Heidi Teoh - SunOpta | LinkedIn (original) (raw)
About
HIGH ENERGY FOOD INNOVATION LEADER & TEAM BUILDER WHO CREATES GROWTH BY LEVERAGING…
Activity
As part of MBOLD’s effort to cut new trail with #plantproteins, we are exploring ways to ramp up the market success and environmental benefit of…
Liked by Heidi Teoh
Experience & Education
SunOpta
View Heidi’s full experience
See their title, tenure and more.
Volunteer Experience
Director Board Of Directors
Saint Paul Conservatory of Music
Jun 2015 - Present9 years 8 months
Arts and Culture
Publications
Journal of Food Science Apr 2001
ABSTRACT
Degermed cornmeal, native starch, and corn gluten meal were individually extruded. DVS technology was used to produce isotherms and to condition extrudates to a constant moisture for Tg analysis. The DVS method results are compared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorption and Tg behavior.
The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture…
ABSTRACT
Degermed cornmeal, native starch, and corn gluten meal were individually extruded. DVS technology was used to produce isotherms and to condition extrudates to a constant moisture for Tg analysis. The DVS method results are compared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorption and Tg behavior.
The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture content were 46.2, 49.4, and 12.7 °C, respectively. This suggests that the polymeric fractions of cornmeal (starch, protein) contribute to the Tg of cornmeal approximately based on the weight fraction of each polymer.
Other authors
See publication
Patents
Microwave popcorn with thaumatin and method of preparation
Issued April 27, 2006 US 20060088648
Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and/or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil…
Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and/or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ?25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content.
Other inventors
Sweet microwave popcorn and method of preparation
Filed April 7, 2003 US US20040197441 A
Microwave popcorn articles (10) includes a microwave popcorn bag (12, 218), and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a heat tolerant glaze forming carbohydrate ingredient such as isomalt to provide the finished popped popcorn with sweet glaze coating. In preparing such microwave popcorn articles, the isomalt in particulate form is added in a separate step and preferably after the kernel popcorn and fat have been added to the bag (12…
Microwave popcorn articles (10) includes a microwave popcorn bag (12, 218), and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a heat tolerant glaze forming carbohydrate ingredient such as isomalt to provide the finished popped popcorn with sweet glaze coating. In preparing such microwave popcorn articles, the isomalt in particulate form is added in a separate step and preferably after the kernel popcorn and fat have been added to the bag (12, 218). In preferred forms to reduce contact with fluid, a square bottom microwave popcorn bag (218) and/or a microwave popcorn bag (12, 218) having a susceptor (230) extending from the bottom wall (240) over folds with the bottom wall and an interconnection of the folds are utilized.
Other inventors
Organizations
American Culinary Federation
-
2005 - Present
Institute of Food Technologists
-
1996 - Present
Other similar profiles
Explore collaborative articles
We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.