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DSM develops enzyme to ease juice filtration |
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A new enzyme for apple, pear and berry juice processors has
been introduced by DSM Food Specialities, the Netherlands.
Rapidase Optiflux, the latest addition to the company’s
Rapidase line of enzymes, improves the results of the
filtration process. It complements the two other enzymes in
the Rapidase range – Rapidase Smart and Rapidase Smart Clear.
Rapidase Optiflux was developed in response to demands from
fruit processors for an ingredient to improve the flux rate
during filtration and reduce blocking of the filtration
equipment. Derived from the Aspergillus niger fungus, new
addition is said to work by decreasing the molecular weight of
polysaccharides from the fruit cell wall with a high molecular
weight and reduce their binding with proteins and polyphenols.
Apart from speeding up juice production, Optiflux can help
streamline the process by extending the time needed between
cleaning of equipment. According to DSM, the three enzymes are
intended to be used in synergy.
Source:
www.nutraingredients.com |
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Bakery emulsifier and mould inhibitor |
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European ingredients firm Cognis has launched a variety of new
products for the United States market, including emulsifiers,
aerating agents and a natural mould inhibitor. The Cegemett
Fresh mould inhibitor is said to act as a preservative in a
wide variety of applications, including meat, bakery,
confectionery, dairy and beverages. One of this ingredient’s
strong points is that it allows food producers to offer
“cleaner” labels, in response to consumer demands for natural
products. Made from a blend of plant extracts and delivered
using a variety of carrier systems, Cegemett Fresh extends
shelf-life and inhibits mould growth by killing bacteria in
food products. It could also help protect against pathogenic
micro-organisms such as Salmonella and E. coli. Other
potential areas of application are carbonated beverages,
bakery products, confectionery and dairy products.
Cognis’ Spongolit 560 aerating emulsifier allows cake
manufacturers to remove trans fats from their products by
eliminating the need for hydrogenated oils. The ingredient can
be used in combination with liquid oils, such as sunflower oil
or corn oil, to achieve the same texture and taste as products
made with hydrogenated oils. Spongolit 560 can be used in an
all-in-one production process, in which all ingredients are
added and mixed at the same time, thereby avoiding certain
formulation restrictions encountered with some other products
on the market.
The Lamequick range of whipping agents, designed for use in a
variety of desserts, is based on milk protein, vegetable fat
and aerated emulsifiers. A new addition to this range is the
Lamequick CE 7203, which is non-hydrogenated and can be used
to achieve products with more desirable nutritional profiles.
Another product, the Lametop S 80 DATEM emulsifier, is
designed for use in yeast-raised applications, including
bread, rolls and croissants. DATEM, an acronym for di-acetyl
tartrate ester of monoglyceride, is used to strengthen doughs
by building a stronger gluten network. The Lametop S 80
product contains the maximum level of tartaric acid as allowed
by the United States Food and Drug Administration. Cognis is
also launching a number of functional food ingredients,
including a new Omevital Omega-3 fish oil for foods and
beverages, Vegapure® sterol esters for healthy heart and
Tonalin CLA ingredients for body composition.
Source:
www.nutraingredients-usa.com
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Low GI offers healthier option for bakers |
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Macphie, the United Kingdom, is offering a new range of low
glycaemic index (GI) ingredients that allow bakers to help
consumers stay fuller for longer. Seeduction is a multi-seed
bread concentrate with a GI rating of 52, while standard white
bread has a GI rating of 71. Packed with sunflower seeds,
linseeds, pumpkin seeds and oats, it can be used to make a
versatile concentrate for producing loaves, rolls and even
croissants. The product is available in 8 kg and 16 kg bags.
For those with a sweeter tooth, there is Satisfaction – a
range of indulgent, low-GI cake mixes, which are available in
plain and chocolate varieties. Ms. Paula Cormack, Macphie’s
Strategic Marketing Manager, said that consumers consider low
GI to be a credible signpost for healthier food choices and
low-GI diet is scientifically proven to help banish cravings,
lose weight and live a healthier lifestyle.
