Prepared Foods - February 2009 - (Page 55)

r&d applications R&D Applications Seminar and British Nutrition Foundation advise adults to consume between 1,000-2,000mg long-chain fatty acids daily, while the American Heart Association advises between 5003,000mg daily. The Australian and New Zealand Health Authorities are the only government agencies that recommend between 430-610mg daily. Sales of functional foods and beverages have been trending upwards for the past few years—a trend that will continue in the foreseeable future. Sales of products fortified with omega-3 fatty acids have followed this same trend. ALA kicked off the trend towards incorporating omega-3s in products. However, as the producers of EPA and DHA improved the technologies for manufacturing fish oils to eliminate undesirable odors and flavors, the food industry has adopted EPA and DHA. These two nutrients are expected to grab some 70% share of the omega-3 market by 2011. Increased consumer awareness of the relationship between health and diet has helped to fuel the rapid increase of functional foods containing omega-3 fatty acids. More and more consumers understand that a better diet can improve the quality of life and improve overall health. A survey conducted by IFIC indicated that 63% of consumers were aware of omega-3s in 2006. This figure jumped to 71% by 2007. This increase in awareness goes hand-in-hand with a desire amongst consumers to adopt a healthier lifestyle, including eating habits that will reduce the risk of heart disease. Most consumers realize that factors, such as saturated fats and trans fatty acids, may increase the risk of heart disease. They also understand that omega-3 fatty acids or fish oils may reduce that risk, as well as reduce cholesterol levels, help control blood pressure, improve vision and enhance energy levels. After a review of the heart health science, FDA approved a qualified heart health claim for EPA and DHA. The qualified heart health claim must read: “Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of [insert product here] provides [X] grams of EPA and DHA omega-3 fatty acids.” Processors using omega-3s can also make structure-function claims. These must be truthful, cannot mislead consumers, and the claim must be substantiated. Omega-3s are beneficial for cardiovascular, immune and respiratory systems, and essential for good health. FDA and health organizations continue to review the science of omega-3s and report the benefits. Opportunities abound for manufacturers to add omega-3s to their product offerings. “Long-chain Omega-3s in Functional Foods,” Hope Hale, R.D., senior manager nutrition and regulatory affairs, OmegaPure, hhale@omegapure.com —Summary by Richard F. Stier, Contributing Editor PREPARED FOODS com Emulsifiers in Cake Emulsifiers are key ingredients in cakes. There are several concerns with cake emulsifiers, which prompted the efforts to develop a new emulsifier for these products. The problems relate to gels, dispersion, shortening and traditional emulsifiers. The primary function of gels is aeration. These materials are also difficult to handle, hard to disperse, have a limited shelflife and can be expensive. Dispersion is also a concern with other emulsifiers. They are difficult to use and are sensitive ingredients. Shortenings are another key ingredient in cakes, but choice is limited, and costs may be high. Lastly, traditional emulsifiers vary in their performance and have limited aeration power. Hans Henrik Wikman, technical sales manager at Palsgaard Incorporated, enumerated efforts to tackle these problems in his speech titled, “Reformulate Industrial Cake Recipes Using an Instant Cake Emulsifier in Powder Form.” In an effort to address these concerns, a new instant emulsifier with the following characteristics was developed: 1) activated powder; 2) strong and instant aeration power; 3) fast reaction, ergo a short mixing time; 4) easy to dose; 5) little or no waste; 6) low-cost/only a small dose is required; 7) long shelflife; 8) one-step production; 9) resistant to mechanical manipulation; and 10) results are consistent. Such a product would allow full flexibility and use of raw materials, the use of trans-free fats and oils, allow for greater automation, reduced mixing times and make for more stable batters. The new emulsifier is a polyglycerolester. These compounds are produced by reacting fatty acids with diglycerides. Polyglycerolesters have moieties that are soluble in both water and oil and have the ability to trap starches. These www.PreparedFoods.com ● February 2009 55 http://www.PreparedFoods.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - February 2009

Prepared Foods - February 2009 Contents Hitting the Shelves Category Analysis: Contemplating Condiments Consumer Research: Flavor Launches Signal Trends Regulations: Food Protection MarketWatch Grab and Go: From Street Food to Retail Flavor Secrets: Shrimp Around the World On the National Menu Gelatos and Gourmet Ice Creams R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality R&D Applications: CLA Claims on Ingredient Statements R&D Applications: Leavening Allows Sodium Health Claims Abstracts

Prepared Foods - February 2009

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