Food Processing - January 2008 - (Page 60)

INGREDIENTS: ENZYMES Bread fresher longer Grindamyl Powerfresh baking enzyme is based on a powerful new G4-amylase that provides improved softness, resilience and foldability. The G4-amylase has been developed to delay staling in baked products. By cutting off maltotetraose (G4) from the amylopectin side chains, amylopectin retrogradation is reduced, enhancing the softness and resilience of bread and other baked goods. End result: longer shelf life. Danisco; New Century, Kan. 913-764-8100; www.danisco.com Without G4 With G4 Replaces potassium bromate Veron Brox not only is a replacement for potassium bromate but it can improve bread quality and volume. China recently banned potassium bromate from mills and bakeries, but this replacement product acts similarly on ﬂour proteins, pentosans and starch. It modiﬁes the ﬂour pentosans to strengthen the dough. The result is uniform crumb structure and increased volume. AB Enzymes; Darmstadt, Germany +49-6151-368-0100; www.abenzymes.com For dairy applications Enzyme systems are offered to either supply ﬂavor to cheese or dairy applications or to coagulate cheese milk. Pre-gastric lipase enzymes provide speciﬁc ﬂavors traditionally found in highly ﬂavored cheeses like romano, feta and provolone. These products are available in both kosher and non-kosher formats. Microbial (non-animal) enzymes manufactured from fermentation of Rhizomucor pusillus also are available. Cargill Texturizing Solutions; Minneapolis 877-650-7080; www.cargilltexturizing.com formation of ethyl carbamate from food products and alcoholic beverages. First Venture Technologies; Vancouver, B.C. 604-648-2200; www.ﬁrstventuretechnologies.com Sodium bicarb and phosphate Simple Safety Solution. Helps reduce acrylamide A new enzyme solution reduces acrylamide in baked and fried starchy foods without altering the appearance and ﬂavor of the ﬁ nal product. Acrylamide is a potential carcinogen that is formed when starchy foods are baked or fried at high temperatures. Acrylaway is an asparaginase that reduces acrylamide levels by up to 90 percent without changing the appearance or taste of the ﬁ nal product. It can be used in a broad range of foods such as biscuits, cookies, crackers, crisp and toasted bread plus fried and baked starchy snacks. Novozymes; Denmark +45 44 46 00 00; www.novozymes.com The PrimeCap Bakery Blend line of encapsulated leavening systems offers a balanced blend of sodium bicarbonate and phosphate, encapsulated so the components release only when desired. They improve the rise in the oven or microwave resulting in increased volume. Already balanced, these convenient blends eliminate spotting that can occur from un-reacted acids or bicarbonates. Available in several variations, these blends are used in pizza dough, cookies, mufﬁ ns, biscuits and other baked products. Primera Foods; Cameron, Wis. 715-458-4075; www.primerafoods.com Stable lipoic acid The public counts on you. You count on your workers. Keep both of them safe from harmful biological and chemical contaminants with Bio-Safe Skin Protectant, the first line of defense for the food processing industry. ™ Reduces ethyl carbamate Self Defense For Skin www.biosafe-inc.com or call 1-800-767-4667 Laboratory results indicate new functionally improved yeasts are effective in reducing ethyl carbamate levels by as much as 54 percent in bread. Widespread human exposure to ethyl carbamate, a known carcinogen, is of concern, and breads made with yeast have been reported to be a potential source of ethyl carbamate ingestion. This new yeast technology substantially reduces the Lipoic acid, a critical cofactor in three vital enzyme complexes that control energy metabolism, is synthesized in both plants and animals. It also can act as a powerful antioxidant in large amounts. Animal studies have shown supplemental lipoic acid, in conjunction with L-carnitine, decreases the biomarkers of mitochondrial decay – a critical factor in aging. While puriﬁed R-lipoic acid is highly unstable, degrading with exposure to light, air and temperatures slightly above ambient, K-R ALA is a potassium salt with a 30 percent concentration of naturally derived R-lipoic acid. The product is free of residual solvents and moisture, heat-stable and humidity-resistant, with a shelf life of at least three years. BI Nutraceuticals; Long Beach, Calif. 310-669-2100; www.botanicals.com 60 • FOOD PROCESSING JANUARY 2008 WWW.FOODPROCESSING.COM http://www.danisco.com http://www.firstventuretechnologies.com http://www.abenzymes.com http://www.cargilltexturizing.com http://www.primerafoods.com http://www.biosafe-inc.com http://www.novozymes.com http://www.botanicals.com http://www.foodprocessing.com

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Food Processing - January 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Product Spotlight Seventh Annual Manufacturing Trends Surbey Product Development Ingredients Plant Operations Plant Operations & Packaging New Supplier Products Toops Scoops

Food Processing - January 2008

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