Baking & Snack - September 2015 - 139

Non-GMO oils, margarines, shortenings
A manufacturer of canola-based fats and
oils, Richardson Oilseed offers a
portfolio of non-GMO choices.
Bakery shortenings include
all-purpose, bakers
margarine and roll-in
styles, and it also makes
mid-oleic sunflower oil and
expeller-pressed canola oil.
The company specializes in clean-label and PHO-free products.
(800) 635-3296 * www.richardson.ca

Drop-in, non-PHO emulsifiers
Nutrition bar applications
Combining various DuPont Nutrition & Health ingredients,
the company's formulators developed a baked nutrition bar that
can boost satiety to help consumers reduce their overall calorie
intake. The bars are made with Litesse polydextrose dietary
fiber and Supro Nuggets, a crispy combination of soy protein,
barley, rice and oats. The nuggets provide 60% protein content
and complement the cereal taste and texture.
(800) 255-6837 * www.bakeryperformance.com

Corbion has developed the Ensemble line of non-PHO emulsifiers that act as drop-in replacement for current emulsifiers. They
help maintain the color, flavor, texture and shelf life of finished
products. The company makes these emulsifiers using mixtures of
non-PHO oils that maintain functional attributes, including quality and product handling, in a variety of applications.
(800) 669-4092 * www.corbion.com/bakery
View listing at www.esourcebaking.com

Sweetener with benefits
Gluten-replacing HPMC
When Ashland
Specialty Ingredients
tested its Benecel
modified cellulose
in gluten-free breads
made with a blend of
rice flour and cassava
starch, it improved
the bread's height and
volume. The cellulose's
unique thermal gelation properties stabilize and maintain gas
cells created during fermentation and reduce the retrogradation
of starch.
(800) 345-0447 * www.ashland.com

Astraea allulose from Matsutani America is a plant-based,
low-calorie sweetener with proven physiological benefits. It
helps regulate blood sugar levels and lowers lipid accumulation in the body. The monosaccharide, characterized as a "rare
sugar," carries just 0.2 Cal per g and gives true sugar flavor
with no aftertaste.
(630) 250-8720 * www.matsutaniamerica.com

Bakery mix emulsifiers
Emulpals and Palsgaard emulsifiers from Palsgaard improve
batter stability, cake volume, texture and shelf life. They help
reduce costs and simplify ingredient lists for bakery mixes intended for use by industrial bakers and consumers. In addition,
they also optimize aeration, moistness, crumb structure, elasticity and nutritional profiles. Because they enable use of liquid
oils to replace plastic shortenings, they help formulators remove
PHOs in cake systems.
(973) 998-7951 * www.palsgaard.com

Caramel colors
By focusing solely on caramel colors, Sethness Products brings
a wide range of strengths and hues to product applications.
Formulators can select from light yellows to deep browns in
liquid and powdered formats. The company provides colors
that range from minimally processed to acid-stable, along with
low 4Mel and organic options. It also offers non-GMO caramel
colors made from cane sugar.
(888) 772-1880 * www.sethness.com

www.bakingandsnack.com / September 2015 Baking & Snack 139

http://www.richardson.ca http://www.corbion.com/bakery http://www.esourcebaking.com http://www.bakeryperformance.com http://www.matsutaniamerica.com http://www.ashland.com http://www.palsgaard.com http://www.sethness.com http://www.bakingandsnack.com

Baking & Snack - September 2015

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