Baking & Snack - February 2022 - 68

KETO
FINDING AN INGREDIENT SYSTEM
CAN PROVIDE A KETO-FRIENDLY
PATH FORWARD RATHER THAN A
SINGLE INGREDIENT.
terbalance erythritol's cooling effect, " he continued.
" Erythritol has a high negative heat of solution, creating
a cooling sensation when dissolved in the mouth. This
cold sensation happens because erythritol absorbs energy
from its surroundings as it dissolves. Soluble fibers
like inulin have a positive heat of solution, making them
perfect partners in many applications. "
ADM offers a complete toolbox of keto-friendly ingredients.
This includes an extensive portfolio of oil and
shortening solutions that build back mouthfeel in baked
goods and add healthful fats.
" Our coconut oil is a popular keto-friendly option as
it has high saturated fat content and provides great taste, "
said Jeff Hodges, bakery scientist at ADM. " Our resistant
tapioca starch is 90% dietary fiber. It can replace flour,
even at high inclusion levels, all while offering a clean,
neutral taste. "
Mr. Christensen said that with higher fat levels, it may
be necessary to increase usage of an emulsifier. Lecithin
is a clean label example that can help ensure even fat distribution
for better product quality and longer shelf life.
As the keto category grows and more bakers get on
board with " going keto, " Ms. Burrington suggested developing
products that are not traditional. This reduces
the chance of consumer disappointment.
" Every consumer has an idea of what a chocolate chip
cookie should taste like, " Ms. Burrington said. " When
you try to make a chocolate chip cookie keto-friendly,
it likely won't meet the expectations of a person shifting
to a keto diet. If you make a bite-size snack, fill it with
nuts, nut butters or other high-fat/low-carb inclusions,
you have a chance of convincing the consumer to buy
it. "
*

http://www.ifpc.com

Baking & Snack - February 2022

Table of Contents for the Digital Edition of Baking & Snack - February 2022

Baking & Snack - February 2022 - Intro
Baking & Snack - February 2022 - 1
Baking & Snack - February 2022 - 2
Baking & Snack - February 2022 - 3
Baking & Snack - February 2022 - 4
Baking & Snack - February 2022 - 5
Baking & Snack - February 2022 - 6
Baking & Snack - February 2022 - 7
Baking & Snack - February 2022 - 8
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Baking & Snack - February 2022 - 11
Baking & Snack - February 2022 - 12
Baking & Snack - February 2022 - 13
Baking & Snack - February 2022 - 14
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Baking & Snack - February 2022 - 16
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Baking & Snack - February 2022 - 18
Baking & Snack - February 2022 - 19
Baking & Snack - February 2022 - 20
Baking & Snack - February 2022 - 21
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Baking & Snack - February 2022 - 24
Baking & Snack - February 2022 - 25
Baking & Snack - February 2022 - 26
Baking & Snack - February 2022 - 27
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Baking & Snack - February 2022 - 29
Baking & Snack - February 2022 - 30
Baking & Snack - February 2022 - 31
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Baking & Snack - February 2022 - 33
Baking & Snack - February 2022 - 34
Baking & Snack - February 2022 - 35
Baking & Snack - February 2022 - 36
Baking & Snack - February 2022 - 37
Baking & Snack - February 2022 - 38
Baking & Snack - February 2022 - 39
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Baking & Snack - February 2022 - 49
Baking & Snack - February 2022 - 50
Baking & Snack - February 2022 - 51
Baking & Snack - February 2022 - 52
Baking & Snack - February 2022 - 53
Baking & Snack - February 2022 - 54
Baking & Snack - February 2022 - 55
Baking & Snack - February 2022 - 56
Baking & Snack - February 2022 - 57
Baking & Snack - February 2022 - 58
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Baking & Snack - February 2022 - 67
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Baking & Snack - February 2022 - 70
Baking & Snack - February 2022 - 71
Baking & Snack - February 2022 - 72
Baking & Snack - February 2022 - 73
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Baking & Snack - February 2022 - 89
Baking & Snack - February 2022 - 90
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Baking & Snack - February 2022 - 116
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