Milling & Baking News - November 21, 2006 - 24

Market Research, New York, showed
31% of teenagers and young adults
cared about calcium as a nutritional
matter, ranking it ahead of vitamin
C (29%) and dietary fiber (21%). The
2006 report, called "Teen 101: Exploring Teen Lifestyles and Nutrition,"
included 570 people from the ages of
13 to 24.
Consider fortifying more than just
bread. In the BuzzBack study, chips
ranked as the most popular "must
have" snack at 24%, with Doritos the
most frequently mentioned brand of
snack. Pizza ranked as the top "must
have" food at 21%.
Finally, consider different ways of
fortifying grain-based foods. Encapsulation may prove useful in three
ways, said Declan Roche, director of
new technology platforms for Kerry
Americas, Beloit, Wis. Encapsulation
may keep ingredients from interacting with other ingredients. It may protect the finished product's flavor from
bitter notes such as those from the
B vitamins, including folic acid.
For the third benefit, encapsulation
may make certain the fortifying nutrient survives the manufacturing and
production process and remains effective throughout the product's shelf
life. Encapsulation may allow the
nutritional components of a bar to

24 / Milling & Baking News, November 21, 2006

ᮡ To reach teenagers and young adults, companies might want to fortify pizza or chips.

last throughout a 9-month shelf life.

Different calcium forms
Fortifying foods successfully means
knowing how different vitamins and
minerals interact. Research at Creighton University in Omaha shows a need
to consume a balance of calcium and
phosphorus, Ms. Heidolph said.
"As the food industry has gone to using calcium sources that do not contain
phosphorus, they have developed an
imbalance in the body, which, although
there may be significant calcium intake,
may not lead to strong bones due to a
lack of phosphorus for construction of
bones and teeth," she said.
ICL this year introduced Levona calcium acid pyrophosphate. The new leavening agent provides delayed, controlled
release, a clean flavor profile, excellent
volume and texture, Ms. Heidolph said.
Innophos, Inc., Cranbury, N.J., offers Cal-Rise, a slow-acting leavening
system that includes monocalcium
phosphate and calcium acid pyrophosphate. Cal-Rise may replace
sodium agents in leavening. At 18%
calcium, the product offers bakers
an opportunity to create finished
food products that qualify as a
good source of calcium.
Tate & Lyle, P.L.C., London,
offers an Enrich line of cereal
bar ingredients that allows
bar manufacturers to reach
a good source of calcium

claim, said Doris Dougherty, a senior
food scientist for Tate & Lyle based in
Decatur, Ill. The Enrich cereal bar product also comes with B vitamins and vitamins A, C and E, she added.
Bioavailability in calcium applications may vary, Kerry Americas' Mr.
Roche said. Calcium additions generally cost about a half cent per serving of
finished product. Calcium gluconate is
more expensive, but it offers more bioavailability. Calcium carbonate or tricalcium phosphate may appeal to costconscious food manufacturers, but their
bioavailability is not as good, he said.
Ms. Heidolph said calcium bioavailability depends on a number of factors such as
the type of finished food product. Calcium
deposition is dependent on a number of
factors, including calcium concentration,
proteins, hormones and vitamins.
"Most calcium sources are available
at the low pH of the gut," Ms. Heidolph
said. "The exception would be those
bound by fiber. There is general confusion about bioavailability and solubility. They are not the same."
Tricalcium phosphate provides the
optimum balance of calcium and phosphorus, Ms. Heidolph said. Calcium
carbonate also may be used, but it may
impact the final pH of the product and
contribute to the overall ash, which
may affect color of the crumb.

The vitamin D proposal
Vitamin D consumption may help
bakingbusiness.com / world-grain.com

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Milling & Baking News - November 21, 2006

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