TEAM ASSIGNMENT #2
Manufacturing process [1] [2]:
Ingredients that are typically used in veggie burgers are soybeans, rice, whole wheat, black beans, corn, lentils, mushrooms, carrots, and zucchini. Some companies add stabilizers such as tapioca starch and vegetable gum as well. The process for manufacturing can be seen below.
The manufacturing of the veggie burger can also be found in this video [4] -> https://www.youtube.com/watch?v=7FrhFGXi664
Other team member edits
Grains such as wheat are primarily used in the manufacturing of veggie burgers to act as a meat substitute. The grains, such as rice and wheat, provide individuals with protein components to help in body development and processes. Grains such as rice and wheat are used in the veggie burger to provide bulk to the patty. They also provide texture to the burger, which can change depending on the type of grain used. This texture and look is important as they wish to make the patty look like a beef patty.
Vegetables such as corn, carrots, and mushrooms, provide the patty with texture and taste. Additionally, they provide moisture when heated to help the patty stick together. [7] This allows us to create the circular shape without breaking apart easily. This is done through the process of caramelization when the mirepoix mixture is created. The vegetables also provide nutrients with the addition of some vitamins and minerals. [8]
Adding dry ingredients, such as oats, flour, nuts or breadcrumbs, can remove all excess moisture and liquid, which make the patties stick together tightly. This could turn the moist veggie patties into a sticky consistency, which also help the patties shape easily. [9] Dry ingredients provide proteins and fiber, which add nutritional value to the veggie patty. Dry ingredients, such as walnuts and almonds, are also rich in energy, vitamins and minerals. [10]
Tapioca starch and vegetable gum are two common ingredients used as stabilizers in veggie burger. Tapioca starch is often used as a thickening agent for manufactured foods due to its cheaper price point. It gets sticky once it is wet, which help to hold the burger patty tightly together. [11] This prevents the patty from breaking apart and gives its round shape. Vegetable gum provides negligible nutrients, however, it also helps to hold everything together in the patty. [12]
Salt is typical used as a preservatives in veggie burgers. Veggie burgers are different from meat patties in that they the use of nitrates as a preservatives is less common. With the use of salt, the water activity of the food is reduced. This helps prevent the growth of microorganisms and helps with prolonging the shelf life of the food.
Pictures of other team members can be found on their sandboxes and on our wikipedia page
BELOW IS FROM TEAM ASSIGNMENT #1
Canadian guidelines [13]:
In Canada, ice milk is defined as the frozen food that is made by freezing an ice milk mix with or without adding air to the product. The drink may also have cocoa or chocolate syrup, fruit, nuts, or other sweeteners for flavoring purposes. To be considered ice milk, a set criteria must be met:
All of the above criteria are needed for the product to be considered ice milk.
EDITING FOR THE ONES BELOW ARE DONE BY THE OTHER TEAM MEMBERS AND VERIFIED WITH ONE ANOTHER FOR THE FINAL PRODUCT.
Ice Milk Mix
Ice milk mix, the primary ingredient of ice milk, is defined as the unfrozen and pasteurized combinations of milk or milk products. In most of the cases, it will contain: eggs, a flavoring preparation, cocoa or chocolate syrup, sequestering agents, salts, food colouring, and ph adjusting agents, It could be sweetened by any sweeteners included but not limited to sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids. However, there are some restrictions in certain food additive and ingredients that being added in ice milk mix. For example, there should be:
All of the above restrictions are strictly regulated by the Government of Canada under Food and Drug Regulations
Sherbet
In Canada, Sorbet, which is known as Sherbet, is defined as a frozen food; rather than ice cream or ice milk which is made from a milk product. A typical Canadian Sherbet possibly contains water, a sweetening agent, fruit or fruit juice, citric or tartaric acid, flavouring preparation, food colour, sequestering agent, lactose. Also, it may contain not more than 0.75% of stabilizing agent, not more than 0.5% microcrystalline cellulose, and not more than 1% added edible casein or edible caseinates. However, it shall contain not more than 5% milk solids which including milk fat, and not less than 0.35% acid that determined by titration and expressed as lactic acid.
All of the above criteria are needed for the product to be considered as sherbet.
Mincemeat
Mincemeat, also called Mince Meat, Mince and Fruit Mince. In Canada, an authentic Canadian mincemeat is defined as the mixed food prepared from fruit or dried fruit, suet, salt, spices and a sweetening agent. The mincemeat in different area in Canada may also contains vinegar, fresh, concentrated or fermented fruit juice, spiritous liquor, nuts, cooked meats, a Class II preservative, a thickening agent, citric acid or caramel.
Ice Milk B.08.071 [S] & B.08.072 [S] /info/en/?search=Ice_milk
Mincemeat B.11.250 [S] /info/en/?search=Mincemeat
Sorbet B.08.063 [S] /info/en/?search=Sorbet#Distinction_from_sherbet
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/
![]() | This is a user sandbox of
Hpannu7. You can use it for testing or practicing edits. This is not the sandbox where you should draft your assigned article for a dashboard.wikiedu.org course. To find the right sandbox for your assignment, visit your Dashboard course page and follow the Sandbox Draft link for your assigned article in the My Articles section. |
TEAM ASSIGNMENT #2
Manufacturing process [1] [2]:
Ingredients that are typically used in veggie burgers are soybeans, rice, whole wheat, black beans, corn, lentils, mushrooms, carrots, and zucchini. Some companies add stabilizers such as tapioca starch and vegetable gum as well. The process for manufacturing can be seen below.
