Emulsified Umami Extract: Innovation for Snacks
By Renata Riofrio, Business Development Specialist Done Properly
Can you imagine the UMAMI flavor dominating flavor trends in 2024?
With the new RAISE emulsion from Done Properly, this future is now a reality, opening up a world of possibilities for developing snacks that are as tasty as they are healthy.
As Malwine Steinbock predicted, Umami is setting the trend, evidenced by its growing presence in product launches where this fifth taste is the star.
Since its official recognition in 2002, this fifth taste (identified alongside the basics like bitter, salty, sour, and sweet) is naturally found in ingredients such as cheese, serrano ham, truffle, and black garlic, with soy sauce being an iconic representative.
Today, the global trend is to replace soy with other plant protein sources, where the balance between texture and flavor is crucial. In this context, Done Properly offers cutting edge ingredients like RAISE, a flavor enhancer that also promotes healthy nutrition. Due to its content of protease and amylase, two essential enzymes for the digestion, absorption, and metabolism of proteins, RAISE stands out for its prebiotic and probiotic properties, optimizing digestive health.
RAISE, obtained through fermentation, is rich in amino acids that provide an intense umami flavor, presenting itself as an alternative to reduce sodium in foods, specifically salt.
Currently available in liquid form, we have evolved towards the creation of an EMULSION format, a homogeneous mixture of two immiscible liquids, ideal for snacks coated in oils in the industry, aiming to improve flavor and preservation.
This technique involves combining two liquids that normally do not mix, such as water and oil, to form a homogeneous mixture. The resulting emulsion, made up of common edible oils—such as sunflower, canola, and olive oil—meets the challenge of snack companies to incorporate RAISE in oily bases, thus improving the flavor and preservation of their products.
Our focus on the emulsification of RAISE aims to optimize the organoleptic properties of foods, ensuring an ideal texture and stability for a wide range of applications.
On the Formulation of RAISE Emulsion
1. Umami Emulsion in Potatoes 08/23/2021
Goal
To validate the application of RAISE in fried foods through a stable emulsion matrix based on canola oil.
Ingredients
- 100g of potatoes
- 100g of vegetable oil
- 5g of salt
- Umami (variable amount based on ºBrix)
Procedure
- Precise weighing of all ingredients.
- Mixing oil, salt, and umami stirred at medium speed for 30 seconds.
- Slicing potatoes into thin slices and placing them on a baking tray.
- Application of emulsion to the potatoes and baking at 180º/200ºC for 15 minutes.
- Cooling and tasting.
Results
The emulsion was unstable.
2. Collaboration with Heinz Wuth 08/23/2022
The first version of emulsified RAISE proved unstable, separating quickly after being mixed. The collaboration with Heinz Wuth focused on overcoming this technical challenge.
Formulation Strategy
Selected Ingredients:
- RAISE: Key aqueous component for umami flavor.
- Vegetable Oil: Sunflower or canola chosen for their neutral taste.
- Sunflower Lecithin: Emulsifier to stabilize the mixture.
- Xanthan Gum: Stabilizer and viscosity modifier.
Experimentation with Ratios:
- Oil:Raise ratios of 1:1 and 2:1 to evaluate stability and taste.
Standardized Recipe:
- One part of RAISE.
- One or two parts of sunflower or canola oil.
- Sunflower lecithin at 1% (based on the weight of RAISE).
- Xanthan gum at 0.1% (based on the total weight of RAISE + Oil).
Preparation Protocol:
- Equipment: Controlled speed thermal blender (like Thermomix), Easy Ways machine.
- Production: 1 Kilo
- Warm RAISE to 37°C for 1 minute at speed 1 (V1).
- Add lecithin and warm to 50°C for 1 minute at speed 2 (V2).
- Turn off warming mode.
- Incorporate xanthan gum, mix for 30 seconds at V2, then 30 seconds more at V3.
- Emulsify for 2 minutes at speed 5 (V5).
- Gradually add oil during step 5.
- Finish with 1 minute at speed 6 (V6) to complete the emulsion.
