Baking & Snack - April 2010 - 65

INGREDIENT NEWS

NUTRITIONAL TEXTURIZER
Equacia from Colloïdes Naturels
International combines fiber from
gum acacia and wheat to create a
nutritional texturizer. The company's proprietary process gives
thickening and stabilizing properties to the fiber-rich ingredient, allowing it to act as a water binder, fat
replacer and mouthfeel enhancer as
well as a source of soluble and insoluble fibers. Equacia develops its
viscosity immediately after going
into solution. It is not affected by
pH or temperature, guaranteeing viscosity even
after heating. In
bakery applications, its use at 1
to 2% levels can
reduce up to 50%
of fats. Staling is
decreased, water
content increased
and organoleptic properties enhanced. Granulated and dust-free,
it is easy to handle. Labeling for
the all-natural, GRAS, GMO-free
and allergen-free ingredient is simple: "gum acacia (acacia fiber) and
wheat fiber." Phone (800) 872-1850;
Web www.cniworld.com

INSTANTIZED GRAINS
Supreme Sofgrains, offered by Mid
American Food Sales, are cooked
whole grains and instantized wholegrain blends made through a patented process. They hydrate quickly
without requiring presoaking, are
readily chewable and impart a pleasant toasty flavor and a pleasing appearance to finished baked foods. The
kosher-certified grains are partially
pregelatinized and can be added dry
to bakery formulations. Grains include barley, brown rice, milled rice,
oats, rye, triticale, wheat and custom blends. Phone (847) 945-0104;
Web www.supremesofgrains.com

BAKING & SNACK / April 2010

GLUTEN-FREE SYSTEM
The new PenTechGF ingredients systems from Penford Food
Ingredients Co. enable production of gluten-free products with
superior taste, texture and appearance. Bakery applications include
breads, rolls, muffins, pizza and pie
crusts, cookies, cakes and more. The
use of the proper starch can give
such doughs much-needed elasticity, the right amount of chewiness
and a consistent crumb grain. The
company offers its R&D capacity to customize gluten-free formulations. Phone (303) 649-1900;
Web www.pentechgf.com

'COMPLETE' OMEGA-3 OIL
Omega-360 from Denomega
Nutritional Oils is made from marine oils by a patented extraction
system that yields taste- and odorfree ingredients. Offered as oils
and liquid emulsions, they are rich
in omega-3 fatty acids, particularly
eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. The
company offers a co-branding program, and many of the Omega-360
products are certified kosher, meet
halal requirements and/or suit use
in organic foods. The company
also notes its sustainable supply
practices and low environmental
impact. Phone (888) 581-9008;
Web www.denomega.com

EGG REPLACER
Dairy-based OptiSol 1100 from
Glanbia Nutritionals is a proprietary whey protein ingredient
formulated specifically to replace
eggs in baked foods such as cookies, muffins and quick breads.
It has properties similar to eggs
and improves product texture
while replacing up to 100% of egg
products. Phone (608) 329-2800;
Web www.glanbianutritionals.com

GLUTEN-FREE
CASSAVA FLOUR
When substituted for wheat
flour, King Lion brand premium
natural cassava flour from American Key Food Products produces
gluten-free baked foods with virtually the same taste, texture, crumb
and baking characteristics as those
made with wheat. The new cassava
flour, prepared by a proprietary
manufacturing process, has superior baking properties and does
not require use of multiple types
of flours and starches. This simplifies both production and ingredient statements. The flour also exhibits excellent moisture retention
characteristics, even to the point of
reducing the amount of total flour
required. Phone (201) 767-8022;
Web www.americankeyfood.com

http://www.glanbianutritionals.com http://www.pentechgf.com http://www.cniworld.com http://www.denomega.com http://www.americankeyfood.com http://www.supremesofgrains.com

Baking & Snack - April 2010

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