Source:
www.foodmanufacture.co.uk |
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New calcium source |
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Puracal QSynergy is a new calcium source from Purac Asia
Pacific Pte. Ltd., Singapore. Developed especially as a
ready-to-use calcium source for turbid acidic beverages such
as fruit juices and acidified dairy drinks, the patented
product offers the following benefits when used in fruit
juices and acidified dairy drinks:
- Enhances the freshness of fruit flavour;
- No gritty mouth feel;
- Easy to process (non-dusting, free-flowing, quick
dispersion);
- Bio-available calcium source; and
- Natural, GRAS, lactose-free, kosher and halal.
Puracal QSynergy is a carefully designed mixture of calcium
lactate and calcium citrate, optimized on bringing out the
freshness of fruit flavours and on possessing excellent powder
properties to ensure ease-of-use in processing. This is
Purac’s latest addition of calcium source to its versatile
portfolio of highly bio-available calcium salts suitable for
calcium fortification of foods and beverages.
Contact: Purac Asia Pacific Pte. Ltd., Corporate Office, 138,
#18-01, Robinson Road, Singapore 068906. Tel: +65 6349 1350;
Fax: +65 6222 1707
E-mail:
pap@purac.com
Source:
www.purac.com
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Natural ingredient may extend chocolate life |
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Vitiva, Slovenia, offers an ingredient that extends the
shelf-life of chocolate products by up to 30 per cent.
Chocolate products are generally prone to oxidation,
particularly those containing high levels of milk or fat,
making them deteriorate quickly. Vitiva’s Inolens 12 is an
alternative to synthetic antioxidants because it uses
all-natural ingredients and is allergen-free. The ready-to-use
formulation is added to the fat during manufacturing, such as
cocoa powder, sugar or powdered milk. Moreover, the ingredient
can be added without altering the taste or smell of the
chocolate product.
Inolens is a range of odour-reduced rosemary extracts that
slow down the oxidation of foods. It is carnosic acid and
antioxidant-based but the bitterness is considerably reduced
and the rosemary flavour is mild making it suitable for a
variety of products, without altering the taste. Vitiva’s
other two rosemary extract lines are AquaRox, a water-soluble
extract rich in rosmarinic acid aimed at supplements and
nutraceuticals and Ursole, primarily for cosmetic uses.
According to Vitiva, its full range of deodorized rosemary
extracts is come in different concentrations. These pure
extracts are soluble in oil or water, and are available in
both powder and liquid forms.
Source:
www.confectionerynews.com |
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Fortification of dairy products |
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Lipogen Ltd., based in Israel, has launched a delivery system
for its Lipogen phosphatidylserine (PS) functional ingredient.
The latest system is designed for fortification of yoghurt
drinks and dairy milks. The company also offers advanced
Lipogen PS milk powder, a PS formulation that can be easily
applied in dairy premixes, blending or other milk processing.
Phosphatidylserine, found naturally in human breast milk, is
essential for normal brain development and nerve functioning.
It has been shown to have a role in slowing or even reversing
some forms of age-related cognitive deteriorations, such as
short-term memory and the inability to learn new tasks.
Lipogen successfully developed its PS line of milk
applications to use standard dairy production equipment and
procedures. The inclusion of PS does not affect end product
taste, texture or mouth-feel. In 2006, he United States Food
and Drugs Administration had accorded “Generally Recognized as
Safe” (GRAS) status to Lipogen PS.
According to Mr. David Rutenberg, the CEO of Lipogen Ltd., the
new delivery system for dairy milk products is equally
important for use in child nutrition programmes in schools – a
significant part of campaigns by leading companies and
governments to provide healthier and functional nutrition to
children.
Contact: Mr. David Rutenberg, CEO, Lipogen Limited, Israel.
Tel: +972 (544) 522 355; Fax: +972 (3) 5480 149; E-mail: info
@lipogen.co.il.
Website:
www.lipogen.co.il
Source:
www.npicenter.com |
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