How to Make a Perfect Powdered Nutella- #NutellaRecipes #nutella

Ingredients of Nutella

Nutella is a form of a chocolate spread. The process of this food item is very similar to a generic production of chocolate spread.

Nutella is made from sugar, modified palm oil, hazelnuts, cocoa solids, skimmed milk powder, whey powder, lecithin, and vanillin. In the United States, Nutella contains soy products. It is marketed as "hazelnut cream" in many countries. Under Italian law, it cannot be labeled as a chocolate cream, as it does not meet minimum cocoa solids concentration criteria. Ferrero, the manufacturer of Nutella consumes 25% of the global supply of hazelnuts.

Nutritional Content of Nutella

Nutella contains 70% saturated fat and processed sugar by weight. A two-tablespoon (37 gram) serving of Nutella contains 200 calories including 99 calories from 11 grams of fat (3.5g of which are saturated) and 80 calories from 21 grams of sugar. In addition, the spread contains 15 mg of sodium and 2g of protein per serving. Based on sugar content you should take caution to prevent eating too much.

What is Maltodextrin?

Maltodextrin is a polysaccharide (carbohydrate) that is used as a food additive. It carries the molecular formula C6nH (10n+2) O (5n+1). It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

In United States, this starch is usually from corn, rice, potato and tapioca; in Europe, it is commonly wheat. It is produced by cooking down the starch. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. Maltodextrin has a glycemic index ranging from 85 to 105.

There are two kinds of maltodextrin, maltodextrin (polysaccharide) and resistant maltodextrin (dietary fiber). Maltodextrin (dietary fiber), this kind of resistant maltodextrin is a prebiotic (feeds "good" bacteria in the colon, which helps maintain a healthy digestive system).

Maltodextrin is not made from MSG nor is MSG derived from it.

The additive is has virtually no nutrients, though it does contain some calories — approximately four per gram.

Maltodextrin Nutritional Information

Resistant maltodextrins are not digested or absorbed in the human small intestine, and thus pass to the large intestine. There the undigested maltodextrins are fermented by the colonic bacteria where they yield short chain fatty acids, lower the pH, and gaseous byproducts. Research studies have shown improved laxation with the consumption of resistant maltodextrins.

Food Ingredient Use of Maltodextrin

Maltodextrin is used as an inexpensive additive to thicken food products (an alternative to xantham gum and sodium alginate) and in pharmaceuticals as a binding agent. It is commonly used for the production of sodas and candy. It is also used as filler in sugar substitutes and other products.

Maltodextrin can also be found as an ingredient in a variety of other processed foods. You will find it in canned fruits, snacks, cereal, desserts, instant pudding, sauces, and salad dressings.  Maltodextrins may also be an ingredient in the single-serve, tabletop packet of some sugar substitutes such as Splenda and Equal.

Other Uses of Maltodextrin

Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product. This improves the mouthfeel of the beer, increases head retention and reduces the dryness of the drink. Maltodextrin has no flavor and is not fermented by yeast, so it does not increase the alcohol content of the brew.

Maltodextrin is also sometimes taken as a supplement in powder form by bodybuilders and other athletes, as it is a quickly digested carbohydrate that supplies the body with enough energy to engage in protein synthesis post-workout.

A number of pharmaceutical companies also use the compound as filler in pills and capsules. This is not usually done to stretch the amount of drugs, but rather to stabilize them.

Is Maltodextrin Bad for You?

Over-consumption of maltodextrin is not recommended for people with Crohn’s disease. For people with gluten allergy use maltodextrin made from tapioca.

There are two sides to every ingredient like food additive or food coloring, and maltodextrin is no different. The Center for Science in the Public Interest has recognized maltodextrin as safe and fructose as an additive to cut back on in the diet.

Maltodextrin is a widely recognized and utilized form of dietary fiber in the food and beverage industry. The specific form of maltodextrin in NUI is approved by the FDA (US Food and Drug Administration) to be labeled as “maltodextrin” with the modifier “(dietary fiber).”

POWDERED NUTELLA RECIPE

What is the Science behind Powdered Nutella?

Maltodextrin is a subtly sweet simple sugar known as a polysaccharide. It is derived from the breakdown of starch, corn, wheat, tapioca or potatoes. Generally, if you are cooking with it, you are using the tapioca kind.

