Food Processing - April 2008 - (Page 60)

ingredients: non-nutritive sweeteners Zero everything Formerly known as Eridex erythritol, Zerose is an organic, all-natural bulk sweetener that tastes and functions like sugar in beverages, dairy products and confections. Like sugar, it reduces water activity in a food product, provides volume and provides the freeze point depression needed in many frozen treats. It tastes 60 to 70 percent as sweet as sugar so people can reduce their sugar intake without sacrificing taste. It is also noncariogenic, non-glycemic and non-insulemic. Cargill inc.; Minneapolis 800-227-4455; www.cargill.com vored waters by 50 percent. It also may be used in any application containing sugar, both foods and beverages, which means less sugar with the same sweet flavor. It does not break down or alter during cooking, freezing or when stored on the shelf. wixon inc.; st. Francis, wis. 414-769-3000; www.wixon.com Splendid Snack bars Traditional meal breaks are often replaced by on-the-go snacks. Litesse polydextrose enables snack bar products that meet these demands without compromising taste and texture. Formulated with wholesome ingredients, the bars typically have reduced sugar with added minerals and vitamins. Litesse is a proven soluble dietary fiber and prebiotic. danisco sweeteners; Copenhagen, denmark +45-3266-2000; www.daniscosweeteners.com Sucralose is a no-calorie sweetener that is made from sugar but is approximately 600 times sweeter than sugar. In addition to its sugar-like taste, Splenda sucralose retains its sweetness through commonly used food and beverage manufacturing processes and also throughout the shelf life of finished products. Its versatility enables food and beverage manufacturers to offer consumers a range of great tasting, reduced-calorie products. tate & Lyle Plc; London www.tateandlyle.com Burns body fat Suitable for flavored water Mag-nifiqueT Sweet Lift contains a proprietary blend of natural flavors that synergistically works with sugar to enhance sweetness perception. It can reduce the sugar content in fla- Recent studies indicate low-glycemic carbohydrate Palatinose promotes utilization of body fat as an energy source and thus improves metabolic fat oxidation. It provides a sustained supply of energy in the form of glucose while supporting fat mobilization. Not only can athletes profit from a sustained supply of energy, they can also obtain a greater amount of energy from their own body fats. Palatinit gmbH Mannheim, germany +49-621-421-150 www.palatinit.com Specialty sweetener blends Easy-to-use, category-centric sweetener blends have been designed to lower caloric content in finished goods while maintaining flavor profiles. BakeSweet was created to reduce sugar/ sucrose levels in cakes, cookies, bakery mixes, fillings and icings. GumSweet, designed for use in sugar-free gums, offers a 300 S.E. flavor that aids in flavor enhancement. TwoSweet, a proprietary synergistic blend, offers sucrose flavor for carbonated beverages, fruit drinks and powdered beverage mixes. univar usA; redmond, wash. 425-889-3400; www.univarusa.com there are more sweetener products in the web version of this roundup. search for “sweeteners” at www.FoodProcessing.com. Clinical trial for tagatose Tagatose, a natural, low-calorie sugar that has been used sparingly as a sweetener, recently entered a yearlong clinical trial to study its positive affects on Type 2 diabetes. The Baltimore Sun and Diabetes, Obesity and Metabolism magazine reported the study, which focuses less on tagatose’s sweetening power but more on its low absorption rate. It also might stimulate insulin secretion. 60 • FOOD PROCESSING APRIl 2008 WWW.FOODPROCESSING.COM http://www.wixon.com http://www.cargill.com http://www.tateandlyle.com http://www.daniscosweeteners.com http://www.invest-lr.com http://www.palatinit.com http://www.univarusa.com http://www.FoodProcessing.com http://www.invest-lr.com http://WWW.FOODPROCESSING.COM

Table of Contents Feed for the Digital Edition of Food Processing - April 2008

Food Processing - April 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Consumer Taste Test - Indulgent, Superpremium Chocolate...at 3 Calories a Pop Cover Story - Annual Capital Spending Report - To Build or Not to Build? Ingredients - Trendy Fruits, Nuts and Vegetables Plant Operations - iPlant: Assessing the State of Automation Plant Operations - Your Sanitation Can Be Greener Packaging - For Which Oven? MRO Q&A New Supplier Products Toops Scoops

Food Processing - April 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.