Baking & Snack - March 2010 - 68

INGREDIENT NEWS

EXTRA-FINE
WHOLE-WHEAT FLOUR
Kansas Diamond extra-fine
white whole-wheat flour from
ADM Milling delivers the nutrients of traditional whole-wheat
flour without compromising the
taste and texture of baked foods. It
was developed to meet consumer
demands for great-tasting nutritious foods. It carries the health
benefits of whole-wheat flour
and the consumer appeal of white
flour. Phone (800) 422-1688;
Web www.admworld.com

COLORED WHEY CRISPS
New from Zumbro River Brand
is a line of colored whey crisps
containing 50 to 80% protein and
made with natural colors such as
tumeric and annatto. The crisps
provide crunchy texture and a
mild dairy flavor, ideally suited for
nutrition bars and other higherprotein foods. The new colors add
to the company's chocolate and vanilla flavored styles. Whey protein
provides benefits in sports nutrition, satiety, body composition,
weight management and healthy
aging. Phone (507) 446-9097;
Web www.zumbroriverbrand.com

BAKING & SNACK / March 2010

CHOCOLATE INCLUSIONS
TastyChocs from Barry Callebaut give bakers new options for
chocolate inclusions. Introduced
during the ISM 2010 trade fair at
Cologne, Germany, these new concepts are exceptionally versatile.
TastyChocs come in a variety of flavors including cherry, mint, orange
and coffee and are bake-stable even
at high temperatures in applications
such as cookies, cakes and pastries.
The company also offers naturally
healthy chocolate products such as
its fiber-enriched chocolate, low-fat
and/or low-sugar or even sugar-free
chocolate. Phone (866) 443-0460;
Web www.barry-callebaut.com

COCOA EXTENDING CARAMEL
Powdered caramel colors from
Sethness Products can help reduce cocoa ingredient costs without compromising product quality. Color and flavor requirements
can be balanced to extend cocoa.
The company provides technical
expertise for this application and
provides suggested formulations at
its Web site. Phone (888) 772-1880;
Web www.sethness.com

VEGETABLE
POLYSACCHARIDES
Fibregum from Colloides Naturels
International provides a source of
100% vegetable-origin polysaccharides in a water-soluble, powdered
format that can be added directly to
dough. Derived from GMO-free acacia gum, this ingredient offers up to
90% soluble dietary fiber content. It is
made with no chemical or enzymatic
modification and is suited for use in
baked foods, confectionery, frozen
desserts and more. Phone (800) 8721850; Web www.cniworld.com

ACRYLAMIDE ABATEMENT
In collaboration with Novozymes
A/S, Pavan Group studied the effect of
Acrylaway asparaginase to cut acrylamide formation in extruded snack
pellets. Researchers found a 65% reduction, with results far below 100 ppb
(mcg per g) during short frying time
and more than 94% diminishment
during long frying time. Although the
precise mechanisms by which acrylamide forms in foods has not yet been
fully established, many believe it is a
byproduct of the Maillard reaction. In
fried or baked foods, acrylamide may
be produced by the reaction between
the amino acid asparagine and the reducing sugars or reactive carbonyls at
temperatures above 120°C (248°F). A
summary of this study is available on
request. Phone (+39) 049 9423111;
Web www.pavan.com

http://www.admworld.com http://www.cniworld.com http://www.barry-calleb http://www.aut.com http://www.sethness.com http://www.zumbroriverbrand.com http://www.pavan.com

Baking & Snack - March 2010

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