Baking&Snack - April 2011 - 72

INGREDIENT NEWS

HIGH IN FLAVONOLS The process used to make dark and light ACTICOA cocoa from Barry Callebaut retains three times more flavonols than do normal chocolate manufacturing methods. Per 40-g serving, the dark chocolate contains 880 mg cocoa flavonols and is 65% cocoa solids, while the milk chocolate style carries 280 mg cocoa flavonols and is 40% cocoa solids. According to the company, cocoa flavonols work to prevent cell damage from daily stressors such as sun exposure and air pollution, and they also help maintain cardiovascular health and skin elasticity and hydration. The chocolates come in easy melting and pearl forms. (800) 225-1418 www.acticoa.com

CLEANER-LABEL FRYING Joining the Trancendim line of high diglycerides from Caravan Ingredients is Trancendim oil for potato frying. Its use in par-frying potatoes can decrease saturated fatty acid content while providing the necessary structure to prevent freezer clumping and crumbing. It has no impact on the sensory attributes of finished products, yet it allows claims of 0 g trans fat and yields a cleaner label by removing palm oil and hydrogenation. (800) 669-4092 www.caravaningredients.com

CLEAN-LABEL DOUGH CONDITIONER Wright Dough No. 43 from The Wright Group is an all-purpose dough conditioner that contains no bromate, emulsifiers or ADA. The powdered ingredient functionally replaces DATEM, SSL and similar additives at a low usage level of 0.25% (flour weight basis). All it adds to ingredient lists on packaging is “wheat flour, ascorbic acid, enzymes,” thus giving foods cleanlabel appeal. (800) 201-3096 www.thewrightgroup.net

FAT ALTERNATIVE Because consumers are much more conscious of nutritional information on packaged foods, Puratos recommends use of Puraslim as an alternative to traditional margarine, butter and oil in bread and cake applications. It is a functional paste that reduces the level of saturated and total fat in baked foods and contributes a more balanced calorie level. It mimics the functionality of traditional fats for softness, texture and shelf life. In bread, rolls, tortillas and buns, Puraslim cuts fat by 70%. In cakes and muffins, it reduces fat by 50%. Because of its lower dosage levels, it is competitive in cost of use with margarines and shortenings. (856) 428-4300 www.puratos.us

SSL/CSL ELIMINATOR Bread formulated with CLDC from Cain Food Industries no longer needs SSL and CSL dough conditioners. The new ingredient system contains an enzyme that eliminates a variety of emulsifiers and dough improvers yet provides superior dough strength, improved elasticity and greater dough tolerance. It can be used in many applications and permits cleaner label declarations. It qualifies for use in organic products. Usage levels start at 0.125% (flour weight basis), and the ingredient is available in tablet or powder form. (214) 630-4511 www.cainfood.com

BAKING & SNACK / April 2011

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http://www.caravaningredients.com http://www.acticoa.com http://www.puratos.us http://www.thewrightgroup.net http://www.cainfood.com http://www.bakingbusiness.com

Baking&Snack - April 2011

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