Creators Briefs
Extra Protein Protection
Taste and texture blend together like never before thanks to
the development of two new pectin products. Grindsted® Pectin AMD 382 and
AMD 383 are designed to provide a rich, creamy body combined with superb stability
in low pH dairy drinks. These pectin products provide an unparalleled texture
profile, process and formulation tolerance and protein protection to short shelf-life
drinkable yogurts, long-life drinkable yogurts, milk/juice drinks and soy beverages.
Grindsted Pectin AMDs are standardized to a stability index in acidified milk
systems to ensure consistent performance.
Danisco USA Inc., (913) 764-8100, www.danisco.com
Danisco USA Inc., (913) 764-8100, www.danisco.com
Bridging the Calcium Gap
Adding a small amount of inulin (Raftilose Synergy 1) to the
diet has been clinically proven to boost the body's absorption of calcium. Not
only will consuming inulin help low-carb dieters get the daily level of calcium
their body needs, but calcium has also been shown to promote weight loss. Consuming
inulin along with increased calcium intake may help take off pounds faster
than a low-carb diet alone.
Orafti Active Food Ingredients, (610) 889-9821, www.orafti.com
Orafti Active Food Ingredients, (610) 889-9821, www.orafti.com
Stabilizing Dairy
TIC Gums unveils new Dairyblend stabilizers —TIC Pretested®
Dairyblend YG LC Stabilizer for low-carbohydrate yogurt formulations and TIC
Pretested® Dairyblend IC LC Base for low-carbohydrate and sugar-free/reduced-sugar
ice cream bases. The creation of these stabilizers is partially in response
to recently fielded inquiries from food and beverage processors about high-fiber
replacements in low-carb products. The Dairyblend stabilizers work well with
such applications for dairy.
TIC Gums Inc., (410) 273-7300, www.ticgums.com
TIC Gums Inc., (410) 273-7300, www.ticgums.com
Formulating Low-Carb Beverages
FMC Biopolymer introduces Gelstar® stabilizer to stabilize
beverages with lower carbohydrates. The recent growth of ready-to-drink (RTD)
beverages containing lower/reduced levels of carbohydrates has presented formulators
with the challenge of creating beverages with physical stability and organoleptic
acceptance without adding carb-counting solids. Physical stability also becomes
a concern as the removal of sugar and other solids may result in problems with
sedimentation and separation control. The primary function of Gelstar RE 0204-07
is to stabilize beverages by maintaining insoluble components in uniform suspension
for the length of the product’s shelf life.
FMC BioPolymer, division of FMC Corp., (215) 299-6000, www.fmcbiopolymer.com
FMC BioPolymer, division of FMC Corp., (215) 299-6000, www.fmcbiopolymer.com
Say Sweeter
Oh! So Sweet, an all-natural sugar substitute, has a clean,
sweet aftertaste, unlike some synthetic sweeteners on the market. Perfect for
low-carb, low-calorie beverages and foods, Oh! So Sweet is available in concentrations
from 100 to 600 times as sweet as sucrose. Most importantly, the sweetener is
classified as a “natural flavor, spice or natural extract” under
regulations of the Food and Drug Administration (FDA).
Vitafoods Flavors, a division of the Arnhem Group, (908) 709-4045, www.arnhemgroup.com
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