New Egg Test
Now Available
Simply
'Dip & Test'
RAPID 3-DTM
Allergen Kits
ly required including testing of representative samples of the ingredients for the presence of allergens.
Some Ingredient Alternatives
Product development and formulation need to be approached
with flexibility and ingenuity when making a “free” product. In
some cases, the procurement of a suitable ingredient of a particular
type may be impossible. Seeking out a substitute ingredient with
suitable characteristics may be the only option to consider.
Gluten-free. Gluten-free formulations often contain alternate
grains and flours such as corn, rice, amaranth, quinoa, millet, arrowroot, tapioca, potato and sorghum as well as other protein sources
such as almonds, beans or pea protein. Some of these flours such as
“N“Not one of these substitute ingredients
on its own possess all of the functional
attributes of gluten.”
Surface & food
sample test results
in < 10 minutes for:
Casein (Milk), Gluten, Shellfish
Almond, Hazelnut, Peanut
and now Egg!
Validate using our ELISA & DNA
kits or contract analysis
Tepnel Research Products & Services
Tel: (888) 329 0255
or if outside the USA + 44 (0)1244 280202
email@tepnelbiosystems.com
www.tepnel.com
corn and rice tend to be more crumbly while others such as tapioca,
potato and arrowroot tend to be more binding. However, not one of
these substitute ingredients on its own possess all of the functional
attributes of gluten, so formulation gluten-free products will most
likely include much trial and error before you find the right combination.
Other functional ingredients can be added to the formulation to
help make up for the loss of gluten though. In baking, gluten helps
provide structure, volume and texture. Without it you have something like liquid pancake batter instead of dough. Products don’t
rise and end up dry and crumbly. Ingredients made from rice bran
extract can help counteract this by acting as a dough condition-er/emulsifier and adding protein, fats and nutrients to give a product more stability and water-holding capacity. Inulin, a nondigestible polysaccharide has also been shown to increase volume
and stability. It’s also a prebiotic which helps stimulate beneficial
bacteria in the colon. Pectin, guar gum and xantham gum have also
been used to improve functionality in gluten-free products.
Dairy-free. Milk-free or dairy-free products must not contain the
protein fractions of milk (neither whey nor casein) or lactose. While
soy products have ruled the dairy-free market, rice milk, coconut
milk and almond milk are also popular options, especially for
sweets.
Dark chocolate has been an example of a challenging ingredient
because it was often manufactured on shared equipment with milk
chocolate, and milk protein residues were often found in dark
chocolate. While the use of shared equipment between milk and
dark chocolate remains the norm, a few chocolate ingredient suppliers have dedicated manufacturing lines for dark chocolate. Thus, it
is now possible to procure milk-free dark chocolate from certain
suppliers. However, the procurement of milk-free, organic dark
