Ingredient Round Up: May 2021

May 20, 2021
Our editors selected the following food and beverage ingredients to feature in our May 2021 issue of Food Processing. See which products they chose.

Antioxidants + antimicrobials

DuraShield antimicrobial natural food protection blends harness the synergies of natural antioxidants combined with natural antimicrobials to improve both shelf life and food safety in a variety of applications, including meat and poultry, deli salads, dips, sauces and dressings. These blends balance scientifically proven functional efficacy, flavor and aroma management systems to ensure quality solutions that protect your brand. They combine natural antioxidant products, like rosemary and acerola extracts, with natural antimicrobial products, such as cultured dextrose and buffered vinegar. While synthetic food preservation alternatives are commercially available, they do not offer the consumer-preferred clean label that can be achieved with DuraShield blends. Kalsec 

Modified potato starch

Ultra-Tex 1311 is a waxy, instant potato starch for use in a variety of traditional and alternative formulations to create indulgent textures, improve stability and replace oil without compromising sensory appeal. The modified potato starch is suitable for plant-based, low-fat, reduced-fat, better-for-you and keto-friendly applications. It exhibits high process tolerance and viscosity, water-holding capacity and shelf-life stability and clarity in formulations. Its sensory profile is characterized by a smooth, creamy texture; a rich mouthfeel; and a clean flavor. Ideal applications include dairy desserts; bakery/fruit fillings; and spreadable, spoonable and pourable dressings, sauces and other savory applications. Ingredion

Clearly protein

Lacprodan ISO.Clear brings the benefits of protein to juice drinks. It's a whey protein isolate developed for the fortification of functional beverages without cloudiness, graininess or off-taste. It has a protein content of 90%, offers high heat stability and is clear in solution making it suitable for pasteurized or UHT processed juice drinks. Products with Lacprodan ISO.Clear taste just like juice drinks should, but with the benefit of high-quality, natural whey protein isolate. They’re also very easy to add to existing recipes, making them the ideal way to add new appeal to traditional juice drink ranges. The ingredient works well with a broad range of juice types, in particular clear juice drinks, and can be combined with other health-promoting ingredients such as vitamins, minerals and probiotics. Arla Foods Ingredients

Gingerbread flavor

natural and vegan gingerbread flavor brings a tasty touch to sweet applications such as dessert creams, syrups, pastries and ice creams. It is made with 1% gingerbread liquid flavor and has an organoleptic profile characterized mainly by cinnamon, cloves, biscuit, caramel, honey and spicy notes. Aromatech

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Liquid caramel color

The YT25 Class I liquid caramel color provides rich yellow or golden tone characteristics for food and beverage manufacturers. It has a tinctorial power between 0.022 and 0.028 and has less than 10ppm sulfites. It also is kosher, halal and gluten-free. It is used widely to replace or extend other yellow colorants, such as beta carotene and yellow dyes #5 and #6. It is a clean label alternative to yellow dyes, now prohibited in some countries. It can be used in a variety of applications, including lemonade and drink mixes, yellow cake mixes, poultry coatings and distilled spirits. Sethness Roquette

Lactase for GOS fiber production

Nurica enzyme has been launched in China. It enables manufacturers to produce dietary fibers naturally in the form of galactooligosaccharides (GOS) in situ by transforming lactose that is present in dairy products. GOS have also been shown to increase populations of health-promoting species of gut bacteria and as such has potential in prebiotic innovations and improving gut health. The enzyme allows dairy producers to adjust the sugar, fiber and lactose content of their flavored milk, ice cream and fermented dairy applications. In application trials, the lactase has shown no detectable impact on the acidification process, taste or texture, says the company. IFF/DuPont Nutrition and Biosciences

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