Ingredient Round-Up: May 2020

May 5, 2020
Our editors selected the following ingredients to feature in our May 2020 issue of Food Processing. See which products they chose.

Black garlic extract

Black garlic is a culinary delicacy that has been enjoyed for centuries, particularly in India and other Asian countries such as Thailand, South Korea, and Japan. Aged black garlic extract serves both functional food applications and the culinary market. Under the brand ABG10+, the extract is obtained from fresh garlic (Allium Sativum L.) that has been aged, a process which alters the physiochemical properties of garlic resulting in profoundly enhanced antioxidant and cardioprotective properties. It's also standardized to a higher concentration of the bioactive compound S-allyl cysteine (SAC) than standard black garlic. SAC is a water-soluble bioactive compound acclaimed for its high antioxidant capacity and its cardiovascular benefits, as supported by multiple clinical trials. Pharmactive Biotech Products

Clean-label starches for freeze-thaw stability

The Claria Everlast clean-label starch offers shelf stability that helps preserve food quality especially extreme storage conditions. This starch solves the formulation challenges related to refrigerated and freeze-thaw stability in categories such as frozen meals, gravies, sauces and yogurts. Like other products in the line, it is non-GMO and has process tolerance, clean taste and neutral color. Tate & Lyle

Clean-label emulsifier

Evanesse CB6194 is a clean-label emulsifier based on vegan chickpea broth that delivers the emulsification performance of traditional additives and the appeal of a single, recognized ingredient without compromising taste and texture. The chickpea broth is a type of aquafaba, derived from cooked chickpeas that provides unique emulsification properties. It's suitable for a variety of food applications that currently use emulsifiers, including egg replacement in low and high-fat vegan, spreadable, spoonable and pourable dressings (e.g., mayonnaise, aioli, etc.), white cooking sauces (Alfredo, Béarnaise, bechamel, etc.) and in ready meal applications. It exhibits excellent emulsion shelf life stability when paired with a functional native starch. Ingredion

Gum Karaya

Gum Karaya (E416) is a natural gum exudation obtained by the incision of the stems and branches of Sterculia trees. It is a non-starch polysaccharide, vegetal and 100% natural gum. Harvest regions are mainly located in Africa and India, on dry and rocky areas. Gum Karaya is collected, cleaned and dried before being processed in Alland & Robert facilities, which has developed a method of physical treatment that reduces the total plate count while preserving all functional properties. Gum Karaya has many pharmaceutical and food applications as adhesive compound, bulking agent and thickening agent. Farbest Brands

Hemp ingredients are up-and-coming

Hemp seeds and hemp seed-based ingredients are the up-and-coming, sustainable source for high-quality proteins and nutrients. Our hemp protein concentrates, hemp seed oils and hemp shelled seeds help you to create delicious, easily digested, allergen-free, high-omega-3 beverages, foods and skin care products. And our transparent sourcing from American farmers gives you full peace of mind. Victory Hemp Foods

Allergen-free vegan patties

The HydroTop Vegan Patty PP range is based on fava bean and pea protein and is free of soy, wheat and other allergens. Together with the plant-based texturate, it can be used to make vegan burger patties that are similar to meat products in taste, texture and mouthfeel. The plant-based nuggets have the familiar white color of chicken nuggets. The product range provides a modular system that can serve the convenience market with a variety of plant-based foods. Hydrosol GmbH & Co.

Quick removal of frost buildup on sample racks and tubes

The LabElite DeFroster is designed for automated removal of frost that may form on tube racks while in frozen storage. In this hands-free format, a single rack is drawn automatically into one end of the unit where mechanical brushes and a liquid solvent effectively remove frost in less than 10 sec. before sending it out the opposite end. This helps to eliminate picking issues caused by frost accumulation on labware that may render barcodes on racks or bottoms of tubes illegible by barcode scanners or cameras. It also protects overall sample integrity by eliminating the risk of mishandling or misplacing tubes. Hamilton Storage

Texturized protein for flexitarian and vegan applications

The protein ingredient complex T16 has been designed specifically to open up the texture of vegan or flexitarian meat analogs, providing a meatier bite and mouthfeel to products and allowing manufacturers to mimic the eating quality of meats. The texturized protein also is clean-label, non-GM, allergen-free and vegan friendly. Ulrick & Short

Emulsifier replacement for dough conditioning and crumb softening

Grindsted NG 100 non-GMO monoglyceride gives bakers an alternative to hydrated monoglycerides (hydrates), providing the same functionality and achieving similar product yields at a lower usage level. Bakers can use as much as five times less of the product than the hydrated equivalent. The next-generation emulsifier’s primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods. Because this emulsifier is not shipped with water, it lowers the product’s carbon footprint by up to 75% in terms of transport emissions, warehousing and landfill, says the company. DuPont Nutrition & Biosciences

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