Short Term #2 Possible Causes and Solutions

Causes

  1. heating—caramelization, Strecker degradation, Maillard Rxn
  2. fresh onion micro problems
  3. amylase activity
  4. copper kettle increases free radical reactions
  5. starch gelatinization

 

Possible Solutions

  1. eliminate heat treatment
  2. use dehydrated or preblanched onions
  3. add sodium salts
  4. heat treatment
  5. use HFCS
  6. use irradiated garlic
  7. process onion separately
  8. vacuum heat the product
  9. add water before heating
  10. use starch in powder to increase graininess
  11. add potassium sorbate, BHA, BHT, citric acid or benzoic acid
  12. add mustard after cooking
  13. add sodium EDTA
  14. add onion oil—flavor
  15. add turmeric—color
  16. change to darker package
  17. use chunkier relish
  18. add vinegar before cooking
  19. refrigerate after opening
  20. add humectant to decrease water activity
  21. in package desiccation—loss of sulfites
  22. use relish without gums
  23. heat in a steel kettle
  24. use locust bean gum
  25. use cross-linked starch
  26. use dehydrated Worcestershire sauce
  27. spray dry
  28. mix in vegetable later
  29. do-it-yourself kit
  30. use sucralose
  31. change cook time and temperature to 65° C for 30 minutes