Domian 2 - Commercial Product Formulation

In commercial product formulation, we had to learn and did a research on the type of different technical ingredients to be use in the product. Different technical ingredients will give a different function to the final product and enhance the stability of food itself. Actually, technical ingredient is not a synthetic or artificial ingredient although it sounds like very creepy. In general, Technical ingredient is type of ingredient which can contribute itself in order to enhance the texture and sensory attribute of the product and also improve the stability of food in order to further extend the shelf life. 

From the last domian, we have finalized Portobello mushroom as our final mushroom filling and 50:50 ratio of water and spinach extract as the formulation for our dumpling skin. As mentioned by the panels from the panels who surveyed from our last semester, they stated that crispiness and juiciness is the main concern which will affect the consumer choice in term of the choice of dumpling. Thus, we are trying to find the technical which can enhance this two type of sensory attributes.

Commercial product Formulation Flow

In term of the 'crispiness' and 'juiciness' attributes, we have picked Crisp Film (CF) and Batter Bind (BB) as our technical ingredient in order to enhance the crispiness of the dumpling skin; whereby Locust bean Gum (LBG) and Stabilizer CT-D100 to enhance the water retention properties of the meat filling. After we have finalized out the technical ingredient that being used by us for the commercial formulation, we had tried out a few sample to check the result of each sample. 

Sample of the commercial product formulation that being enhanced by technical ingredient

We have tested on different percentage on the technical ingredient and observe the effect of technical ingredient on the food product. After that, we were require to cook some of the dumpling to compare the sensory attributes and which skin is the best among all the different percentage of technical ingredients used. The chosen skin will used as the wrapper of the commercial product dumpling for the next following week. After sensory test among our group, we agreed that 0.3% of LBG used for the filling where the 5% of CF as our final formulation for the dumpling skin.

In this domain , I'm able to enhance my Discipline Specific Knowledge in term of understanding ethical issues in the context of the field of study. I'm able to relate and substitute the theory and knowledge learnt from the class into practice. Furthermore, I'm able to improve my Thinking and Problem solving skill in term of the analyzing the issue between each technical ingredient in order to finalize the final combination of technical ingredient that being used in final commercial product formulation.