ANSWER
Below, are a few ingredients that can be incorporated to improve the mouthfeel of corn soup.
| Proposed Ingredients |
Functions |
| Inulin/ Oligofructose |
- Inulin has the ability to form a gel or cream, showing an excellent fat-like texture. Each inulin particle dispersed in the water phase of any food system will contribute to the creaminess of the end product (Milani & Maleki, 2012).
- Oligofructose is composed of shorter chain oligomers and possess functional qualities similar to sugar or glucose syrups (Beneo, 2013).
|
| Corn syrup solids |
- Corn syrup solids are completely refined corn syrups that contribute to the body and fullness of soup products.
- The relative sweetness of corn syrup solids is approximately ¾ of sucrose (Corn Refiners Association, 2006).
|
| Guar Gum |
- An economical ingredient which is used for thickening, stabilization and emulsification in soup products (Hui, 2006).
- A blend of bland-tasting guar gum and locust bean gum can be used in a base roux instead of flour in a soup (American Culinary Federation, 2011).
|
References
American Culinary Federation. (2011). Functional Ingredients: Gums and Starches. Florida: Author.
Beneo. (2013). Beneo Inulin from natural sources.
Corn Refiners Association. (2006). Nutritive Sweetener from Corn. Washington, D.C.: Author.
Hui, Y. (2006). Handbook of Food Science, Technology, and Engineering (pp. 83-1 – 83-42). Boca Raton: CRC/Taylor & Francis.
Milani, J., & Maleki, G. (2012). Hydrocolloids in Food Industry. Food Industrial Processes – Methods And Equipment. https://doi.org/10.5772/32358
