Milling & Baking News - July 5, 2016 - 27

LALLEMAND

X
Baker's yeast with vitamin D may allow companies to reach an "excellent
source" of vitamin D in bread and other
baked foods.

prevalence of hypertension among
the general population.
Vitamin D in yeast
Yeast and leavening agents present opportunities to add vitamin D
and potassium, respectively, to grainbased foods.
Montreal-based Lallemand offers
baker's yeast with vitamin D. Using
yeast high in vitamin D content allows companies to go up to 400 International Units (I.U.) per 100 grams,
said Gary Edwards, president of Lallemand/American Yeast Division.
"This is more than sufficient in
almost all instances to achieve an
'excellent' or at a minimum 'good'
source claim," he said. "Vitamin D
from yeast is not a fortification. The
D is a naturally occurring component
in yeast that can be increased during
yeast production. If a baker just adds
vitamin D as an ingredient, then it is
fortification."
When adding vitamin D as an ingredient, instead of adding vitamin D
yeast, a baker is bound by an upper
limit of 90 I.U.s per 100 grams, Mr.
Edwards said.
"At that level, an excellent claim is
virtually impossible, and even a good
claim is difficult," he said.
Potassium awareness
Consumers, as well as government
agencies, are noticing potassium.
The International Food Information
Council Foundation's 2016 Food and
Health Survey found 48% of respondents said they were trying to consume potassium, which was up from
26% in 2015 and 19% in 2014.
For a source of potassium, Church
& Dwight, Inc., Ewing, N.J., offers Flow-K potassium bicarbonate,
which has been shown to replace
standard sodium bicarbonate, adjusted for differences in neutralizing
values. Flow-K potassium bicarbonate has 39.06 grams of potassium per
100-gram serving. When used in typical leavening applications, Flow-K
has been shown to add 0.1% to 0.8%
of potassium to the food application,
according to Church & Dwight.
bakingbusiness.com / world-grain.com

Flow-K has no metallic or fish
taste, according to Church & Dwight.
It has been shown to enhance the
sweetness of sugar and other sweeteners, and it has been shown to
mitigate the bitter aftertaste often
associated with artificial sweeteners.
Flow-K has been shown to work in
a variety of baked foods, including
biscuits, muffins, cookies, cakes and
pancakes.
An F.D.A. health claim reads, "Diets containing foods that are good
sources of potassium and low in sodium may reduce the risk of high
blood pressure and stroke." Potassium plays a critical role in the maintenance of cellular isotonic balance,
the proper functioning of muscle tissue, the development and continuing
health of bones, and kidney function,
according to Armand Products Co.,
Princeton, N.J.
To achieve a claim of "good source
of potassium," a food item would
need 10% to 19% of the Daily Value,
or 350 mg to 665 mg per serving. An
"excellent source" claim would need
20% or more of the Daily Value.
Other possible claims, according
to Armand Products, include "helps
maintain proper electrolyte balance,"
"helps reduce muscle cramps and
spasms" and "essential to cardiovascular function."
Armand Products recommends
companies confer with the F.D.A.
concerning regulatory requirements.
Potassium bicarbonate is formed
by reacting carbon dioxide with potassium carbonate. It is about 39%
potassium. Possible grain-based food
applications are cereal and nutritional, energy and meal replacement bars.
"Potassium bicarbonate actually
imparts a sweet taste to many foods
and can enhance the sweetening effect of sugar and artificial sweeteners,
at levels near the 10% D.V. per serving," Armand Products said. "It also
mitigates the bitter aftertaste often
associated with artificial sweeteners."
Another folic acid avenue
For folic acid, the F.D.A. has recognized its importance for nearly
two decades. The agency in 1998
mandated folic acid fortification
of enriched grains. On April 14 of
this year the F.D.A. approved folic
acid fortification of corn masa flour.
Manufacturers now voluntarily may

Food Ingredient Solutions

Americans need
more choline

he Food and Drug Administration approved
a Reference Daily Intake for choline this
year, and it appears more Americans should
strive to reach it.
In establishing an R.D.I. of 550 mg, the F.D.A.
noted the Institute of Medicine already had established age-specific and gender-specific Adequate Intakes (A.I.s) for choline based on intakes
necessary to maintain liver function.
"We are very pleased with the F.D.A.'s recognition of choline as an essential nutrient with
a Reference Daily Intake of 550 mg," said Eric
Smith, vice-president of human nutrition and
pharma for Balchem Corp., New Hampton, N.Y.
"This recognition validates the science that Balchem has supported over many years. We look
forward to working with supplement and food
manufacturers to leverage this greater visibility
for choline to further improve the health and
wellness of people around the world."
Balchem offers VitaCholine, a line of watersoluble choline salts that may be used to fortify a
range of supplements and foods. Choline plays a
role in maintaining a healthy liver by facilitating
the transport of fats out of the liver for conversion to energy, according to the company. In the
brain, choline supports lifelong memory function, and recent research suggests that it may
lead to improved academic performance among
young children and teenagers.
Many Americans do not consume enough
choline, according to a study appearing in the
February-March issue of the Journal of the American College of Nutrition. The analysis aimed to
assess usual intakes of choline and compare
them with the Dietary Reference Intakes for
people age 2 and over in the United States. The
National Cancer Institute method was used to
assess usual intakes of choline from foods according to data for people in the 2009-2012 National Health and Nutrition Examination Survey.
About 11% achieved the A.I. for choline. Children aged 2-3 were the most likely to exceed the
A.I. (63%), followed by children aged 4-8 (45%)
and children aged 9-13 (9%). Teenagers of the
ages 14-18 were at 2%, and adults aged 19 and
over were at 7%. Males consumed significantly
more choline than females for all age groups.
"These data indicate that there is a need to
increase awareness among health professionals
and consumers regarding potential suboptimal
intakes of choline in the United States, as well
as the critical role that choline plays in health
maintenance throughout the lifespan," the study
said. "Food scientists and the food and dietary
supplement industries should consider working
collectively with government agencies to discuss
strategies to help offset the percentage of the
population that does not meet the A.I." MBN

Milling & Baking News XJuly 5, 2016 / 27

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

Milling & Baking News - July 5, 2016

Table of Contents for the Digital Edition of Milling & Baking News - July 5, 2016