Milling & Baking News - May 22, 2007 - 64

Food Ingredient Solutions

Omega 3
Fresh 4

From

Nat ure

To Make Foods Healthier
MeadowPure "

is leading the field.

Recognized as "the

Omega 3 experts

Pizzey 's Milling is driving technological
advances with its innovative process that

produces the naturally stable
Mead owPure brand. MeadowPure
delivers a consistently fresh , high ly
nutritious flaxseed with all the health
benefits of Omega 3for companies to

inc lude in their food products.

Y Foo

Pizz ey 's Milling -Advancing Omega 3 technology
4330 Lee Ave * Gurnee , IL 60031
Ph 847-244-7133 * Fax 847-244-7155
Toll Free: 877-804-6444

www.meadowpure.coñT

66 / May 22, 2007

Milling & Baking News

prefer to feed these materials right
before the flour is packed off or
transferred into rail cars.
Nutrient materials may be concentrated, and Mr. Morris explained
that often the only way to ensure
accurate use at the bakery is to either entrain all the nutrients into the
flour stream at the mill or to use a
dry premix or liquid solution.
"These materials involve very
small measurements," he said.
"That's why they are often placed
into a dry, flour-based mix to scale
at the ounces-per-cwt level rather
than mg-per-cwt. This puts additions at the bakery-scale level."
Premixes also suit the miller's use.
"Premixes are developed in close
cooperation with the customers according to their requirements," Ms.
Buhmann observed. "Precise dosing
is essential." The design of content
and packaging optimizes nutrient
delivery. "At the flour mill, a powder with flow behavior and physical
properties similar to flour is most
suitable," she continued. "Otherwise, consistent dosage will be difficult, and the material may separate
from the flour."
Some materials may require protection. Vitamin C and omega-3 fish oils
are good examples. Vitamin C, also
known as ascorbic acid, may be used
not only as a fortifying agent but also
as a functional bakery ingredient.
"Ascorbic acid needs a certain level
of immediate reactivity as a dough
conditioner, but as a vitamin, it must
remain intact in the finished product,
often for up to several weeks of shelf
life," explained Kristine Lukasik,
Ph.D., manager, applications laboratory, Balchem Encapsulates. "Vitamin
C is water soluble and not at all stable
to baking temperatures. Without the
protection afforded by microencapsulation, you won't meet a label claim
without significant overdosing. In
addition to adding expense to a formula, the high levels of ascorbic acid
in the dough may create effects that a
processor may not be expecting."
Unintended oxidation also dogs the
use of omega-3 fatty acids, resulting
in off-odors and unpleasant tastes.
"The omega-3 fish oils that have
become so popular in baked foods
must be able to withstand the high
heat of the baking process while remaining highly bioavailable," said
Azarel Nieves, national bakery lab
manager, The Wright Group. He
urged bakers to work with suppliers that microencapsulate such

nutrients and provide formulation
support during the development
process. "This allows the quick
turnaround and easy introduction
of a new fortified product."
A closer look at process conditions
"Some things simply can't go into
certain applications or processes,"
Mr. Jonas said, citing clear beverages as a particularly difficult fortification platform. "But there are
technologies to get around these
disadvantages, including nanoencapsulation that's even capable
of making oils into water-soluble
ingredients." He mentioned that
cocoa extracts with their favorable
antioxidant properties are being examined this way, too.
"Vitamins lose activity when exposed to oxygen, light and heat, so
mixes should be stored under dry
conditions, below 75% relative humidity, and cool or ambient temperatures of 4° to 25°C (39° to 77°F),"
Ms. Buhmann said.
And care must be taken even when
using bakery-friendly packets or tablets. Mr. Morris cautioned these must
be completely dispersed before addition to the dough system.
"Also, enrichment should never be
dissolved in the same container with
oxidation tablets because they will
neutralize each other," he stated.
Some nutrients have the potential
to affect other ingredients in the formulation.
"For example, minerals such as
iron or zinc can trigger hydrolysis or
oxidative reactions in fat and, hence,
increase the risk of rancidity," Ms.
Buhmann said. "The chemical form
of the mineral, as reduced metal or as
salt, has a significant effect on those
side functions of the metals."
Ms. Russell added, "Understanding the nature of these materials is
essential when adding them as fortification. Pay attention to the solubility and pH requirements." Granulation size, too, will affect the choice
for a particular application.
Choline, authorized by the Food
and Drug Administration to allow a
content claim for healthy metabolic
functioning, may be highly reactive
in some forms.
"So, instead of blending the very
hygroscopic dry form of choline directly with flour, and having it react
with the flour's moisture, you will
want to add it in a different form, say
a liquid or encapsulated particles,"
Mr. Hernandez said. "The point of
bakingbusiness.com / world-grain.com

http://www.meadowpure.coñT http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 22, 2007

Table of Contents for the Digital Edition of Milling & Baking News - May 22, 2007