Baking&Snack - February 2012 - 78

PROBIOTICS

Not-so-simple definitions

Words that describe healthy gut microbes and their activity have specific meanings, although the terms themselves can be confused easily. Probiotics: Live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The term developed as an antonym of “antibiotics. ” Prebiotics: Selectively fermented ingredients, generally nondigestible, that result in specific changes in the composition and/or activity of the gastrointestinal microbiota to confer benefit(s) upon host health. Thus, probiotic organisms consume (ferment) prebiotic ingredients. Synbiotics: Mixtures of probiotics and prebiotics that benefit the consumer by improving the survival of live microbial dietary supplements in the gastrointestinal tract and by supporting the growth of healthpromoting bacteria. Do not confuse “synbiotic” with “symbiotic. ”

One gram of a pure culture of probiotic bacteria easily contains 25 billion to 50 billion cells.
Lallemand

Applications dictate the conditions of use. “Some allow the probiotic to be mixed into the blend, but others may require encapsulation,” Mr. Bush said. “It’s a case-by-case situation, and formulators should use the supplier’s R&D support to decide where best to put the probiotic into the product.” That’s how Ganeden worked with Orlando Baking (see “Real-life bakery experience” on Page 72). “Water activity was the big concern,” Mr. Bush said. “Since we did not want to alter the baker’s manufacturing process, we looked at it very carefully to see where the best place was to add Ganeden-BC30.” In general, the less the processing, the better the results. “Applications

that have really long bake times or high water activity are less suited to probiotics than something drier,” Mr. Bush said.

Coated and drizzled
Keeping probiotics viable during processing through distribution usually requires some sort of protective environment. Confectionary coatings do this job well, and such coatings are often custom-built by the coating manufacturer working with a probiotics supplier. Chocolate must meet federal Standards of Identity that stipulate permitted ingredients, but no such regulations apply to confectionery coatings. Formulators can use nonstandard

ingredients to deliver flavor and functional benefits. “Confectionery coatings have long been used as a carrier to deliver innovative flavors or unique flavor combinations to an increasingly discerning and competitive marketplace,” said Kelly Austin, vice-president of technical sales, Clasen Quality Coatings, Madison, WI. “Confectionery coatings can turn a product from dull to delectable.” Uses range from drizzle designs and inclusions to panning, moulding and full enrobing. In drop form, they can enhance trail mixes, cereal bars and cookies. Coatings also provide a vehicle for delivering nutritional claims. Their high-fat matrix protects probiotics against the damaging effects of moisture and oxygen and helps maintain their vitality as they pass through the digestive tract, according to Laura Bergan, marketing manager, Barry Callebaut, Chicago, IL. The company conducted extensive research to develop its Probenefit chocolate line, which includes a no-sugar-added dark chocolate product sweetened with stevia. Some limitations occur. “To protect the efficacy of the probiotics, Probenefit chocolate must be added at the post-bake stage to ensure that it is not heated over 107°F,” Ms. Bergan cautioned. The stevia-sweetened chocolate comes in an easy-melt form enabling ease of use for bottoming, enrobing or drizzling. Chips and chunks are also available. “Time and temperature stability remains a key consideration,” Ms. Austin advised. Thus, addition of a probiotic enhancement should take place right before use in the final form or application and at the lowest temperature possible. “And a full shelf-life analysis is recommended in the finished product application with packaging under typical distribution and storage conditions to determine efficacy based on the nutritional claim being made.”

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Baking&Snack - February 2012

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