Milling & Baking News - November 16, 2004 - 30

November 2004

Solutions sampling
Sugar-based sugar replacer

Isomalt reduced-calorie bulk sweetener from Palatinit of America offers a
pure, sugar-like taste because it is made
from sugar. It demonstrates a low glycemic response, which is good for the
body, and low hygroscopicity, which is
good for the product's shelf life. Isomalt
comes in three different particle sizes:
powder-fine, fine and medium. Bakers
will find that they may replace sucrose
with Isomalt ST 1:1 in many formulations
in terms of bulk, texture, volume and
shelf life. Phone (800) ISOMALT; Internet
www.isomaltusa.com.

use in fresh and frozen pizza doughs and
dry bakery mixes. Added at 1% to 7%, it
provides leavening power with controlled
release. Phone (800) 201-3096; Internet
www.thewrightgroup.net

ambient storage temperatures and suitability for bulk delivery helps reduce handling
costs, improve finished product consistency
and enhance bakery efficiency. Phone (217)
424-5200; Internet www.admworld.com

Low-linolenic, no-trans soy oil

Neotame-coated sugar

New from Bunge is Nutrium Low Lin
soybean oil that enables reduction or elimination of trans fatty acids in foods. It is the
first product to be introduced as part of the
company's alliance with DuPont. The oil
features a low-linolenic acid profile of less
than 3% and offers better natural stability
and increased shelf life. When used for frying, low-linolenic oil eliminates the need
for partial hydrogenation. Phone (800)
828-0800; Internet www.bungenorthame
rica.com.

By co-crystallizing the high-intensity
sweetener neotame with sugar, Sweetener
Solutions creates NeoCrystals. The dry
crystalline product is measured in plant
settings, reducing the risk of scaling losses.
Consisting of 1% neotame and 99% sugar,
NeoCrystals are 80 times sweeter than sugar, and because of that intensity, product
developers may reduce the overall sugar
content of formulations. The company also
produces a neotame-sorbitol blend and
Maltotame, maltodextrins co-crystallized
with neotame. Phone (912) 748-7177; Internet www.sweetenersolutionsllc.com

Flavored xylitol
Flavor Sweet flavored xylitol sugar
substitute from Flavology, Inc. will add
unique flavors to desserts. More than 30
varieties are offered, including chocolate,
vanilla, butternut, caramel mocha, cotton

Organic tapioca syrup
TapiOK organic tapioca syrup from
Ciranda offers a clean, neutral flavor profile along with
sweetness. The
syrup is offered
in DE ratings of
27 to 74, plus a
high-maltose
version.
The
composition
of
complex
sugars in these
syrups provides
a steady supply of energy. Other organic
tapioca ingredients include maltodextrins,
native starch, granules and pearls. Phone
(715) 386-1737; Internet www.ciranda.com.

candy and butterscotch. Regular xylitol is
only about 80% as sweet as sucrose, but
the company's composition of ingredients makes Flavor Sweet slightly sweeter
than sugar. Phone (800) 240-8958; Internet
www.flavorsweet.com.

Fluid bread shortening
Multifunctional leavening agent
A microencapsulated, multifunctional
leavening agent, Wrise from The Wright
Group, may be used in fresh, refrigerated
and frozen chemically or yeast-leavened
doughs and dry bakery mixes. Usage rate
varies from 0.35% to 1.5%, depending
on application. The company also offers
SuperCoat Sodium Bicarbonate 70% for
bakingbusiness.com/world-grain.com

Archer Daniels Midland Co. now offers
fluid bread shortening to the baking industry as part of its Superb line of specialty
oil and fat products. The liquid shortening
enhances emulsifier functionality, producing tender, moist bread with softer crumb
texture and greater volume. The shortening contains crumb softeners and dough
strengtheners. Its fluid form, stability at

Resistant tapioca starch
New ActiStar RT resistant tapioca
starches from Cargill Food & Pharma Specialties provide the benefits of high fiber in
lower net-carbohydrate food formulations.
The starches, which contain about 80%
total dietary fiber, replace flour in formulations and are especially useful in bread and
cereals. The starches show low water holding capacity, permitting high levels of inclusion with few formulation changes and
a nongummy texture. The starches' bland
flavor will not detract from desired taste of
the finished product. Phone (877) 650-7080;
Internet www.cargillfoods.com

Dry sucralose
Splenda sucralose from Tate & Lyle is
a no-calorie sweetener made from sugar
and tastes like sugar. It is about 600 times
sweeter than sugar, has no calories and is
both process and shelf stable. It may
be used as a full or
partial replacer of
nutritive sweeteners
in a wide variety of
foods. It is available
as a dry power in 10kg packs and as a
25% water concentrate. Phone (800)
526-5728; Internet
www.tlna.com MBN
Milling & Baking News, November 16, 2004 / 31

http://www.thewrightgroup.net http://www.admworld.com http://www.bungenorthame http://www.rica.com http://www.sweetenersolutionsllc.com http://www.isomaltusa.com http://www.cargillfoods.com http://www.fl http://www.avorsweet.com http://www.ciranda.com http://www.tlna.com http://www.bakingbusiness.com/world-grain.com

Milling & Baking News - November 16, 2004

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