Baking & Snack - October 2015 - 94

Glitter adds glamor
Eye-catching color and sparkling effects enhance the appearance of
glazed and powdered sugar-coated cake donuts when sprinkled
with Edible Glitter from Watson, Inc.
The ultra-thin, lightweight flakes adhere easily to the surface.
"Other types of sprinkles would not be able to stick to a
powdered sugar donut or even a lightly glazed donut," explained
Moira Watson, the company's vice-president, marketing and
communications. "Typically, traditional sprinkles need to be applied
to a thick layer of fresh icing or frosting to adhere properly." Even 24
hours after glazing, Edible Glitter still adheres readily, allowing it to be
applied at the time of purchase.
These toppings - available in many colors, including metallic -
impart minimal mouthfeel. "This may be preferred by consumers who
like the soft texture of a donut but not necessarily the hard crunch of a
traditional sprinkle or candy topping," Ms. Watson said.
Edible Glitter contains no sugar or hydrogenated vegetable oils, making it label-friendly.
Coverage is enhanced and economical because of its light weight, achieved by the company's cast film
technology. The glitter covers up to 20 times the amount of donuts compared with traditional toppings. The
company estimated cost savings at 30%.
(800) 388-3481 * www.watson-inc.com

Custom nutrient premixes

Functional egg replacers

With consumer appetite for
better-for-you and lifestylefocused foods continuing
to grow, Fortitech premixes by DSM can be
customized to differentiate products. For example,
a premix targeted at bone/
joint health, endurance, satiety, heart health or healthy aging can
enhance the appeal of breakfast biscuits, RTE cereals and pasta,
to name a few applications. These premixes meet CGMP, GMOfree, HACCP, organic, kosher and halal standards.
(518) 372-5155 * www.fortitechpremixes.com

Corbion makes available two egg replacement solutions for
baked foods that are
affordable and deliver
clean flavor and egg
characteristics. Bro-Eg
replaces whole eggs
and acts as an extender, replacing up to 50%
of whole eggs in cakes
and batters, and 100% in yeast products. Cara-Eg, also designed
to replace whole eggs, functions as an egg stabilizer and extender.
It replaces 25 to 50% of whole eggs in sweet goods, and 100% in
yeast products.
(800) 669-4092 * www.corbion.com/eggreplacers
View listing at www.esourcebaking.com

Distinctive hot flavor
Imagine the appeal of two top
flavors: ranch and Tabasco sauce.
That's what inspired McIlhenny
Co. to develop prototype sweet
potato chips. The chips are
topped with the company's new
spray-dried seasoning that delivers the signature taste of aged
Tabasco-brand Original Red
Sauce in a dry format. The fine-sized particles provide enhanced
surface contact and flavor distribution. Usage levels are 0.15 to 1%
in finished products and 2.5 to 15% in seasoning bases.
(337) 373-6105 * www.tabascoingredients.com

94 Baking & Snack October 2015 / www.bakingandsnack.com

Microencapsulated nutrients
Fortification with DHA, an omega-3 fatty acid, and bake-stable
vitamin C is simplified by use of SuperCoat nutrients from The
Wright Group. The microencapsulated DHA is available in a variety of DHA-to-EPA fatty acid ratios from 4:1 to 2:1. They show
improved stability to light and oxygen and deliver superior shelf
life. The microencapsulated vitamin C helps increase the potency
of this nutrient in finished products to maintain the nutritional
claim throughout shelf life.
(800) 201-3096 * www.thewrightgroup.net

http://www.watson-inc.com http://www.fortitechpremixes.com http://www.corbion.com/eggreplacers http://www.esourcebaking.com http://www.tabascoingredients.com http://www.thewrightgroup.net http://www.bakingandsnack.com

Baking & Snack - October 2015

Table of Contents for the Digital Edition of Baking & Snack - October 2015