Baking & Snack - May 2008 - 86

YEAST
ᮣ Yeast extracts can be used as taste enhancers
to enable the reduction of additives such as salt
and monosodium glutamate. Some commercially
available yeast extracts may improve the flavor
profile of products with a replacement of up to
40 to 50% of the salt content.
Food and Nutrition, selenium yeast
supplementation may reduce the
risk of heart disease by inhibiting the
oxidation of LDL "bad" cholesterol.
Vitamin D yeast has also received
attention recently. Vitamin D is a hormone precursor essential to maintaining normal blood levels of calcium and
phosphorous. Skin exposure to UV
rays from sunlight enables humans to
produce vitamin D3 (cholecalciferol).
But, inadequate exposure to sunlight,
either because of lifestyle, conscious
avoidance or geographical location,
means that availability through the
diet is extremely important. Traditionally, fortified milk has been the
dietary source of vitamin D. However,

lower per capita consumption of milk
in recent years have resulted in insufficient levels of vitamin D. Recently,
a patent-pending process developed
by Lallemand/American Yeast has
created a unique yeast demonstrating all of the normal properties of
commercial bakers yeast, S. cerevisiae,
with the extra benefit of allowing the

™

GOT MILK-FREE ?

Milk-Free is the non-dairy replacement for milk and non-fat dry milk
solids. It has all the benefits of milk. But when you use it in your cakes, muffins
and sweet goods, Milk-Free can produce greater volume, enhanced flavor and
softer texture. Bread, buns and rolls, bake up with a more appetizing crust color,
and improved crumb character and whiteness. And because it's rich in lysine,
you'll actually improve the nutritional value of your baked goods.
Milk-Free is perfect for today's growing number of lactose-intolerant
consumers. And it's kosher and pareve.
Maybe best of all, Milk-Free can save you some dough. You'll use about
the same amount as non-fat dry milk solids but it will cost up to 67% less.
The stampede is on to new Milk-Free.
So call us at (973) 340-8700. Or visit our website
at: www.jkingredients.com. Do it today, and watch
how fast your baked goods mooove out and your
profits mooove up.

dw_,
NoM
"Fine as can be produced."

For more information, see Page 141

BAKING & SNACK / May 2008

baker to achieve maximum vitamin D
levels without the high cost and additional handling constraints of using
a vitamin D supplement. This yeast is
used in the baking process at normal
dosage levels and contributes the vitamin in the D2 form, allowing Eagle
VitaD yeast to produce bread with
10 to 100% of the vitamin's RDI per
50-g serving. Eagle VitaD can also be
added to bread and rolls targeting the
vegetarian and vegan market.
Lesaffre Yeast has also recently
created a nutrition and health division for the development of yeast
and yeast-derived ingredients for the
functional food market. The company initiated this division to take
advantage of the health-packed potential of yeast as an ingredient since
yeast contains an array of B vitamins
as well as selenium, chrome, copper,
manganese and zinc.
The consumption of sodium and
its relationship to health and disease have been in the headlines, and
several regulatory agencies have set
a series of targets for salt reduction
in several food categories that contribute to the higher amounts of
sodium in the diet including bread
and breakfast cereals as well as convenience foods such as ready-to-eat
meals, savory snacks, cakes and pastries. Experts state that salt reduction
would have a major impact on public health by reducing hypertension
and risk of cardiovascular disease.
Still, the biggest challenge is reducing the level of salt in products with-

http://www.jkingredients.com

Baking & Snack - May 2008

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