Baking & Snack - June 2009 - 61

FATS & OILS

body because of the hard outer shell.
Removing the shell is important to
get the nutritional benefits. Flaxseed
is considered a whole grain, but you
must make appropriate formulation changes because the additional
fiber may require as much as 75%
additional water and adjustment of
proofing times. The rougher texture
may also require additional yeast and
gluten to improve dough strength.
According to a recent statement
from the International Society for the
Study of Fatty Acids and Lipids, preformed DHA, not EPA or ALA, should
be consumed to achieve an enhanced
DHA status, which is important for
optimal health. However, consumers
usually believe that fish is the only dietary source of pre-formed DHA, and
this may create a problem for vegetarians. However, Martek Biosciences
Corp., Columbia, MD, developed a
vegetarian source of DHA by extract-

ing the fatty acid from microalgae
that are rich in this product.
Collaboration between GurneeIL-based Pizzey's Nutritionals'
MeadowPure Flax and Houston, TXbased Omega Protein's Omega Pure
RFB fish oil brings the best of land
and sea to food applications. This
innovative product delivers all three
types of omega-3s in a dry ingredient with guaranteed stability. The
product adds a slightly nutty flavor,
and a small amount - just 3% - in
a serving of bread provides an excellent source of ALA and EPA+DHA
plus fiber, protein and lignans. The
soluble fiber content helps balance
moisture, soften texture and even
delay staling. In bread, tortillas or
cookies, it can replace some or all of
the oils and shortening. This product
is stable in extrusion up to 5% levels,
and only 3% is needed to claim excellent source of omega-3.

GOT MILK -FREE 7'

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.net. Do it today, and watch
how fast your baked goods mooove out and your
,09
profits mooove up.
"Fine as can be produced."

For more information, see Page 105

BAKING & SNACK / June 2009

ᮡ Soybeans are a good source of omega-3
alpha-linolenic acid, however, most of the fat in
the soybean is in the form of omega-6 linolenic
acid, which is known to lower cholesterol.
The major challenges for omega-3
applications is avoiding a fishy offflavor in the final products and preventing rancidity because PUFAs
are highly susceptible to oxidation.
Suppliers offer different solutions to
these issues. For example, Ocean Nutrition Canada, Ltd., Dartmouth, NS,
developed a patented double-shell
protection for fish oils that produces a free-flowing, dry powder with
a unique molecular construction
that locks in the health benefits of
omega-3 and locks out even the slightest hint of fishiness. This powder has
no impact on the taste, smell or texture of the final product and contains
both DHA and EPA. It is dispersible
in water or oil and withstands heat
processing and extrusion.
OMEGA-6. A science advisory from
the American Heart Association
(AHA) published in January 2009
highlights the value of soyfoods as
important sources of heart-healthy
PUFAs. The publication summarizes
the current evidence on consumption of omega-6 PUFAs and coronary heart disease (CHD) risk. The
advisory indicates that consumption
of at least 5 to 10% of daily calories
from omega-6 PUFAs reduces the
risk of CHD.
According to nutrition and soyfoods expert Mark Messina, Ph.D.,
adjunct associate professor at Loma
Linda University and president of
Nutrition Matters, Inc., Eau Claire,
WI, "There has been somewhat of a
controversy about omega-6 fatty ac-

http://www.jkingredients.net

Baking & Snack - June 2009

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