Let’s exchange any new information or knowledge or food ingredient that you came across recently.
Monatin is something new to me. An alternative natural sweetner.
It has the taste profile of aspartame.
3000 times sweeter than sugar, less calories.
Guess on an industrial scale it is difficult to extract this molecule from the root.
(We commonly hear about stevia, monk fruit, allulose etc).
Could you please suggest some sugar free sugar ideal for diabetes patients?
@Farzana99 - not sure why you have asked this information as this is already available by just a google search. There are plenty out there, depending on your needs.
Generally diabetes patients consult with their doctors about many topics first. There are many white papers about Fibre helping this group of population in controlling the food part as general health.
The chemistry of monatin is interesting…
Its extraction is not that simple as its has different stereoisomers that provide different level of sweetness…
https://www.sciencedirect.com/science/article/pii/S0254629917309687#bb0005
This material.when decomposed due the presence of indole structure smells of fecal matter…
Hello,
Brewers spent grain has found some purpose due to its fiber/ nutritive values and currently used for bakery product preparation (to a small extent).
What could be the possible ways of re-utilizing BSG directly for a product formulation. Drying in any format consume lots of energy and time and need for additional equipments.
How about fermenting BSG and further incorporating in other product (formulations).
Any experience with this material? Kindly share your thoughts, Thank you
Brewers gave it farmers as animal feed and as composts .That’s their regular customers for such material.
Euglena- belongs to algae family, contain few vitamins, minerals, aa like lysine and alanine. Composed of beta-glucagon and recommended for immune support. It is used in cosmetics for sometime due to collagen forming ability. Might be a food choice or ingredient in the future.
Indulge me please,
Brewers yeast powder is a raw material used in seasonings and snack flavours, this by-product is valued enough to be spray dried. I was thinking, if the grain has Fibre potential is there anyway of putting these two together, that the resulting product has a high Plant Fibre content with a yeasty note for analogue cheese or Savoury analogue in the alternate protein area…
Also if combined with mushroom or Tomato off cuts, maybe this tri mix could have Fibre, umami and yeast characteristics.
Mushroom powder spray dried is also Value added. Spray drying is expensive and the value added product must be there.
Fibre is such a product.
It would involve a brewery and some mushroom or Tomato processor with by product too.
Maybe some pet food companies may be interested too, because it could be boosted with Beet or Tomato Fibre
for stomach control and hair removal.
Mushroom is used in pig pellets feed as a feed pallitiser.
What would the ratio of BSG to Brewers yeast be, coming out of a plant.
Is there any chance of lacto-Fermentation?
I will try a brewers yeast powder/dried mushroom powder/ plant Fibre mix and see what can be done. Beet / Soy /Tomato Fibre may also be used for other regions.
Ever wondered why is fish not labeled as ‘farmed’ or ‘caught from sea, ocean’ or ‘aquacultured’, and so on? What labeling practices do fish sold in packets (from supermarkets have)?
On another perspective, the most available or known salmon variety is seen as labeled ‘Norwegenian salmon’. But if this is available from vending machine in another country - This labelling has no meaning at all. So why are fish not labelled as grown _____ so and so___ etc. If locally grown, then a statement related to it.
While every food product has increased number of labeling with excess details, fish has not been labelled properly. Any thoughts related to the requirements by regulatory agencies.
Thank you
Hi, yes those are wonderful ideas put together.
Many from various food industries are trying to use bsg to prepare value added products, but the fiber is sometimes the biggest culprit too.
As a yeast fermentation broth, and other Creative ideas of its bulk usage might come up soon.
Now that the alternative protein market is growing, this will catch up intensively.