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What's New
SHELF-STABLE CHICKEN FAT ADDS PALATABILITY WITHOUT PROBLEMS
Shelf-Stable Chicken Fat from IDF Improves Mouthfeel without Storage Hassles
(Springfield, MO, January 2007) - Even as researchers continue to uncover fascinating new aspects to the complex mechanisms behind flavor
and taste, one constant remains - proper mouthfeel in a successful sauce, gravy or soup depends upon the type and quality of the basic fat
included in the formulation. International Dehydrated Foods, Inc. (IDF), the world's leader in the development, processing and distribution
of basic and customized poultry ingredients for the food ingredient and foodservice industries, supplies chicken fat as a value-added ingredient
for improved product palatability.
The value-added element presents one of the greatest benefits of IDF's chicken fat and is a testament to its quality. Poultry ingredients are
the focus of IDF's business, not a by-product of another type of processing. Shelf-stable IDF chicken fat contains only one-half of a percent
of moisture, which still mixes easily into a wet system yet provides the added benefits of extended shelf life and easy storage.
IDF chicken fat comes in liquid shelf-stable form with sizes ranging from a 225-lb. fiber drum, 400-lb. metal drum, 2,000-lb. corrugated tote
with a poly liner to a tanker truck. IDF chicken fat is also available as spray-dried powders on carriers such as nonfat dry milk or chicken
broth, packaged in 50-lb. poly bags in stackable corrugated boxes.
While customer preferences and applications will differ, most dry blenders prefer using powdered fat as it is easier to add a significant
amount of fat to a dry blend than a liquid. Liquid fat is more commonly used by companies that prepare ready-to-eat products such as soups,
sauces and gravies. The liquid fat, when stored in the tote, allows for bulk shipping and storage at room temperature.
IDF shelf-stable liquid or powdered chicken fat helps enhance mouthfeel, creaminess, texture and lubricity and helps to carry some fat-soluble
flavors within the finished product. The ingredient can also help mask some undesirable flavors or tone down acidity, such as in a salad dressing.
Typical applications, beyond sauce, gravy and soups can include noodles, stuffing, marinades, pot pies and salad dressing.
Low levels of chicken fat inclusion produce desirable end results. A gravy mix, for example, is typically reconstituted at around a one part dry
mix to nine parts water, or a 10% solution. For a good, creamy mouthfeel in the finished gravy, IDF recommends at least 2%, preferably 5% or more
chicken fat in the finished gravy.
Each of IDF's many varieties of liquid or spray-dried fat powders lends certain background notes to the finished product. Typical flavor notes
might include creamy, milky, sweet or buttery. IDF works with companies on custom formulation requests.
IDF has built a reputation for excellence for its wide selection of high-quality spray-dried meat and fat powders, frozen concentrated and
shelf-stable concentrated chicken broth and liquid poultry fats. For more information about the complete range of savory products or
customized solutions available, call the toll-free number to reach customer service at 800-641-6509.
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