Milling & Baking News - December 27, 2011 - 23

DANISCO

in shelf life. Vinegar may change pH. Thyme, rosemary extract, cinnamon, onion and garlic all have some mold inhibiting effects. Raisin juice concentrate works, but it has a dark color, and it is limited on what products it may be put in, Mr. Clanton said. Gums may be good for moisture retention in icings and fillings. Danisco USA, Inc., New Century, Kas., offers Natamax B, a natural antimicrobial that inhibits mold growth on the surface of bakery products like pan bread, English muffins and tortillas. Natamax B does not migrate into the product because of its low solubility in water. Natamycin, a natural inhibitor produced by bacterial fermentation, is the active compound in Natamax B. Natamycin has been used safely in foods such as shredded cheese and beverages since the 1970s. Kalsec, Kalamazoo, Mich., offers natural antioxidants to replace butylated hydrooxytoluene (BHT), butylated hydroxyanisole (BHA) or tertiary butyl hydroquinone (TBHQ), said Gary Augustine, executive director of marketing for Kalsec. “All the processor needs to list is natural flavor or rosemary extract, eliminating the need for lengthy synthetic names such as BHT, BHA or TBHQ,” he said. Enzymes may be allies in the quest for simpler ingredient lists. Some enzymes do not have to be on ingredient lists because they are used as processing aids and do not end up in the final products, Mr. Cain said. Consumers do not have a negative connotation with enzymes either, he said. Cain Food Industries has offered a CLDC clean-label dough conditioner that contains an enzyme derived from the aspergillus species and is designed to eliminate a variety of emulsifiers/strengtheners to include sodium stearoyl lactylate (SSL) and calcium stearoyl lactylate (CSL). Enzymes often are used at Caravan Ingredients, Lenexa, Kas.
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“Enzymes are proteins found in all living creatures,” said Bernie Bruinsma, director of special projects for Caravan Ingredients. “They are always isolated initially from living organisms and would therefore be considered natural.” He added, “Our ingredients will have a positive effect on dough processing. One interesting thing most people don’t understand

about enzymes is that they are very specific and work differently than pure chemical reactions. Enzymes catalyze reactions and do so based on time and temperature.” Caravan Ingredients offers a Pristine line of products that encompasses a variety of bases and functional ingredients intended to create cleaner, simpler label products, he said. “To our organization, clean label means products that are free of undesirable additives, minimize ingredient declaration length and are all-natural,” Dr. Bruinsma said. “The research and development group at Caravan Ingredients has been working diligently at finding alternative solutions to the long sounding names of some ingredients in grain-based products. These ingredients are governmentapproved and work very effectively, but some people do not understand their function and dislike the long, chemical sounding names. Some of these are diacetyl tartaric acid esters of mono- and diglycerides, azodicarbonimide potassium bromate and others.” Companies also may consider dough conditioners, flavors and colors when trying to simplify ingredient lists. ADM Milling, Overland Park, Kas., provides a SmartBind wheat protein isolate that may be used to replace many dough conditioners that formulators may be trying to remove as they work to simplify the ingredient statement, said Brook Carson, technical product manager for Archer Daniels Co., Decatur, Ill. “SmartBind is designed for various applications to improve crumb softness and cell structure, improve freeze-thaw performance, and replace or reduce egg or dairy proteins,” she said. Kalsec offers both flavors and colors, Mr. Augustine said. To replace yellow No. 5, yellow No. 6 and red No. 40, Kalsec offers naturally-sourced colors. They may be identified based on the source, such as extracts of carrot or carrot
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Milling & Baking News - December 27, 2011

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