Baking & Snack - May 2004 - 148

INGREDIENT NEWS
ORGANIC, CARAMELIZED RICE SYRUP

LIGNAN EXTRACT
LinumLife EXTRA standardized ﬂax
lignan extract from Acatris has the highest
amount of ﬂax lignans on the market, according to the company. It is made from ﬂax
hulls through a patented production process
and standardized to contain 20% secoisolariciresinol diglycoside (SDG), the main
lignan in ﬂaxseed. Lignans are reported to
improve prostate health, reduce menopausal
symptoms, promote heart health and have
beneﬁts for acne and hair loss. Phone (952)
920-7700; Web www.linumlife.com
FRESH FLAVORS

Rich brown color is possible with a new
organic, caramelized rice syrup from D.D.
Williamson. Originally developed for an
organic butterscotch-ﬂavored rice pudding
application, the syrup also works well in
other foods such as granola bars, rice cakes,
mufﬁns, snacks and cereals. It is made from
100% organic brown rice. Phone (800)
CARAMEL; Web www.caramel.com
NONCALORIC SWEETENER
Eridex erythritol from Cargill Food &
Pharma Specialties has the highest digestive tolerance of all polyols. It is essentially
noncaloric, contributing a maximum of
0.2 Cal per g, and has a clean, sweet taste,
approximately 70% as sweet as sugar. It
suits products for sugar-restricted diet and
has a glycemic index of zero. Phone (877)
650-7080; Web www.eridex.com
BAKED COCONUT FLAVOR
Highly authentic in taste, a new baked
coconut ﬂavor has been introduced by
Taste Tech Ltd. It gives an added boost to
mufﬁns, cookies
and cakes. The
ﬂavor is microencapsulated
to create a freeﬂowing powder
that mixes easily
with other ingredients. Encapsulation controls
the release of
the ﬂavor according to pre-determined
customer preference, for example, in the
oven or when eaten. Phone +44 (0) 117 971
2719; Web www.tastetech.co.uk

148 / BAKERS PRODUCTION MANUAL / May 2004

The new Fresh Flavors line of bread and
tortilla ﬂavors from Custom Ingredients,
Ltd. are made from fresh herbs and vegetables rather than dried spices and vegetable powders. Prepared as liquid bases,
the ﬂavors offer robust taste and aroma
and include a variety of Southwestern, Italian and Oriental specialties, plus toasted
onion, strawberry, chocolate and cheddar
cheese (parve). Phone (800) 457-8935; Web
www.customingredients.com
WHEY PROTEIN ISOLATE
BiPRO whey protein isolate forms the
basis for a new whey protein chip application developed by its manufacturer,
Davisco Foods International. In the test
formulation, the all-natural, low-fat, lowcarb chips contribute 10 g of protein per
28-g serving. The isolate's clean bland
ﬂavor suits many applications in baked
foods, snacks and other grain-based food
products. Phone (800) 757-7611; Web
www.leadingthewhey.org
INULIN IN BREAD
Frutaﬁt inulin and Frutalose and fructooliigosaccharides from Sensus America
can be used to produce low-carbohydrate
bread, bagels and other baked foods. In

bread, the inulin inﬂuences dough viscosity
because of its water binding capacity and,
thus, helps achieve a consistent dough in
less time. Its naturally occurring reducing
sugars take part in the Maillard reaction,
thus improving crust color. Phone (646)
452-6140; Web www.sensus.us
HIGH-EMULSIFYING SHORTENING
Icings and creme ﬁllings made with
Cremol high-emulsifying shortening from
Bunge Foods remain
stable
longer
- an important beneﬁt for
bucket-packed
products. In cakes,
the shortening promotes tenderness and
moist eating quality. Phone (800) 8280800; Web www.bungefoods.com
LONGER SHELF LIFE
A new ingredient designed to stabilize baked foods, Longer Shelf-life-Y&N
from Bake Preserve Industries, acts as an
effective anti-microbial. The concentrate
combines food ingredients with a natural
plant extract, and it prevents the growth of
microorganisms and subsequent spoilage
from free radical damage. The mold and
yeast inhibitor protects both frozen and
shelf-stable products. Preservation properties are effective up to pH 8 and stable at
high and low temperatures. The ingredient's biostabilization process improves the
quality of all baked products and acts as a
ﬂavor enhancer. Phone (513) 942-6445\
SUGAR-TOLERANT YEAST
Developed to perform in Hispanic
products with sugar levels of 10% or more
of ﬂour, Nevada Gold Instant Yeast from
Lesaffre
Yeast Corp.
is now available outside
Mexico. Add
it to formulas as you
would any
other instant
yeast. The vacuum-packed yeast remains
fresh for up to a year from date of manufacture and needs no refrigeration. Phone
(877) 677-7000; Web www.lesaffreyeast.com

http://www.sensus.us http://www.linumlife.com http://www.bungefoods.com http://www.caramel.com http://www.eridex.com http://www.customingredients.com http://www.leadingthewhey.org http://www.tastetech.co.uk http://www.lesaffreyeast.com

Baking & Snack - May 2004

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