Baking & Snack - May 2007 - 131

May 2007

Ingredient News
Vanillin Replacer

To help bakers cope with roller-coaster price fluctuations for vanillin, David
Michael & Co. suggests use of its Supervan artificial flavor as a 1:1 replacement. It has the characteristic impact of
vanillin and can be used in any application calling for this flavoring. While Supervan is a functional replacement for
vanillin, many prefer its more rounded
flavor profile. The flavor comes in a
white, free-flowing powder form or as a
clear, water-soluble liquid. Phone (800)
363-5286; Web www.dmflavors.com

Sunflower Root Flour

nal product or for further processing
in bakery and confectionery items. The
company completely eliminated the
strong odor typical of rosemary extracts to produce a plant-derived food
additive capable of replacing synthetic
antioxidants. Phone (+386) 217 888 738;
Web www.vitiva.si

Guar Gum Dietary Fiber
Sunfiber partially hydrolyzed guar
gum has now been deemed GRAS for
a wider range of foods, according to its
producer, Taiyo International. Sunfiber
is an all-natural, soluble dietary fiber
clinically shown to help lower glycemic
index, improve mineral absorption and
maintain digestive health. It can be incorporated into foods without affecting
taste or texture and exhibits excellent
stability with respect to pH, heat and
freeze/thaw conditions. Phone (763)
398-3003; Web www.taiyointernational.com
and www.sunfiber.com

Monoglyceride Replacer

Low-calorie and low-glycemic, organic wild sunflower root flour from
Vita-Pakt Citrus Products is rich in
fructooligosaccharides, inulin and
other dietary fibers. It also contains arginine, an amino acid associated with
natural body tissue repair and immune health. It can be used in breads,
nutrition bars, cereals and other foods
at levels ranging from 1 to 3%. Labeling reads either "wild sunflower root"
or "Jerusalem artichoke." Phone (800)
935-7258; Web www.vita-pakt.com

Anti-Rancidity Protection
Inolens 4 from Vitiva protects nuts
and seeds against rancidity. The allnatural product is derived from rosemary and extends shelf life up to 70%.
The ingredient is applied by spraying
the seeds and nuts before use as a fi-

A natural, dry powdered enzyme
preparation, Natural Fresh Concentrate
from Brandywine Ingredient Technology enables bakers to economically replace monoglycerides in yeast-raised
products. The concentrate allows bakers
to achive the same softness, resiliency
and anti-staling crumb properties without the need to declare monoglycerides
on the label. The new concentrate works
in harmony with extended shelf life (ESL)
enzyme systems. Processing adjustments
are minimal. Phone (302) 656-3168;
Web www.brandywineingredients.com

Sucrose Reducer
Sweetener Solutions' new BakeSweet,
a sweetener blend designed to help
reduce the calorie content and sugar/
sucrose levels in cakes, cookies, bakery mixes, fillings and icings, is now
available through Univar USA. The
flavor of finished items is comparable
to full-sugar products and is not compromised during baking. BakeSweet
is 30 times sweeter than sugar. It was
developed to assist ease-of-use on the
bakery floor to improve uniformity in

finished products, an aspect which is
not so easily accomplished with more
intense sweeteners. Phones (425) 8893475; Web www.univarusa.com and
www.sweetenersolutionsllc.com

Soluble Dietary Fiber
Fibregum from Colloïdes Naturels
provides technical functions in cereal
and
bakery
applications as
well as an allnatural, GMOfree source of
dietary fiber.
Obtained from
acacia
tree
extrudate, Fibregum improves the smoothness of
baked foods, extending their shelf life
and reducing their glycemic index. It
serves as a lubridant in extruded products to reduce mechanical energy and
torque during production. In cereal
bars, it binds fruits and grains together and replaces sucrose and fat, while
also improving shelf life by controlling
water activity. Phone (908) 707-9400;
Web www.cniworld.com

Organic Ingredient Lines

In response to the booming organic
foods market, Kerry Ingredients has
expanded its position in certified organic offerings in a variety of technologies, including flavors, cereal, cheese
and dairy, lipids, proteins, seasonings
and sweet ingredients. The company
operates certified organic production
lines in 18 facilities and has developed
a deep understanding of organic product development, consumer behaviors, new product trends, raw material
sourcing, process regulation and product certification. Phone (608) 368-5716;
Web www.kerryamericas.com

May 2007 / BAKING & SNACK / 137

http://www.univarusa.com http://www.sweetenersolutionsllc.com http://www.vitiva.si http://www.dmfl http://www.avors.com http://www.taiyointernational.com http://www.sunfi http://www.ber.com http://www.cniworld.com http://www.brandywineingredients.com http://www.vita-pakt.com http://www.kerryamericas.com

Baking & Snack - May 2007

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