Bakers have the difficult task of making sure their products taste good and look good at the same time. Consumers like their food to be both beautiful and delicious so the appearance of bakery items goes a long way. In many baked goods, fresh or frozen fruit is used to add sweet, seasonal flavors to a starchy, bread-base. With the additional element of fruit comes the task of controlling the juices that leak out of colorful berries.
Anyone who works with frozen berries and fruits in dessert applications understands the delicate nature of such ingredients, whether they are mixed in a batter, set atop a pastry or blended in a fruit topping. To compensate for moisture challenges commonly associated with many types of berries and fruits, manufacturers often add stabilizers to control weeping and stabilize the finished bakery product.
Bind water and add freeze/thaw stability to 4 plus 1 strawberries
4+1 strawberries, named after the ratio of berries to sugar, is a chunky, viscous strawberry syrup used as a dessert topping. When formulating this topping, the texture of the strawberry chunks and syrup depends greatly on the amount of water retained by the strawberries, so using a gum system to prevent leaking results in a higher quality, more enjoyable product.
One popular option for such formulations is TIC Pretested® Stabilizer DF-866, which is designed to thicken the natural juices that exude from berries. This helps maintain flavor in finished fruit and controls the amount of excess water that migrates during freeze/thaw cycles.
Since many desserts and toppings for retail and foodservice applications are frozen at some point in the supply chain, manufacturers can little afford to risk texture loss, product separation or other quality problems after production. The addition of TIC Pretested Stabilizer DF-866 creates a finished product with smooth flow and uniform coverage of the berries, improving the aesthetic appeal. Manufacturers want to keep the pieces as whole as possible and the appearance of fruit is just as important as flavor and texture to manufacturers of desserts and toppings.
The recommended usage level of the cold water soluble gum system is 1% in a typical 4+1 fruit preparation.
Reduce blueberry bleed into batter
Have you ever noticed a green tint around the blueberries in a muffin? This is occurs because water bleeds from the berries during thawing and processing causing a chemical reaction that turns the blue or purple hue of the juice to an unappealing green.
Food Science Secrets explains, “Blueberries get their lovely color from pigments called anthocyanins. Anthocyanins are susceptible to changing color when exposed to various pH levels. At a low (acidic) pH they are pinkish, at neutral (basic) pH they are purple/ish, and at high (basic) pH they are green/yellowish.”
The Kitchen Heals Soul explains in its article “Why did my blueberry muffins turn green?”
To control the leaching of notoriously bleeding blueberries into batters and finished products like muffins and pancakes, TIC Gums developed TIC Pretested Ticaloid 911. This stabilizer forms a protective coating around the berries that can withstand the mixing and baking process and keep the color from leaching out.
To use Ticaloid 911″
- Sprinkle 1.5-3.0%, based on the weight of the berries.
- Coat the berries while they are still frozen to prevent weeping, especially in muffins.
- As the berries thaw, the water from the berries hydrates the gum. With the addition of this product, the berries retain their shape and your baked goods retain their color.