Food Processing - May 2008 - (Page 52)

INGREDIENTS: OmEGa-3 OIlS Especially for dairy Omevital 1812 TG Gold is an oil developed for dairy products, spreads and other fat-based applications. It contains an optimum ratio of the long-chain fatty acids EPA and DHA, known to enhance overall vitality, while maintaining excellent stability. Typical use levels are 100-250mg per serving. Every batch of every Omevital product is tested for more than 250 contaminants and impurities, exceeding the CR N monograph for purity by 75 percent. Cognis Nutrition and Health; laGrange, Ill. 800-673-3702; www.cognis.com less omega-3 fish oils. This new product also provides oxidative stability. It meets the rapidly growing needs of the food industry for these consumer-recognized healthy oils while overcoming end-user concerns related to fishy-smelling odors, poor shelf life and off-flavors. Eterna products may be used in a wide range of foods and beverages. Hormel Health Technology; austin, minn. 507-434-6891; www.hormelingredients.com Coating for masking, shelf life Focus on DHA Docosahexaenoic acid (DHA) is the only omega-3 that supports brain, eye and heart health throughout all stages of life, according to the vendor, and consumers who are aware of the health benefits associated with DHA omega-3 are willing to pay extra for it. After just five years on the market, premium priced infant formula fortified with Life’sDHA accounts for about 97 percent of all infant formula sales in the U.S., the vendor claims. Life’sDHA will not impact the taste of the finished product, comes from an all-natural vegetarian source (algae) and, as a result, is eco-friendly and sustainable, and can be seamlessly added to the manufacturing process. It’s also Kosher, Halal, non-GMO and acceptable for use in organic products. martek Biosciences Corp.; Columbia, md. 800-662-6339; www.martek.com New source: Salvia An innovative new source of omega-3 fatty acids outperforms traditional omega-3 oils, the vendor claims, by providing improved flavor and shelf stability in heattreated dairy, beverage and savory applications. Alina is a patented plant source of omega-3 fatty acids from Salvia seed that has a more neutral flavor profile, which allows for fortification without negative taste or texture impact. It is easy to use and offers greater stability than traditional omega-3s in baked goods, bread, dairy, cereal and wide range of beverage products such as health drinks. It is also stable in pasteurization processes and baking. This product is odorless, neutral in flavor and allergen-free, making it suitable for children’s formulations. Frutarom ltd.; North Bergen, N.J. 952-920-7700; www.frutarom.com SuperCoat Omega 3 is a microencapsulated omega-3 fatty acid using the vendor’s Super Micro Atomization Retention Technology (SMART) process, which delivers specific nutrient function while masking unpleasant taste, odor or mouthfeel. The microencapsulation technology also increases stability and shelf life, protecting sensitive nutrients in extreme temperature and processing conditions. SuperCoat Omega 3 is protected from reactivity with other micronutrients and adverse pH environments, allowing for reduced overages. It comes as a dry powder that can be used in a range of bakery products and functional foods. The Wright Group; Crowley, la. 800-201-3096; www.thewrightgroup.net Starch encapsulation Concentrated powder Using the company’s patented microencapsulation technology, highly concentrated omega-3 powders have been turned into Meg-3 powder. It’s been successfully incorporated into a wide range of food products including baked goods, milk, yogurt, juice, nutrition bars, and confectionary products. Meg-3 enables you to provide consumers with valueadded nutrition, great taste, proven health benefits and the convenience of a healthy food – all without the taste or smell of fish Ocean Nutrition Canada; Dartmouth, Nova Scotia 902-480-3288; www.ocean-nutrition.com 52 • FOOD PROCESSING May 2008 Despite all the health benefits being associated with omega-3 fatty acids, their marine and fish oil sources can be problematic for flavor. The vendor has taken omega-3 oils from Omega Protein and encapsulated them, which produces a clean, stable and flowable powder that can be used in breads, tortillas, wraps, nutrition bars and other baked goods without affecting the flavor of the finished product. National Starch Food Innovation; Bridgewater, N.J. 800-797-4992; www.foodinnovation.com Antioxidant for omega-3s Hormel enters the fray Through a proprietary process, virtually all of the fishy odors and flavors of fish oils have been removed to create the Eterna brand of pure, tasteless and odor- Fortium R PT40 liquid antioxidant was developed specifically for use in hardto-stabilize matrices, such as fish oil and other applications containing omega-3 oils. This antioxidant blend – based on a combination of rosemary extract, tocopherols and ascorbyl palmitate – can be used to delay oxidation in marine WWW.FOODPROCESSING.COM http://www.hormelingredients.com http://www.cognis.com http://www.thewrightgroup.net http://www.frutarom.com http://www.martek.com http://www.foodinnovation.com http://www.ocean-nutrition.com http://www.foodprocessing.com

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

Food Processing - May 2008 Editor’s Plate NewsBites The Trends Rollout Food Biz Kids Product Developer turned Bean Counter The top-selling new products of 2007 The open road Back to the Big Easy Managing the global plant A new column with answers to your plant-fl oor questions New Supplier Products Toops Scoops

Food Processing - May 2008

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