Baking&Snack - February 2014 - 123

INGREDIENT NEWS

Acrylamide reducer for high-temp foods

Defatted wheat germ

To guard against formation of acrylamides in foods processed at high
temperatures, Novozymes introduces Acrylaway HighT. The asparaginase enzyme will cut acrylamide formation by up to 50% in readyto-eat breakfast cereals and similar food products. This new product
builds on the success of the original Acrylaway, now used in more
than 30 countries in foods such as biscuits, snacks and french fries.
Asparaginase works by converting the amino acid asparagine into
aspartic acid, which does not take part in forming acrylamide.
(919) 494-3000 * www.acrylaway.com

Horizon Milling announces a new defatted wheat germ ingredient to help bakers and snack manufacturers meet demands for
full-flavored grain-based foods rich in protein and fiber. Defatted
wheat germ contains more than 26% protein and about 15% fiber
along with many vitamins and minerals. Produced after the oil
is extracted, the germ is shelf-stable and available in colors ranging from light tan to dark brown. It has a nutty flavor and can be
used in bagels, breads, cereals, cookies, crackers, donuts, granola
mixes, pretzels, snack bars and tortillas.
(952) 742-6360 * www.horizonmilling.com

Liquid cake margarine
A new surfactant blend from DuPont
Nutrition & Health enables production
of liquid cake margarine with 60% less
saturated fat than conventional blockstyle margarine. Part of the company's
Danisco line, Grindsted PS 209 Specialty Blend is added with
the oil at the start of the margarine process, maintains the oil in
a stable suspension and ensures the desired whipping properties
required of cake margarine. Liquid margarines are easy to handle
at the bakery because they can be pumped directly into the mixer.
(800) 255-6837 * www.danisco.com

Fruit usage white paper

Simple microbial tests

Gluten-free structure builder

NeoFilm microbial tests from Neogen Corp. require only the
inoculation of a fabric sample pad and an incubation period.
Following incubation, the sample pad is evaluated for bacterial
colony growth. Tests are available for coliforms, E. coli, yeast and
mold, Staphylococcus aureus, and aerobic bacteria. The test films
are color-coded for easy identification, with the required incubation time printed right on the test to simplify procedures for the
technician. The films can be stacked as they are inoculated, freeing
up bench space. No spreading, gelling or set-up time is required.
(800) 234-5333 * www.neogen.com

Making gluten-free baked foods requires something to replace the
structuring properties of gluten. VITACEL LB1020 from
J. Rettenmaier USA combines sugarcane fiber and modified
cellulose to provide volume during baking. The insoluble fiber
network also extends the shelf life of the finished product, resulting in a light, fluffy crumb with a tight cell structure. At 5.4%, it
provides 2.6 g fiber per 50-g serving, thus qualifying the finished
product as a "good source" of fiber.
(877) 895-4099 * www.jrsusa.com

Flour analyzer
The SDmatic from Chopin measures starch
damage in flour and is now internationally
recognized for the ISO 17715:2013 and AACC
76-33.01 tests. It works without need for any enzyme preps and handles samples as small as 1 g.
It reports results in less than 10 minutes. Excessive starch damage
in flour leads to sticky doughs and cracking of finished products
as well as color and fermentation problems.
(+33) 1 41 47 17 08 * www.chopin.fr

Challenges associated with using real fruits
in long shelf life products are described
in a free white paper from Taura Natural
Ingredients. Addressed to manufacturers of products such as biscuits,
cakes, breakfast cereals and snack bars, the report titled "Extending
the Shelf Life of Products Containing Fruits" deals with the problems
of water activity and moisture migration. It describes the company's
URC real fruit ingredient line produced by ultra-rapid concentration, a
unique process for preparation of fruit pieces, flakes and pastes.
(540) 723-8691 * www.tauraurc.com

Fiber for whole grain foods
When seeking to boost fiber in whole grain
foods, dietary fibers from Fibersol, a joint
venture of ADM, Matsutani Chemical
Industry Co. and Matsutani America, can do
the job. Fibersol works in combination with
whole grains to boost the overall fiber content. Fibersol soluble
dietary fibers also help cut calories and reduce sugars. They add
softness to moist and intermediate-moisture foods and crispiness
in lower-moisture items to extend shelf life.
(217) 451-4377 * www.fibersol.com

www.bakingandsnack.com / February 2014 Baking & Snack 123

http://www.acrylaway.com http://www.horizonmilling.com http://www.tauraurc.com http://www.danisco.com http://www.jrsusa.com http://www.neogen.com http://www.fibersol.com http://www.chopin.fr

Baking&Snack - February 2014

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