Baking & Snack - August 2007 - 98

Ingredient News
Resists Cool
Temperature Staling

line, TICAmulsion A2010, can be used
in flavor and beverage emulsions, offering improved functionality over
other emulsifiers because it is effective
in systems containing oil levels higher than 10%. Phone (800) 899-3953;
Web www.ticgums.com

Organic Powdered
Caramel Color

With sales of sandwiches at retail
and food service locations continuing to grow, keeping them fresh when
prepared in advance can be a problem.
To address the problem of rapid bread
staling when fillings must be kept cool,
Caravan Ingredients introduces its
BakeSoft Fridge Soft extended shelf life
(ESL) product. Used at 2 to 4%, this powdered blend ensures soft, delicious bread
and rolls when resistance to extreme
staling is required. Phone (800) 526-5261;
Web www.caravaningredients.com

Organic Powdered Systems
Certified organic powdered systems - creamers and powdered palm
and olive oil shortenings - are now
available from Diehl Organics. These
new
ingredient
systems find use
in dips and bakery
mixes, to name a
few applications.
The products are
both trans fat and
cholesterol
free.
Phone (800) 2513033; Web www.diehlinc.com

GRAS Emulsifier Gums
Stabilizer manufacturer TIC Gums
announces that it has self-affirmed the
GRAS status of its TICAmulsion line
of modified gum acacia emulsifiers
based on an evaluation from an independent panel of scientists. This status permits the use of modified gum
acacia in a wide variety of foods and
beverages. The first product in the

102 / BAKING & SNACK / August 2007

Claimed to be the world's first certified-organic powdered caramel color
by maker Sethness Products Co.,
OC234 is now commercially available.
It is a label-friendly, dry organic color
that can improve the visual appeal
of organic baked foods, cereals, dry
blends, seasonings and other foods.
The company also offers certified organic liquid caramel colors, but many
users in the baking industry are limited
to use of powdered colors. Phone (888)
772-1880; Web www.sethness.com

not the cane. BriesSweet White Rice
Syrup 45DE High Maltose is offered
in conventional and certified organic
forms. With neutral flavor and varying degrees of sweetness, these hypoallergenic natural sweeteners can be
used in gluten-free foods as well as in
production of bars, bakery, cereal and
other products. They also act as foam
stabilizers and humectants. Phone
(920) 849-7711; Web www.briess.com

Organic Release Agents

Wheat Protein Isolates
Prolite 100 and Prolite 200 wheat protein isolates from ADM Specialty Food
Ingredients can extend and replace
dairy or egg proteins. They enhance
the taste and texture of foods with no
negative effect on appearance and yield
significant cost savings, according to
the company. The proteins also improve dough rheology, proofing time
and sheeting performance. Prolite 100
suits applications such as sweet goods,
fillings and deserts, while Prolite 200 is
better in low-sugar applications, frozen
dough and batter systems. Phone (800)
637-5843; Web www.admworld.com

Clean-Label Sweeteners
Three new styles of natural sweeteners from Briess Malt & Ingredients
are being introduced to meet the needs
of clean-label, natural formula products. BriesSweet Tapioca Syrups are
available as conventional and certified
organic in four dextrose equivalents:
28DE, 42DE, 45DE High Maltose and
63DE. BriesSweet White Sorghum Syrups in two dextrose equivalents (45DE
High Maltose and 60DE) are made
from the grain of the sorghum plant,

Certified-organic release agents and
vegetable oils from Avatar can assist
with production of organic baked foods
and snacks. The company specializes in
custom organic formulations and uses
leading-edge scraped-surface heat exchanger technology for the manufacture
of products that require rapid setting
of their crystal structures. Phone (800)
255-3181; Web www.avatarcorp.com

Organic Erythritol,
Glucose Syrups
Zerose organic erythritol from Cargill Sweetness Solutions acts as a
sugar alternative and is made from
organic sugars. It has no calories, aftertaste or artificial ingredients and
can be used in baked foods and other
applications. The company also notes
availability of its organic glucose syrups. Derived entirely from organically grown wheat and hydrolyzed
with natural enzymes, the syrups
manage viscosity, body, mouthfeel,
freezing point, texture and sweetness
in foods. Use in bars, snacks, baked
foods and more. Phone (800) 227-4455;
Web www.cargill.com

http://www.ticgums.com http://www.briess.com http://www.sethness.com http://www.caravaningredients.com http://www.avatarcorp.com http://www.admworld.com http://www.diehlinc.com http://www.cargill.com

Baking & Snack - August 2007

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