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
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
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
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
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