Baking&Snack - February 2012 - (Page 124)
Zero-calorie fruit extract sweetener
Natural sweetness, clean taste, zero calories, fruit source — these characteristics make Purefruit Monk Fruit Extract from Tate & Lyle attractive to consumers seeking foods made with simple, natural ingredients. For centuries, monk fruit sweetened foods consumed in its native Southeast Asia. Also known as luo han guo (Siraitia grosvenorii), monk fruit got its name from the Buddhist monks who cultivated the vines on which the small melons grow. After harvest, the fruit pulp goes through a natural extraction process by steeping in hot water to release a calorie-free compound roughly 200 times sweeter than cane sugar. These components, called mogrosides, occur at about 1% of the whole fruit. The final spray-dried product is a concentrated ingredient, readily soluble, process- and shelf-stable, and halal- and kosher-certified. Purefruit Monk Fruit Extract is available to food manufacturers through Tate & Lyle’s exclusive 5-year partnership with New Zealand-based BioVittoria Ltd., the world’s largest producer and processor of monk fruit. Using proprietary natural methods, Tate & Lyle’s research team refined and improved the taste of the extracts for general use in food products. Bakery items such as pie and pastry fillings benefit from Purefruit’s high level of sweetness. The company recently demonstrated a mango cream pie that used the new sweetener to cut sugar content by 30%. Other applications include cereal, confectionery, beverages and dairy. BioVittoria received a “no questions” letter in January 2010 from FDA, thus allowing the company’s notification of generally recognized as safe (GRAS) status for monk fruit extract. Foods made with Purefruit can claim “sweetened with fruit extract” on product labels.
(800) 526-5728 • www.tateandlyle.com
Cleaner label frying
Trancendim oil for donut frying from Caravan Ingredients, a new application under the Trancendim line of high diglycerides, delivers a clean mouthfeel and nutritional characteristics superior to many commonly used alternatives. By frying donuts in this oil, the package’s Nutrition Facts panel can show 0 g trans fat and a reduction in saturated fat. Also, use of the oil eliminates the listing of hydrogenation in the ingredient declaration. Such benefits give donuts a cleaner label, which many consumers seek, while maintaining the desired flavor profile. (800) 669-4092 • www.caravaningredients.com
Egg replacement ingredients
Bakers facing rising egg prices and difficult supply conditions can benefit from Nutrilac egg replacers developed by Arla Foods Ingredients. Made from fractionated whey proteins, these ingredients perform just like eggs in many bakery applications, fit clean-label needs and enable egg-free formulations. They are lower in calories, saturated fat and cholesterol than eggs and have a longer shelf life — up to 18 months. (980) 604-8551 • www.arlafoodsingredients.com
Pre-gel tapioca starch Gluten-free specialty mix
Watson, Inc. introduces gluteNONE Specialty Mix for production of moist gluten-free muffins with the appeal of regular muffins. The line of mixes adapts to a wide range of muffin styles. These complete mixes require only the addition of oil and water. The company can assist with formulation advice and offers various mold inhibitors to extend shelf life. (800) 388-3481 • www.watson-inc.com Ciranda developed a certified-organic, pre-gelatinized tapioca starch for making gluten-free foods. The cold-water-swelling ingredient’s neutral flavor complements its ability to stabilize and thicken formulations without cooking. It provides a healthful and reliable means to achieve proper rise, elasticity and texture in baked foods and desserts. Applications also include gluten-free breads, mixes, cookies, instant sauces, puddings and frozen desserts. The starch maintains excellent freeze/thaw stability and has a low level of syneresis. (713) 386-1737 • www.ciranda.com
/ Baking & Snack / February 2012
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