BBQ sauce gets clingy Success story: BBQ sauce Challenge 1.

Success story: BBQ sauce
BBQ sauce gets clingy
Challenge
A BBQ sauce manufacturer wanted to explore two approaches:
1.Value optimization
Maintain product texture while reducing tomato solids to lower costs.
2.Texture transformation
Improve ability to cling to breaded chicken pieces.
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PRECISA™ Cling 50
What’s the best way to get BBQ sauce to cling in all the right places?
Begin with a plan.
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Success story: BBQ sauce
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Step 4: Process
Step 2: Insights
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Step 1: Goals
•Decrease tomato solids to reduce costs
Texture target
•Build back texture to preserve the eating experience
Maintain current texture while enhancing cling and
elasticity, and reducing tomato solids by 35%
•Improve cling to chicken pieces
1.D EFINE BUSINESS GOALS FOR THE
PROJECT AND PRODUCT
To accelerate the process, we define:
Jacketed, kettle cook
•Terms: Thick, pulpy, cling
•Technical requirements
•Flow: Increase elasticity to impact cling
Step 5: Formulate
Step 3: Sensory
•PRECISA™ Cling 50 at 2.34%
Key textural attributes
•Tomato-solid reduction of 35%, from 16.1% to 10.5%
•Oral viscosity
Texture solution
•Pulpiness
Let us help you create your own success story.
Surface shine in container
Surface grain in container
Residual mouthcoating
•Nutritional requirements
•Important targets and benchmarks
2.GATHER CONSUMER INSIGHTS
Consumer language is broad and
sometimes hard to measure. To help
our manufacturers succeed, we need
to first understand consumer desires.
3.E VALUATE SENSORY ATTRIBUTES
BBQ SAUCE
Mouthdrying
•Label requirements or desired claims
•Timelines and metrics
PRECISA™ Cling 50
•Cling/elasticity
•Relevant consumer information
Surface grain on back of spoon
Rate of breakdown
Stringiness
AND SET TEXTURE TARGET
To find key attributes for an application,
we characterize products in a range
of textural diversity. Then we plot and
compare them in a texture map.
4.U NDERSTAND IMPACT OF YOUR
PROCESS ON TEXTURE
Equipment, time, temperature, shear
and acidity
Mixes with saliva
Viscosity (stir)
5.F ORMULATE FOR TEXTURE
TRANSFORMATION AND/OR
VALUE OPTIMIZATION
Pulpiness (oral)
Viscosity off spoon
Evenness of mouthcoating
Viscosity (oral)
Cohesiveness
Control
Reduced tomato solids
National Starch Food Innovation
10 Finderne Avenue, Bridgewater
New Jersey, 08807-3300 U.S.A.
Directory Assistance
Tel: 1-866-961-NATL (6285)
Fax: 1-609-655-4402
Internet: www.foodinnovation.com
Utilizing data gathered throughout
the DIAL-IN approach, combined with
National Starch’s texture understanding
and capabilities.
TEXTURE SOLUTION
National Starch Food Innovation (Canada)
106 Summerlea Road
Brampton, Ontario L6T4X3
Customer Service: 1-866-414-1263
Technical Service: 1-866-414-1263
The information given and the recommendations made herein are based on our research and are believed to be accurate but no guarantee of their accuracy is made. In every case we urge and recommend
that purchasers before using any product in full scale production make their own tests to determine to their own satisfaction whether the product is of acceptable quality and is suitable for their particular
purposes under their own operating conditions. No representative of ours has any authority to waive or change the foregoing provisions but, subject to such provisions, our engineers are available to assist
purchasers in adapting our products to their needs and to the circumstances prevailing in their business. Nothing contained herein shall be construed to imply the nonexistence of any relevant patents or
to constitute a permission, inducement or recommendation to practice any invention covered by any patent, without the authority from the owner of this patent.
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