The yin and yang of emulsifiers

An air of fresh breath

Breath fresheners of dissolving strips or films are gaining popularity rapidly. Not only do low-carb dieters avoid sugar-based breath fresheners, those dieters who have achieved ketosis on low-carbohydrate diets tend to be plagued by halitosis (bad breath) from the ketones in their breath.

These strip products designed originally to deliver flavors and breath-refreshment are now being used as a vehicle to deliver vitamins and other nutraceutical components that individuals on weight-loss diets might need. In addition to the active ingredient, these products use hydrocolloids such as pectin, carrageenan, gellan gum and xanthan gum to form the film. Further, they rely on emulsifiers such as polysorbate 80 as the plasticizing agent to ensure proper dissolution rate , essential for product performance. Emulsifiers also are used to help retain polymer hydration and to provide compatibility with any fat-soluble active ingredients.

Fad or movement, low-carbohydrate dieting certainly is the trend of the moment. Whether consumers are demanding the removal of carbohydrates, dietary fat or old-fashionied calories, food processors will continually face the need to reformulate their traditional foods. Whatever the current perception of "healthy" is, consumers will demand healthy product offerings that also look appealing and taste good. Emulsifiers are a key weapon in this unending battle.

Kantha Shelke is a principal at Corvus Blue LLC, a Chicago firm that specializes in competitive intelligence and expert witness services. The firm helps businesses and professional organizations in the health and wellness sector to focus on what matters most. Contact her at kantha@ais.net or 312-951-5810.

SIDEBAR:

Trans fat transition  

The Next Big Thing to hit product developers apparently will be the removal or minimizing of trans fats. The Food and Drug Administration has set a Jan. 1, 2006 deadline for the appearance of trans fat information on nutritional labels. Media attention already has clued consumers in to the dangers of these ingredients. So food processors are responding by taking out as much trans fat as possible.

Emulsifiers are one of the critical ingredients under review for this next battle.

Although consumers understand that trans fats are unhealthy, they are confused as to which foods (besides French fries) contain trans fats. Some are discovering that butter, once declared a poor choice for health, is now considered safer than margarines laden with hydrogenated oils.