Cookies
Industrialized cookies can contain food raw materials that are more appropriate to industrial use. Ital research demonstrated that, in the sample of 61 salty cookies and 182 sweet cookies, corn starch is the most used ingredient (150 products), followed by hydrogenated fat (48 products), malting extract (40 products) and powdered milk whey (38 products).
STARCH AND POTATO STARCH
In the sample of 61 salty cooks and 182 sweet cookies analyzed in a study conducted by Ital:
- 150 products use starch and 27 use potato starch.
WHAT ARE and the REASONS to use STARCH AND POTATO STARCH:
Starch is obtained from vegetable source (corn, manioc, etc.). Starch from underground sources, such as manioc and potato, is also called potato starch. They are used to enhance the dough texture, appearance and structure.
Notes
Starch and potato starch are complex carbohydrates that plants store as energetic reserve. Therefore, they are energy sources for the cells.
EXTRACTS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 40 products use malt extract and 2 product use rosemary extract.
WHAT ARE and the REASONS to use EXTRACTS:
Malt extract and rosemary extract. Used to help developing the cookie color, flavor, and texture.
Notes
Due to its variety, extracts offer flexibility when preparing the cookies.
’POWDERED CHEDDAR CHEESE AND YOGURT
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 3 products use powdered cheddar cheese and 1 product uses powdered yogurt.
WHAT ARE and the REASONS to use POWDERED CHEDDAR CHEESE AND YOGURT:
Powdered cheddar cheese (ingredients mix, which base can be milk, coconut milk and fruit extracts, etc., other ingredients are added, such as dyes and aromas) and powdered yogurts (similarly produced). Used to give flavor and aroma to the products.
Notes
Depending the type used, both powdered cheddar cheese as powdered yogurt can be considered as seasoning.
’PLANT-BASED PROTEINS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 1 product uses pea protein and 1, soy protein in its formulation.
WHAT ARE and the REASONS to use PLANT-BASED PROTEINS:
Pea protein, extracted from yellow and green peas (Pisum sativum), and soybean protein. Used to replace animal origin proteins in vegan products and to increase the protein content. It can also be used as a functional ingredient, as a thickening agent, foaming agent and emulsifying.
Notes
Due to its variety and multiple functions, plant-based proteins give flexibility to prepare the most varied types of cookies.
ANIMAL ORIGIN PROTEINS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 1 products use collagen and 1 , whey protein in their formulation.
WHAT ARE and the REASONS to use ANIMAL ORIGIN PROTEINS:
Whey protein, protein fro the milk whey marketed in the form of powder and concentrated (whey protein concentrated – WPC) or isolated (whey protein isolated – WPI); and collagen, fibrillary protein from bovine connective tissue. Use to increase the cookies protein content and to add nutritional value to the products.
Notes
Due to its variety and multiple functions, animal origin proteins give flexibility to prepare the most varied types of cookies.
WHEY POWDER
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 38 products use whey powder in their formulation.
WHAT ARE and the REASONS to use WHEY POWDER:
Whey is, obtained in the liquid form in the cheese manufacturing process. In order to change it into powder, it is necessary to place it in evaporators, an equipment that almost totally remove the water from the whey. Its use gives a slight flavor of milk, it contributes to the golden color (Maillard reaction) and increases the cookies nutritional value as it has proteins and high content of minerals, and it can totally or partially replace milk and by-products.
Notes
Whey powder is considered as a food. Usually, 2% to 4% of whey is used in relation to the flour weight.
VITAMINS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 12 products have vitamins added.
WHAT ARE and the REASONS to use VITAMINS:
Vitamins A, complex B, C, D, among others. They are added to enrich the food, and can play other functions. Vitamin B2 (riboflavin) has a yellow color and is also used as dye. And the vitamin C (ascorbic acid) is used as an antioxidant agent.
Notes
Vitamins are usually used to enrich the products. When a vitamin is used as material or dye, this difference will be stated in the ingredients list.
