Ingredient Briefs / Supplier News

Ingredient Briefs: June 2012

June 21, 2012
Trans

Solazyme Roquette Nutritionals’ new Almagine HL Whole Algalin Flour is an all-natural, lipid-rich, complete whole food ingredient loaded with dietary fiber, protein, antioxidants and micronutrients. Made using a proprietary cultivation and preparation process that harnesses the nutrition and functional power of microalgae, the ingredient was developed for use in foodservice applications and beyond, from baked goods to beverages to frozen desserts. In addition, Almagine HL opens the door for improved nutrition profiles, clean product labels and potential health benefit claims.

Solazyme Roquette Nutritionals LLC

San Francisco

650-243-5500

www.srnutritionals.com

 

Caravan Ingredients introduces Tortilla Grains Blend, a specially formulated blend of grains and complementing ingredients for the production of tortillas and other baked goods. Tortilla Grains Blend enables manufacturers to produce a multigrain tortilla without voids and tears in the tortilla surface. With softer and finer particulates, the product provides tortillas and other pressed or sheeted products a multigrain color, appearance and flavor, without damaging the integrity and functionality of the product. It works well in small and large bakeries and can be applied to any baked good, particularly pressed or sheeted products such as tortillas, flatbreads and crackers.

Caravan Ingredients Inc.

Lenexa, Kan.

800-660-4092

www.caravaningredients.com

 

Palsgaard A/S launches Emulpals 110, a high-performance powder emulsifier, to the U.S. bakery market. The product has a shelf life of at least two years; offers stable performance from batch to batch; has excellent tolerance for challenging factors, such as heat, cocoa and other ingredients; is a natural carrier containing only two emulsifiers (mono/diglycerides and polyglycerol esters) and a single activating medium; and is easy to work with. A member of the Emulpals family of activated cake emulsifiers, Emulpals 110 acts instantly in a cake batter system (when liquid is added to the mix) and requires no pre-hydration or preparatory steps. Nonallergenic and kosher- and halal-certified, it can be used for cake mix applications range from sponge cakes to Swiss rolls to pound cakes.

Palsgaard A/S

Morris Plains, N.J.

973-998-7951

www.palsgaard.com

 

 

Five new products, including two that are gluten-free, join Bob’s Red Mill Natural Foods line of natural and organic whole grain cereals, flours and mixes. Gluten Free Oat Bran is milled from high-protein oats grown in dedicated oats-only fields. Gluten Free Extra Thick Rolled Oats is rolled extra thick for additional bite, texture and creaminess. Quick Cooking Steel Cut Oats are cut into tiny little pieces on a specialized granulator mill. Organic Quick Cooking Steel Cut Oats is a certified organic product. Southern-Style White Corn Grits is made from the California white corn. All items are available to retailers nationwide, including in 25-lb. bulk bag options.

Bob’s Red Mill Natural Foods

Milwaukie, Ore.

800-349-2173

www.bobsredmill.com

 

Available in powder or flake form, Van Drunen Farms’ Drum-dried Butternut Squash is low in calories, high in fiber and contains B vitamins, vitamin A and minerals like zinc, iron and calcium. Its mild, nutty, slightly sweet flavor profile pairs well with everything from savory entrees to sweet, baked goods. VDF’s Drum-dried Butternut Squash is also certified-kosher and offered in conventional or organic varieties.

Van Drunen Farms

Momence, Ill.

815-472-3100

www.vandrunenfarms.com

 

SunOpta Ingredients Group’s rice hull fiber has been designated Generally Recognized as Safe (GRAS) for use in food and beverages by an independent panel of experts. The all-natural, gluten-free ingredient is a highly concentrated source of fiber and can be used to enrich products such as snacks, nutrition bars, bread, baking mixes, cereals and nutraceuticals.

SunOpta Ingredients Group

Chelmsford, Mass.

781-276-5100

www.sunopta.com

 

Gum Technology’s newest xanthan/guar blend replacement, Hydro-Fi XCT-0123, incorporates xanthan, citrus fiber and tara gum. It provides moisture retention to reduce staling, provides freeze-thaw stability and improves dough elasticity and cell structure once a product is baked. Hydro-Fi XCT-0123’s ability to control moisture in the system makes it suitable for baked products. When used in fresh or frozen breads, it helps maintain structure and softness, even after several days of storage or after freeze-thaw cycles. When used in cupcakes or brownies, it helps keep them moist. In some applications, Hydro-Fi XCT-0123 can be used at lower concentrations than the original xanthan/guar blends.

Gum Technology Corp.

Tucson, Ariz.

800-369-4867

www.gumtechnology.com

 

D.D. Williamson has an improved oil-dispersible caramel color using its proprietary emulsion technology. In addition to a 25% increase in color intensity compared to its previous blend version, the new product demonstrates improved solubility in food and beverage systems containing lipids. Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes and ready meals. Food manufacturers may label it “caramel color” on the ingredient statement.

D.D. Williamson

Louisville, Ky.

502-895-2438

www.ddwilliamson.com

 

Oxanti, a new dark chocolate from Belcolade, a Puratos brand, has a natural source of flavanol antioxidants with long-lasting antioxidant power. Made using a patent-pending conching process, it delivers the taste and texture of real Belgian chocolate, while retaining the maximum amount of the cocoa bean’s natural antioxidant power. Oxanti is made from single-origin cocoa beans from Ecuador and has been designed to help customers meet the demand for healthier, better quality and great-tasting foods. Available as wafers and grains, Oxanti can be added to energy bars, cakes, muffins and more.

Puratos

Cherry Hill, N.J.

800-654-0036

www.puratos.us

 

Deosen offers a wide range of xanthan gums for foods under the Ziboxan brand. The company’s xanthan gums are key ingredients in many baked products, frozen desserts, beverages and other foods. Among the specialized xanthan gums offered by Deosen are low-dust, rapid-dispersion, amylase-free, cellulase-free, smooth-flow, brine-tolerant and clarified.

Deosen USA Inc.

Piscataway, N.J.

908-382-6518

www.deosenusa.com


American Key Food Products introduces to the North American market a new line of GMO-free, potato-based maltodextrins manufactured by Emsland Group under the Kyrosan brand name. The versatile ingredients are developed for use in a variety of clean-label products, including bakery creams, where they can be used to replace costly milk solids, while regulating sweetness and improving body and texture. Kyrosan maltodextrins are hydrolyzed, spray-dried potato starch and can be produced with specific DE levels, such as Kyrosan E20K, with DE levels of 17-20, and Kyrosan E14K, with 14-17 DE levels.

American Key Food Products

Closter, N.J.

800-767-0237

www.akpfonline.com

 

Four new artisan-crafted spice blends are available from Teeny Tiny Spice Co. of Vermont: Cajun Spice, Harissa, Jamaican Jerk and West African Curry. Made from high-quality ingredients, the blends are produced in small batches and ground just before packaging. Himalayan pink salt and organic Vermont maple sugar are used in blends that typically call for salt or sugar. All are packaged in 80 g. (2.8 oz.) reusable tins with a suggested retail price of $9.95.

Teeny Tiny Spice Co. of Vermont

Shelburne, Vt.

802-598-6800

Teenytinyspice.com

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