Baking & Snack - February 2008 - 94

INGREDIENT NEWS

EGG EXTENDER
To reduce costs without sacrificing
quality, Caravan Ingredients recommends
use of its new Eggstender 6-30. It joins the
company's range of products designed

to replace or extend eggs in a variety of
baked foods. This product is easy for the
baker to reconstitute. One 6-lb pouch plus
34 lb of water makes 30 lb of egg substitute.
Once reconstituted, the mixture can be
used to replace a portion or all of the egg
in a formulation. Phone (800) 526 5261;
Web www.caravaningredients.com
LOW-SODIUM LEAVENING ACID

Cal-Rise, a calcium-based, slow-acting
leaving acid from Innophos, can be used as
a 1:1 substitute for sodium acid pyrophosphate (SAPP) in chemically leavened baked
foods and bakery mixes. Cost is equivalent
to SAPP, and it delivers "good" to "excellent" source-of-calcium ratings, depending
on formulations. The leavening acid provides excellent texture and taste, fine cell
structure, moist crumb properties, reduced
proof time, increased freezer tolerance and
improved product quality. Phone (866)
631-7394; Web www.innophos.com
'LIGHT' SALT
Combining potassium chloride with
sodium chloride, Morton Salt's Lite Salt
Mixture contains half the sodium but
all the taste of common salt. Available

BAKING & SNACK / February 2008

in a variety of crystal forms and screen
grades, the "light" salt mixture is stable
and does not segregate during storage.
A flaked form is suitable for dry applications such as snack toppings and breadings. A company brochure details the
salt's characteristics, solubility, brining
and ionic properties and offers formulating advice. Phone (800) 789-7258;
Web www.mortonsalt.com
LECITHIN GRADING SYSTEM
To help food manufacturers, Cargill
introduces a
new grading
system for
its standard
and specialty
lecithins.
These materials show
significant
variations
in composition, functionality and
suitability for
different applications The Lecithin Toolbox allows precise matching of needs with
four main quality grades: Standard, High,
Premium and FQ-MaxX. These provide an
easy-to-use, application-led approach to
narrowing down the lecithin selection criteria, minimizing the need for long, elaborate questionnaires and extensive quality
testing procedures. Phone (877) 650-7080;
Web www.cargilltexturizing.com
DRIED EGG INFORMATION

Dried eggs provide many formulating
advantages, according to the American Egg
Board. In this form, eggs have an extended
shelf life and lower moisture content. They

can be stored at ambient temperature and
used on an as-needed basis. Dried eggs are
virtually indistinguishable from fresh eggs,
as well as refrigerated and frozen egg products, in terms of nutritional value, flavor
and most functional properties. Products
include dried egg white solids, whole egg
and yolk solids. The board offers a quarterly newsletter to keep egg users upto-date on developments in research
and product development. The fall 2007
issue included information about eggs as a
source of choline. Phone (847) 296-7007;
Web www.aeb.org
BRIGHT, TASTY COCOA POWDERS
A new line of Huysman cocoa powders
are being offered by ADM Cocoa that
improve the appeal and flavor of baked
foods. The ZB powder has been developed
to deliver a high impact, intense, bright
brown color and will find application in
breakfast cereals, compound coatings and
chocolate cookie fillings. The ZR powder
is a bright red cocoa powder, which gives
a crimson color to baked products, cereals and confectionery applications. The
Huysman range is an extension of ADM's
De Zaan brand, which encompasses highquality cocoa powders, chocolate liquors
and cocoa butters. Phone (800) 637-5843;
Web www.admworld.com
HISPANIC FLAVOR RESEARCH
As part of Virginia Dare's ongoing
Hispanic consumer insights program, the
company has just completed a new market
research study about Hispanic consumers' bakery preferences. The research was
conducted using the company's US Hispanic family/household consumer panel,
which is comprised of people of Mexican,
Puerto Rican, Cuban, Central American,
Dominican and South American birth
and descent. The study used lists of bakery products found in the US and in Latin
American countries and assessed what
respondents bought or prepared in their
homes, what products they have tried and
liked and those not yet familiar to them.
To discuss the complete results of the
survey, contact the company's marketing department. Phone (718) 788-1776;
Web www.virginiadare.com

http://www.mortonsalt.com http://www.aeb.org http://www.caravaningredients.com http://www.admworld.com http://www.cargilltexturizing.com http://www.innophos.com http://www.virginiadare.com

Baking & Snack - February 2008

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