Food Processing - July 2008 - (Page 44) ingredients: gums, hydrocolloids, emulsiFiers Two new xanthan gums Two new xanthan gum products complete the vendor’s Satiaxane xanthan gum CX portfolio. Satiaxane CX 800 is a highly versatile, 80-mesh product that stabilizes, suspends, thickens and improves texture. Typical applications include dressings, sauces, mayonnaises, frozen desserts, dairy, fruit preparations, bakery products, syrups, and meat products. Satiaxane CX 801 is a fine mesh product offering rapid hydration for instant foods such as dry mix beverages, soups, dressings, desserts and bakery mixes. Both grades are Halal and Kosher certified. Cargill Texturizing Solutions; Minneapolis 877-765-8867; www.cargilltexturizing.com Cost-reducing emulsifiers With commodities prices on the rise, new emulsifier solutions lessen the impact of these increases on the total food formulation. In margarine and spreads, new technologies allow the vegetable oil content to be reduced and replaced with water. Other solutions target gluten reduction in bread while maintaining a high bread volume. Alternatively, these products can enable capacity improvements by increasing throughput on food production lines. These solutions offer opportunities to cut down on expensive raw materials in food applications without compromising the taste, texture, appearance or shelf life. Danisco; Copenhagen, Denmark 800-255-6837; www.danisco.com choice for light and aerated low-calorie products that tap into the wellness trend. Cognis North America; Cincinnati 800-254-1029; www.cognis.com Healthier trans fat replacement An enhanced emulsion technology allows the replacement of trans fat in baked goods with healthier alternatives. Unsaturated oils suspended in Methocel food gums form an emulsion that helps to create the semi-solid structure formulators desire while improving the f lavor, moisture retention and crumb texture of baked foods. This technology helps formulators address a growing trend toward healthy, trans fat-free baked foods while preserving the taste, texture and mouthfeel that consumers expect in their cookies, cakes, muffins and crackers. Dow Chemical Co./ Dow Wolff Cellulosics; Midland, Mich. 800-422-8193; www.dowwolffcellulosics.com Highly efficient emulsifier Drewpol PGPR (polyglycerol polyricinoleic acid) is a highly efficient water-in-oil emulsifier that is considered GRAS by the FDA for use as an emulsifier in chocolates, as well as low-fat spreads, margarine and dairy analogs. Spreads containing this product offer reduced fat content and exhibit improved stability and enhanced spreadability. Kosher certified, it is made from non-GMO ingredients. In chocolate coatings, this product modifies the rheology by reducing the yield value when combined with lecithin to provide for uniform enrobing at reduced use levels. Stepan Co.; Maywood, N.J. 201-712-7642; www.stepan.com Organic stabilizer With sales of organic foods expected to increase at a steady pace, demand for certified organic ingredients is also on the rise. TICorganic Caragum 200 is a certified organic stabilizer based on the company’s standard version, Caragum 200. It contains the same ingredients but from a certified organic source. This product provides both hot and cold viscosity and excellent mouthfeel and is often used to replace starch in finished products like soups, sauces, and gravies. In addition being certified organic, it is a cost-effective alternative to straight locust bean gum. TIC Gums; Belcamp, Md. 800-899-3953; www.ticgums.com ▲▲No soapy taste Enzymes in herbs and spices sometimes interact with the lauric acid of the vegetable oils contained in whipping agents, giving creams and mousses a soapy taste. Lamequick AS 165 is a whipping agent based on vegetable oils that are free from lauric acid. It is more stable against enzymatic saponification, making it especially suitable for aerated snacks such as savory mousses or spicy creams. It is also a good ▼▲Gelatin coating for ice cream Gelita RTE-ICE was named the most innovative product at the recent Food Ingredients South America (FISA) trade fair in Sao Paulo, Brazil. Gelita RTE-ICE is a gelatin-based ingredient for the production of jelly texture coatings for ice cream, especially stick novelties. It’s an easily processed, thermo-reversible top that freezes in less than a minute at ambient temperature, combining the softness of a jelly top with the ice-cream texture. It’s low-calorie and fat-free. Gelita AG; Eberbach, Germany 49 6271 84 2194; www.gelita.com National Starch unveils Texture Center of Excellence National Starch Food Innovation (www.foodinnovation.com) in June unveiled its multimillion-dollar Texture Center of Excellence at the company’s Bridgewater, N.J., headquarters. It’s a lab for furthering the company’s research into especially starch-derived ingredients and texturants and for collaborating with food processors in the exploration and optimization of textures for enhancing and improving food formulations. The center features a modern, roomy preparation kitchen; sensory, consumer and focus-group testing stations; plus a soon-to-be-completed computerized texture analysis lab. For more details, see our online story: www.FoodProcessing.com/NatStarchCenter. national starch Food innovation; Bridgewater, n.J. 800-797-4992; www.foodinnovation.com 44 • Food Processing July 2008 FoodProcessing.com http://www.cognis.com http://www.cargilltexturizing.com http://www.danisco.com http://www.stepan.com http://www.dowwolffcellulosics.com http://www.gelita.com http://www.foodinnovation.com http://www.FoodProcessing.com/NatStarchCenter http://www.foodinnovation.com http://www.ticgums.com http://foodprocessing.com
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