Ingredient Products

Ingredient Round Up: February 2018

See which ingredients Food Processing’s editors hand-picked to highlight for this month’s issue of Food Processing magazine.

These products appeared in our February issue of Food Processing. Get your copy of the digital issue here

Amaretto Boston Crème

Boston cream cake, a classic American dessert, gets a dash of Italian sophistication with amaretto. This ice cream flavor includes shortbread cookie inclusions, praline almonds, and a chocolate variegate in an amaretto pastry cream base. The supplier's flavor bases, inclusions and swirls support tasty, clean label ice creams.
Parker Products; Fort Worth, Texas; 817-336-7441;

Caramel-colored brochure

A new brochure includes information on caramel coloring, including: Non-GMO Project Verified caramel colors, powdered Class I SB245, certified organic caramel colors, color strength and hue comparison charts, product description chart and the supplier's capabilities at locations worldwide. It's available as a PDF or Flipbook at the URL below.
Sethness Caramel Color; Skokie, Ill.; 847-329-2080;

Chemical-free microbial reduction process

IntegriPure is the supplier's chemical-free microbial reduction process. It effectively reduces microorganisms while protecting the integrity and functionality of ingredients. The IntegriPure system is an effective alternative to irradiation and other pasteurization technologies. The system evenly distributes dry, saturated steam heat for consistent pasteurization, and the quick-cooling vacuum ensures ingredient stability and quality.  The optional process provides validation for a 5-log reduction.
Healthy Food Ingredients; Fargo, N.D.; 844-275-3443;

Natural preservatives extend oil life

Extend the shelf life of frying oils with the company’s natural preservative formulation, which combats oxidation, thermal degradation and hydrolytic rancidity. The formulation is GMO-free, oil-soluble and vegan and enables a clean label. The formulation also helps manufacturers get more frying out of their oils by slowing down the oxidative degradation due to reuse, thus keeping the oil safe for an increased number of product batches per liter of oil.
Arjuna Naturals LLC; Dallas, Texas; 469-708-0300;

Tomato extracts add umami and kokumi

It’s no accident that tomatoes are a pantry staple; they have a unique ability to bring out other flavors while also adding richness and depth to dishes. Both umami and kokumi characteristics have been isolated from the tomato to create concentrated Sante, which enhances taste, reduces the need for salt, and is even able to stand in place of other artificial flavoring agents. The ingredient also is Non-GMO, Certified Kosher (OU) and Certified Halal (IFANCA).
Lycored; Orange, N.J.; 877-592-6733;

Clean label egg replacement

Derived from wheat and maize with a clean and clear declaration, the Ovaprox egg replacer range is said to be a credible, cost effective and clean label alternative to egg or egg powder. Ovaprox offers substantial replacement levels in various applications that allow manufacturers to remain competitive. It's suitable for baked good, including muffins, cakes and pancakes, and also in applications like mayonnaise. Ovaprox is shear- and heat-stable, and is clean label, non-GMO and has allergen-free options.
Ulrick & Short; West Yorkshire, U.K.; +44(0) 1977 62 00 11;

Canola hybrid reduces sat fats

Reduce saturated fat by 35 percent and maintain performance and taste with a hybrid canola oil that contains 4.5 percent or less saturated fat while maintaining high fry and shelf life, freshness and taste. The oil, joining the supplier's Clear Valley portfolio, is the product of a canola hybrid, which was developed through traditional breeding methods, with a focus on club root and black leg disease resistance, as well as strong yield performance. First deliveries of the oil will reach customers in early 2018.
Cargill; Minneapolis; 800-227-4455;

Zero-calorie sweetener

Sunett acesulfame potassium (ace-K) is an artificial sweetener that is 200 times sweeter than sugar and is said to have a pure taste without any lingering aftertaste. Available in four different pharmaceutical and food grades, the ingredient is ideal for beverages, especially soft drinks; flavored water; cocktails; sport and energy drinks; dairy products such as yogurt and smoothies; baked goods; and confectionery products. The sweetener can be customized and blended to specific formulation requirements for no-calorie solutions.
Celanese; Irving, Texas; 800-786-3883;

Low-sugar glucose syrups

Reduce the amount of sugar on labels with Versasweet, a line of low-sugar glucose syrups. They allow manufacturers of confectionery, dairy, ice cream and baked good products to achieve reduced grams of sugar by formulating with low-sugar corn- or tapioca-based glucose syrups that, compared to standard glucose syrups, have a lower percentage of mono- and disaccharides (DP1 + DP2). Low viscosity and non-GMO versions are also available. The syrups can offer a 50 percent or higher reduction of DP1 + DP2, depending on the glucose syrup being replaced. The range of ingredients is about one-third as sweet as sucrose. It is said to have a clean-taste and similar functionality to traditional glucose syrups and is stable when exposed to heat and acid, with a low Maillard reactivity. Depending on the syrup chosen, it can be labeled as glucose syrup, corn syrup or tapioca syrup. Ingredion; Westchester, Ill.; 800-713-0208;