Baking & Snack - December 2004 - 74

INGREDIENT NEWS

COLOR BLENDS

COOKING OIL EXTENDER

X-TEND oil extender from Selecto
Scientific Foodservice Division extends
cooking oil life and enhances the taste of
fried foods. It filters out most impurities
and produces no offensive or unhealthful
by-products. It works for oil used in open
and pressure fryers and reduces total polar
material by 73%. Phone (800) 635-4017;
Web www.selectoinc.com
Natural color blends from colorMaker, Inc. can be used by natural food
or National Organic Program compliant
bakeries. They are light, heat and pH
stable and are completely soluble in sugarbased icings. Phone (714) 572-0444; Web
www.colormaker.com
WHEAT PROTEIN ISOLATES

MGP Ingredients, Inc. introduces
Arise, a line of wheat protein isolates that
improves the quality of bakery products
by controlling water migration during
freeze-thaw cycles. Arise can be used in
all dough systems and many low-carb applications. Phone (800) 255-0302; Web
www.mpgingredients.com
BREAD BASES

NO-TRANS, HIGH-STABILITY OIL

Durkex NT 100 from Loders
Croklaan is a high-stability, nonhydrogenated,
non-GMO liquid oil
containing no trans
fatty acids. Its low solids profile makes it
an ideal spray oil
and
provides
manufacturers
with a "label
friendly" solution to eliminating trans fatty acids from products.
Based on palm oil, Durkex NT 100 also
minimizes the need to heat oil prior to
application. Phone (800) 621-4710; Web
www.croklaan.com

also offers organic gum arabic and locust
bean gums. Phone (800) 899-3953; Web
www.ticgums.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
BLACK MALT EXTRACT

Black Malt Extract from Briess Malt
& Ingredients Co. is an all-natural pure
malted barley flour that can be used as a
natural colorant in many finished foods.
Kosher certified and non-GMO, it can be
used in small percentages and imparts no
flavor when used correctly. Phone (920)
849-7711; Web www.briess.com

NATURAL COLORS

Caravan Products Co. has added a
new line of Vito-Grain wheat bread bases
for customers who like the taste and look
of white bread but want the good-carb
qualities of wheat bread products. VitoGrain bread bases are made with a unique,
newly developed white, 100% whole-wheat
specialty flour that has been reduced to a
uniformly fine particle size so the texture
is smoother and the bread looks like white
bread. No refined flours are used in VitoGrain products. The line now includes VitoGrain Cracked Wheat Base, Vito-Grain Half
'N Half Whole Wheat Base and Vito-Grain
7-Grain Mix. Phone (800) 526-5261; Web
www.caravanproducts.com

ColorFruit from Chr. Hansen, Inc. is a
new range of natural red colors that blend
of natural colors derived from edible fruits
and vegetables. ColorFruit comes in red,
pink, violet and purple and is more heat
and light stable than other red colors,
especially in highly acidic conditions
or harsh temperatures. It is SO2 free,
and kosher. Phone (800) 558-0802;
Web www.chr-hansen.com
ORGANIC GUAR GUM

TIC Gums now offers all-natural guar
gum in organic form. TICorganic Guar
Gum 3500 F Powder functions at the same
usage level and for the same properties as
traditional guar gum, with the difference
that it is grown and harvested according to
certified organic standards. The multifunctional, cold-water-soluble gum hydrates
rapidly and can be used alone or in combination with other gums. The company

STARCH EGG REPLACER

EmTex modified starches from Cargill
Food & Pharma Specialties partially
or fully replace egg products in baked
foods and other applications. Tested in
white layer cake at 50% replacement
levels, the egg replacer produced good
results, comparable in volume, shrinkage,
softness, grain and color with full-egg
formulations. Moisture and batter viscosity rose with increasing replacement
levels as well. Phone (877) 650-7080; Web
www.cargillfoods.com

December 2004 / BAKING & SNACK / 77

http://www.ticgums.com http://www.selectoinc.com http://www.colormaker.com http://www.tlna.com http://www.mpgingredients.com http://www.croklaan.com http://www.briess.com http://www.chr-hansen.com http://www.caravanproducts.com http://www.cargillfoods.com

Baking & Snack - December 2004

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