From Dairy Management Inc.™
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Printable Version |
Asian Dipping Sauce with Deproteinized Whey
Deproteinized whey delivers piquancy, sweetness and functionality to this tangy, Asian-inspired sauce—a perfect complement to grilled meat or vegetables.
08/29/06
Ingredients
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Usage Level (%)
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| Water |
40.12 |
| Corn Syrup Solids |
15.00 |
| Deproteinized Whey |
10.00 |
| Sugar |
9.80 |
| White Vinegar (5% acetic acid) |
8.00 |
| High Fructose Corn Syrup |
5.00 |
| Garlic, Minced |
4.00 |
| Onion, Chopped |
3.00 |
| Stabilizer Blend* |
2.80 |
| Salt |
1.00 |
| Paprika |
0.60 |
| Lactic Acid (88% solution) |
0.25 |
| Chilies, Dried, Ground |
0.23 |
| Monosodium Glutamate |
0.20 |
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100.00
*39710/HAMULSION STAS by GC Hahn
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Developed at the Wisconsin Center for Dairy Research, University of Wisconsin-Madison. © 2006 Dairy Management Inc.™
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Preparation
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| 1. |
Place onion and garlic in a food processor and puree until smooth. Set aside. |
| 2. |
Weigh the stabilizer blend and mix with part of the sugar until homogeneous. |
| 3. |
Add water to the stabilizer blend/sugar mixture, stirring until dispersed. Set aside and allow to hydrate for 10-15 minutes. |
| 4. |
Add stabilizer mixture, garlic/onion puree and all remaining ingredients to the food processor. Process for 30 seconds. |
| 5. |
Pour mixture into a heating vessel and heat until temperature reaches 185° F (85° C). |
| 6. |
Cool sauce and cold-fill into containers. |
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Benefits of Using Dairy Ingredients |
| Deproteinized Whey: |
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Blends well with many food flavors. |
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Allows for reduced sodium content. |
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Provides an economical source of dairy solids. |
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Contributes body/texture and pleasing mouthful. |
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Market Insights: |
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Asian-inspired foods keep gaining in popularity as Americans enjoy more ethnic flavors and diverse cuisines. |
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For consumers on the go, Asian marinades and sauces can help turn ready-to-cook meats and vegetables into quick, nourishing meals. |
| Note: This formula serves as a reference. Product developers are encouraged to modify the formula to meet manufacturing and finished product specification needs. | |
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| Asian Cuisine Growing in Popularity in U.S. |
| Asian-Inspired Foodservice Takes Off |
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“Chinese” recently rated as the third-most-common take-out food overall. (Food Technology, April 2005) |
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40% of young adults call Chinese food their favorite cuisine. (Food Technology, April 2005) |
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Asian menu items grew 27% at the top 200 chain restaurants in 2004. (Technomic, Inc.) |
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38% of mid-scale mainstream and quick-service chains currently have an Asian menu item. (FRI Newsletter, July 2005) |
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The average number of Asian items on the menu (per chain) has grown from 4.8 to 5.3 between 1998 and 2005. (FRI Newsletter, July 2005) |
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Asian chains are growing—Pei Wei Asian Diner, Pick Up Stix®, Noodles & Co., P.F. Chang’s. (FRI Newsletter, July 2005) |
Asian flavors are gaining favor as Americans welcome
more diverse cuisines and ethnic foods. |
| What’s Behind the Trend? |
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With their busier lifestyles, consumers are looking for quicker ways to prepare nourishing meals. Asian marinades and sauces pair well with ready-to-cook bagged vegetables, sliced meats and “short cut” foods. |
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U.S. consumers are more interested in ethnic foods and flavors. “Consumers have become flavor-fanatics,” says Gene Gagliardi, industry consultant. “They’ve drifted from Italian to Mexican to Asian.” (USA Today, April 18, 2006) |
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Mainstream media outlets—such as TV Food Network plus Woman’s Day and Family Circle magazines—now feature more ethnic foods. |
| Enjoy the Dairy Advantage |
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Deproteinized whey blends well with a wide variety of flavors, including ethnic foods. |
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Deproteinized whey’s naturally salty flavor allows for less salt in the formulation, which lowers sodium content on the label. |
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As an economical source of dairy solids, deproteinized whey adds functionality that’s easy on product expense. |
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Deproteinized whey contains lactose, which is a low-glycemic sugar. |
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