Food Business News - August 16, 2011 - (Page 38)

nnovations in hydrocolloids offer potential processing savings for food and beverage manufacturers. For example, TIC Gums, White Marsh, Md., now offers the TicaPan coating system product line for panning candy, gum, nuts and other confections. The TicaPan system provides an alternative to formulators who want to avoid the price swings of acacia gum, also known as gum Arabic, which is sourced from Africa. “Because of the geography and historical instances of regional turmoil, gum Arabic has always been difficult to source,” said Harold Nicoll, marketing manager for TIC Gums. “It is often subject to unstable pricing, with supplies sometimes impacted by political stability or even weather.” The TicaPan 311 coating system works as a drop-in replacement for acacia gum, he said. It may be used as a binder for sugar and sugar-alcohol syrups used in hard and soft confection coating. TicaPan 311 has comparable crystallization, binding and viscosity properties to acacia gum. For another potential cost-saving option, Gum Technology Corp., Tucson, Ariz., offers the Coyote brand GumPlete systems, which use both gums and starches to create a stabilizing system that reduces overall hydrocolloid use levels. The starches and gums work synergistically with each other. The systems result in a high viscosity. The lower use level of starch minimizes flavor-masking effects, which allows for a reduction in the amount of flavorings needed. Potential applications, depending on the system used, include ice cream, yogurt, protein-based beverages, reduced-sugar or reduced-fat desserts, sauces, gravies, soups and baked foods. FBN Use hydrocolloids to save on costs I gum are somewhat similar to guar gum, she said, and added a mixture of those two gums may replace guar gum in dressings. Mr. Brooks said, “Tara gum is quickly becoming a viable alternative to guar for R.&D. formulators as the cost of guar approaches tara in the $3 a lb range. Tara is similar to guar in that it may be used in cold processing. When heated, it builds viscosity. It binds moisture and is excellent for freeze thaw stability. It is more versatile than guar in creating smoother, silkier textures.” He added, “Tara gum synergizes with xanthan gum, konjac and carrageenans to create a variety of textures and gel formations. Historically, tara pricing has been very stable.” Glanbia Nutritionals, Fitchburg, Wis., promotes its OptiSol 5000 flaxseed ingredient as an alternative to guar gum since OptiSol 5000 provides such hydrocolloid benefits as moisture-control, shelflife extension and viscosity generation. “It is not typically a 1:1 replacement for guar,” Glanbia Nutritionals said. “We have found that the optimal level of OptiSol 5000 to be added to a formulation is between 1% to 2.5%, depending on the application.” How long the guar gum bubble lasts may depend on the oil industry, Mr. Seisun said. “I don’t see it bursting in the immediate future,” he said. Mr. Freeman of Cargill said he does not know when guar gum prices may fall. “It’s hard to tell,” he said. “It’s uncharted territory. We’ve never seen the guar market like this.” FBN — Jeff Gelski Frutalose® SF75 “SUGARS OUT....FIBER IN”™ 38 FOODBUSINESS NEWS ® August 16, 2011

Table of Contents for the Digital Edition of Food Business News - August 16, 2011

Food Business News - August 16, 2011
Ralcorp to buy Sara Lee refrigerated dough business
Whey protein’s emerging mass appeal
Gluten-free labeling in the spotlight
Web Contents
Editorial - Search for insights in P.&G.’s farewell to food
Nestle profi t down in fi rst half of year
Sara Lee income up sharply in year
Pilgrim’s Pride’s second-quarter earnings plunge
Snyder’s-Lance swings to loss in quarter
Consumers taking active role in beverage trends
Cargill recalls 36 million lbs of ground turkey
Consumers more concerned with fat, calories than HFCS
Investment group partnering with Kettle Cuisine
Smart Balance purchases gluten-free food company
Sunsweet acquires Function Drinks
Kraft's big Split
Additional amicable separations
Ralcorp to buy Sara Lee refrigerated dough business
Ralcorp net down on impairment charge
F.D.A. warns Lazy Larry brownies are unsafe
Cott income climbs 19% in second quarter
Lower salad volumes contribute to loss at Chiquita
Restaurant Performance Index above 100 in June
Cost and taste remain barriers for functional foods
Sugar prices strong as supplies tighten
Gluten-free labeling in the spotlight
Health and wellness remains at the heart of oil innovations
Inside the guar gum bubble
Use hydrocolloids to save on costs
Dairy Business News
Conditions remain diffi cult for Dean Foods
Dean Foods suffers loss after litigation charge
Whey protein’s emerging mass appeal
Adding ethical value
Dannon adds Greek Oikos to portfolio
Caribou adds ‘Grown-up Grilled Cheese’ to menu
Beech-Nut to co-brand baby food with Mott’s
Earth’s Best expands Sesame Street line
Popchips introduces jalapeño variety
Kettle Brand launches reduced-fat chip line
Tropical fl avor line extends beyond familiar
SunOpta completes purchase of juice company
Spicetec names director of marketing
Carton protects fragile products
GPC hires scientist, sales representative
F.D.A. has no objection to krill oil’s GRAS status
Birko to buy maker of washing, pasteurizing systems
Ingredient Markets
Ad Index
Food Business in the News

Food Business News - August 16, 2011