ALL-PURPOSE MATRIX FOR MOLDED FOOD BARS
EVANS RESEARCH AND DEVELOPMENT CORP NEW YORK
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The object of the program was to produce a suitable matrix for various food components soups, beverages and casseroles which would not detract from the basic flavor of the major food components. A satisfactory matrix was made from lactose 99 and sodium carboxymethylcellulose 1. The matrix can be produced successfully by tray-drying or freeze drying. This report summarizes the work performed in Phase 1 and Phase 2 of the contract and gives the results of the various shelf-life tests. In general, the lactose carboxymethylcellulose matrix performed well over the broad range of products that were tested.
- Food, Food Service and Nutrition