Milling & Baking News - May 19, 2009 - 55

Supplier Innovations

Prevent viscosity drop-off in fillings

Reuse imperfect tortilla shells

Actogel, a new line of cold water soluble stabilizer and
texture systems, may prevent viscosity drop-off in bakery

The new Urschel J9-A produces tortilla strips of onequarter inch and three-eighths inch along with small to large
squares, according to Urschel Laboratories, Inc., Valparaiso,
Ind. It offers tortilla processors a method to reuse imperfect
corn or flour tortilla shells. It uniformly dices or strip cuts a
variety of products.
For more information, e-mail info@urschel.com or visit
www.urschel.com.

Enzyme solution increases
vegetable oil yield

fillings, according to Advanced Food Systems, Inc., Somerset, N.J. Actogel also stops moisture migration from fruit
fillings into pie crusts, prevents boil-out of filling during
baking and provides texture in low-fat and non-fat desserts.
For more information, call (800) 787-3067 or e-mail
lab@afsnj.com.

Encapsulation technology
adds flavor to wraps
The new Flavor Spark technology uses vegetables and herbs to
provide flavors to bakery products,
especially tortilla wraps, according to Custom Ingredients, L.L.C.,
New Braunfels, Texas. The absence
of heating retains fresh flavors and
aroma.
Because of the encapsulation process, Flavor Spark may go through
many cooking processes, including
baking and frying. The technology
may be encapsulated into various
sizes of flavor bits and sprinkles for
a range of food applications.
Flavor Spark savory flavors include herb and garlic, nacho cheese,
goat cheese and herb, spinach
pesto, chipotle, roasted red pepper, jalapeno, butter and habanero.
Flavor spark sweet flavors include
chocolate, vanilla bean, strawberry,
cranberry, cinnamon, blueberry and
cappuccino.
Flavor Spark also may come with
omega-3 fatty acids or probiotics.
For more information, call (830) 608-0915.

LysoMax Oil, a new enzyme solution, increases the
yield during vegetable oil refining by improving the
release of oil from the gum, a viscous fraction obtained
from treating crude vegetable oil with hot water, according to Danisco, Copenhagen, Denmark. The method
allows producers to reduce the process water by 50%. It
has no negative impact on oil quality and requires no further investments in equipment.
When using LysoMax Oil, enzymes are added to the
water flow during the oil refining process. The process
may be carried out at 55 degrees Centigrade (131 degrees
Fahrenheit).
"I'm really pleased that we are introducing this new
product that doesn't just increase profits per tonne of
oil for our customers - it is also much more sustainable
in terms of water and energy consumption," said Aart
Mateboer, business unit director of Food & Beverage
Enzymes for Danisco. "This is of key importance to our
customers in a market producing up to 60 million tonnes
a year with fluctuating oil prices."
For more information, visit www.danisco.com.

Screen within a smaller footprint
A new Centri-Sifter Twin ultra-high-capacity centrifugal
screener matches the capacity of two individual high-capacity screeners within a smaller footprint, according to Kason
Corp., Millburn, N.J.
A feed splitter evenly divides
the flow of incoming feed material
into the two horizontally oriented
cylindrical screening chambers that
operate in parallel. A shaft in each
screening chamber rotates a helical
paddle assembly that accelerates
the radial movement of particles
against the screen.
On-size particles pass through
apertures in the screens and fall through a cone-shaped discharge chute. Oversize particles are propelled through the
open end of the screen cylinders and ejected through a discharge spout.
For more information, call (973) 467-8140 or visit www.kason.com.

For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
56 / May 19, 2009

Milling & Baking News

bakingbusiness.com / world-grain.com

http://www.urschel.com http://www.danisco.com http://www.kason.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 19, 2009

Table of Contents for the Digital Edition of Milling & Baking News - May 19, 2009