Pizzas
Industrialized pizzas can contain food raw materials that are more appropriate to industrial use. The research conducted by Ital demonstrated that, in the sample of 56 pizzas, toppings with milky and non-milky products are the most used ingredient (17 products), followed by starch (10 products), malt extract (11 products) and modified starch (6 products).
PIZZA TOPPINGS
In the sample of 56 pizzas analyzed in a study conducted by Ital:
- 17 products use topping.
WHAT IS and the REASONS to use TOPPINGS FOR PIZZA:
Product obtained from a technological process comprising preparation, mix and melting of milky and non-milky products. The topping can contain water, plant-based fat, casein, modified starch, sodium chloride, cheese aromas, dyes, stabilizers, regulators and preservatives.
It is an optional ingredient used to replace mozzarella in pizzas.
Notes
Due to the fact that there are not specific regulations in Brazil, there is a variety of nomenclatures for this category of ingredient, and its is observed in the market is that the use of the term “plant-based cheese” means the product is 100% vegetable and, when milk by-products and cheese are used as ingredients, the term “cheese” can not be used, as there is a RTIQ for the category (MAPA DECREE No. 364, from September 4th, 1997).
PROTEIN CONCENTRATES
In the sample of 56 pizzas analyzed in a study conducted by Ital:
- 3 products use pea protein concentrate and 2 products use soybeans hydrolyzed protein.
WHAT ARE and the REASONS to use PROTEIN CONCENTRATES:
Pea protein concentrate and soybean hydrolyzed protein.
Pea protein is used to increase the product’s protein content, and soybeans protein presents a good capacity to bind to great quantities of water, make up gel and improve the general consistency and the texture.
Notes
They are used in vegan pizzas in replacement to animal-based protein.
STARCH AND MODIFIED STARCH
In the samples of 56 pizzas analyzed in a study conducted by Ital:
- 10 products use starch and 6 use modified starch.
WHAT ARE and the REASONS to use STARCH AND MODIFIED STARCH:
Starch is obtained from vegetable source (rice, corn, manioc, potato, etc.). And the modifies starch has some of its characteristics changed by enzymatic, physical, and chemical processes, in order to obtain different technological properties.
They contribute with the texture due to the gelatinization property. In the case of pizzas with dressing at the topping, the use of starch is to give stability at freezing and defrosting, as if stabilized starch is not used, the product will exudate water and the pizza completely loses the crunchiness.
Notes
There are starches that have specific functions and can increase the fibers content, improve the texture and softness and give crumbliness.
MALT EXTRACT
In the sample of 56 pizzas analyzed in a study conducted by Ital:
- 11 produtos malt extract.
WHAT IS and the REASONS to use MALT EXTRACT:
Obtained from the pre-germinated barley seed hydrolysis, and its composition is predominantly of fermentable sugars. Used to give flavor and color due to its diastatic activity.
Notes
Ingredient used in pizzas doughs.
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