{"id":7046,"date":"2017-09-08T08:00:34","date_gmt":"2017-09-08T14:00:34","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=7046"},"modified":"2017-09-18T08:33:45","modified_gmt":"2017-09-18T14:33:45","slug":"fbn-getting-feel-texture-gluten-free-foods","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/7046\/fbn-getting-feel-texture-gluten-free-foods\/","title":{"rendered":"Getting a Feel for Texture in Gluten-Free Foods"},"content":{"rendered":"
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Copyright: pixelsaway \/ 123RF Stock Photo<\/a><\/figcaption><\/figure>\n

Food sensitivities, including gluten sensitivity and celiac disease, are continuing to influence food preferences on a global scale. According to Nielsen, thirty-six percent of global survey respondents in 2016 say they have an allergy or intolerance to one or more foods1<\/sup>. One in 133 Americans has celiac disease2<\/sup> which involves an autoimmune reaction to the gluten protein found in grains like wheat, barley, spelt, triticale, kamut and rye. Approximately three million people in the U.S. are living with celiac disease, 97% of whom are undiagnosed.\u00a0 Many other countries of the world also have a celiac rate close to that of America, with Western Europe at a 1:100 prevalence rate.<\/p>\n

According to Package Facts, all channel gluten-free food sales will exceed two billion dollars by 2020 in the nine food categories that were analyzed3<\/sup>.<\/p>\n

Going gluten-free in your product development?<\/h3>\n

Prospector\u00ae offers technical data on gluten replacements and more \u2013 discover new ingredients and formulations to help with your food formulations.<\/strong><\/p>\n

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Often, the first stop after the doctor\u2019s office for a newly-diagnosed celiac or an individual with a suspected intolerance to gluten, is the grocery store. As a former Registered Dietitian for a large Midwestern supermarket chain, the gluten-free diet and lifestyle was not only a lifestyle that I followed for my own health and for two of my children, it also became a specialty of mine in my daily practice.<\/p>\n

Because of the work I do and the gluten intolerances within my own family, I have tried more gluten-free (GF) products than the average joe and many of them leave much to be desired. Many of the issues facing gluten-free food products involve product texture.<\/p>\n

Gluten-free products can come with a special set of challenges both in the methods of production and with post-production consumer acceptance. As a consumer of GF products, I have found that baking mixes even for the home baker don\u2019t always perform close to expectation. Some of the first GF mixes I tried had either a super runny batter texture or resembled rubbery glue. The finished baked product was often either a ball of sawdust with a gritty texture or something to play hockey with on a frozen lake.<\/p>\n

\u201cIs it good?\u201d<\/strong><\/h3>\n

Walking through the gluten-free aisle of a major food retailer recently, I was confronted by a woman looking puzzled over a package of GF bread. I excused myself to reach around her and grab my family\u2019s favorite GF bread. She quickly queried, \u201cIs it good?\u201d I chuckled and said, \u201cWell\u2026it is better than most. I don\u2019t need to toast it to make a sandwich like this brand over here. That one crumbles like sawdust unless you toast it and then you need to eat it right away or it becomes super tough and chewy. This bread that I buy has some whole grains in it, so I like that aspect of the bread, and it is super moist, but with the moisture you also get kind of a slimy texture on your tongue that lingers awhile after you eat it.\u201d<\/p>\n

This conversation became the inspiration for this article, because so many GF foods have either an undesirable texture, whether gritty, slimy, or dry and crumbly. Nielsen 20161<\/sup> states that: \u201cAmong respondents who say they have a food sensitivity or follow a special diet, fewer than half (45%) believe their needs are being met by current offerings\u201d.<\/p>\n

Because the largest segment of the celiac population is diagnosed later in life, most celiacs\u2014most diagnosed after age 404<\/sup>\u2014can still remember what it was like to have the \u201creal thing\u201d, like a chewy Jewish bagel, a perfect piece of New-York style pizza, a beignet from New Orleans, or a mammoth soft pretzel from a ballpark in Philly. Young children who never have known anything but gluten-free products can enjoy the old saying \u201cignorance is bliss\u201d but those of us who know what we are missing can easily spot the impostors.<\/p>\n

Just packing a child with celiac a lunch for school is a challenge, because it is still very difficult to eat many gluten-free breads straight from the bag. Many require that you first toast the bread to keep it from being overly dry. School foodservice does not cater to food allergies, so often parents like me only have the option of providing foods from home. When a parent can find a gluten-free bread option with an appetizing texture, they are willing to pay more and go to great lengths to find such a product.<\/p>\n

Texture formulation challenges in gluten-free products<\/strong><\/h3>\n

Manufacturers of everything from baked goods to pastas face major challenges as to how to actually produce a GF product that has a palatable texture while closely matching the \u201creal thing\u201d. The gluten molecules in flour have an affinity for one another that provides a noteworthy protein structure in doughs. That end-point food product texture can be hard to duplicate.<\/p>\n

