Baking&Snack - May 2012 - 110

innovations
Low-sodium leavening systems optimized
Because sodium bicarbonate contains nearly 30% sodium by weight, replacing it with potassium bicarbonate can help formulators cut sodium levels in baked foods while retaining salt for flavor and functionality, according to Church & Dwight, the supplier of Flow K potassium bicarbonate. “Potassium bicarbonate provides a ‘drop in’ replacement performance profile, said Rob Berube, the company’s manager of ” technical service. “In completely neutralized systems, essentially no difference is seen in the physical characteristics, texture and taste of the substituted baked food. ” In addition to advising about low-sodium applications, the company can help users optimize performance of chemical leavening systems by matching its sodium, potassium and ammonium bicarbonates to the appropriate leavening acids. Applications include batters, breadings, cakes, cookies, crackers, muffins, pizza crusts, quickbreads, and refrigerated doughs and tortillas, as well as baking powders and bakery mixes for biscuits, cakes, donuts, pancakes and more. Formulation strategies address low-carbohydrate, reduced-fat, mineral fortification and delayed-release needs. Potassium bicarbonate adds two extra benefits to formulations: taste advantages and health claims. “Taste is not an issue as might be expected with other potassium salts, Mr. Berube said. It is not bitter, ” and it imparts a sweet taste to foods, which can mitigate the bitter taste of some artificial sweeteners. In terms of nutrition, potassium plays a critical role in maintenance of cellular isotonic balance and kidney function, proper muscle tissue function and bone health. Additionally, the potassium health claim granted under FDAMA acknowledges potassium’s role in reducing the risk of high blood pressure and stroke. (800) 221-0453 • www.ahperformance.com

Low-sodium baking powder
Caravan Ingredients introduces Low Sodium Baking Powder for chemically leavened baked foods. Made with a non-sodium aluminum phosphate leavening system, this baking powder cuts sodium by up to 44% compared with standard baking powders. It is formulated to release the proper amounts of leavening gas at various stages of mixing to facilitate scaling and depositing of batters. The company noted that a 2011 Harris Interactive poll found 73% of adults indicating reducing sodium is important in managing their weight and diet. (800) 660-4092 • www.caravaningredients.com

Colored wafers, compound coatings
Merckens Premium Chocolate and Rainbow wafers from ADM Cocoa extend flavor and color options for adding eye appeal to baked foods and confections. Colored wafers and compound coatings come in white, blue, green, orange, orchid, peach, pink and yellow. The company’s Color Magic Chart creates up to 70 additional colors. Multiple flavor profiles add versatility and include dark and milk chocolate choices. (800) 558-9958 • www.adm.com/merckens

Pizza crust improver Non-allergenic release oil
Developed for production of pan-baked bread, buns and presseddough pizza crusts, Vegalub Sun SF from Mallet & Co. is a nonallergenic, food-grade release oil containing a blend of partially hydrogenated soybean oil, high-smoke-point mineral oil and sunflower lecithin. It resists polymerization to help prevent sticky buildup in pans and is effective even at low usage levels. (800) 245-2757 • www.malletoil.com By enhancing extensibility and workability of pizza crusts, OptiSol 5000 from Glanbia Nutritionals increases the surface area by up to 5% and cuts manufacturing costs. The functional, clean-label ingredient helps manage moisture and creates a softer, less chewy texture, especially in whole wheat crusts. The natural flax-based ingredient enables fortification of fiber content and adds ALA omega-3s. (800) 336-2183 • www.glanbianutritionals.com

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http://www.ahperformance.com http://www.adm.com/merckens http://www.caravaningredients.com http://www.malletoil.com http://www.glanbianutritionals.com http://www.bakingandsnack.com

Baking&Snack - May 2012

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