Baking&Snack - February 2012 - 125

INGREDIENT NEWS

Sugar-reduction system
A new binding system, OptiSol 2000 from Glanbia Nutritionals, reduces sugar by up to 50% in chewy granola bars, baked bars and cereal clusters. Because of its emulsification properties, it replaces lecithin for efficient formulation of products with normally high levels of sugar. The ingredient system improves the nutrition profiles of bars without losing texture, flavor or eating quality. The company noted that it also helps clean up labels to enhance marketing value. (608) 316-8521 • www.glanbianutritionals.com

Monoglyceride replacer
Veron GMS+, an enzyme preparation from AB Enzymes, substitutes for monoglyceride emulsifiers in yeast-raised baked foods by enhancing crumb characteristics. Using a patent-pending amylolytic enzyme acting synergistically in combination with a lipolytic enzyme, it achieves the same crumb texture and structure as powdered mono- and diglycerides or distilled monoglycerides. The company noted lower cost-in-use for the new enzyme system compared with conventional emulsifiers, up to 30%. Because of its enzymatic nature, it provides a base for clean-label formulating. (+44) 1733 427816 • www.abfingredients.com

Short-chain cellulose
Z Trim, a short-chain cellulose ingredient derived from oat and corn brans by Z Trim Ingredients, can replace microcrystalline cellulose at levels of 0.5 to 2%. The ingredient promotes moisture management, texture quality, fat and calorie reduction, clean labeling, and cost control. It hydrates quickly to form a gel structure, delivering a smooth mouthfeel. Its water-binding capabilities hold other liquids in place to prevent pooling, weeping and separation. It also helps extend yield of baked foods and enhances freeze-thaw and heat stability. Users can list the ingredient as either corn or oat fiber on product labels. (847) 549-6002 • www.ztrim.com

Legume flakes, powders
Precooked beans, peas and lentils from SK Food International come in kosher-certified, identity-preserved, organic and conventional non-GM styles. They offer a high-protein alternative to other ingredients that carry gluten and allergen risks. Available in granulations that range from coarse flakes to fine powders, they blend easily with other ingredients and yield consistent quality and performance while reducing material handling and cooking costs. Applications include dips, chips, cereals, tortillas, snack foods, baby foods, flatbreads, baking, energy bars, thickeners and soup bases. (701) 356-4106 • www.skfood.com

Whipping agent
To produce an ingredient that consumers would perceive as a healthy alternative, BASF chose sunflower oil as the base for its new Lamequick Sun 40 whipping agent for desserts and baked foods with cream fillings. Mono- and polyunsaturated fatty acids improve the nutritional value of products made with this ingredient. Mixtures whip up to high volume even at low doses. Desserts such as mousses and cream pies made with Lamequick Sun 40 have the same taste as conventional products yet reduce the intake of saturated fats. (800) 526-1072 • www.basf.us

Kiwifruit paste
ApuraGreen, a kiwifruit pectin paste from Stratum Nutrition, helps extend the shelf life of baked foods and supports a clean label. Applications include bread, cookies, muffins, cakes, pastries and nutrition bars. Its natural humectant properties allow softer, fresher products, and it can reduce sugar and calories by replacing eggs and dairy products. As a fat substitute, it can cut up to 90% of fats in the formula. The pectin paste is also naturally high in vitamins C and K and dietary fiber. (888) 403-5039 • www.stratumnutrition.com

Instant active yeast
Lallemand Baking Solutions offers LX 0903 instant active dry yeast produced from a strain of Saccharomyces cerevisiae that provides a different and stronger aroma than normal bakers yeast. The yeast, in the form of tan, free-flowing granules, may be used in breads and other yeast-raised baked foods made with spongeand-dough, straight-dough or other processes with a significant proofing time. It can be added directly with the flour or rehydrated in warm water for 15 minutes ahead of use. (514) 251-3620 • www.lallemand.com/solutions

Egg replacer
The Hydro-Fi line of texturing ingredients results from a collaboration between Fiberstar and Gum Technology. The former’s citrus fibers plus the latter’s hydrocolloid-based stabilizer blends combine to provide specific ingredient solutions. The first ingredient from the partnership replaces 50% of eggs and reduces costs in cakes, where it also improves texture and reduces staling. (715) 425-7550 • www.citri-fi.com

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February 2012 / Baking & Snack / 125

http://www.glanbianutritionals.com http://www.ngredients.com http://www.ztrim.com http://www.skfood.com http://www.basf.us http://www.stratumnutrition.com http://www.lallemand.com/solutions http://www.citri-fi http://www.bakingandsnack.com

Baking&Snack - February 2012

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