Hydrocolloids<\/strong>, like xanthan, gellan, locust bean and guar gums, are often used to replace the structure and binding function of gluten in GF breads and doughs. But using too many gums results in the slimy mouthfeel mentioned above. To compensate for the lack of protein in highly refined, mild-flavored, GF flours, xanthan gum, is often used. For example, you\u2019ll find it in many gluten-free tapioca, rice and potato flour blends, baking mixes and almost all cup-for-cup GF flour blends.<\/p>\n

Guar gum resides on the FDA GRAS list and has a maximum regulatory usage threshold of .35% in baked goods5<\/sup>. Xanthan gum, however, is permitted for direct addition in foods for human consumption and does not have a regulatory threshold6<\/sup>. According to the USDA, the self-limiting nature of xanthan gum does prevent it from exceeding .5% by weight across food categories, or food quality and acceptability begins to suffer7<\/sup>.<\/p>\n

From my experience as a supermarket RD, consumers often don\u2019t trust hydrocolloid texturizing agents because they sound \u201cunnatural\u201d. Some of my clients also felt that xanthan gum caused them intestinal distress, while others simply avoid hydrocolloids in favor of \u201ccleaner eating\u201d, eschewing most any food additive.<\/p>\n

If an excess of xanthan gum is used in a gluten-free dough as a texturizing solution, some consumers will note the slimy, slippery mouthfeel that lingers on the palate after consuming the end baked product. However undesirable this sensation is, it is sometimes accepted as just a fact of life in order for someone with celiac to enjoy something that remotely resembles a piece of \u201cnormal\u201d bread or a cupcake every now and then.<\/p>\n

Gluten-free texturizing trends<\/strong><\/h3>\n

One trend is using high-protein legume flours to replace gums and fillers. This allows the food product to keep a \u201cclean\u201d label. For example, watch for bean flours to be used in place of semolina in gluten-free pastas.<\/p>\n

Explore Asia Organics uses mung, adzuki and edamame beans to produce pasta. Lensi produces 100% red lentil, black bean and chickpea pastas.<\/p>\n

Protein-rich flours, like chickpea or fava bean flours, often bring with them their own set of texture challenges (e.g. gritty or mealy texture). When covered over by a stronger-flavored sauce, however, the \u201cbeany\u201d flavor of legume flour may not be as noticeable.<\/p>\n

Bean flours are not a good fit in baked products like a delicate white cake or mild-flavored muffin or cookie, due to the beany off-flavors in the final product. They may require masking with stronger spices or flavorings.<\/p>\n

Quinoa flour contains protein, as well, and is widely accepted as a healthier alternative to highly-refined white rice and tapioca flours. Other gluten-free ancient grains like amaranth and teff also offer higher-fiber, whole-grain options. These options could also be helpful for the older American population who may already live with one or two comorbidities like Diabetes Mellitus or high blood pressure. The diabetic segment of the celiac population is hungry for whole grain, lower glycemic index options, as an alternative to highly refined rice, potato and tapioca flours.<\/p>\n

In summary, the public is looking for cleaner labels with fewer words that they can\u2019t pronounce. Natural sources of protein substitutes for gluten are preferred over such a heavy reliance on hydrocolloids, which have a usage threshold and often contribute to undesirable textures and mouthfeel when used to excess. If food manufacturers can find a way to meet these consumer \u201cfeel needs\u201d then the market share is there to grab!<\/p>\n

References:<\/strong><\/h3>\n
    \n
  1. What\u2019s in Our Food and On Our Mind: Ingredient and Dining Out Trends Around the World August 2016<\/li>\n
  2. Celiac Disease: Prevalence, Diagnosis, Pathogenesis and Treatment. Gujal, Freeman and Thomson; World J Gastroenterol. 2012 Nov. 14, 18(42): 6036-6059<\/li>\n
  3. com<\/a> Gluten-Free Foods in the U.S., 6th<\/sup> Edition<\/li>\n
  4. org<\/li>\n
  5. Code of Federal Regulations; Title 21, Volume 3 (21CFR184.1339)<\/li>\n
  6. Code of Federal Regulations; Title 21, Volume 3 {21CFR172.695)<\/li>\n
  7. USDA Technical Evaluation Report: Xanthan Gum, Handling and Processing, April 22, 2016 [PDF<\/a>]<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Food sensitivities, including gluten sensitivity and celiac disease, are continuing to influence food preferences on a global scale. According to Nielsen, thirty-six percent of global survey respondents in 2016 say they have an allergy or intolerance to one or more … Continued<\/a><\/p>\n","protected":false},"author":55,"featured_media":7049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1278],"class_list":{"0":"post-7046","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"\nImproving gluten-free texture: Challenges and trends<\/title>\n<meta name=\"description\" content=\"Many of the issues facing gluten-free food products involve product texture. 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