The manufacturing of the veggie burger can also be found in this video [4] -> https://www.youtube.com/watch?v=7FrhFGXi664
Other team member edits
Grains such as wheat are primarily used in the manufacturing of veggie burgers to act as a meat substitute. The grains, such as rice and wheat, provide individuals with protein components to help in body development and processes. Grains such as rice and wheat are used in the veggie burger to provide bulk to the patty. They also provide texture to the burger, which can change depending on the type of grain used. This texture and look is important as they wish to make the patty look like a beef patty.
Vegetables such as corn, carrots, and mushrooms, provide the patty with texture and taste. Additionally, they provide moisture when heated to help the patty stick together. [7] This allows us to create the circular shape without breaking apart easily. This is done through the process of caramelization when the mirepoix mixture is created. The vegetables also provide nutrients with the addition of some vitamins and minerals. [8]
Adding dry ingredients, such as oats, flour, nuts or breadcrumbs, can remove all excess moisture and liquid, which make the patties stick together tightly. This could turn the moist veggie patties into a sticky consistency, which also help the patties shape easily. [9] Dry ingredients provide proteins and fiber, which add nutritional value to the veggie patty. Dry ingredients, such as walnuts and almonds, are also rich in energy, vitamins and minerals. [10]
Tapioca starch and vegetable gum are two common ingredients used as stabilizers in veggie burger. Tapioca starch is often used as a thickening agent for manufactured foods due to its cheaper price point. It gets sticky once it is wet, which help to hold the burger patty tightly together. [11] This prevents the patty from breaking apart and gives its round shape. Vegetable gum provides negligible nutrients, however, it also helps to hold everything together in the patty. [12]
Salt is typical used as a preservatives in veggie burgers. Veggie burgers are different from meat patties in that they the use of nitrates as a preservatives is less common. With the use of salt, the water activity of the food is reduced. This helps prevent the growth of microorganisms and helps with prolonging the shelf life of the food.
Pictures of other team members can be found on their sandboxes and on our wikipedia page
BELOW IS FROM TEAM ASSIGNMENT #1
Canadian guidelines [13]:
In Canada, ice milk is defined as the frozen food that is made by freezing an ice milk mix with or without adding air to the product. The drink may also have cocoa or chocolate syrup, fruit, nuts, or other sweeteners for flavoring purposes. To be considered ice milk, a set criteria must be met:
All of the above criteria are needed for the product to be considered ice milk.
EDITING FOR THE ONES BELOW ARE DONE BY THE OTHER TEAM MEMBERS AND VERIFIED WITH ONE ANOTHER FOR THE FINAL PRODUCT.
Ice Milk Mix
Ice milk mix, the primary ingredient of ice milk, is defined as the unfrozen and pasteurized combinations of milk or milk products. In most of the cases, it will contain: eggs, a flavoring preparation, cocoa or chocolate syrup, sequestering agents, salts, food colouring, and ph adjusting agents, It could be sweetened by any sweeteners included but not limited to sugar, liquid sugar, invert sugar, honey, dextrose, glucose, corn syrup, corn syrup solids. However, there are some restrictions in certain food additive and ingredients that being added in ice milk mix. For example, there should be:
All of the above restrictions are strictly regulated by the Government of Canada under Food and Drug Regulations
Sherbet
In Canada, Sorbet, which is known as Sherbet, is defined as a frozen food; rather than ice cream or ice milk which is made from a milk product. A typical Canadian Sherbet possibly contains water, a sweetening agent, fruit or fruit juice, citric or tartaric acid, flavouring preparation, food colour, sequestering agent, lactose. Also, it may contain not more than 0.75% of stabilizing agent, not more than 0.5% microcrystalline cellulose, and not more than 1% added edible casein or edible caseinates. However, it shall contain not more than 5% milk solids which including milk fat, and not less than 0.35% acid that determined by titration and expressed as lactic acid.
All of the above criteria are needed for the product to be considered as sherbet.
Mincemeat
Mincemeat, also called Mince Meat, Mince and Fruit Mince. In Canada, an authentic Canadian mincemeat is defined as the mixed food prepared from fruit or dried fruit, suet, salt, spices and a sweetening agent. The mincemeat in different area in Canada may also contains vinegar, fresh, concentrated or fermented fruit juice, spiritous liquor, nuts, cooked meats, a Class II preservative, a thickening agent, citric acid or caramel.
Ice Milk B.08.071 [S] & B.08.072 [S] /info/en/?search=Ice_milk
Mincemeat B.11.250 [S] /info/en/?search=Mincemeat
Sorbet B.08.063 [S] /info/en/?search=Sorbet#Distinction_from_sherbet
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/
![]() | This is a user sandbox of
Hpannu7. You can use it for testing or practicing edits. This is not the sandbox where you should draft your assigned article for a dashboard.wikiedu.org course. To find the right sandbox for your assignment, visit your Dashboard course page and follow the Sandbox Draft link for your assigned article in the My Articles section. |