Milling & Baking News - June 2, 2009 - 22

Food Ingredient Solutions

A rising use for calcium
Calcium has found its way into baked
foods through its inclusion in reducedsodium leavening solutions. Two examples are Levona from ICL Performance
Products LP, St. Louis, and Cal-Rise
from Innophos, Cranbury, N.J.
Levona leavening acids contain 19%
calcium, said Barbara Heidolph, a principal for ICL Performance Products.
Formulators may use Levona to achieve
a "good source of calcium" claim in biscuits, muffins, tortillas and pizza dough.
ICL Performance Products recently divided its Levona line into two formulas.
Levona Opus, the original Levona leavening acid, has a slow, delayed leavening action that is ideal for frozen and
refrigerated products. Levona Brio, a
faster grade of Levona leavening acid,
is ideal for cakes, biscuits, muffins, tortillas and baking powders.
This year ICL Performance Products
also launched Cal-Sistent, an ingredient
with consistent particle size to help it remain suspended in batters and doughs,
avoiding loss during processing and
reducing the frequency of preventative
maintenance to remove calcium that is
deposited on processing equipment.
Cal-Sistent is especially ideal for formulations that have a significant targeted
calcium load, such as nutritional bars.
Innophos offers Cal-Rise, which is
22 / June 2, 2009

Milling & Baking News

Benefits sought for children
Per cent ranked 1-3
39%

When choosing food or beverages for your child/children, which
of the following potentially beneficial components, if any, are you
looking for? Rank top three.
31%
30%
26% 25%
19%

19%
7%
Omega-3s/DHA

Source: 2009 International Food Information Council Foundation Food & Health Survey

no-sodium leavening for baking. It may
provide a health claim of "good" or "excellent" source of calcium, depending
on formulation. Cal-Rise may be used as
a direct replacement for sodium-based
leavenings such as SAPP 28.
Inadequate calcium intake is
thought to contribute to the development of osteoporosis, according to the
National Osteoporosis Foundation.
About 10 million people in the United
States have osteoporosis and almost
34 million more are estimated to have
low bone mass, which places them at
increased risk of osteoporosis, according to the foundation. Of the estimated 10 million people with the disease,
about 8 million are women.
Children's products also might be
an opportunity for calcium inclusion,
according to the 2009 International
Food Information Council Foundation
Food and Health Survey. One question
in the on-line survey asked parents to
name three potentially beneficial components they look for when choosing
foods and beverages for their children.
Thirty-nine per cent named calcium as
one of the top three components, making calcium the top choice. Vitamin C
was second at 31%.
For another calcium inclusion benefit, the NuVal Nutritional Scoring
System that's finding its way into the
nation's supermarkets takes calcium
into account. The NuVal system evaluates nutritional criteria and assigns
products a number from 1 to 100 with
higher numbers representing more
nutritional products.
For one example, a cereal with whole
wheat, wheat bran, sugar, high-fructose corn syrup, salt and malt flavoring
scored a 31. A cereal with wheat bran,
sugar, high-fructose corn syrup, malt

I don't look for any
specific components

7%
B vitamins

Antioxidants

Fiber

Vitamin D

Protein

Whole grains

Vitamin C

13%
Calcium

I.U., according to the Council for Responsible Nutrition, a trade association representing the dietary supplement industry.
Vitamin D may be added to baked
foods, but formulators should remember it is heat susceptible based on the
severity and length of heat processing,
Mr. Chaudhari said. Thus, adding a
minimum of 40% more vitamin D will
help to ensure that the amount stated
on the packaging is accurate. Adding
tocopherols also may help prevent vitamin D loss due to heat, light or air.
Lallemand, Montreal, offers Eagle VitaD yeast, which features high levels of
vitamin D while retaining all the normal
properties of commercial baker's yeast.
While the body may produce vitamin
D3 (cholecalciferol) from skin exposure
to the ultraviolet rays from sunlight,
vitamin D2 (ergocaliciferol) is derived
from yeast, according to Lallemand.
Lallemand Eagle VitaD yeast demonstrates all of the normal properties
of commercial bakers' yeast, Saccharomyces cerevisia, and also allows bakers
to achieve maximum vitamin D levels
without the high cost and additional
handling constraints of using a vitamin D supplement.

flavoring, calcium phosphate, calcium
carbonate and salt scored a 54.
More good news for folic acid
Folic acid inclusion continues as a
success story in the grain-based foods
industry. Since the F.D.A. issued the
mandate of folic acid fortification to enriched flour, neural tube defects (NTDs)
such as spini bifida have declined by
26%, according to the March of Dimes.
Bread, crackers, bagels, pasta, pretzels
and tortillas are all examples of grainbased foods that may be made with
enriched white flour to become sources
of folic acid.
"Enriched grains are an easy, inexpensive and delicious way for women
to get essential vitamins such as folic
acid," said Judi Adams, president of
the Grain Foods Foundation.
A study published May 12 in the British Medical Journal examined severe congenital heart defects in infants (see story
on Page 19). Researchers from McGill
University in Montreal and the University of Alberta in Edmonton investigated
the effects of the 1998 government policy in Canada for mandatory fortification
of flour and pasta products with folate.
They identified infants born with severe
congenital heart defects from 1990-2005.
In the seven years after the 1998 folate
mandate, they found a significant 6%
decrease per year.
"These findings support the hypothesis that folic acid has a preventive effect on heart defects," the researchers
concluded.
Another study found serum folate
levels are associated inversely with
levels of atrophy and wheeze. It appeared on-line May 1 in The Journal
of Allergy and Clinical Immunology
and involved researchers from Johns
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Milling & Baking News - June 2, 2009

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