Common food raw materials – Hamburgers

In a sample of 90 hamburgers analyzed in a study conducted by Ital:

• 17 products use vegetables rich in protein.

WHAT ARE and the REASONS to use VEGETABLES RICH IN PROTEIN:

Pea, chia, fradinho beans, black beans, chicken pea, quinoa, among others. Used as optional ingredients, they give tenderness, flavor, aroma, and texture.

Legislation

The Annex IV of Normative Instruction SDA no. 20, from July 31st, 2000, limits to 4% the the maximum quantity of animal-based or plant-based non-meat of carbohydrates and to 3% carbohydrates that can be added to the hamburger in the aggregated form. There are no specific legislations for plant-based hamburgers (plant-based) (Reference year 2021).

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 2 products use pumpkin; 1 celery; 5 whole rice; 2 egg plant; 3 beetroot powder; 2 beetroot concentrate; 1 broccolis; 1 cashew nut; 10 fresh carrot; 1 organic carrot; 1 processed carrot; 1 kale; 1 spinach; 1 green corn; and 1 tomato.

WHAT ARE and the REASONS to use OTHER PLANT-BASED PRODUCTS:

Pumpkin, celery, whole rice, egg plant, beetroot powder, broccolis, cashew nut, among others. Used as optional ingredients, they give tenderness, flavor, aroma, and texture.

Legislation

The Annex IV of Normative Instruction SDA no. 20, from July 31st, 2000, limits to 4% the the maximum quantity of animal or plant-based origin non-meat of carbohydrates and to 3% carbohydrates that can be added to the hamburger in the aggregated form. There is not a specific legislation for plant-based hamburger. (Reference year 2021).

In the sample of 90 Hamburgers analyzed in a study conducted by Ital:

• 35 products use animal origin fats.

WHAT ARE and the REASONS to use ANIMAL ORIGIN AND BACON FATS:

Beef, pork and chicken fat. Bacon is the belly fat or subcutaneous fat from swines, cured or smoked. Used as optional ingredients, they give tenderness, flavor, aroma, and texture.

Legislation

According to the Annex IV o Normative Instruction SDA no 20, of July 31st, 2000, the maximum fat content allowed to hamburger is 23%, considering both plant-based and animal-based fat (Reference year 2021).

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 28 products used plant-based oils and fats and 1 uses margarine.

WHAT ARE and the REASONS to use PLANT-BASED OILS AND FATS AND MARGARINE:

Oils and fats are triglycerides formed by three chains of fatty acids bound to three carbon atoms of a glycerol molecule. Margarine, soybean plant-based fat, palm fart, cotton oil, soybean oil, extra-virgin olive oil, among others. They are ingredients of the plant-based products and optional ingredients for hamburgers, they give tenderness, flavor, aroma and texture.

Legislation

According to the Annex IV o Normative Instruction SDA no 20, of July 31st, 2000, the maximum fat content allowed to hamburger is 23%, considering both plant-based and animal-based fats. There are no specific legislations for plant based hamburgers (Reference year 2021).

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 1 product uses pepperoni.

WHAT IS and the REASONS to use PEPPERONI:

it is a spicy variety of dry salami made with pork and beef, sometimes including some belly of pork. Used as an optional ingredient for hamburgers, it gives tenderness, flavor, aroma and texture, and adds meet proteins and fat.

Legislation

According to the Annex IV o Normative Instruction SDA no 20, of July 31st, 2000, the maximum fat content allowed to hamburger is 23%, considering both plant-based and animal-based fat (Reference year 2021).

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• Water is used in 56 products.

WHAT IS and the REASONS to use WATER:

Drinking water, used to hydrate plant-based proteins, seasonings and spices, leaving a smoother texture.

Legislation

The quality control and surveillance procedures of water for human consumption and its potability standards are discussed in the Annex XX of Ministry of Health Consolidation Decree no. 5, of September 28th, 2017 (Reference year 2021).

In the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 71 product use seasonings.

