
Creators Briefs
Organic Almonds
Gold Hills Nut Co., the only certified California
processor capable of providing blanched manufactured organic almonds,
recently launched its line of blanched and roasted organic almonds. Gold
Hills began processing organic almonds in 2002 to accommodate its expanding
organic grower base as well as to fill an increasing market demand for
blanched and roasted organic almonds. The new organic line will be sold to
organic food processors, health food stores and restaurants and includes
blanched and dry roasted whole almonds, blanched sliced, diced, slivered
and milled almonds and roasted diced almonds.
— Gold Hills Nut Co., (209) 634-2022,
www.goldhills.com
Freeze-Dried Culture
Danisco’s DPL® direct-set freeze-dried
culture for sour cream is a direct-to-vat blend of freeze-dried culture
offers a breakthrough to dairy manufacturers as it decreases fermentation
time, delivers excellent flavor and texture profiles, and provides easy use
and storage. DPL 1000 offers exceptional speed by setting fermentation vats
in 11 to 12 hours. The culture produces a balanced flavor and texture
profile in sour cream, eliminating the need for additional ingredients,
ultimately saving time and money. Batch uniformity and consistency are
achieved for optimal plant efficiency. DPL 1000 tolerates milk temperature
fluctuations providing peach of mind during storage or handling
disruptions.
— Danisco USA Inc., (913)
764-8100, www.danisco.com
Cream of the Crop
AeroWhip whip-optimized solutions are
cellulosics created specifically for the global dairy and non-dairy whipped
topping industry. Aqualon, a business unit of Hercules Inc., developed this
family of ingredients in response to demand for improved whipped-topping
performance. With AeroWhip solutions, well-defined decorative shapes can be
created that have superior stiffness and stability over a week in
refrigerated storage. Whipped-topping producers can achieve as much as 40
percent greater stiffness when using AeroWhip solutions in their existing
formulations while achieving excellent body, mouthfeel, overrun and
stability. These ingredients also allow the development of reduced-fat and
full-fat whipping creams with excellent foam properties. Formulators
striving to create a lowfat whipped cream can reduce fat by up to 20
percent and still deliver a quality product with lower formulation costs.
Other key benefits of Aerowhip products include syneresis control and
reduced shrinkage of the topping.
— Aqualon, (800) 345-0447, www.aqualon.com
Non-GMO Lecithin
Degussa Food Ingredients’ LECI-PS®, a
soybean lecithin based nutritional supplement to improve cognitive
functions, is now available in a non-GMO version in concentrations from 20
percent PS up to 90 percent PS. Besides the powdered form LECI-PS 20 P IP,
Degussa is launching LECI-PS 20 V IP, the non-GMO version, a breakthrough
in manufacturing stable PS softgel capsules, and LECI-PS 90 IP, which
offers one of the highest PS concentration on the market. LECI PS IP comes
with a full documentation to proof the compliance with the existing non-GMO
labeling guidelines, which is a prerequisite to use PS in food-related
applications.
— Degussa Food
Ingredients, www.degussa-foodingredients.com
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