Baking & Snack - June 2018 - 131
Improved freshness for sweet goods
Corbion introduced Ultra Fresh Sweet, an enzyme solution that helps keep
sweet goods such as cakes, muffins and donuts fresh for up to 45 days. It delivers
smooth, tender and resilient crumb texture. Ultra Fresh Sweet also enables higher
quality through freeze-and-thaw cycles.
(913) 890-5500 * www.corbion.com
Acrylamide reduction with enzymes
KB Ingredients helps bakers and snack producers reduce acrylamide with KB
AvertEz. The enzyme blend is recommended in foods that are baked, roasted,
toasted or fried at temperatures higher than 248°F. KB AvertEz prevents the formation of acrylamide by converting asparagine into aspartic acid. It does not
affect taste, appearance or texture of finished product and is clean label.
(973) 426-9100 * www.kbingredients.com
Non-GMO pea proteins
Farbest Brands offers six ingredients that are Non-GMO Project verified. These
ingredients include Farbest Pea Protein 80% Fine Mesh, Jianyuan Pea Protein
80%, Jianyuan Pea Protein Low Sodium, Jianyuan Pea Protein 85%, Organic
Sunflower Lecithin Fluid and Organic Sunflower Lecithin Powder.
(800) 897-6096 * www.farbest.com
Purple color powder from purple corn
DDW derived a food color powder from a purple corn hybrid cultivated in the
US. The powder is non-GMO and has a deep purple surface shade. It can be listed
on the ingredient statement as "purple corn juice color" or "colored with vegetable
juice." The company uses a water extraction of the purple corn kernels before
spray drying. DDW's liquid purple corn color received the NEXTY award for
"Best New Ingredient" at Natural Products Expo West in 2016.
(800) 227-2635 * www.ddwcolor.com
Wheat starch performance validated
According to tests conducted by the University of Nebraska, Fibersym RW
resistant wheat starch from MGP Ingredients provides crisp texture to direct
and indirect expanded snacks and extruded breakfast cereal, which also extended
bowl life of the cereal. In white pan bread, the data showed Fibersym also
outperforming other dietary fiber sources.
(800) 255-0302 * www.mgpingredients.com
www.bakingandsnack.com / June 2018 Baking & Snack 131