Ingredient Briefs: September 2013
Stratum Nutrition
Stratum Nutrition’s ApuraGreen kiwi fruit is a whole-fruit kiwi paste that can be used in baked goods such as bread, cookies, muffins and cakes as well as in nutrition bars and fruit fillings. The product’s natural composition provides a functional humectancy that allows for softer, fresher products (based on moisture) with an extended shelf life; fat and/or calorie reduction; and a clean label. ApuraGreen also contains no genetically modified organisms (GMOs), artificial preservatives or additives. It has high levels of vitamins C and K and dietary fiber, is generally recognized as safe (GRAS) and can be used to replace sugar, eggs, dairy products, butter, cooking oils and casein-derived products in baking.
888-403-5039 • www.stratumnutrition.com
Mühlenchemie GmbH & Co. KG
EMCEbest BugStop, a flour treatment from Mühlenchemie GmbH & Co., enables millers and bakers to restore the baking properties of flour made with bug-damaged wheat. Doughs made with bug-damaged wheat flour lose their elasticity, becoming soft and malleable. The damage also results in loss of volume. When EMCEbest BugStop or EMCEbest BugStop WT 1 are added to affected wheat, they lower the dough’s pH and deactivate bug enzymes, according to the company. Additional enzyme complexes improve the dough’s general baking properties and increase its fermentation stability.
49 (0) 41 02 202-001 • www.muehlenchemie.de/english
TIC Gums
Add-Here CSA, a patent-pending proprietarytechnology, improves particulate retention on finished products during manufacturing and shipping, the company says. In addition to improving the appearance and quality of finished baked goods and snacks, Add-Here CSA helps reduce the quantity of particulates users must dispose of during production and so can cut costs. Also allows them to apply particulates more efficiently.
800-899-3953 • www.ticgums.com
Ingredion Inc.
Ingredion Inc.’s new DULCENT Aspartame, sucralose and Ace-K (acesulfame potassium) sweeteners provide a wide range of functionality and sweetness profiles to meet a wide variety of foods and beverages needs. These high-intensity sweeteners enable formulators to select the right non-nutritive sweetener for their applications, including bakery and confectionery. They also allow formulators to reduce or eliminate sugar and calories in their products and to reduce their costs.
800-967-7761 • www.ingredion.com/us
Stratas Foods
Stratas Foods’ new Flex Palm shortenings perform like traditional soybean-based shortenings and have numerous attributes. In addition to being trans-fat-free, the shortenings have a smooth, creamy, more pliable consistency that rivals soybean-based products from the past. They are easier to work with when creating cakes and icings and have a whiter appearance due to smaller average crystal particle distribution. They also have a wider working functional range based on product temperature and a more consistent texture from cube-to-cube and lot-to-lot. Stratas Foods will offer nonemulsified and emulsified Flex Palm shortenings.
888-404-1004 • www.stratasfoods.com
Archer Daniels Midland Co.
After a successful launch in Asia, ADM Cocoa is offering its deZaan Gourmet collection in the U.S. The exclusive range features 22 products, including dark and milk couvertures, white chocolate, cocoa powders, cocoa butter, compound coatings made with non-hydrogenated fats and service products. Known for their quality and workability, the products are designed to enhance the creative process. Most of the collection is produced in Belgium, with the entire range processed in Europe. All deZaan Gourmet chocolates are made with 100% pure cocoa butter and natural bourbon vanilla. deZaan Gourmet’s Pure Origins chocolates feature fragrant cocoa beans from Ecuador and Ghana.
800-558-9958 • www.dezaangourmet.com
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