WHAT ARE and the REASONS to use SEASONINGS:

Rosemary, garlic, leek, onion, green onion, ginger, basil, meat flavor seasoning mix, natural seasonings, herbs, spices, among others. Used as optional ingredients to give flavor and aroma to the hamburgers. Some seasonings also help in preservation. They are used in the plant-based products for the same purpose. As its flavor is similar to cheese, the nutritional leaven is quite used to replace cheese in vegan products.

Notes

Due to its variety, seasoning and spices offer flexibility when preparing hamburgers with varied flavors.

In the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 26 products use flour; 24 products use bran; and 1 product uses flakes.

WHAT ARE and the REASONS to use FLOUR, BRANS AND FLAKES:

Wheat, rice, corn, manioc, chicken pea, and breadcrumbs flour; soybean brans and rice flakes. Use as an optional ingredient to give tenderness to the product.

Notes

According to the Annex IV of Normative Instruction SDA no. 20, from July 31st, 2000, the maximum limit of carbohydrates that can be added to the hamburger is 3%. There are no specific legislations for plant- based hamburgers.

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 4 products use oat.

WHAT IS and the REASONS to use OAT:

In addition to minerals and fibers, oat has proteins with properties similar to soybean, and it can be used in different forms (whole, flakes, etc.). Use as an optional ingredient to give tenderness to the product.

Notes

According to the Annex IV of Normative Instruction SDA no. 20, from July 31st, 2000, the maximum limit of carbohydrates that can be added to the hamburger is 3%. There are no specific legislations for plant- based hamburgers.

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 18 products use sugar and 5, glucose.

WHAT ARE and the REASONS to use SUGAR:

The most used types of sugar are the common, or sucrose, and the glucose, glucose or dextrose. While sucrose is produced by extraction and concentration, glucose is usually obtained by starch hydrolysis, especially corn. Used as optional ingredients that interfere on the flavor, aroma, and texture.

Legislation

According to the Annex IV of Normative Instruction SDA no. 20, from July 31st, 2000, the maximum limit of carbohydrates that can be added to the hamburger is 3%. There are no specific legislations for plant- based hamburgers (Reference year 2021).

in the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 4 products use cheese.

WHAT ARE and the REASONS to use CHEESE:

Buffalo mozzarella, coalho cheese, prato cheese, and cream cheese. Used as optional ingredients to produce different types of hamburgers.

Notes

Cheese is considered as a very versatile ingredient and aggregates proteins and fats to the product.

In the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 6 products use tofu.

WHAT IS and the REASONS to use TOFU:

Food produced from soybean, with texture similar to cheese, delicate flavor, and white color. Ingredient widely used in vegan products.

Notes.

The main ingredients used to make tofu are soybean, water, coagulants, Calcium Sulfide and Magnesium Chloride.

In the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 62 products use Sodium Chloride; 9 use Potassium Chloride and 4 use Himalayan salt.

WHAT ARE and the REASONS to use SALTS:

Kitchen salt (Sodium chloride); Himalayan pink salt and Potassium Chloride or low-sodium salt. Used to give flavor, but can have other functions, such, as, for example, preservation.

Notes

Himalayan salt is a mineral extracted from the saline rocks, or halita, originated from the Punjab region, no Pakistan. As it is a mix of salts, one gram of it has about 230 milligrams of sodium.

In the sample of 90 hamburgers analyzed in a study conducted by Ital:

• 2 products use egg.

WHAT IS and the REASONS to use EGG:

In the sample of 90 Hamburgers analyzed in a study conducted by Ital:

• 2 products use chemical yeast.

WHAT IS and the REASONS to use CHEMICAL YEAST:

Disodium pyrophosphate and sodium bicarbonate. Used as a stabilizer agent that helps maintaining the product’s desired structure.

Notes

It is used in the breaded hamburgers.

In the samples of 90 hamburgers in a study conducted by Ital:

• 1 product use mushrooms.

WHAT ARE and the REASONS to use MUSHROOMS:

Paris mushrooms, popularly known as champignon, shimeji and shitake. Used as an alternative to produce different types of hamburgers.

Notes

According to the Annex IV of Normative Instruction SDA no. 20, from July 31st, 2000, the maximum limit of carbohydrates that can be added to the hamburger is 3%. There is not any specific legislation for plant-based hamburger (Reference year 2021).