SPI Polyols announces the addition of Maltisweet
Crystalline Maltitol to its product line. Manufactured in the United
States, the initial product offering will be three different particle size
options packaged in 1,000-kilogram bulk bags and 25-kilogram paper bags.
SPI is strategically focused on the continued growth of specialty polyols
and their applications in North America and will work to customize particle
size and packaging to meet the varied and growing needs of the market.
— SPI Polyols Inc., (800) 789-9755, www.spipolyols.com
TIC Gums has developed a blend of gums and starches
specifically designed for a consistent texture in yogurt applications. TIC
Pretested® Dairyblend YG AG is a gelatin-free blend of starches, agar
and pectin that provides a creamy mouthfeel for both vat set and cup set
processes. TIC Pretested Dairyblend YG AG offers rapid hydration and a
smooth mouthfeel and is also effective in reduced-carbohydrate
formulations. The gelatin-free composition also has piqued the interest of
yogurt makers recently after domestic cases of bovine spongiform
encephalopathy (BSE) led to questions about animal byproducts.
— TIC Gums Inc., (410) 273-7300, www.ticgums.com
Fish Oil Powders
Lipid Nutrition introduces two new marine-based
omega-3 fatty acid products, the Marinol Omega-3 High-Stability
Powder and Marinol DHA High-Stability Powder. Both products include the
carbohydrate mannitol, which is used to improve stability and prevent the
smell of fish oil when in powder form, for a variety of food and dietary
supplement applications. These new powders overcome the taste issues
typically associated with other marine-based fish-oil products and deliver
increased stability in food applications and storage. Marinol powder
products are GRAS and can be easily dry blended with other ingredients,
making it ideal for milk, beverage and bakery applications bakery
— Lipid Nutrition,
(815) 730-5200, www.lipidnutrition.com
Preserving the activity of live cultures during
processing, storage and digestion is difficult due to their high
susceptibilities to oxygen, shear, heat and acids. New research shows that
adding inulin, a prebiotic food ingredient, protects probiotics during
processing and transit through the digestive tract. Previous studies have
shown that oligofructose has a positive effect on the survival of probiotic
cultures in fermented dairy products during processing and shelf life.
While this research shows that probiotic bacteria are still viable at the
time of consumption, it does not indicate whether the bacteria are vital
enough to survive the severe stress of digestive conditions. Orafti tested
yogurt to determine if Raftilose inulin also promotes the survival of
probiotic bacteria during digestion in the body. Findings show that
Raftilose inulin protects probiotics through both storage and digestion.
The clean flavor and formulating flexibility of inulin appears ideal for
use in synergy with probiotics in processed food applications.
– Orafti Active Food Ingredients, (610) 889-9828,