Fortified table sugar ouble-fortified sugar is not significantly different from unfortified sugar, in terms of flavour and colour. Both nutrients are retained in beverages such as Kalamansi juice, coffee and other food preparations. Contact: Dr. Mario V. Capanzana, Division Chief, Food Science and Technology, Food and Nutrition Research Institute, DOST Compound, Gen. Santos Ave., Bicutan, Taguig, Metro Manila, The Philippines. Tel: +63 (2) 8372 934; Fax: +63 (2) 8373 164 E-mail: mvc@fnri.dost.gov.ph Website: www.fnri.dost.gov.ph New high gelling whey proteins DMV International is offering new high gelling whey proteins for yoghurt and other food applications. Textrion PROGEL 800 has been developed for acid- and heat-induced gelling. Excellent water-binding properties make the product suitable for texturizing yoghurt, desserts, processed cheese, and meat and bakery products. Mr. Floris Stehouwer, DMV International Latin America, states that the structure of yoghurt is determined by many factors – composition and quality of the milk, the texturizing ingredients, homogenization and pasteurization conditions, the type of culture and fermentation conditions, the way of structuring, cooling and filling of the product. Two groups of proteins are distinguished in raw milk – caseins and whey proteins. While caseins have a random coil structure and are organized in casein micelles, whey proteins have a globular structure. During the heat treatment of yoghurt milk, whey proteins associate with the casein micelles or form soluble whey protein aggregates. When pH is reduced during fermentation, an acid gel is formed. Also, gel strength depends greatly on the protein composition; the more the ß-lactoglobulin, the firmer the gel will be. Compared with other acid WPC 80’s, DMV’s WPC 80 is richer in ß-lactoglobulin and is a very efficient texturizer in yoghurt, with high gelling characteristics and an excellent price/quality performance. Website: www.foodingredientsfirst.com Coconut milk powder The Central Food Technological Research Institute (CFTRI), India, offers spray-dried coconut milk powder for use as an ingredient in many fish, shellfish, meat, poultry and vegetable dishes, confectioneries, sweets, sherbaths, beverages and other types of preparations. The institute has developed a process to manufacture dehydrated coconut milk powder that retains the natural flavour and texture of coconut milk. The production process involves four major steps – extraction of coconut milk, formulation of the milk, homogenization and spray drying. The white endosperm of coconut, after removal of shell and paring, is passed through a rotary wedge cutter. Coconut milk obtained by passing the coconut grating through a screw press is formulated by adding the necessary ingredients. The formulated coconut milk is then pasteurized, homogenized and spray dried. Contact: Mr. T. R. Prabhu, Head, Technology and Transfer Business Development, CFTRI, Mysore 570 020, Karnataka, India. Tel: +91 (821) 2514 534; Fax: +91 (821) 2515 453 E-mail: ttbd@cftri.res.in Website: www.cftri.com Soya bean oil could reduce trans fats in cereals Researchers at Iowa State University (ISU), the United States, report that by increasing the oleic acid content in soybeans while maintaining low levels of linolenic levels, the level of artery-clogging trans fatty acids can be decreased in products like cereals and energy bars. This would be beneficial to manufacturers marketing their products from a health perspective as studies have shown that trans fats increase LDL ‘bad’ cholesterol and lower HDL ‘good’ cholesterol. According to research, high levels of trans fats are suspected of contributing to obesity and heart disease as LDL cholesterol build-up in the body can lead to clogging in the arteries linked to the heart and brain, causing atherosclerosis. Low levels of linolenic acid in soybeans eliminate, or greatly reduce, the need for partial hydrogenation – a process that forms trans fats in the oil. ISU researchers found that by adding just 1 per cent linolenic acid to soybeans, they were able to increase its oleic acid content from 28 per cent to 50 per cent, thereby rendering it more stable. Non-hydrogenated, low-linolenic oil containing no trans fats could then be derived from the test soybeans. Website: www.bakeryandsnacks.com Spice oleoresins Spice oleoresins being offered by the Central Food Technological Research Institute (CFTRI), India, reproduce the character of the respective spice/spice oil fully. These concentrated liquid forms are obtained by solvent extraction. Used mainly as a flavouring agent in the food processing sector, oleoresins are more economical to use, easier to control for quality and cleaner than the equivalent ground spices. Also, oleoresins are more stable when heated. Oleoresins are obtained by distilling the volatile oil from ground spices. The wet powdered spices, which is free from volatiles, are dried and then extracted with suitable solvent systems to remove the fixed oil and resinous/gummy materials. The solvent is removed from the miscella, dried and the extract is mixed with dry spice oil to the level required and the product is packed in containers. Contact, Mr. T. R. Prabhu, Head, Technology and Transfer Business Development, CFTRI, Mysore 570 020, Karnataka, India. Tel: +91 (821) 2514 534; Fax: +91 (821) 2515 453 E-mail: ttbd@cftri.res.in Website: www.cftri.com New ingredient targets low-calorie dairy products A new sweetener solution for dairy desserts, launched by Tate and Lyle, is reported to allow manufacturers to lower around a third of calories and half of the total sugars from their product formulations. Developed by the Group’s European research team, Dairy Dessert Rebalance is suitable for use in a range of milk-based desserts with neutral pH, including spoonable products like creme desserts, Dutch Vla, custards and trifles. Available in two forms, Dairy Dessert Rebalance 033 is designed for low-fat, reduced sugar desserts while 034 is for low-fat, no-added-sugar preparations. The new line contains a modified food starch and a blend of sweeteners, including the company’s proprietary Splenda sucralose. It also contains soluble fibre, which the company is marketing for its probiotic effect. Compared with traditional full fat, full sugar products, Dairy Dessert Rebalance 033 is said to offer a 35 per cent reduction in calories and a 47 per cent reduction in total sugars. Dessert Rebalance 034 provides a 32 per cent reduction in calories and a 59 per cent reduction in total sugars. Both versions deliver the creamy taste and mouthfeel expected from indulgence products. Website: www.dairyreporter.com Orange pulp lowers fat Fiberstar Inc., the United States, reports that an ingredient made from orange pulp allows food manufacturers to slash up to half of the fat in their products. Also, it acts as a moisture management tool in a number of formulations, including baked goods, salad dressings and meat products. Citri-Fi, a fibre derived from orange pulp and used in powder form, is reported to provide four primary functionalities – strengthening agent, moisture management, fat replacer and processing aid. According to Fiberstar, what distinguishes the ingredient is the way in which it binds with water. Citri-Fi can hold up to 13 times its weight in water and allows for a more stable water retention than can generally be achieved with other products currently available. The key lies in the process used to develop the material, which opens up the cellular structure of citrus pulp to create an open porous fibre matrix. The resulting product contains around 70 per cent dietary fibre, half of which is soluble and the rest insoluble. When added to moisture in the form of water or oil, the insoluble fibres act as a net to impose surface tension on the water or oil and hold these within the fibrous matrix. Contact: Fiberstar Inc., 3023 15th St. SW, Willmar, MN 56201, the United States. E-mail: info@fiberstar.net Website: www.foodnavigator-usa.com