Results and Conclusions
Stability: The emulsions were very stable during one week tests, in both 1:1 and 2:1 ratios.
Flavor Profile: The 2:1 ratio presented a more intense umami flavor.
Applications in Snacks: Successful tests were conducted on various types of snacks, including airbrush applications for an even distribution of the emulsions, with and without salt reduction.
These experiments demonstrated that RAISE can be effectively emulsified and adapted for use in the food industry, enhancing flavors and contributing to sodium reduction in various products.
The collaboration with Heinz Wuth has enabled further development of RAISE applications in broader snack matrices, yielding promising results in terms of flavor, especially in the recommended ratio of 1RAISE:2Oil.
3. RAISE Emulsion for Popcorn 10/05/2023
Goal
To flavor popcorn with RAISE+OLIVE emulsion, with and without salt.
Prepared Samples
- 100g of popcorn with RAISEOlive Emulsion 2:1 (5g)
- 100g of popcorn with RAISEOlive Emulsion 2:1 (5g) + 1g of salt
Equipment Used
Scale: XY10K1BF, Electronic scale, Chile.
Air Compressor: 2.5 Hp 50l Mykkon Japan.
High Pressure Spray Gun: S710G, Muzi.
Procedure
Preparation: Set up the compressor with the pressurizer.
Arrangement of Popcorn: Place the popcorn on a baking tray and cover with a rack.
Application of Emulsion: Load the compressor with the RAISE emulsion and begin to pressurize.
Spraying: Apply the emulsion in three batches to ensure an even distribution.
Addition of Salt: Optionally, add salt to the corresponding sample.Preservation: Store in an airtight container to preserve texture and aromas.
Challenges and Observations
Ratio Change: The RAISE/Canola ratio was modified from 1:2 to 2:1, using olive oil.
Stability: While the emulsion showed stability for a week with sunflower and canola oil, olive oil presented a quicker loss of stability.
Pickering Emulsion: The Pickering emulsion or Pickering stabilization phenomenon was identified as an area of interest to improve stability through surfactant agents.
Adapting the RAISE ratio in the emulsion and using olive oil presented challenges in terms of stability.
The research underscores the importance of continuing trials to optimize the formulation, considering Pickering stabilization as a potential approach. This study provides a basis for future innovations in flavor application in the food industry, especially in snacks.
4. Application in Sauces: UMAMI Sauce Matrix 01/16/2024
Goal
To implement the umami concentrate RAISE in an emulsified matrix similar to mayonnaise to validate it as a lactonesa sauce with UMAMI flavor, specifically with a mushroom flavor profile.
UMAMI Emulsion Recipe
Ingredients and Ratios
- Sunflower oil: 150g (46.6%)
- Whole milk (not reconstituted): 100g (31.1%)
- Olive oil: 50g (15.5%)
- RAISE: 16g (5%)
- Salt: 3g (0.9%)
- Onion powder: 1g (0.3%)
- Black pepper: 1g (0.3%)
- Xanthan gum: 0.2g (0.1%)
- Potassium sorbate: 0.4g (0.1%)
From the initial trials with potatoes to the development of sauces with a mushroom flavor profile, collaboration with experts and experimentation have been crucial for overcoming technical obstacles such as emulsion instability.
The synthesis of experiments and developments in formulating emulsions with RAISE has proven to be a dynamic and revealing process, highlighting both the possibilities and challenges associated with umami flavor innovation in the food industry.
The latest breakthrough in incorporating RAISE into a lactonnaise-type emulsified matrix, with a distinct mushroom flavor, illustrates the versatility of RAISE and its applicability across various food matrices.
This progress underscores the importance of continuing research and development, constantly seeking improvements in the stability and organoleptic profile of emulsions.
The journey of RAISE formulation has been a testament to the power of collaboration, innovation, and perseverance.
As progress continues in this direction, each experiment not only enhances the understanding of the science behind umami flavors but also opens new doors for creating tastier and healthier food products that will undoubtedly delight palates and enhance the well-being of consumers.
Delve deeper into how Done Properly is reimagining balanced food through innovative approaches.
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