Ingredient Round Up: July 2008 - Gums, Hydrocolloids, and Emulsifiers

July's Ingredient Round Up sticks to it. Also features additional online content.

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Two new xanthan gums
Two new xanthan gum products complete the vendor’s Satiaxane xanthan gum CX portfolio. Satiaxane CX 800 is a highly versatile, 80-mesh product that stabilizes, suspends, thickens and improves texture. Typical applications include dressings, sauces, mayonnaises, frozen desserts, dairy, fruit preparations, bakery products, syrups, and meat products. Satiaxane CX 801 is a fine mesh product offering rapid hydration for instant foods such as dry mix beverages, soups, dressings, desserts and bakery mixes. Both grades are Halal and Kosher certified.
Cargill Texturizing Solutions; Minneapolis
877-765-8867;
www.cargilltexturizing.com


Healthier trans fat replacement
An enhanced emulsion technology allows the replacement of trans fat in baked goods with healthier alternatives. Unsaturated oils suspended in Methocel food gums form an emulsion that helps to create the semi-solid structure formulators desire while improving the flavor, moisture retention and crumb texture of baked foods. This technology helps formulators address a growing trend toward healthy, trans fat-free baked foods while preserving the taste, texture and mouthfeel that consumers expect in their cookies, cakes, muffins and crackers.
Dow Chemical Co./Dow Wolff Cellulosics; Midland, Mich.
800-422-8193;
www.dowwolffcellulosics.com


Organic stabilizer
With sales of organic foods expected to increase at a steady pace, demand for certified organic ingredients is also on the rise. TICorganic Caragum 200 is a certified organic stabilizer based on the company’s standard version, Caragum 200. It contains the same ingredients but from a certified organic source. This product provides both hot and cold viscosity and excellent mouthfeel and is often used to replace starch in finished products like soups, sauces, and gravies. In addition being certified organic, it is a cost-effective alternative to straight locust bean gum.
TIC Gums; Belcamp, Md.
800-899-3953;
www.ticgums.com


Cost-reducing emulsifiers
With commodities prices on the rise, new emulsifier solutions lessen the impact of these increases on the total food formulation. In margarine and spread, new technologies allow the vegetable oil content to be reduced and replaced with water. Other solutions target gluten reduction in bread while maintaining a high bread volume. Alternatively, these products can enable capacity improvements by increasing throughput on food production lines. These solutions offer opportunities to cut down on expensive raw materials in food applications without compromising the taste, texture, appearance or shelf life.
Danisco; Copenhagen, Denmark
800-255-6837;
www.danisco.com


No soapy taste
Enzymes in herbs and spices sometimes interact with the lauric acid of the vegetable oils contained in whipping agents, giving creams and mousses a soapy taste. Lamequick AS 165 is a whipping agent based on vegetable oils that are free from lauric acid. It is more stable against enzymatic saponification, making it especially suitable for aerated snacks such as savory mousses or spicy creams. It is also a good choice for light and aerated low-calorie products that tap into the wellness trend.
Cognis North America; Cincinnati
800-254-1029;
www.cognis.com


Natural stablilty
A natural gum blend adds suspension, viscosity, texture and fiber content in baked goods and dressings. Coyote Brand Fenuxan is a blend of fenugreek gum and xanthan gum. It work synergistically to create a stronger stabilizing system than either gum alone. It provides higher viscosity, suspension and emulsion stabilization in dressings. In baked goods, it prevents water migration, extends shelf life and provides added structure as well as additional fiber. It will not adversely affect the viscosity of batters and doughs and is appropriate for gluten-free diets.
Gum Technology Corp.; Tucson, Ariz.
520-888-5500;
www.gumtech.com


Highly efficient emulsifier
Drewpol PGPR (polyglycerol polyricinoleic acid) is a highly efficient water-in-oil emulsifier that is considered GRAS by the FDA for use as an emulsifier in chocolates well as low fat spreads, margarine and dairy analogs. Spreads containing this product offer reduced fat content and exhibit improved stability and enhanced spreadability. Kosher certified, it is made from non-GMO ingredients. In chocolate coatings, this product modifies the rheology by reducing the yield value when combined with lecithin to provide for uniform enrobing at reduced use levels.
Stepan Co.; Maywood, N.J.
201-712-7642;
www.stepan.com



Gelatin coating for ice cream
Gelita RTE-ICE was named the most innovative product at the recent Food Ingredients South America (FISA) trade fair in Sao Paulo, Brazil. Gelita RTE-ICE is a gelatin-based ingredient for the production of jelly texture coatings for ice cream, especially stick novelties. It’s an easily processed, thermo-reversible top that freezes in less than a minute at ambient temperature, combining the softness of a jelly top with the ice-cream texture. It’s low-calorie and fat-free. 
Gelita AG; Eberbach, Germany
49 6271 84 2194;
www.gelita.com


