Ingredient Briefs: December 2012
Bay State Milling offers three varieties of GrainEssentials multigrain blends: Flavorful 5 Grain; Savory 7 Grain; and Nourishing 9 Grain. Each contains a combination of assorted grains in the form of flours, flakes, cuts and cracks for adding flavor, texture, visual appeal and nutrient density to a variety of grain-based foods. The blends are available to food manufacturers, commercial bakers and foodservice and bakery distributors in pallets of 50-lb. bags.
Bay State Milling
Arla Foods Ingredients introduces Lacprodan HYDRO.365, a whey protein hydrolysate for sports nutrition products, including bars, beverages and powders. According to the company, HYDRO.365 offers all the proven, superior sports nutrition characteristics of whey protein in a highly purified form that is easier to digest, thus reducing athletes’ recovery time. The ingredient also has a low bitterness profile and is highly soluble, Ultra High Temperature (UHT)-stable and pH-neutral.
Arla Foods Ingredients Inc. USA
Basking Ridge, N.J.
SODA-LO Salt Microspheres, a new salt-reduction ingredient from Tate & Lyle, can help food manufacturers reduce salt levels by 25-50% in various applications without sacrificing taste. SODA-LO Salt Microspheres was created using a patent-pending technology that turns standard salt crystals into free-flowing crystalline microspheres. The smaller, lower-density crystals deliver salty taste by maximizing surface area relative to volume and have no off taste. The ingredient works well in a variety of foods, including salty snacks and baked goods, such as bread (shown).
Tate & Lyle Americas Inc.
DuPont POWERSoft Cake range from the DuPont Danisco ingredient portfolio overcomes the freshness issue that has long challenged manufacturers of cakes with an extended shelf life. The range’s freshness properties slow the development of dry, crumbly texture over time, thus enabling cake producers to start their seasonal cake production earlier. POWERSoft Cake range also demonstrated a higher sucrose tolerance in trials. High sugar content typically inhibits some traditional anti-staling enzymes when used in cake recipes.
DuPont Nutrition & Health
New Century, Kan.