MINERALS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 10 products have minerals added.
WHAT ARE and the REASONS to use MINERALS:
Mineral salts, such as iron, zinc, calcium, etc. are added to enrich the food. However, they can play other functions. Kitchen salt (Sodium Chloride), for example, in addition of providing salt, it also influences on the flavor and food preservation.
Notes
Mineral salts are present in food and water, but the types and quantities of minerals of these sources vary significantly.
ENZYMES
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 34 products use proteases; 5 use xylanases; 2 use amylase.
WHAT ARE and the REASONS to use ENZYMES:
Proteins with chemical reactions catalyst properties (accelerator). Types of enzymes normally used: proteases, xylanases, alpha-amylases. Used to weaken the gluten network; increase the dough extensibility; reduce the leavening tie and replace the use of chemical additives and emulsifiers (totally or partially).
Notes
Enzymes are not considered as ingredients according to the legislation, but as supporting to the processing, as their action is inactivated by the dough cooking temperature. For that reason, its statement in the label is not mandatory.
DEXTRINS, MALTODEXTRINS, AND MODIFIED STARCH,
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 1 product use modified starch; 8 use maltodextrin and 1 use dextrin.
WHAT ARE and the REASONS to use DEXTRINS, MALTODEXTRINS AND MODIFIED STARCH:
Dextrins are mixtures of D-glucose polymers, obtained by means of starch or potato starch. acid hydrolysis Maltodextrins are oligosaccharides formed by D-glucose polymers, resulting from the maize starch or potato starch hydrolysis. Modifies starch has some of its characteristics changed by enzymatic, physical, and chemical processes.
They are used to change the dough rheology (viscosity) and the cookies texture and appearance. The non-digestible dextrins can also be a source of dietary fiber and increase the sweetness.
Notes
Examples of chemical processes used to change the natural starch are: Oxidation; acid hydrolysis; cross-linking esterification.
POLYDEXTROSE
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 8 products use polydextrose.
WHAT IS and the REASONS to use POLYDEXTROSE:
Polysaccharide synthesized from the glucose polymerization. It is classified as a soluble fiber and also used as sweetener, in addition to provide structure to the products.
Notes
Polydextrose is an additive classified as a soluble fiber. Its INS number is 1200.
HYDROGENATED AND INTERESTERIFIED FATS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- Hydrogenated fat is used in 48 products and interesterified fat is used in 3 products.
WHAT ARE and the REASONS to use HYDROGENATED AND INTERESTERIFIED fats:
Hydrogenated fat is formed by incorporation of hydrogen atoms in plant-based oils rich in fatty acids, changing them into saturated. Used to obtain the desired characteristics for the cookies manufacturing, such as softness and flexibility.
Interesterified fat is obtained by replacing interesterified fatty acids to a um triacylglycerol by another fatty acid or triacylglycerol, in order to obtain new organoleptic, physical and chemical properties. Its use substitutes the hydrogenated fat and, thus, reduces the quantity of trans fat in the product, keeping the flavor, texture, and shelf-life.
Notes
The statement of of quantities of saturated fats in the label is mandatory. Products claiming for “low saturated fat” need to have, at most, 1.5 g saturated fat per portion, including trans fat. For the claim of “does not contain”, a maximum of 0.1 g of saturated fats per portion and, a maximum of 0.1 g per portion of trans fat. Trans fats are made up in the partial plant-based oils hydrogenation process.
FIBERS
In the sample of 61 salty cookies and 182 sweet cookies analyzed in a study conducted by Ital:
- 1 product uses fibers (not specified), 1, beetroot fiber and 3, cellulose fiber.
WHAT ARE and the REASONS to use FIBERS:
Beetroot, cellulose fibers, etc. they are isolated from several vegetables and have different properties. Used to give body to the products; interfere with the texture; some of them have sweetness and can provide less use of sugar.
Notes
Taking the functional aspects in consideration, fibers improve the intestinal transit and can reduce the fat absorption.
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