 

 


Peptides for muscle recovery
PeptoPro is a novel ingredient for the formulation of protein-based sports drinks. It contains 70-80 percent small di- and tri-peptides, which are directly absorbed without digestion. Natural food protein is too big to be absorbed by the human gut – it must first be broken down into smaller pieces. But the di- and tri-peptides can be used immediately by the body. In addition, in combination with carbohydrates (sugar) after exercise, they stimulate the production of insulin so muscle cells can use the glucose in the blood faster and better, resulting in faster muscle refueling and energy recovery.
DSM Food Specialties USA; Parsippany, N.J.
951-461-1619;
www.peptopro.com

Toasted buttery flavor
Consumers love the rich taste of butter but are hesitant to use it because of its caloric content. Now, food processors and foodservice operators will be able to give their customers what they want with the help a new savory flavor – Golden Toasted Butter. This versatile, dry flavor delivers the authentic taste of sweet cream butter that’s been slightly toasted in an oven. It can be used to replace the flavor delivered by toasted butter in any application at a fraction of the cost and adds few or no calories to the finished product. It can be used in a variety of applications including vegetables, soups, batters, gravies, snacks, breads and pastries.
Kraft Food Ingredients Corp.; Memphis, Tenn.
901-381-6533;
www.kraftfoodingredients.com

Healthy leavening
Levona is a new leavening agent that is calcium enriched and has zero sodium. This nutrition-enhancing technology delivers a clean flavor profile in foods. The food industry is always looking at ways to produce a healthier product, one aspect of which is reduction in sodium content. Sodium is believed to be a contributor to cardiovascular diseases, such as high blood pressure and stroke. This product enables food manufacturers to formulate products that can carry healthy messages such as “low sodium” and “a good source of calcium” without compromising flavor, volume, texture and convenience.
ICL Performance Products; St. Louis
800-848-0945;
www.icl-perfproductslp.com

Buttery without diacetyl
Ed-Vantage is a line of non-diacetyl dairy flavors, which provides the mouthfeel, aroma and buttery flavor that are characteristic of diacetyl-containing products but with a clean label. Evaluation of the flavors in microwave popcorn, cookies, sauces, dips, desserts, beverages, etc., shows the buttery notes of diacetyl can be effectively reproduced by these non-diacetyl flavors. The line also is free of dairy allergens, is non-GMO and is more cost-stable than those subject to the currently escalating dairy commodities market.
Edlong Dairy Flavors; Elk Grove Village, Ill.
888-698-2783;
www.edlong.com

Darker caramel
New Caramel Color 570 measures 35 percent higher in color intensity than the vendor’s previous class one liquid caramel in North America, making it the darkest class one (“plain”) liquid caramel color in the company’s portfolio. The colorant originated in Europe, where it’s been widely used in alcoholic beverages. Applications include flavors, cooked meat/poultry, breakfast cereals, bakery/dessert toppings and other food applications.
D.D. Williamson; Louisville, Ky.
800-227-2635;
www.caramel.com

Maple for processing
A patented and proprietary process expands the industrial use of pure maple syrup flavor profiles through three new products. Clearly Maple begins as a pure maple syrup, which is altered using a processing aid that is added — then removed — to create a higher invert sugar content. The resulting product is honey-like in consistency and made of only pure maple syrup. Maple Butter is essentially Clearly Maple that has been whipped into a matrix of microscopic crystals giving it a rich, creamy look and intense maple flavor profile. Both are shelf-stable, equally versatile as spreads or baking ingredients. Pure Maple Syrup Concentrate is similarly derived from pure maple syrup.
Citadelle; Plessisville, Québec
819-362-3241;
www.citadelle-camp.coop

Instant solution for instant foods
Ultra-Tex Sr is a new premium waxy maize-based starch that is suitable for instant food preparations subjected to extreme processing conditions. It can withstand intense heat, acid, high shear and low pH processing conditions, and is one of three new cold-water swelling starches in the Ultra Series of dispersible starches created to meet the cold prep-processing needs of food formulators. Ultra Series starches enable the cold-processing of foods such as mayonnaise and high quality low-fat dressings and eliminate the need for the blending of dry ingredients. Ultra-Tex Sr has excellent cold temperature storage stability in refrigerated and frozen products, maintains high viscosity and superior texture where dressing recirculation is required, and in many cases up to 10 percent less starch can be used compared to conventional starches to achieve the same viscosity.
National Starch Food Innovation; Bridgewater, N.J.
800-797-4992;
www.foodinnovation.com

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