Researchers at AZTI-Tecnalia's Food Unit and the staff at the Mugaritz Restaurant (in Renteria, Gipuzkoa) have incorporated new content into the computer tool on uses and applications of texture agents (hydrocolloids).This tool aims to facilitate the design of new products or adapt original formulae, thus achieving results efficiently and of greater quality.

Texture agents are naturally occurring hydrates of carbon and proteins obtained from fruit, vegetable seeds, marine algae, tubers and cereals, amongst others (on occasions they undergo modifications) and that establish the physical-chemical characteristics of the foodstuff. This innovative guide has incorporated the carboxymethyl cellulose (CMC) texture agent to its content: a derivative of cellulose, it has been modified to give it special properties.

This hydrocolloid, having both stabilising and thickening functions, also enables the creation of films, the suspension of solids or the control of crystallisation. This is an agent of great interest for sectors as varied as flours and derivatives (bread-, cake- and pastry-making) or dietetic products. Firstly because CMC inhibits retrogradation of starch and, thus the ageing of bread, and because the fillings avoid drying out and help retain moisture. Secondly because it is an excellent substitute for fats, while providing a similar texture.

With the incorporation of the new content, this database reinforces its practical target of facilitating specific combinations that best meet the needs of enterprises and professionals involved in the handling and transformation of foodstuffs. As a consequence, the number of trials required to achieve the desired result are reduced, cutting development times and costs. Likewise, the guide provides information on the texture agents employed regarding whether a particular combination or dish has incompatibility and synergies with other texture agents.

Database on food texture agents: www.azti.es/texturas/

Translation: Basque Research