Baking & Snack - July 2007 - 99

Ingredient News
Salt, Fat Reduction
At 2007 IFT Food Expo booth No.
4148, DSM will launch Sensarite, a
new ingredient product that brings
better taste and offers healthier solutions through the reduction of salt
and fat. The company will also feature
its CakeZyme technological breakthrough for cake production. And
it will show off Fabuless, a patented
ingredient that not only triggers the
body's natural appetite mechanism
but also improves the mouthfeel and
texture of foods designed for weight
management. Phone (800) 662-4478;
Web www.dsmfoodspecialties.com

Taste of America

of age-related cognitive deterioration
such as short-term memory and the capacity to learn new tasks. Phone (+972)
544 522 355; Web www.lipogen.co.il

Melamine Test

baked foods such as bread and cookies
made with these prebiotic ingredients.
Many different population groups,
from infants through elders, can benefit
from consuming prebiotics, according
to rigorous scientific research, including clinical trials. Phone (610) 889-9828;
Web www.orafti.com

High-Performance Emulsifier

Bringing together flavors from diverse regions of the US, Virginia Dare
will highlight "Great Tastes of America" at its 2007 IFT Food Expo booth No.
4542. A snack bar is included among the
many prototypes to be offered for sampling, as is the maple dessert shown
here. The company plans to show how
several different regional tastes can be
incorporated into health and wellness
products. Results of consumer research
to determine awareness and preference
of various traditional flavors will also
be announced at the expo. Phone (718)
788-1776; Web www.virginiadare.com

Prebiotic Nutrition
Prebiotic claims for better digestion,
stronger natural defenses, weight loss
and control and other health advantages from foods containing Orafti's
BENEO ingredients will be discussed
at the company's 2007 IFT Food Expo
booth No. 4752. Visitors can sample

106 / BAKING & SNACK / July 2007

Tailor-made for bakery applications, Lametop S 80 emulsifier, new
from Cognis, helps reduce costs because a lower dosage is required for
this DATEM compared with standard
products. It is the result of the company's manufacturing advances that increase the content of active molecules.
Lametop S 80 can be used in all yeastraised baked foods such as breads,
rolls and croissants. The chart shown
here reveals how the new ingredient
improves the quality of baked foods
at low dosages. Phone (800) 673-3702;
Web www.cognis.com

Stress-Control Supplement
Lipogen PAS, a patented vegetarian
complex of soy lecithin phosphatidic
acid (PA) and phosphatidylserine (PS),
is being launched by Lipogen as a new
ingredient for mental and psychological stress control. Suitable for use in nutrition bars and other functional foods,
the new PS complex is said to reduce
stress-related cortisol levels in the body.
PA and PS are natural phospholipids
found in the membrane of the cells of
the brain. PA is instrumental in the control of the fluidity of the membranes. PS
is considered to be an important building block of the brain cell membranes
and has been shown to have a role in
slowing or even reversing some forms

Because of recent issues with
melamine and cyanuric acid in imported wheat gluten, Applied Biosystems/
MDS SCIEX has developed a new rapid liquid chromatographic mass spectrometric (LC/MS/MS) method with
a run time of 10 minutes. This method
is available stand-alone or for use with
Cliquid software for routine food testing. Other food contaminant analysis
methods such as pesticides, antibiotics
and mycotoxins come standard with
this software. Phone (800) 327-3002;
Web www.appliedbiosystems.com

Custom-Developed Fats

Using Neobee medium-chain triglycerides from Stepan Co. as building blocks, structured lipids can be
tailored to replace less healthy fats as
well as enhance product aesthetics and
solve processing problems. This allows
formulators to improve the nutritional
profile of a food while modifying its
physical properties. The company's
resident product development staff
works with formulators to create
unique structured lipids to modify
the texture, flavor, viscosity and stability of baked foods and snacks. An
on-site pilot plant and deodorizer are
available for technology transfer and
production scale-up. Phone (201) 7127642; Web www.stepan.com

http://www.lipogen.co.il http://www.dsmfoodspecialties.com http://www.orafti.com http://www.appliedbiosystems.com http://www.cognis.com http://www.virginiadare.com http://www.stepan.com

Baking & Snack - July 2007

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