Baking & Snack - November 2004 - 66

Solutions Sampling
SUGAR-BASED
SUGAR REPLACER

SuperCoat Sodium Bicarbonate 70% for
use in fresh and frozen pizza doughs and
dry bakery mixes. Added at 1% to 7%,
it provides leavening power with controlled release. Phone (800) 201-3096; Web
www.thewrightgroup.net

storage temperatures and suitability for
bulk delivery helps reduce handling costs,
improve finished product consistency and
enhance bakery efficiency. Phone (217)
424-5200; Web www.admworld.com

NEOTAME-COATED SUGAR
LOW-LINOLENIC,
NO-TRANS SOY OIL

Isomalt reduced-calorie bulk sweetener
from Palatinit of America offers a pure,
sugar-like taste because it is made from
sugar. It demonstrates a very low glycemic
response, which is good for the body, and
low hygroscopicity, which is good for the
product's shelf life. It comes in three different particle sizes: powder-fine, fine and
medium. Bakers will find that they can replace sucrose with Isomalt ST 1:1 in many
formulations in terms of bulk, texture, volume and shelf life. Phone (800) ISOMALT;
Web www.isomaltusa.com

New from Bunge is Nutrium Low Lin
soybean oil that enables reduction or elimination of trans fatty acids in foods. It is the
first product to be introduced as part of the
company's alliance with DuPont. The oil
features a low linolenic acid profile of less
than 3% and offers better natural stability
and increased shelf life. When used for frying, low-linolenic oil eliminates the need
for partial hydrogenation. Phone (800) 8280800; Web www.bungenorthamerica.com

FLAVORED XYLITOL
RESISTANT TAPIOCA STARCH

ORGANIC TAPIOCA SYRUP
TapiOK organic tapioca syrup from
Ciranda offers a clean, neutral flavor profile along with
sweetness. The
syrup is offered
in DE ratings
of 27 to 74, plus
a high-maltose
version.
The
composition of
complex sugars
in these syrups
provide a steady
supply of energy.
Other organic tapioca ingredients include
maltodextrins, native starch, granules
and pearls. Phone (715) 386-1737; Web
www.ciranda.com

Flavor Sweet flavored xylitol sugar
substitute from Flavology, Inc. will add
unique flavors to desserts. More than 30
varieties are offered, including chocolate,
vanilla, butternut, caramel mocha, cotton
candy and butterscotch. Regular xylitol
is only about 80% as sweet as sucrose,
but the company's unique composition of
ingredients makes Flavor Sweet slightly
sweeter than sugar. Phone (800) 240-8958;
Web www.flavorsweet.com

FLUID BREAD SHORTENING
MULTIFUNCTIONAL
LEAVENING AGENT
A microencapsulated, multifunctional
leavening agent, Wrise from The Wright
Group, can be used in fresh, refrigerated
and frozen chemically or yeast-leavened
doughs and dry bakery mixes. Usage rate
varies from 0.35% to 1.5%, depending
on application. The company also offers

70 / BAKING & SNACK / November 2004

By co-crystallizing the high-intensity
sweetener neotame with sugar, Sweetener
Solutions creates NeoCrystals. The dry
crystalline product is easily measured in
plant settings, reducing the risk of scaling
losses. Consisting of 1% neotame and 99%
sugar, NeoCrystals are 80 times sweeter
than sugar, and because of that intensity,
product developers can reduce overall the
sugar content of formulations. The company also produces a neotame-sorbitol blend
and Maltotame, maltodextrins co-crystallized with neotame. Phone (912) 748-7177;
Web www.sweetenersolutionsllc.com

ADM now offers fluid bread shortening to the baking industry as part of
its Superb line of specialty oil and fat
products. The liquid shortening enhances
emulsifier functionality, producing tender,
moist bread with softer crumb texture and
greater volume. The shortening contains
crumb softeners and dough strengtheners. Its fluid form, stability at ambient

New ActiStar RT resistant tapioca starches from Cargill Food & Pharma Specialties
provide the benefits of high fiber in lower
net-carb food formulations. The starches,
which contain about 80% total dietary fiber,
replace flour in formulations and are especially useful in in breads and cereals. The
starches show low water holding capacity,
permitting high levels of inclusion with few
formulation changes and a nongummy texture. Their bland flavor won't detract from
desired taste of the finished product. Phone
(877) 650-7080; Web www.cargillfoods.com

DRY SUCRALOSE
Splenda sucralose from Tate & Lyle is
a no-calorie sweetener made from sugar
and tastes like sugar. It is around 600 times
sweeter than sugar, has no calories and is
both process and shelf
stable. It may be used
as a full or partial
replacer of nutritive
sweeteners in a wide
variety of foods.
It is available as a
dry power in 10-kg
packs and as a 25%
water concentrate.
Phone (800) 526-5728;
Web www.tlna.com

http://www.admworld.com http://www.thewrightgroup.net http://www.bungenorthamerica.com http://www.sweetenersolutionsllc.com http://www.isomaltusa.com http://www.cargillfoods.com http://www.fl http://www.avorsweet.com http://www.ciranda.com http://www.tlna.com

Baking & Snack - November 2004

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