• Fortified multigrain snacks
FDA regulations
The FDA states that color additives may be used safely as food colorants in amounts consistent with Good Manufacturing Practices. Red beet color is exempt from certification and any certification requirements and labelling should conform to FDA regulation21CFR70.25.
Labeling should include the name of the color and any general and quantitative limitations, such as ‘for food use only’ and the maximum amount that can be used safely.
References
1.EFSA Panel on Food Additives and Nutrient Sources added to Food., “Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive”, EFSA Journal, 13 (12), 2015
2.Chhikara, N., Kushwaha, K., Sharma, P.,Gat, Y., Panghal, A., “Bioactive compounds of beetroot and utilization in food processing industry: A critical review” Food Chemistry, 272 (), 2019, pp 192-200.
3.Nilsson, T. “Studies into the pigments in beetroot (Beta vulgaris L. ssp. vulgaris var. rubra L.).” Lantbrukshogskolans annaler 36 (), 1970, pp 179-219.
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