Baking & Snack - October 2006 - 104

Ingredient News
High-Fiber Application Guide

Hunger-Limiting Oligofructose

A new brochure featuring Hi-maize
flours and meals from National Starch
Food Innovation explains how these

A recently published human volunteer study found that adding ORAFTI
Active Food Ingredients' Beneo oligofructose to the diet helps limit hunger
feelings and food intake. Research reported that consumption of the oligofructose increases satiety and reduces
hunger, prospective food consumption
and food intake. Anne Franck, Ph.D.,
executive vice-president of science and
technology at ORAFTI, said that use
of this ingredient "offers an interesting
way to manage body weight and help
tackle the obesity problem." Phone
(610) 889-9828; Web www.orafti.com

ingredients can help add functional
and nutritional content to many different foods. They make possible
foods that meet increasing consumer
demand for natural, healthy foods
with positive textural attributes and
with "good" and "high" fiber labeling.
The brochure includes clear sample
pouches containing the four Hi-maize
flours and meals, which provide an immediate view of the color and textural
differences among them. Also included
are charts illustrating the total dietary
fiber and water-holding capacities of
these ingredients compared with commercial corn meals, corn flours and
all-purpose flours. The ingredients add
desirable crispiness to English muffins,
tortillas, hand-held items, pizza crust
and muffins, while increasing fiber
content without negatively impacting
processing or mouthfeel. Phone (800)
797-4992; Web www.foodinnovation.com

Calcium-Rich Leavener
Levona is a new phosphate-based
leavening agent from ICL Performance Products that is calciumenriched and has zero sodium. It
enables formulation of
baked foods that can
carry healthy messages such as "low
sodium" and "a
good source of
calcium" without
compromising flavor, volume, texture
and convenience.
Foods made with Levona
have a clean flavor profile.
Phone (800) 244-6169, ext. 7940; Web
www.icl-perfproductslp.com

110 / BAKING & SNACK / October 2006

all-natural, GRAS ingredient shown
to delay the digestion and absorption of carbohydrates. It reduces the
caloric impact of starchy foods, even
cutting their Glycemic Index ratings.
Third party sensory evaluations have
demonstrated that StarchLite doesn't
negatively affect the taste or texture of
foods. Baked foods in the study that
contained StarchLite compared favorably to traditional baked items and, in
some cases, were preferred over the
traditional product. Phone (800) 5260609; Web www.pharmachemlabs.com

Phosphates for Baking

Moisture-Managing Raisins

California raisins contain certain
organic acids that act as natural preservatives, according to the California
Raisin Marketing Board. The use of
raisin juice concentrate can eliminate
artificial preservatives and additives
used to extend shelf life. Ground raisins, or raisin paste, can be added to
doughs to provide subtle sweetness
and color. The use of raisin paste at
levels ranging from 1 to 5% effectively
extends shelf life without imparting
noticeable raisin flavor to products.
Research at AIB International has
shown that addition of California raisins to baked foods actually slows the
migration of water to starch granules,
a factor in bread staling. Phone (559)
248-0287; Web www.calraisins.org

White Bean Starch
StarchLite, a proprietary extract
of the white bean and available from
Pharmachem Laboratories, is an

A new brochure from Prayon details bakery applications for the company's food-grade phosphates. The
certified-kosher phosphates include
sodium acid pyrophosphate (SAPP),
sodium aluminum phosphate
(SALP), dicalcium phosphate duohydrate (DCP-2) and monocalcium
monophosphate monohydrate (MCP1). These provide a range of gasrelease rates to satisfy the needs of
baked foods including cakes, donuts,
self-rising flour, frozen pizza dough,
breads and snacks. Phone (800) 4772966; web www.prayon.com

Trans-Free Whipped Toppings
To produce trans-fat-free, low-fat
whipped toppings, use AIC Whipped
Topping Base from American Ingredients Co. The base creates a topping
that holds its shape and has a light
texture and mouthfeel. The base contains the majority of ingredients used
in highly aerated whipped toppings,
so it reduces formulating effort. Additionally, finished products made
from the base are extremely stable
when exposed to freeze/thaw conditions. Phone (800) 669-4092; Web
www.americaningredients.com

http://www.pharmachemlabs.com http://www.orafti.com http://www.foodinnovation.com http://www.prayon.com http://www.calraisins.org http://www.icl-perfproductslp.com http://www.americaningredients.com

Baking & Snack - October 2006

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