Food Processing - June 2009
INGREDIENTS: Fiber
It has a typical usage level of between 4.0 and 6.0 percent, and it excels in its exibility to harsh processing conditions and a higher ber content.
TIC Gums; White Marsh, Md. 800-899-3953;
www.ticgums.com
Frozen fiber A new grade of LuraLean ber has been developed for use in all types of frozen foods. Proven to promote weight loss, maintain healthy cholesterol levels and support regularity, the new form maintains its e cacy completely when ash frozen and can be used in a variety of frozen food products, as well as cakes, pies and dessert items. It comes as an extremely ne mesh powder that delivers a smooth mouthfeel in addition to being freeze-, pH-, salt- and sugar-stable.
AHD International; Atlanta 404-233-4022;
www.ahdinternational.com
Many applications Z Trim o ers increased yields, alternatives to synthetically manufactured ingredients, marinade retention and improved water holding capacity, all in a consumer-friendly label. It o ers a multitude of bene ts across food categories because it is a taste-neutral, prebiotic, insoluble/soluble dietary ber that improves texture, stabilizes emulsions and controls water activity.
World Technology Ingredients; Mundelein, Ill. 847-549-6002;
www.ztrim.com
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