Baking&Snack - November 2011 - 39

39
◀ Produced by bacterial biosynthesis, xanthan gum aids air incorporation, volume and moisture of baked foods.
CARGILL TEXTURIZING SOLUTIONS

in the finished products as well as retaining moisture and extending shelf life, all at very low usage levels: typically 0.05 to 0.35%. Such control over moisture seems to counteract starch retrogradation in muffins and cakes and prevents sugar bloom, Mr. Brooks observed. Controlling moisture also supports freeze-thaw stability and extended shelf life in frozen baked goods. Konjac and tara react synergistically in the company’s Coyote Brand Kt-MS to provide a creamy and smooth texture in cheesecakes and cream pie fillings, according to Mr. Brooks. Carboxymethyl cellulose (CMC) and acacia gums combine well in fondants to improve pliability and prevent drying and cracking. Agar and locust bean gums work well together in glazes to prevent drying, and since agar has a high melting point, it helps stabilize glazes on products such as donuts or pastries that sit under heat lamps. As sustainably sourced products of nature, food gums lend themselves to finished products labeled natural. They also enable clean-label formulations. Ms. Yazbek Pereira explained that Nexira’s Fibregum functions as an emulsifier, eliminating chemical or GM-containing ingredients, thus cleaning up product labels. In addition, the acacia-based systems reduce breakage of tortilla chips, crackers, pita chips and other thin snacks. “They improve stability and increase crunchiness,” she said. WATER HOLDERS. Specialty cellulosic gums such as CMC, hydroxypropylmethyl cellulose (HPMC)

and microcrystalline cellulose (MC) feature high water-holding capacity. “This allows greater moisture in cakes, breads, tortillas and other bakery items leading to greater softness and less drying and cracking, thus prolonging the shelf life,” said Laurie Kronenberg, new product leader, food and pharmaceutical, Ashland Specialty Ingredients, Wilmington, DE. And yield increases because gums permit greater water addition to batters and doughs. Two such gums, Ashland’s Benecel MC and HPMC, provide unique thermal gelling activity, according to Ms. Kronenberg. They also promote and stabilize foams, suiting their use in whipped toppings and egg reduction or replacement. These properties also work well in gluten-free baking to add aeration and stabilize volume in the absence of gluten. A structurally modified form of cellulose, UltraCel from Watson, Inc., West Haven, CT, is dissembled to the level of microbfibril, a nano structure that readily participates in the formation of polymer gels, according to Michael K. Weibel, Watson’s vice-president, R&D. This alteration helps it interact with most gums and, in particular, with the hydrated gluten network in dough. UltraCel gums are particularly useful as shortening replacements for flatbreads such as tortillas, pizza crust, pita bread and wraps as well as cookie and cake products, Mr. Weibel observed. “Typically, fat reduction requires mass replacement with water and textural augmentation with gums,” he explained. Describing gums and hydrocolloids on food packaging is fairly simple. “In general, all of these gums are labeled as their name implies — for example, as guar gum, xanthan gum, tara gum, psyllium husk fiber and locust bean gum,” Dr. Whitehouse explained. ◾

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Baking&Snack - November 2011

