Raps Present Amaranth as Substitute for Phosphate and Emulsifiers
Its greatest advantage is that amaranth can replace substances that need to be declared – a subject which consumers increasingly have reservations about.
30 Nov 2009 --- Amaranth is one of the oldest types of cereal. The Incas in South America were already using the millet-like fruits for food. However, following the ban imposed by the Spaniards in the 16th century the protein- and mineral-rich cereal sank into oblivion.
Raps technologists have now re-discovered the “Gold of the Incas”, as amaranth has been called for centuries, for the pseudo-cereal can partly or wholly replace phosphate salts, works as an emulsifier and can also be used as a thickening agent. Its greatest advantage is that amaranth can replace substances that need to be declared – a subject which consumers increasingly have reservations about.
Botanically amaranth does not belong amongst varieties of cereal but it does have cereal-like characteristics; apart from that it does, however, contain considerably more valuable constituents and is moreover gluten-free. It can be digested very quickly and is an ideal albumen supplement as a result of its highly nutritious proteins.
Of much greater interest from the technological point of view for the food industry are, of course, its water retention and emulsifying properties which in sausage manufacture and in the production of ham or cheese spread can partly or wholly replace emulsifiers. Additionally the reddish seeds can act as a gelling or thickening agent. Raps technologists are working on using this natural raw material to completely or partly replace hitherto frequently used agents such as hydrocolloids, alginates, pectins, guar gum, carrageenan or modified polysaccharides and starches – and thus also to reduce the quantity of critical E numbers. This is being realized by using various Raps technologies.
For the purposes of further processing Raps has developed a series of amaranth flours that have been tailor-made for different applications.
