Novel fat replacer gets additional applications
EPG, a new alternative fat first given Generally Recognized As Safe status in 2016, recently received additional GRAS applications. The esterified propoxylated glycerol, with non-GMO vegetable oils (primarily rapeseed) as its base, was created to reduce fat, and as a result calories, in confections and bars, baked goods and other applications (pictured in the image above). Now it can be used in snack foods (potato chips, corn-based savory snacks, chicken nuggets), plant-based protein products, beverages, coffee and tea and dairy analogues. It can replace 50-85% of fat in most applications, thereby lowering calories up to 45%. It has a melting point of 102{DEG}, and at room temperature has the consistency of soft candle wax. It can be labeled “modified plant-based oil.” Epogee LLC
13 new plant protein ingredients
13 new plant protein ingredients have been developed for the ProDiem and Hyprol ranges. They’re all vegan and allergen-free, and six are also organic. 12 of the proteins come from pea, rice, sunflower or combinations of those plant proteins. Three of them have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1 to join two current ones with that score, and they rival dairy in terms of providing enhanced nutritional, functional and taste value — in applications that range from infant nutrition to seniors’ protein beverages to vegan applications. Many of the new proteins deliver clean taste and great texture in a “complete protein” profile. Kerry Inc
Fat system enables sugar reduction
Confectionery makers can achieve sugar reduction without the worry of compromising on product taste thanks to Sweetolin. Although it’s a patent-pending total fat system, it targets sugar reduction. In confectionery coatings and fillings applications, it can enable a 50% sugar reduction in the final product. Oils and fats play an instrumental role in retaining the consumer’s taste experience in sugar-reduced products. Sweetolin is a unique combination of ingredients to preserve the overall taste and mouthfeel that sugar brings to a final product. The melting property of the final product is optimized, resulting in a higher sweet perception and experience without any lingering off-taste while maintaining the texture and product performance. Bunge Loders Croklaan