Baking & Snack - November 2009 - 62

INGREDIENT NEWS

S'MORES FLAVOR
Virginia Dare expanded its sweet
goods line to include S'Mores in an
array of flavor combinations including: cappuccino-flavored coating
with a vanilla marshmallow, dulce
de leche-flavored coating with green
tea marshmallow, pomegranateflavored coating with orange marshmallow, raspberry-flavored coating with peach marshmallow and
chocolate peppermint-flavored coating with vanilla marshmallow. Virginia Dare offers a full line of sweet
goods flavors, including flavors for
chocolate and compound coatings
as well as vanilla, tea, cocoa and coffee extracts. Phone (718) 788-1776;
Web www.virginiadare.com

GUMS FOR CAKES
TIC Gums introduces two new
products for cake formulations: Ticaloid Lite HF and Ticaloid Icing
Max AG. Ticaloid Lite HF, a watersoluble gum system, enhances appearance and improves the eating
quality of higher-fiber baked foods,
including cupcakes. The special
blend lends moisture and boosts
fiber content for cupcake makers
producing better-for-you sweets.
Designed for icings and glazes, Ticaloid Icing Max AG is a system
that delivers superior emulsification
while managing moisture migration.
This results in enhanced color retention, extended shelf life and shine in
the finished icing. Phone (800) 8993953; Web www.ticgums.com

BAKING & SNACK / November 2009

YEAST WITH VITAMIN D
Lallemand/American Yeast filed
for patent protection for a novel process that produces active bakers yeast
with significant levels of vitamin D2.
The company uses this method to
manufacture its Eagle VitaD bakers
yeast. All Lallemand North American plants are equipped so that all
its yeasts - fresh cream, fresh compressed and instant dried yeast -
are now produced with this process,
making baked foods leavened with
Lallemand yeast already naturally
richer in vitamin D content at no extra cost to the bakeries. A serving of
bread produced with the vitamin D
yeast may provide as much as 600 IU
of vitamin D per slice, allowing the
baker to achieve maximum levels of
this nutrient without the high cost
and additional handling constraints
of using a vitamin supplement. The
yeast is also suitable for bread and
rolls targeting vegetarian and vegan
markets. Phone (800) 687-6483;
Web www.lallemand.com

ENZYME BLEND
Alphamalt EFX, a new enzyme
blend from Mühlenchemie, is designed to compensate for fluctuations in flour quality, increase volume of baked foods and reduce
emulsifier use. The enzyme is said
to achieve similar results to Datem
emulsifiers, which have to be labeled
on product packaging. Enzymes do
not have to be listed on packages,
and consumers increasingly look
for products with clean labels, or as
few ingredients listed as possible.
Phone (+49) (0) 4102 / 202-001;
Web www.muehlenchemie.de

ENZYME TECHNOLOGY
Panamore Spring from DSM Food
Specialties is the second product in
the company's enzyme technology line.
It is an enzyme preparation that offers
bread manufacturers a cost-effective
and sustainable alternative to the emulsifiers CSL and SSL. Panamore Spring
contains several enzyme activities that
have a combined action on the lipids
naturally present in wheat flour; producing compounds that have emulsification properties. The result is a stable,
tolerant and shock-resistant dough
and an end product with fine and soft
crumb structure as well as good volume and extended shelf life. Used at
lower dosage levels than SSL, Panamore Spring also delivers cost savings
for bread manufacturers. Phone (800)
662-4478; Web www.dsm.com

GRAS-CERTIFIED STEVIA
EXTRACTS
Sunwin International Neutraceuticals, Inc. and WILD Flavors, Inc.
have completed the process for selfaffirmation of GRAS status for the
stevia extracts they supply worldwide. GRAS Associates, LLC, evaluated OnlySweet stevia extracts and
determined that they meet the safety
criteria for use as a general-purpose
sweetener in a variety of food products for consumer use including,
food, beverages, confectioneries and
tabletop products. The stevia extracts
meet or exceed the specifications of
95% steviol glycoside content established by the World Health Organization Joint Expert Committee of
Food Additives. Phone (+86) 537442-4999, (888) WILD-FLAVORS;
Web www.sunwininternational.com,
www.wildflavors.com

http://www.virginiadare.com http://www.dsm.com http://www.lallemand.com http://www.sunwininternational.com http://www.ticgums.com http://www.wildfl http://www.avors.com http://www.muehlenchemie.de

Baking & Snack - November 2009

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