Stabilizing system for reconstituted milk

Hydrosol: The Stabiliser People, a German-based company, has unveiled a new stabilising system called Stabimuls RMWW, which greatly enhances the properties of yoghurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk – a great advantagein hot countries where fresh milk is scarce. The system is simple to use. First, a reconstituted milk product is made up from dried milk and water with the aid of Stabimuls RMWW. Bacterial cultures then turn this into yoghurt, which is processed into a yoghurt shake with the stabilising systems from the Stabisol MSM series. To do this, the functional system is blended with hot water, which serves to activate the stabiliser. The mixture is then added to the yoghurt. This step is followed by a swelling time, which ensures that the stabiliser mixture combines with the yoghurt to form a protective colloid for the protein. With the aid of Stabisol MSM, dairies can create new products from reconstituted milk at their existing plant – and in different flavours. The yoghurt shake can easily be mixed with flavourings, fruit preparations or fruit juice concentrates.

www.teamhansen.de

[email protected]

Binder to add seeds into baked goods

TIC Gums has introduced Add-Here CSA to the Asian marketplace at the Food Ingredients China 2013 Expo. Add-Here CSA is a binder and film former that will stick inclusions like sesame or poppy seeds into baked goods. Add-Here CSA works better than plain water, is less expensive than traditionally used egg wash and is non-allergenic, the company says. While costlier than plain water, Add-Here CSA provides excellent value as seeds, salt, sugar, and spices remain in place. Applications for Add-Here CSA include sticking inclusions to bagels, crackers, chips, biscuits (cookies) and crisps. Add-Here CSA is a blend of gums developed specifically for the baked and snack foods industry. It is cold water dispersible, dissolves quickly and can be sprayed easily. In laboratory tests, Add-Here CSA in a 15% solution had a higher viscosity (21 cps) than water (1 cps). Egg whites measured at 100% concentration yielded 12.5 cps.

www.ticgums.com

[email protected]

Enzyme blends target food allergies

Deerland Enzymes, an enzyme-based dietary supplement formulator and contract manufacturer in Georgia, has announced the release of two technologies designed to address food intolerances: Dairylytic and Glutalytic.

● Dairylytic is a dual-functioning enzyme blend formulated with both lactose and a unique protease enzyme blend developed solely for superior protein degradation. Many people who experience digestive discomfort from consuming dairy products assume they are lactose intolerant. Their discomfort may actually be attributed to an immune response from the protein components of dairy, not intolerance to the lactose. Dairylytic’s combination of lactase and a unique protease enzyme blend is designed to break down the lactose associated with intolerance, as well as make milk proteins that could cause an immune response easier to digest and absorb.

● Glutalytic goes beyond the traditional DPPIV (dipeptidyl peptidase IV) enzyme, offering superior degradation of the gluten proteins that cause immune responses. This unique proteolytic enzyme blend targets the internal and external peptide bonds that make up the gluten protein. “The fastest way to break down gluten is to cleave peptide bonds internally and externally,” the company explains. “Glutalytic contains both endopeptidases and exopeptidases to create the correct endopeptidase cleavage pattern near the long chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten.”

www.DeerlandEnzymes.com

Beadlets for natural carotenoids, vitamins

LycoRed Ltd. of Israel has introduced a line of micro-encapsulated and sustainable natural carotenoid and vitamin beadlets at SupplySide East (New York) and VitaFoods Europe (Geneva). This highly stable, vegetarian, sustainable beadlet line, manufactured in the United States via an advanced process, complements LycoRed’s core encapsulation technologies of applied gelatin, alginate and spray-dried coating systems. The starch beadlets are designed for use in supplements and dry-blend beverages, as the coating is remarkably water soluble. They are initially available for the carotenoids lycopene, beta-carotene, and lutein, and also for vitamin D and vitamin A-acetate. The main advantages of these beadlet formulations are that they are highly soluble and highly stable; they are extremely easy to use both for dry-blend beverage mixes and effervescent tablets, as well as hard shell capsules.

www.lycored.com