Peanut
FOOD WAS MATERIAL FOR INDUSTRIAL USE IN PEANUT INDUSTRIALIZED PRODUCTS
The main raw materials for industrial use in industrialized peanut products processing are: inverted sugar, glucose syrup, plant-based proteins, gelatin, collagen, albumin, milk whey protein, protein mix, lactase, modified starch, maltodextrins and fibers.
INVERTED SUGAR, MOLASSES AND GLUCOSE SYRUP
In the sample of 416 peanut products analyzed in a study conducted by Ital:
- 13 products use inverted sugar; 29, molasses; and 64, glucose syrup or glucose.
WHAT ARE and the REASONS to use INVERTED SUGAR, MOLASSES AND GLUCOSE SYRUP:
Inverted sugar is a syrup obtained when heating sucrose in the presence of water, a process that partially hydrolyzes the sucrose and results in a mix of sucrose, glucose and fructose.
Sugar molasses or syrup is a thick syrup formed in the sucrose reduction process from the sugarcane to which rapadura is made, or even from the melted rapadura.
Glucose syrup or maze syrup and the anhydrous glucose are produced from maize starch partial hydrolysis.
Notes
Glucose is a monosaccharide, a sugar formed by a single molecule. And sucrose is a disaccharide composed of one molecule of glucose and one of fructose. It is the most used sugar in the food industry.
OILS AND FAT
In the sample of 416 peanut products analyzed in a study conducted by Ital:
- 39 products use olein; 42, plant-based fat; 6, hydrogenated plant-based fat; 2, fractionated plant-based fat; and 6 triglycerides and TCM
WHAT ARE and the REASONS to use OILS AND
FATS:
Olein is a liquid component extracted from the palm oil, plant-based fat, fractionated plant-based fat, palm fat, hydrolyzed plant-based fat, triglycerides and TCM (medium chain triglycerides).
The presence of oils and fats contributes to the sensory characteristics, being determining to the rheology, texture, flavor and creaminess.
Notes
Oils and fats are triacylglycerols formed by three chains of fatty acids bond to three carbon atoms of a glycerol molecule.
PLANT-BASED PROTEIN, GELATIN, COLLAGEN, ALBUMIN, WHEY PROTEIN OR PROTEIN MIX
In the sample of 416 peanut products analyzed in a study conducted by Ital:
- 7 products use soybeans protein; 4, pea and/or rice protein; 1, isolated rice protein; 3, isolated pea protein; 2, gelatin; 7, collagen or hydrolyzed collagen; 2, calcium caseinate; 20, whey protein (WPC and WPI); 1, albumin; e 21, protein blend or mix.
WHAT ARE and the REASONS to use PLANT-BASED PROTEIN, GELATIN, COLLAGEN, ALBUMIN, MILK WHEY AND BLEND OR MIX OF PROTEINS:
usually found in the isolated or concentrated form, they are
ingredients with high protein content and high biological value. Gelatin is prepared using collagen, a protein present mainly in bovine connective tissues. Albumin is a protein obtained from dehydrated egg white. Calcium caseinate is the casein calcium salt, the most abundant protein in milk. Whey proteins used were isolated (WPI) and concentrated (WPC). The plant-based proteins used in this study were: soybean (isolated, concentrated, textured), pea (concentrated), rice (isolated). Blend or mix of proteins is the mixing of many types of protein, both plant-based protein or animal-based.
They are used to increase the product’s protein content. They can also enhance the general consistency and texture.
Notes
In addition to supply all the essential amino acids to the organism, proteins provide satiety.
LACTASE
In the sample of 416 peanut products analyzed in a study conducted by Ital:
- 1 products use lactase.
WHAT IS and the REASONS to use LACTASE:
It is an enzyme that catalyzes the lactose hydrolysis, a disaccharide, that is, a sugar composed of two molecules, resulting in the glucose and galactose monosaccharides. used in industrial processing to eliminate lactose from products and make liable to be consumed by people intolerant to lactose.
Notes
Nowadays, lactase is produced by several laboratories and can be easily purchased at drugstores. This allows intolerant people to ingest products containing lactose, as long as it is together lactase.
MAIZE STARCH, MODIFIED STARCH, MANIOC STARCH, SOUR MANIOC POWDER AND MALTODEXTRINS
In the sample of 416 peanut products not analyzed in a study conducted by Ital:
- 33 products use starch; 17, modified starch; 11, manioc starch; 6, sour manioc powder; e 22, maltodextrins.
WHAT ARE and the REASONS to use MAIZE STARCH, MODIFIED STARCH, MANIOC STARCH, SOUR MANIOC POWDER AND MALTODEXTRINS:
Starch is obtained from vegetable source (rice, corn, manioc, etc.). Starch from manioc and potato are called potato starch. Maltodextrins or soluble corn fibers are oligosaccharides formed by D-glucose polymers, resulting from the maize starch or starch hydrolysis. Manioc powder or manioc starch is classified this way due to the acidity content. In the manioc decantation process, sweet powder is dried and ground, while the sour manioc powder is first submitted to fermentation.
They are used in fillings and toppings with the main function of giving body to the products.
Notes
Maltodextrin has been widely used in the formulation of products for those who do resistance physical activities, as it provides energy by gradually releasing of glucose to the blood.
FIBERS
In the sample of 416 peanut products analyzed in a study conducted by b>Ital:
- 67 products use fibers.
WHAT ARE and the REASONS to use FIBERS:
Plant-based fibers, chicory fibers, soluble, polydextrose, manioc oligosaccharides and frutooligosaccharides. Used to increase the product’s fibers content.
Notes
Some fibers are considered as prebiotics, that is, they are metabolized by probiotic microorganisms present in our intestinal tract.
SYRUPS
In the sample of 416 of peanut products analyzed in a study conducted by Ital:
- 1 products use syrups.
WHAT ARE and the REASONS to use SYRUPS:
Binder syrups and whole rice and tapioca syrups. The rice and tapioca syrups are prepared by adding water and amylases, enzymes that hydrolyze the starch and result in a sweet solution from these ingredients. Used to produce different types of products.
Notes
Typically, binder syrup is made with sugar, plant-based fat, moisturizer, emulsifier and flavoring.
DE Peanut
In the sample of 416 peanut products analyzed in a study conducted by Ital:
- 2 products use golden peanut.
WHAT IS and the REASONS to use GOLDEN
PEANUT:
The traditional golden is prepared using peanut, sugar, maze glucose and sodium bicarbonate. Traditional and zero-sugar were used. Used to prepare the peanut crusty pasta.
Notes
To prepare zero-sugar golden peanut, it is used peanut, maltitol, polydextrose, water, sodium bicarbonate and sunflower oil.
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