Maltodextrin has the ability to easily absorb oils and fats; maltodextrin is best used as thickening agent in foods or a method of powdering high-fat foods. This food additive is also used to preserve and intensify flavors in foods and as a low-calorie sweetener substitute.

INGREDIENTS:

1/3 of a cup of Nutella
1/2 cup of maltodextrin powder (you can buy cheap maltodextrin (made from tapioca safe for with gluten allergy) at Amazon.com)


PREPARATION PROCEDURE:

1) Hand-whisk Nutella and maltodextrin together. Then place mixture into food processor or blender and blend for several seconds.

2) Shake the blender and blend for another several seconds. Repeat this process as necessary to get a fluffy Nutella powder.

3) To serve, top your favorite desserts, ice cream and fruits with the powder and enjoy.



Watch how powdered Nutella is made in this video: How to make caramelized bananas with Nutella powder



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References:


Baer DJ, Stote KS, Henderson T, Paul DR, Okuma K, Tagami H, Kanahori S, Gordon DT, Rumpler WV, Ukhanova M, Culpepper T, Wang X, and Mai V. 2014. The metabolizable energy of dietary resistant maltodextrin is variable and alters fecal microbiota composition in adult men. Journal of Nutrition. http://www.ncbi.nlm.nih.gov/pubmed/24744316

Boland, Mike (Editor), Matt Golding (Editor), and Harjinder Singh (Editor). Food Structures, Digestion and Health. Academic Press. ISBN: 012404610X

Carridice, Adriel. The History of Nutella. NutellaUSA.com. www.nutellausa.com/history3.htm

Chronakis, IS. 1998. On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: a review. Crit Rev Food Sci Nutr. [PubMed]

D. L. (Denise) Hofman, V. J. (Vincent) Van Buul, F.J.P.H. (Fred) Brouns. 2015. Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins. Critical Reviews in Food Science and Nutrition.

Hodge AM, English DR, O’Dea K, Giles GG. 2004. Glycemic index and dietary fiber and the risk of type 2 diabetes. Diabetes Care 27: 2701–2706, 2004. http://care.diabetesjournals.org/content/27/11/2701

Livesey G, and Tagami H. 2009. Interventions to lower the glycemic response to carbohydrate foods with a low-viscosity fiber (resistant maltodextrin): meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition. http://www.ncbi.nlm.nih.gov/pubmed/19126874

Nickerson KP, McDonald C. Mizoguchi, and Emiko, ed. 2012. Crohn's Disease-Associated Adherent-Invasive Escherichia coli Adhesion is Enhanced by Exposure to the Ubiquitous Dietary Polysaccharide Maltodextrin. PLoS ONE. PMC 3520894. PMID 23251695.

Nutrition Facts and Analysis for Chocolate-flavored hazelnut Spread. Nutrition Data. www.nutritiondata.com/facts-C00001-01c21Pe.html

Padovani, Gigi. 2015. Nutella World: 50 Years of Innovation.  Rizzoli Ex Libris. ISBN-13: 978-0847845859

Parker, Philip M. 2006. The 2007-2012 World Outlook for Glucose Corn Syrup Solids, Dried Glucose Syrup, and Maltodextrins of Less Than 20 Dextrose Equivalent. ICON Group International, Inc. ISBN-13: 978-0497263935

Potter, Jeff.  2010. Cooking for Geeks: Real Science, Great Hacks, and Good Food. O'Reilly Media. ISBN-13: 978-0596805883

Powell, K.F. et al. 2002. International Table of Glycemic Index and Glycemic Load Values. American Journal of Clinical Nutrition.

Rosenblum, Mort. 2006. Chocolate: A Bittersweet Sage of Dark and Light. North Point Press. ISBN 10: 0865476357

Rowan NJ, and Anderson JG. 1997. Maltodextrin stimulates growth of Bacillus cereus and synthesis of diarrheal enterotoxin in infant milk formulae. Appl Environ Microbiol. [PMC free article][PubMed]

United States Pharmacopeia Summary of Maltodextrin. www.pharmacopeia.cn/v29240/usp29nf24s0_alpha-2-22.html

wanttoknowit.com/how-is-nutella-made/

Zhu, Zhiguang et al. 2014. A high-energy-density sugar biobattery based on a synthetic enzymatic pathway. Nature Communications. www.nature.com/ncomms/2014/140121/ncomms4026/pdf/ncomms4026.pdf



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Functions of Gelling Agents in Food and Cooking: What Are the Alternatives for Vegetarians?

