Baking & Snack - July 2006 - 93

The
Art of
Service
At Minsa, we have recaptured the lost art of
service. We have come to appreciate the
intricacies of responsiveness, attention to detail
and custom solutions.
Although masters at the art of corn masa
production, offering over 40 products across the
globe, we have found that what makes us priceless
is our relationships with our employees,
customers and communities we service.
You see, at Minsa the color and texture are in the
quality of product, but if beauty is truly in the
eyes of the beholder, then we see you as our most
priceless treasure.
Minsa Corporation
P.O. Box 484
Muleshoe, TX 79347
(Phone) 800.852.8291
RR 1. Box 111 A
Red Oak, Iowa 51566
(Phone) 800.701.5892
www.minsa.com
For more information, see Page 164

98 / BAKING & SNACK / July 2006

with extended shelf life. High levels of encapsulated nutrients can be added to bars, according to Mr. Zackowitz and
Ms. Wilkerson, because the encapsulation process masks
any texture problems involving particle size and quantity.
As Mr. Hernandez noted, the process also gives sufficient
stability to trigger controlled release at a particular time or
place in the gastrointestinal tract.
Declan Roche, director, new technology platforms, and
Tim Guerin, R&D manager, both of Kerry Specialty Ingredients, Beloit, WI, counted phytosterols, omega-3s (marine
source, LC-PUFA), MCT, acai fruit clusters and fiber among
the company's more recent encapsulation projects. "Kerry
can extend its encapsulation technology to a variety of other
ingredients. One example is unstable health and wellness ingredients such as novel antioxidants," they observed.
"Encapsulated calcium propionate has become popular
because it provides a source of calcium with the main benefit
of preventing ion interference with other leavening agents
in chemically leavened products," Mr. Tongue said. "This allows the mold inhibiting properties to be released once baking is complete."
"We can microencapsulate about any material of choice,"
Dr. Chaudhari stated, "but the application must fit within
the processors' cost constraints."

New Vitamin D, Calcium Initiative:
Fortifying Whole-Wheat Bread
Consumers of whole-wheat bread would benefit if it were fortified with
vitamin D, according to a new study funded by Sara Lee Food & Beverage,
Downers Grove, IL. Results of the research were presented at the Institute
of Food Technologists' 2006 annual meeting at Orlando, FL, in late June.
The authors suggested that fortification of grain-based foods beyond
whole-wheat bread should be considered if broad progress is to be made
in efforts to cut into the current deficit of vitamin D consumption among
certain population subsets.
Because the nutrient helps with calcium absorption, vitamin D
deficiency may be associated with osteoporosis. Deficiency also is
associated with cancer, multiple sclerosis and rheumatoid arthritis,
according to Julie Miller Jones, Ph.D., a nutrition professor at The College of
St. Catherine in St. Paul, MN.
"Bread is a cost effective way to deliver calcium and vitamin D," Dr.
Jones said, noting that bread is less expensive than vitamin supplements.
Many consumers can afford bread, she said, but not all economic levels of
consumers can afford orange juice that has been fortified with calcium.
One of the study's authors, Richard Forshee, Ph.D., deputy director and
director of research at the Center for Food, Nutrition and Agriculture Policy
at the University of Maryland at College Park, said bread was considered
as a vehicle for fortification because of its long history of delivering
nutrients that have been under-consumed. He urged the continued
fortification of dairy products with vitamin D but said other food products,
such as bread, need to be considered.
Another panelist seeking ways to increase vitamin D intake was Connie
Weaver, Ph.D., a professor at Purdue University who was a member of
the advisory committee for the Dietary Guidelines for Americans 2005.
"We can't do it (achieve adequate vitamin D intake) with the current food
supply," Dr. Weaver said.
Other reasons whole grains and vitamin D could pair well were
identified by Dr. Jones. She noted that inulin and silicon in whole grains
both aid in calcium absorption.
- L. Joshua Sosland

http://www.minsa.com

Baking & Snack - July 2006

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