One kokumi enhancer is based on yeast-extract technology, “but it’s much more than that,” Formanek explains. “It’s a proprietary blend of very special yeast extracts. Those different characters from the different yeast extracts that are used allow this kokumi effect to come through. Special types of peptides are necessary to deliver kokumi, not the larger-chain proteins and not the amino acids. The amino acids, particularly glutamic acid or monosodium glutamate, give more umami or initial taste enhancement, but these peptides, composed of two or three amino acids in certain sequences, are what deliver that desirable kokumi-derived complexity.” This enhancer contacts yeast extract along with some maltodextrin and salt for standardization. It works best with rich, heavier flavors like beef or pork, but can be effective in fermented food products, such as cheese, or products that incorporate wine flavors.
Another kokumi-delivering ingredient is a blend of a fermented wheat protein and yeast extract with maltodextrin added for standardization. “The fermented wheat protein is a natural enzymatic fermentation, which allows a certain level of protein breakdown in order to generate those peptides that we’re talking about,” says Formanek. Applications based on chicken, vegetables or cheeses benefit most from this product.
Flavoring ingredients
Sometimes a product designer needs to pull some wizardry out of the tech toolkit. These can include flavor systems, including savory flavor concentrates, protein flavor bases and broth concentrates in various flavors—from meat, cheese and vegetables to seafood, herb and pepper seasoning concentrates. “Our products are able to create a flavor synergy and boost the overall profile,” says Lori Miller, R.D., L.D., director, market development and sales, Eatem Foods Company, Hudson, OH. “We have one product that, when added to a simple white sauce, works with the milk to create a richer dairy note. It intensifies the cooked roux notes leading to a more-distinctive mouthfeel and maximizes the depth of flavor of all the ingredient components. Furthermore, they are used in flavor-layering applications, such as glazing sauces or sprays applied during production for topping off the flavor, to marinades and topical rubs and even injec-tions to build flavor at the muscular level. Because of the variety of concentrate strengths and the type of application, the use level varies from 0.3% to 3.0%.”
Heat can add “the edge that will separate your products from the competition,” says Jason Gronlund, executive chef, director culinary services/ingredient services, McIlhenny Company/TABASCO® brand products, Apopka, FL. “We have three products in an intermediate-moisture format: pepper pulp, processors blend and pepper paste, all from the traditional red sauce,” plus a dry powder and dry pepper seed made from the traditional red sauce.
Starting usage level for each depends on the base. Systems with higher fat content require higher levels. Wet product usage ranges 1% to 3%. The intermediate moisture and dry products are added at 0.5% to 2.0%.
When working with spicy ingredients, Gronlund cautions, “heat is supposed to be in balance with all other flavors in the product. If big and bold is your goal, then that means all flavors in that product should be big and bold, and the same goes for mild and subtle. Make sure that you taste the product in its final state. Many times I have tasted products that are great alone, but once put into the build, the other components will drop the flavor substantially. The best thing to remember is that the consumer can always bolster the heat, but in no way take it away. We want to make sure that consumer is either recycled to the foodservice operation or retail shelf for second purchases.”
Understanding flavors
Working with flavor systems to maximize the outcome can be quite complex. Numerous factors can impact overall flavor delivery. The presence and levels of protein, fat, sugar and artificial sweeteners, salt, and acid will affect flavor, notes Cindy Cosmos, senior flavorist, Bell Flavors & Fragrances, Northbrook, IL. “Many of these items bind with the flavor physically or in perception, which will enhance the flavor impact and longevity,” she says.