Baking & Snack - March 2005 - 95

Solutions Sampling
Resistant Starch References

National Starch Food Innovation has
published a comprehensive reference
on resistant starches and dietary fiber,
"Novel Dietary Fibers: The Importance of
Carbohydrates in the Diet." This supplement to the Journal of AOAC International
contains 13 articles reviewing the advantages, health benefits and use of resistant
starches. Copies of the review are available
on request. Phone (800) 797-4992; Web
www.carbohydratenutrition.com

tinit yields the pleasant taste that healthconscious consumers desire. The sugar
replacer's low hygroscopicity results in excellent shelf life. As a coating, it produces
an attractive smooth surface with the same
natural crunch and texture as simple sugar
products. This is a 1:1 sugar replacer and
is derived exclusively from sugar, yet it
has only half the calories of sugars such as
maltose, fructose and glucose. It has a low
glycemic response compared with other
sugar replacers. Phone (973) 539-6644; Web
www.isomalt.com

Bread Bases

Resistant Maltodextrin

Tortilla Flavoring Systems

Bold flavors from Custom Ingredients
Ltd. improve the appeal of low-carb tortillas. Liquid vegetable bases made with
fresh ingredients result in robust taste and
aroma in finished tortillas, in contrast with
the dried spices and powered vegetables
commonly used. Flavors run the gamut of jalapeƱo, chipotle, salsa verde, spinach pesto,
roasted red pepper, toasted onion, chocolate,
charro black bean, portobello mushroom
and more. Custom, organic and kosher flavors are also available. Phone (800) 547-8935;
Web www.customingredients.com

Specialty Maltodextrins

ActiStar RM resistant maltodextrin from
Cargill Food & Pharma Specialties promotes digestive health with 50% resistant
starch but without impacting the texture of
baked foods. Its very fine particle size has
a pleasant, nonsandy mouthfeel, making
baked items more palatable and appealing. Compared with other dietary fibers,
resistant maltodextrin generates a higher
level of butyrate, believed to have a role in
promoting a healthy colon. It has a lower
glycemic and insulinemic response than
dextrose. Made from tapioca and bland
in flavor, ActiStar RM doesn't detract from
the desired taste, texture or appearance of
finished products. Phone (877) 650-7080;
Web www.cargillfoods.com

Bulk Sugar Replacer
Providing the high solubility required
for nutrition bars and other products,
Isomalt GS bulk sugar replacer from Pala-

98 / BAKING & SNACK / March 2005

Caravan Products Co. has added a new
line of VitoGrain 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, VitoGrain
Half 'N Half Whole Wheat Base and
VitoGrain 7-Grain Mix. Phone (800) 5265261; Web www.caravanproducts.com

Made from tapioca and rice flour, Primera Foods' line of specialty maltodextrins
- Tapi, Rice Trin and Rice Complete
- offer natural, non-GMO, hypoallergenic
alternatives to other starches, maltodextrins, syrup solids and hydrocolloids. They
thicken and add texture to many foods
and exhibit excellent freeze-thaw stability.
They can be used as binders in granola and
sports bars and are available as instantized
and organic. Phone (800) 365-2409; Web
www.primerafoods.com

Natural Color Blends

Stable Dietary Fiber
Readily dispersible Fibersol-2 dietary
fiber from Matsutani America provides
soluble dietary fiber at 90% minimum
levels. It is neutral in taste and may be
used in beverages, processed foods, baked
foods, dairy products, dietetic foods, fiber supplements and functional foods. It
offers acid and heat stability, low viscosity, clear solution, prebiotic qualities and
high solubility. Phone (800) 553-8411; Web
www.matsutaniamerica.com

Natural color blends from colorMaker
suit use in natural and organic baked
foods. The natural blends are light, heat
and pH stable in sweet goods, cupcakes,
cookies and muffins. They are made to
be completely soluble in sugar-based


http://www.isomalt.com http://www.carbohydratenutrition.com http://www.customingredients.com http://www.primerafoods.com http://www.caravanproducts.com http://www.cargillfoods.com http://www.matsutaniamerica.com

Baking & Snack - March 2005

Table of Contents for the Digital Edition of Baking & Snack - March 2005

Contents
Baking & Snack - March 2005 - 1
Baking & Snack - March 2005 - 2
Baking & Snack - March 2005 - 3
Baking & Snack - March 2005 - Contents
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com