Table of Contents for the Digital Edition of Baking&Snack - November 2011

Baking&Snack - November, 2011
Contents
Contents
Editorial - Defending Its Borders
News Front - ‘Wheat Belly’ fears bloated
News Front - Marketing standards for children to ease
News Front - USDA’s MyPlate en español
News Front - News in Brief
News Front - Acheson: Ramp up for FSMA plan now
News Front - Reading begins Phase 2 of expansion
News Front - News in Brief
News - Happy 110th Anniversary
News - Frito-Lay goes greener
News - Shearer’s gives back
News/People
Scaled for the Future
Health Claims - Stake A Claim
New On The Shelf
Gums, Hydrocolloids - Water Managers
Honey - Natural Appeal
Ingredient App - Complementary Salts
Ingredient News
Frying Technology - Fried Green Innovation
Employee Safety - Avoiding Accidents
Food Safety Q&A - A World of Safety
Products & Packaging
Industry Images - Packing 'em In
Calendar Of Events
Recent Patents
Marketplace
Ad Index
New Product Spotlight - Faster Food
Baking&Snack - November 2011 - Baking&Snack - November, 2011
Baking&Snack - November 2011 - 2
Baking&Snack - November 2011 - 3
Baking&Snack - November 2011 - 4
Baking&Snack - November 2011 - 5
Baking&Snack - November 2011 - 6
Baking&Snack - November 2011 - Contents
Baking&Snack - November 2011 - 8
Baking&Snack - November 2011 - Contents
Baking&Snack - November 2011 - Editorial - Defending Its Borders
Baking&Snack - November 2011 - 11
Baking&Snack - November 2011 - News Front - ‘Wheat Belly’ fears bloated
Baking&Snack - November 2011 - News Front - News in Brief
Baking&Snack - November 2011 - News Front - News in Brief
Baking&Snack - November 2011 - 15
Baking&Snack - November 2011 - News - Shearer’s gives back
Baking&Snack - November 2011 - News/People
Baking&Snack - November 2011 - 18
Baking&Snack - November 2011 - Scaled for the Future
Baking&Snack - November 2011 - 20
Baking&Snack - November 2011 - 21
Baking&Snack - November 2011 - 22
Baking&Snack - November 2011 - 23
Baking&Snack - November 2011 - 24
Baking&Snack - November 2011 - 25
Baking&Snack - November 2011 - 26
Baking&Snack - November 2011 - Health Claims - Stake A Claim
Baking&Snack - November 2011 - 28
Baking&Snack - November 2011 - 29
Baking&Snack - November 2011 - 30
Baking&Snack - November 2011 - 31
Baking&Snack - November 2011 - New On The Shelf
Baking&Snack - November 2011 - 33
Baking&Snack - November 2011 - 34
Baking&Snack - November 2011 - Gums, Hydrocolloids - Water Managers
Baking&Snack - November 2011 - 36
Baking&Snack - November 2011 - 37
Baking&Snack - November 2011 - 38
Baking&Snack - November 2011 - 39
Baking&Snack - November 2011 - 40
Baking&Snack - November 2011 - Honey - Natural Appeal
Baking&Snack - November 2011 - 42
Baking&Snack - November 2011 - 43
Baking&Snack - November 2011 - 44
Baking&Snack - November 2011 - Ingredient App - Complementary Salts
Baking&Snack - November 2011 - 46
Baking&Snack - November 2011 - 47
Baking&Snack - November 2011 - 48
Baking&Snack - November 2011 - 49
Baking&Snack - November 2011 - Ingredient News
Baking&Snack - November 2011 - 51
Baking&Snack - November 2011 - 52
Baking&Snack - November 2011 - Frying Technology - Fried Green Innovation
Baking&Snack - November 2011 - 54
Baking&Snack - November 2011 - 55
Baking&Snack - November 2011 - 56
Baking&Snack - November 2011 - 57
Baking&Snack - November 2011 - 58
Baking&Snack - November 2011 - Employee Safety - Avoiding Accidents
Baking&Snack - November 2011 - 60
Baking&Snack - November 2011 - 61
Baking&Snack - November 2011 - 62
Baking&Snack - November 2011 - 63
Baking&Snack - November 2011 - 64
Baking&Snack - November 2011 - Food Safety Q&A - A World of Safety
Baking&Snack - November 2011 - 66
Baking&Snack - November 2011 - 67
Baking&Snack - November 2011 - 68
Baking&Snack - November 2011 - Products & Packaging
Baking&Snack - November 2011 - 70
Baking&Snack - November 2011 - 71
Baking&Snack - November 2011 - 72
Baking&Snack - November 2011 - Industry Images - Packing 'em In
Baking&Snack - November 2011 - 74
Baking&Snack - November 2011 - 75
Baking&Snack - November 2011 - 76
Baking&Snack - November 2011 - Calendar Of Events
Baking&Snack - November 2011 - 78
Baking&Snack - November 2011 - Recent Patents
Baking&Snack - November 2011 - 80
Baking&Snack - November 2011 - 81
Baking&Snack - November 2011 - 82
Baking&Snack - November 2011 - 83
Baking&Snack - November 2011 - 84
Baking&Snack - November 2011 - Marketplace
Baking&Snack - November 2011 - 86
Baking&Snack - November 2011 - 87
Baking&Snack - November 2011 - 88
Baking&Snack - November 2011 - 89
Baking&Snack - November 2011 - 90
Baking&Snack - November 2011 - 91
Baking&Snack - November 2011 - 92
Baking&Snack - November 2011 - Ad Index
Baking&Snack - November 2011 - New Product Spotlight - Faster Food
Baking&Snack - November 2011 - 95
Baking&Snack - November 2011 - 96
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