Hamburgers
Industrialized hamburgers can contain food raw materials that are more appropriate to industrial use. Ital research demonstrated that, in the sample of 90 hamburgers, the plant-based protein concentrates are the most used ingredient (43 products), followed by collagen (13 products), and starch (10 products).
PLANT-BASED PROTEINS CONCENTRATES
In the sample of 90 hamburgers analyzed in a study conducted by Ital:
- 43 products use plant-based protein concentrates and 1 product uses protein preparation.
WHAT ARE and the REASONS to use PLANT-BASED PROTEIN CONCENTRATES:
Pea protein, textured soybean protein, soybeans protein (3.2%), hydrolyzed corn protein. Used to replace the animal-based proteins in the formulation, including in plant-based hamburgers. Soybean protein is used in hamburgers in order to improve the product texture.
COLLAGEN
In the sample of 90 hamburgers analyzed in a study conducted by Ital:
- 13 products use collagen.
WHAT IS and the REASONS to use COLLAGEN:
Protein of fundamental important in the constitution of animals connective tissues. Commercially, they are from beef or pork origin. Used as optional ingredient, it gives softness, flavor, aroma and texture.
GLUTEN
In the sample of 90 hamburgers analyzed in a study conducted by Ital:
- 9 products use gluten.
WHAT IS and the REASONS to use GLUTEN:
Gluten is composed of proteins designed prolamins and glutamines, present in various cereals, such as wheat and barley. It i use as an optional ingredient to give tenderness to the product.
STARCH, MODIFIED STARCH, MALTODEXTRIN, MANIOC STARCH, SWEET MANIOC POWDER AND POTATO STARCH
In the sample of 90 hamburgers analyzed in a study conducted by Ital:
- 10 products use starch; 5, use modified starch; 9 use maltodextrin; 7 use manioc starch; 2 sweet manioc powder, 5 use potato or potato flakes.
WHAT ARE and the REASONS to use STARCH, MODIFIED STARCH, MALTODEXTRIN, MANIOC STARCH, SWEET MANIOC POWDER AND POTATO STARCH:
Starch is obtained from plant-based source (rice, corn, potato, etc.).
Starch from manioc is called manioc starch.
Maltodextrins are oligosaccharides formed by D-glucose polymers, resulting from the maize starch or potato starch hydrolysis.
And the modifies starch has some of its characteristics changed by enzymatic, physical, and chemical processes.
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 optional ingredient used mainly to give softness to the product.
FIBERS
In the sample of 90 hamburgers analyzed in a study conducted by Ital:
- 2 products use potato fiber, 2, soybeans fiber and 1 uses psyllium fiber.
WHAT ARE and the REASONS to use FIBERS:
Potato, soybean, and psyllium fibers. Used as thickening and stabilizing agent that increases the product viscosity.
VITAMINS
In the sample of 90 hamburgers analyzed in a study conducted by Ital:
- 2 products add vitamin A; 2, vitamin B9 and B6 vitamin B12.
WHAT ARE and the REASONS to use VITAMINS:
Vitamins A, B9, and B12. Legislation does not estimate the addition of vitamins directly in the hamburger. Its presence is indirect, that is, it ´should be part of some ingredient use in its formulation.
Notes
Vitamins are usually used to enrich the products. When a vitamin is used as material or dye, this difference will always be always indicated in the ingredients list.
MINERALS
In the sample of 90 hamburgers analyzed in a study conducted by b>Ital:
- 6 products add iron and 2 zinc.
WHAT ARE and the REASONS to use MINERALS:
Minerals Iron and Zinc. Legislation does not estimate the addition of vitamins directly in the hamburger. Its presence is indirect, that is, it ´should be part of some ingredient use in its formulation.
Notes
Mineral salts are inorganic components es involved in the chemical reactions and that maintain out body functioning. They have to part of the diet, but our body does not synthesize them.
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