Hydrocolloids are large molecules that interact with water, and are defined as a type of mechanical mixture where one substance is dispersed evenly throughout water. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf life. Hydrocolloids can be either irreversible (single-state) or reversible. For example, agar, a reversible hydrocolloid of seaweed extract, can exist in a gel and solid state, and alternate between states with the addition or elimination of heat.

The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

Hydrocolloids form gels by physical association of their polymer chains through hydrogen bonding, hydrophobic association and cation mediated cross-linking and differ from synthetic polymer gels, which normally consist of covalently cross-linked polymer chains. Hence, hydrocolloid gels are often referred to as “physical gels”.

Though all hydrocolloids thicken aqueous dispersions, only a comparatively few gums form gels. In addition, the gels thus formed vary widely in gel character and texture. Hence, knowledge of the conditions is required for gelling of particular hydrocolloid dispersion; the characteristics of the gel produced and the texture it confers are very important aspects to design a specific food formulation. The important gums that find application in food as gelling agents include alginate, pectin, carrageenan, gellan, gelatin, agar, modified starch, methylcellulose and hydroxypropylmethyl cellulose. 

Each gelling agent has an optimum concentration range, with the corresponding specific methodologies and possible preparations. The manufacturers provide most of the parameters, but there is often a gap between the industrial application of a product and its practical use in the kitchen. These environments can be very different regarding factors such as equipment; amount of product used, and intended use of the product. One major difference is shelf life—the food industry requires its products to have a long shelf life, while the restaurant kitchen is characterized by immediacy and high turnover of raw materials and preparations. 

The principle characteristics and qualities of each of the seven types of gelling agent as well as the differences detected between them and the corresponding commercial products agents are summarized below.

Food Gelling Agents

1) HM Pectin

Used throughout the food industry in the production of jams, jellies, and marmalades. One of the most widely used gelling agents for pastry and desserts. Pectin is a natural part of the human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruits and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruits and vegetables per day).

Pectin powder

Available in many different gelling strengths. Reacts differently in the presence of sugar and acids. Minerals can be added to improve gelling capability.

Tested product is one of the most widely used products in the food industry that is used to make standard gels.

Is Pectin Gelling Agent Suitable for Vegetarians?

Yes, it appropriate for vegetarians, it is found in fruit and vegetables. It has a high concentration in apples. Gelatin is not vegetarian but agar and pectin are. You can buy high-grade quality at low price from Amazon.com, Click here, classic pectin.


2) Gelatin

Because it is an animal product, gelatin is not suitable for vegans or vegetarians. When cooking or baking, it can sometimes be difficult to find a replacement that faithfully recreates the thickness and texture.

Gelatin - Emulsifier / Gelling Agent 

Gelatin has now been classed as food (made of animal skin and hoofs) in its own right. Remember, all types of gelatin are animal based and can be found in dairy products like yoghurts, plus many kinds of confectionery, jellies and other sweets.

Main characteristics

Creates soft and elastic gels that melt at low temperatures (melts in mouth). Food preparations containing gelatin can be frozen and defrosted.

Product varieties

Gelatin sheets and gelatin powder. The two types have different gelling strengths, which are measured in degrees of “bloom”.

Characteristics of product selected for testing

Gelatin sheets are easily dispersed into solution and do not produce residual taste in the final product. Gelatin powder may have some aftertaste.

What are the Alternatives for Gelatin?

Pectin can be used as a gelatin substitute, but is not generally recommended due to the acid and sugar required for proper gelling. It can be tricky to get the right flavor and texture. The Vegetarian Society suggests agar or carrageenan, both of which are derived from seaweed. Like gelatin, they are flavorless and only require water to work. They also are considered easier to use.


3) LM Pectin

Widely used in the food industry to produce jams, jellies, and marmalades with low sugar content.

Pectin powder

This is product is available in a range of gelling strengths, reacts differently with calcium, and can contain minerals to improve gel formation. Modified LM pectins are called LMA (amidated low methoxyl) pectins.

Tested product is the most pure and refined of the conventional LM pectins, which is ideal for preparing low sugar jams.


4) Kappa Carrageenan

Produces fast setting gels that can be prepared instantly. Gel texture is brittle and nonelastic at normal concentrations.

