La composición de la fórmula ya sea de una bebida o de un alimento al someterse a cualquier proceso esta cambia, al igual que con el paso del tiempo en el anaquel. Estos cambios son mayormente debido a enzimas, formas activas de Oxígeno, calor, congelamiento, tratamientos químicos, y cuando sometemos el producto a procesos de bajo y alto pH.
Así que cuando te encuentres formulando recuerda tomar en cuenta el tipo de proceso que le aplicarás a tu formula/producto posteriormente, ¿Vas a hornear, ¿ Deshidratar?¿Blanquear? ¿Freír? ¿Marinar? ¿Vas a añadir algún sistema de conservadores? Y muy importante el proceso o que utilizaré para garantizar que mi alimento sea inocuo (seguridad alimentaria) y logre la vida de anaquel que deseo.
Te daré unos ejemplos de estos cambios.
- Durante el lavado o el Blanqueo perdemos componentes solubles
- Formación de gotas después de descongelar o debido a la cocción, o agua congelada en la superficie
- Perdida de humedad y componentes volátiles debido a la evaporación
- Absorción de componentes deseables ( o dañinos) durante el salado, ahumado
Calidad, Esto está determinado por la suma de todos los atributos que contribuyen a la percepción y a la satisfacción del cliente con nuestro producto. Por nombrar algunos te anexo la siguiente lista
- Compatibilidad con las leyes, estándares y regulaciones nacionales e internacionales, estas consideran principalmente requerimientos en relación a la higiene con que se elaboró el producto, contenido de aditivos y contaminantes, proporción de componentes principales y empaque.
- Calidad nutricional, El contenido de los componentes nutricionalmente deseables, principalmente proteínas, aminoácidos esenciales, ácidos grasos esenciales, vitaminas, fibra y micro elementos.
- Aspectos de seguridad afectada por el contenido de compuestos que deben constituir peligros para el consumidor y afectar la digestibilidad y el uso nutricional del alimento. Ejemplo: Metales pesados, toxinas de diferentes orígenes, microorganismos patógenos e inhibidores de enzimas digestivas
- Calidad sensorial, ejemplo; el color, el tamaño, forma, sabor, aroma, y las propiedades reológicas obviamente afectadas por la composición química del producto.
- Aspectos de conveniencia que son afectados por el tamaño y la facilidad para abrir y cerrar el contenedor del producto, que tan idóneo es el producto para el uso inmediato o para diferentes tipos de tratamientos térmicos, fácil de porcionar o servir, requerimientos de almacenaje etc.
- Aspectos ecológicos respecto a la disponibilidad para reciclar el empaque y los peligros de contaminación.
Es un reto bastante bueno ¿no? Sobre todo si quieres que todos sea sabroso, que me nutra, que sea económico, una larga vida de anaquel para meterlo a las cadenas de súper mercados, seguro y además que el envase sea amigable con el medio ambiente… Lamentablemente algo se tendrá que sacrificar en el proceso, eso es una decisión que se toma en equipo dentro de la empresa y si eres emprendedor define bien que es lo que quieres transmitir con tu producto y cuál es el mercado meta al que vas, ellos te dirán que es lo que están esperando en realidad.
¡Muchas Suerte en esta aventura! Espero haya sido de ayuda.
¡Hasta el siguiente!
¡Muy interesante, gracias por la información!
Que bien que te pareció útil!
gracias por participar en el blog
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