Baking & Snack - July 2005 - 109

Ingredient News
WHITE WHOLE-GRAIN
BREAD MIX

A new, patent-pending white bread
mix from General Mills Bakeries &
Foodservice provides the taste and texture of white bread with the benefits of
whole grain. The new white bread mix
gives consumers an excellent source of
whole grain - 16 g per serving. Phone
(800) 815-9657; Web www.generalmillsfood
service.com

WHEAT ALEURONE
Grainwise wheat aleurone from Horizon Milling allows bakers to add the
healthy benefits of whole-grain nutrition to foods, while preserving more of
the pleasing sensory qualities of foods
made with enriched white flour. This
ingredient is derived from the aleurone
layer of wheat, the "best of the bran,"
where most of the desirable wholewheat nutrients are concentrated,
according to the company. It contains
45% dietary fiber and higher levels of
almost all bran nutrients. It is a concentrated source of vitamins B6, niacin and
E, as well as potassium, magnesium,
calcium, iron and zinc. It also carries
major antioxidants and many phytochemicals. Because it has less pigment
and flavor, GrainWise wheat aleurone
can be added to foods at higher levels
than full bran. It can also replace a
portion of the enriched white flour in
product formulas. Inclusion at 20% - a
level that allows use of the fiber claim
- gives bread, buns, pasta and cereal a nutrition profile similar to whole
wheat, without impacting the qualities
of soft texture, high volume, mild taste
and light color. Phone (800) 742-4506;
Web www.horizonmilling.com

114 / BAKING & SNACK / July 2005

CRACKER FORMULATING

Tate & Lyle launches its new Rebalance System 50 cracker ingredients for
preparation of "good for you" snack
crackers. The ingredients provide appropriate dough machining properties and contribute a light and crispy
texture along with the presence of
dietary fiber. They also enhance flavor
in whole-grain cracker formulas, providing mild sweetness in the absence
of nutritive sweeteners. The rebalanced
system reduces the amount of glycemic
carbohydrates such as sugar in traditional and whole-grain crackers. A
prototype whole-grain cracker product
exhibited at the recent Snaxpo featured
3 g of dietary fiber and 5 g of protein
per 30-g serving. Phone (800) 526-5728;
Web www.tateandlyle.com

GO GLUTEN-FREE

Combining the company's expertise in hydrocolloids and emulsifiers,
Degussa Food Ingredients Texturant
Systems introduces Emulthin, an ingredient system that improves gluten-free
baked foods. The ingredient system not
only stabilizes gluten-free dough during baking but also improves the crumb
structure of the finished product. Gluten-free products can achieve light texture and improved volume. Phone (770)
986-6268; Web www.degussa.com

NATURAL LYCOPENE

FILLINGS SHORTENING

The new Cisao product line from
Aarhus United is designed for use in
confectionery and bakery fillings. The
shortenings display good crystallization and melting properties, require
no tempering and contain no trans
fats. When used to make cakes, Cisao
enables good air incorporation during mixing for optimum volume and
crumb structure. Phone (973) 344-1300;
Web www.aarhusunited.com

The LycoRed portfolio of natural tomato-source lycopenes, recently accepted as GRAS by FDA, is now available
through P.L. Thomas & Co. This line
includes LycoMato, natural lycopene
with other important tomato phytonutrients, in powder form. Lycopene
is a natural colorant and potent antioxidant. Recent double-blind studies
have shown that it may protect against
the risk of prostate cancer and coronary
heart disease. Phone (973) 984-0900;
Web www.plthomas.com

http://www.generalmillsfood http://www.service.com http://www.degussa.com http://www.tateandlyle.com http://www.horizonmilling.com http://www.aarhusunited.com http://www.plthomas.com

Baking & Snack - July 2005

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