The yin and yang of emulsifiers

The addition of soy and wheat proteins to create low-carb pasta produced "bucky doughs" that were harder to extrude and required more energy during extrusion. Pasta manufacturers like Foulds Inc., Libertyville, Ill., also turned to FibrOmega for additional emulsification, which allowed for easier extrusion of the additional fiber in their Foulds Fiber pasta.

Foulds President Chris Bradley says it wasn't enough to make a reduced-carbohydrate claim on the company's fiber pasta. Foulds wanted to focus on creating products that will survive beyond the low-carbohydrate trend into longer-term demands for nutrient-dense foods with increased fiber.

Linda Langdon, founder and president of Low Carb Creations, Vancouver, Wash., engaged a number of natural ingredients including hydrocolloids such as xanthan and guar and almond flour to emulsify and reduce simple carbohydrates. The resulting products were low-calorie and low-carb (and, she claims, tasty) versions of pizza crust, tortillas, cookies and cheesecake. Langdon worked with Dr. Robert Atkins himself to ensure wholesomeness and authenticity in taste of Low Carb Creations cheesecake.

Confections and drinks

 Emulsifiers work beyond flour-based products, of course. Inulin is a fructose polymer fiber extracted from chicory root that provides emulsification functionality in several low-carb and weight-loss nutrition bars. The emulsification and health-promoting properties of inulin and oligofructose are helpful in low-carb chocolate for reducing the cooling effect of polyol sweeteners and for providing a smooth texture.

Some emulsifiers are becoming popular as weighting agents in low-carb beverages. By stabilizing oil-water mixtures and helping to retain cloudiness, they impart desirable attributes for fruit juices and New Age beverages.

Low-carb beverages rely on high-intensity sweeteners and sugar alcohols for replacement of sugar and high fructose corn syrup, but they tend to separate during storage. Eastman Chemical Co., Kingsport, Tenn. (www.eastman.com) created Sustane SAIB, a combination of sucrose acetate isobutyrate and medium-chain triglycerides, to emulsify and prevent the separation of oil-soluble ingredients and water in beverages. The resulting stabilized beverage "cloud" has the natural look consumers desire.

Phytosterol esters marketed under the name CoroWise by Cargill Health & Food Technologies, Minneapolis (www.cargillhft.com), are proving to be helpful in applications such as Hain Celestial Group's Rice Dream Heart Wise drink. In addition to allowing FDA's approved heart health claim for phytosterols on its label, CoroWise's emulsifier properties enhance the beverage's creamy texture and flavor.