Milling & Baking News - November 10, 2015 - 26

Food Ingredient Solutions X
®

eating and living longer. G.M.O. and
the idea of genetically modifying anything appears to have taken on an increasingly negative connotation and
no longer is just an isolated topic. As
a result, and conservatively speaking,
I really don't see this discussion topic
about non-G.M.O. diminishing to any
measurable degree over at least the
next five years."
TIC Gums, White Marsh, Md., has
its own definition for non-G.M.O.: "A
finished product derived from ingredients that are believed to contain no
genetically modified organisms and
no more than 0.9% material derived
from genetically modified organisms
resulting from adventitious contamination." TIC Gums bases the definition from the labeling requirements of
the European Commission, said Blair
Brown, senior regulatory specialist for
TIC Gums.
Gums in many cases are non-bioengineered, which might make them
sound friendlier to consumers.
"With consumers more interested
in learning what is going into their
food, hopefully they will discover that
many of the ingredients, while not
being as recognizable as sugar, butter or flour, are in fact very natural,"
said Steven Baker, senior food scientist for TIC Gums. "For example, guar
gum may not be recognizable by 100%
of the population, but with some research they will discover that it comes
from the seeds of the guar plant. The
seeds resemble split peas from a pea
food. These seeds are washed, hydrated with water and finally dried into a
fine powder. This process is similar for
all seeds gums, such as fenugreek, tara
gum and locust bean gum."
Guar gum, cellulose gum and xanthan gum are the three most prominent gums in baked foods, he said.
"Similarly to most agricultural
products, there can be versions that

'I really don't see this discussion topic about
non-G.M.O. diminishing to any measurable
degree over at least the next five years.'
- Mike Buttshaw,
MGP Ingredients, Inc.

are genetically modified as well as
versions that are non-G.M.O.," Mr.
Baker said. "Nearly all sources of guar
gum are non-bioengineered and can
be considered non-G.M.O. There are
multiple sources and types of cellulose
gum and xanthan gum. So it is best to
check with your hydrocolloid supplier
about their genetic status. Fortunately,
there are non-G.M.O. versions of cellulose gum and xanthan gum commercially available."
Non-bioengineered hydrocolloids
may come from the sea. Carrageenan
comes from red seaweed, and alginates come from brown seaweed, said
Katherine Lutz, marketing manager
for Cargill Texturizing Solutions.
Non-bioengineered hydrocolloids
may replace starches based on bioengineered corn, Ms. Lutz said.
"Depending on the desired texture,
food and beverage manufacturers
who wish to avoid G.M. ingredients
can choose from non-G.M. products
such as pectin, carrageenan and locust
bean gum to receive the same results,"
she said.
Even such chemical sounding names
as sodium stearoyl lactylate may work
in non-bioengineered products. Corbion this past January added Emplex
to its non-bioengineered emulsifier portfolio. It appears as sodium
stearoyl lactylate on the ingredient list,
said Jim Robertson, global product
manager, emulsifiers, for Corbion.
Emplex has been shown to work in
baked foods, pancakes, waffles, cereals,

Wheat, sunflower oil and guar gum are examples of non-bioengineered ingredients that may
be used in baked foods.
26 / November 10, 2015 XMilling & Baking News

pastas, instant rice, desserts, icings,
fillings, puddings, toppings, sugar
confectioneries, powdered beverage
mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces,
gravies, chewing gum, dietetic foods,
and minced and diced canned meats.
"However, it is most popular in
yeast-leavened bakery products," Mr.
Robertson said. "In baked foods, Emplex non-G.M.O. improves dough tolerances to processing and machinery
variations, resulting in greater product volume and tighter crumb structure. It also increases crumb softness,
extending product shelf life."
When choosing oils, formulators
may consider palm oil and sunflower
oil not only as non-bioengineered options but also as alternatives to partially hydrogenated oils (phos). IOI
Loders Croklaan, Channahon, Ill., has
developed more than 200 pho-free
systems that offer functionality across
a range of applications leveraging the
versatility of palm oil.
Stratas Foods, Memphis, Tenn., in
September 2014 developed non-bioengineered sunflower frying oil under the
Sustain brand that is free of trans fat.
It is formulated using a blend of midoleic and high-oleic sunflower oil. Then
in October of this year, Stratas said it
had received Non-GMO Project Verification for three of its products: Sustain,
Frymax Sun Supreme and Frymax Sun
Supreme without silicone.
Food companies may want to consider supply and price when working
with sunflower oil. The U.S. Department of Agriculture on June 30 estimated the area planted for sunflowers in
the United States this year at 1,682,000
acres, which compared to an estimate
of 85,139,000 acres for soybeans.
"Sunflower oil is a good solution
for food manufacturers looking to
develop or reformulate products that
are non-G.M.," said Edwin van der
Hoek, product line manager for Cargill Oils. "Because of that, we're seeing a growing demand for sunflower
oil. However, supply is keeping up
with that demand so far, and prices
have remained stable." MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 10, 2015

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