MFIC: Taste Nanology - Deal or No Deal?
Technology breakthrough
One imminent development in ice cream is being made possible thanks to an exclusive strategic arrangement between Blue Pacific Flavors and MicroFluidics, wherein a new nanotechnology process in conjunction with a unique flavor enhancer StabilEase can create the ultimate in smoother, creamier ice cream.
The addition of a pilot liquid nano processor in Blue Pacific’s repertoire can increase the pressure upon liquids to levels of 40,000 pounds psi versus the typical homogenizers, which reach 4,000 to 8,000 pounds psi. Together with Blue Pacific’s proprietary stabilizer called Stabilize, the implications for the ice cream segment are manifold.
“By using our new nanotechnology process, we create much smaller protein molecules by breaking apart the protein with the equipment and then creating a matrix within the ice cream system with Stabilize, which provides creamy flavor and protects the dairy proteins from conglomerating,” says Walt Postelwait, vice president and general manager at Blue Pacific Flavors, City of Industry, Calif. “This matrix forces the water molecules to disperse into much smaller droplets evenly throughout the mix, which upon freezing forms smaller ice crystals, resulting in a dramatically creamier product.”
The joint venture between MicroFluidics and Blue Pacific has been termed Taste Nanology, which the team defines as: combining science and taste receptor technology with food ingredients to improve rheological and organoleptic properties in food products.
“The ice cream products that result from the new Taste Nanology process have a smoother texture and creamier mouthfeel,” says Postelwait. “For example, a 6 percent butterfat ice cream mix tastes more like a 14 percent butter fat product when this technology is used, and a superpremium ice cream actually tastes like a custard. The potential for improving consumers’ sensory perception of ice cream is exciting.”
Source: newproductsmag.com
