Food Compound

Gravy â?? YOTM is a Physically Modified starch, Vegan, Gluten- Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its thickening properties. It is used as functional food ingredient to improve the consistency of gravy related products.

APPLICATIONS
As Thickener:
Gravy â?? YOTM is mainly used to improve the consistency of gravy related products. Gravy â?? YOTM consists of Poly-hydroxy compounds which hydrate when heated in water and improves the consistency (thickness) of the product.
As Mouthfeel enhancer:
Taste of gravy related products lies in the texture and uniform dispersion of all ingredients. Gravy â?? YOTM aids in uniform dispersion of all ingredients and blends well with the product which enhances the mouth feel of the product.
ï?· Gravy â?? YOTM can be used in the preparation of all types of Veg and Non- veg gravies
ï?· It can also be used in gravy â?? bases of all cuisines(Traditional and Interantional)
ï?· It can also be used in RTU Gravy masalas
DOSAGE
Use 2 to 3% Gravy-YO of total batch size. For excellent results, maybe use upto 20% Gravy-YO of total batch size.

Soya Lecithin

Powder & Liquid
Potential Functions:

Beverages
Cosmetics & Pharmaceuticals
Food
Industrial / General
Sports Nutrition

Potential Functions:

Antifoaming Agent
Antioxidant
Defoamer
Emollient
Emulsifier
Stabilizer

Potential Applications:
Bakery Health Care Protein Drinks
Confectionary Paints Protein Powders
Dairy Personal Care Skin Care
Dressings & Sauces Preserves

Sucralose
Potential Functions:

Beverages
Cosmetics & Pharmaceuticals
Food
Pet Foods
Sports Nutrition
Vaping

Potential Functions:

Sweetener

Potential Applications:
Alcoholic Drinks Dressings & Sauces Preserves
Bakery Health Care Protein Drinks
Cereals Non-Alcoholic Drinks Protein Powders
Confectionary Oral Care Ready Meals
Dairy Pet Food Snack Foods

Fructose
Potential Functions:

Beverages
Cosmetics & Pharmaceuticals
Food
Sports Nutrition

Potential Functions:

Preservative
Sweetener

Potential Applications:
Alcoholic Drinks Health Care Protein Powders
Bakery Non-Alcoholic Drinks Skin Care
Cereals Personal Care Snack Foods
Confectionary Preserves
Dressings & Sauces Protein Drinks

Gelatine

Sodium
Potential Functions:

Animal Feed & Nutrition
Beverages
Food
Pet Foods

Potential Functions:

Emulsifier
Hydrocolloid
Stabilizer
Thickener

Potential Applications:
Alcoholic Drinks Meat, Fish & Poultry Snack Foods
Confectionary Non-Alcoholic Drinks Supplements
Dressings & Sauces Pet Food
Joint Care Ready Meals

Potential Functions:

Cosmetics &
Food
Industrial & General
Sports Nutrition

Potential Functions:

Leavening Agent
Raising Agent

Potential Applications:
Bakery Personal Care Snack Foods
Confectionary Powders
Cleaning Chemicals Ready Meals

Sorbitol is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. Sorbitol is also commercially produced from glucose for use in packaged foods and beverages to provide sweetness, texture and moisture retention. Sorbitol is soluble in water to approximately 83 parts Sorbitol in 100 parts of water by weight. Viscosity as well as specific gravity of Sorbitol 70% solution is higher than that of glycerin at the same concentration. Sorbitol is extremely useful as humectant as it is stable and non-volatile even with water vapour and there is no loss during heating or cooking or by evaporation. Sorbitol is non-toxic and non-irritant and it has a mild, sweet, cooling, and unobtrusive taste. Sorbitol is more resistant to bacteriological degradation than sugar. Sorbitol is naturally found in some fruits but it is also commercially manufactured from corn syrup for use in packaged foods, beverages, and pharmaceuticals. Sorbitol has many properties like:

It is a great product for moisture retention, adding sweetness and texture to products as well as promoting digestive and oral health.

Sorbitol is used a substitute of traditional sugar to reduce the calorie content in food and beverages. Sorbitol contains one-third of less sugar than traditional table sugar and still manages to provide about 60% of the sweetness

Sorbitol is not fully digested in our small intestine which means remaining compound moves into the large intestine where it is instead fermented or broken down by bacteria, resulting in fewer calories being absorbed in human body. So some of the foods which contains sorbitol are also recommended to diabetic people as it doesn't spike sugar level

Sorbitol is a sugar alcohol and does not contribute to the formation of cavities, hence, it is often used to make sugar-free chewing gums and liquid medications

Description
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It is a powdery food material flour made from tuberous roots of the cassava plant, which in the process of its manufacture is changed into dry edible granules.
In Hausa land, such powdery granules are also obtained from the processing of other crops. To make the Garri flour cassava tubers are peeled, washed and grated or crush to produce a mash.
The mash is mixed with Palm oil and placed in a porous bag, which is then placed in an adjustable machine for 1 to 3 hours to remove excess water. Once dried it is then sieved and fried in a large clay frying pot with palm oil.

Nutrition Profile:
Compound Per/100g cooked

Macronutrients Energy 117.62kcal
Carbohydrate 27.60
Sugar
Fiber 1.70
Fat 0.26
Protein 0.37
Water 71.33
Vitamins and mineral Calcium, Magnesium, Potassium, calcium, Folate, sodium, Iron, Vitamin A
Phytochemicals and antioxidant Beta carotene

Health Importance:
It can aid digestion because of its high fiber content
Minerals an vitamins in Garri plays a vital role as it contributes to the maintenance of healthy bone. Nerves and the immune system.
It reduces age related illness
It prevent cancer

Possible uses in Food Preparation:
It can be used in making eba (Yoruba)
Can be used in making kokoro a common Nigeria snack
Garri can be an accompaniment for soft cooked or bean cake