Kappa carrageenan powder

This product is available in many different gelling strengths.

Tested product is one of the most refined available, which contains potassium chloride to improve the gelling process. Final product has almost no residual taste of algae and is also clear – a rare combination.


5) Iota Carrageenan

Resulting gel is soft and elastic, and can be served warm (depending on the concentration used). Resulting gel is thixotropic-it can be broken and will reform. The texture is similar to gels made with gelatin.

Iota carrageenan powder

This product is available in a wide range gelling strengths.

Selected product is very easy to use as it contains sodium chloride, which improves gel formation.


6) Sodium Alginate

Used in spherification technique. Produces thermoirriversible gels that will not melt when heated.

Sodium alginate powder

There is a wide range of products available, with varying amounts of viscosity, gelling capability, and grade of refinement.

The product that we tested produced medium viscosity, and was easy to work with. Can be used for spherification, but leaves a slight residual taste of algae.


7) Agar-Agar

Creates a rigid and brittle gel that can withstand high temperatures. Preferred gelling agent for hot gels.

Agar-agar powder, produced by refining translucent algae filaments.

Agar-agar leaves a very light residual taste. Resulting gel is less opague than other gelling agents.

What is the Process of Gelling?

For the gelation of hydrocolloids, the three main mechanisms proposed are ionotropic gelation, cold-set gelation and heat-set gelation.

Ionotropic gelation occurs via cross-linking of hydrocolloid chains with ions, typically a cation mediated gelation process of negatively charged polysaccharides. Examples of such systems are alginate, carrageenan and pectin. 

Ionotropic gelation is carried out by either diffusion setting or internal gelation. In cold-set gelation, hydrocolloid powders are dissolved in warm/boiling water to form a dispersion which on cooling results in enthalpically-stabilized inter-chain helix to form segments of individual chains leading to a three dimensional network. Agar and gelatin form gel by this mechanism. Heat set gels require the application of heat to gel (eg, curdlan, konjac glucomannan, methyl cellulose, starch and globular proteins). It is usually only where heat setting is required in foods (eg, the use of starch in sauces). Heat setting mechanism occurs by unfolding/expansion of native starch/protein and their subsequent rearrangement into a network.



References:

Aguilera JM. 1992. Generation of engineered structures in gels. In: Schwartzberg HG, Hartel RW, editors. Physical chemistry of foods. New York: Marcel Dekker.

Bayarri S, Izquierdo L, Duran L, Costell E. 2006. Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloid gels. Int J Food Sci Technol. [Cross Ref]

Burey P, Bhandari BR, Howes T, Gidley M. 2008. Hydrocolloid gel particles: formation, characterization and application. Crit Rev Food Sci Nutr. [PubMed]

Draget KI. Philips GO, Williams PA, editors. 2000. Alginates. In: Handbook of hydrocolloids. New York: Woodhead Publ Ltd.

Imeson, A. 2013. Thickening and Gelling Agents for Food. Springer. ISBN-10: 1461365775

Laaman, Thomas R. (Editor). 2010.  Hydrocolloids in Food Processing. Wiley-Blackwell; 1st edition

Moritaka H, Naito S, Nishinari K, Ishihara M, Fukuba H. 1999. Effects of gellan gum, citric acid and sweetener on the texture of lemon jelly. J Texture Stud. [Cross Ref]

Nishinari K, Zhang H. 2004. Recent advances in the understanding of heat set gelling polysaccharides. Trends Food Sci Technol. [Cross Ref]

Nussinovitch, Amos and Madoka Hirashima. 2013. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. CRC Press

Puvanenthiran A, Goddard SJ, Mekinnon IR, Augustin MA. 2003. Milk-based gels made with κ-carrageenan. J Food Sci. [Cross Ref]

Roopa BS, Bhattacharya S. 2008. Alginate gels: I. Characterization of textural attributes. J Food Eng. [Cross Ref]

Thomas WR., Imeson A, editor. 1992. Carrageenans. In: Thickening and gelling agents for food. London: Blackie Academic and Professional.

Tosh S, Marangoni A, Hallet F, Britt I. 2003. Aging dynamics in gelatin gel microstructure. Food Hydrocolloids. [Cross Ref]

Urlacher B, Dalbe B., Imeson A, editor. 1992. Xanthan. In: Thickening and gelling agents for food. London: Blackie Academic and Professional.



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