JulyIngredient2020

Ingredient Round Up: July 2020

June 24, 2020
Our editors selected the following batch manufacturing ingredient products to feature in our July 2020 issue of Food Processing. See which products they chose.

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

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