November 2014: Ingredient Briefs
Smoothenol 2G from Sensient Flavors is designed to enhance the palatability of food, beverage and health products by masking undesirable off-notes commonly associated with sweeteners, caffeine, alcohol, minerals and nutraceutical and functional ingredients. The Smoothenol 2G portfolio includes BitterFix, which masks negative flavors associated with natural and artificial sweeteners; AstringentFix, which smooths the dry mouthfeel caused by tannins in fruit, tea and red wine; and FunctionalFix, which reduces metallic off-notes caused by added potatoes, omega-3s, vitamins and minerals. Applications include bread, snack bars, cookies, crackers, pretzels and other baked goods, depending on the ingredient.
847-755-5300 • www.sensientflavors.com
Steviva Ingredients’ GMO-free Erysweet erythritol is an all-natural sweetener sourced from Europe. The polyol is 70% as sweet as sugar and has a clean, slightly cooling, smooth flavor, says the company. Erysweet is synergistic with other sweeteners and masks the bitter flavors of high-intensity sweeteners, making it suitable for use in a variety of applications including fillings, icings, fondants, cream fillings, uncooked meal-replacement bars, bars, shakes, desserts and sweet baked goods (up to 90% sugar reduction). Erysweet is also safe for diabetics, kosher-certified, shelf stable and available in standard particle size and 100-mesh fine powder.
800-851-6314 • www.stevivaingredients.com
QualiTech’s new Pell-ettes Plus line features two new products: one with more fruit (for burst) and one with more gum (for texture). The former offers bakers improved flavor impact and color consistency, improved protection from sourcing volatility, and significant shelf-life extension and microbiological stability, according to the company. It also delivers better processing stability, allowing for visual identity after mixing or shear that might cause real fruit to disintegrate. The latter item can be used in combination with starch, pectin, gum-based systems, sugars, fats and oils to design melting profiles and textures. A notable advantage of including these elements within inclusions instead of within base formulas is that nutritional components can be delivered with minimal interference with dough formation/structure or mineral-catalyzed reactions. Another benefit of customized inclusions with gum content is that they enable the baker to control a product’s melting behavior during processing to arrive at unique textures and viscosities. Both products can be used to make mufins, cookies, waffles, pancakes, donuts, cakes, brownies and other bakery applications.
952-448-5151 • www.qualitechco.com
DuPont Nutrition & Health launches MicroGARD 910, an ingredient-based option for the baking industry to control mold during shelf life. Made from cultured wheat starch, MicroGARD 910 provides bakers with reliable, consistent product shelf life, while simultaneously simplifying their ingredient decks, according to the company. In addition to effectively controlling surface mold, MicroGARD 910 provides softness and flavor enhancement in final applications, such as tortillas, muffins, cakes, refrigerated dough and pan bread. It is available for bakery customers in the U.S. and Canada and part of the DuPont Danisco range of high-quality fermentates.
800-255-6837 • www.danisco.com
Flavorchem Corp. says it partnered with some of the most renowned mint growers to create new peppermint and spearmint oils that are pure and natural, with a smooth, crisp, cool flavor profile. Throughout history, mint has been widely used for medicinal properties because it’s rich in vitamins A and C and other healthy minerals. Today, it can be found in countless food, beverage and nutraceutical products.
800-4-FLAVOR • www.flavorchem.com
SternEnzym GmbH & Co. KG, a Stern-Wywiol Gruppe company, offers Sternzym Fresh, an enzyme complex developed specifically for use in the production of baking improvers or at industrial bakeries. SternEnzym prolongs crumb freshness of wrapped loaves by as much as 15 days, according to the company, which reduces the return of stale goods, lengthens the time between shelf restocking and slows down product staling after purchase. The recently introduced Sternzym Fresh Cake prolongs the shelf life of pastry goods containing a large proportion of fat and sugar. The system ensures that the crumb of wrapped cakes, cupcakes and similar products remains soft throughout the products’ shelf life.
49 (0) 41 02 202-002 • www.sternenzym.de