FOOD ADJUNCTS STABILIZED AS THIN SHEETS OR LAMINATES

摘要

This report consists of two phases, each covering a period of 12 months. Phase I involves the development of 30 different prototype food sheets, either homogenous or laminates, incorporating common food products. When consumed in an appropriate food context, each sheet shall closely simulate the flavor of its respective adjunct in standard form, and shall not possess properties which will add significantly to the difficulty of mastication or swallowing. Phase II reports on storage stability tests of the above food sheets. A mixed sample phase of the storage study was also conducted to determine if different types of food sheets could be packaged together successfully. Representative samples from three different types of food sheets were packaged in a foil pouch. The three types were (1) those incorporated into a stable dispersion; (2) those using a hydrocolloid as the structural matrix; and (3) those using a dry mixing technique incorporating a high melting fat as the structural matrix. Samples were placed in 40°F, 73°F, 100°P and cycling storage (40°F to 0°). They remained in storage for two, four, Bight and thirteen weeks. Results seemed to indicate that different kinds of sheets could be successfully packaged together and stored if discretion Were used in selection of flavors.