Ingredients

Cargill recently announced it will premiere CoroWise ES101 plant sterols, its latest food ingredient, during Food Ingredients Europe which will be Oct. 30 through Nov. 1 in London. Cargill will showcase this new form of CoroWise plant sterols in a prototype acid dairy drink at its stand.

The new CoroWise ES101 free plant sterol powder is easier to use and requires less processing than steryl esters, company officials say. They also say it has a high concentration of heart-healthy, cholesterol-reducing plant sterols with no impact on food flavor.

“We are excited to bring this new ingredient to the European market and believe that CoroWise ES101 is an optimal solution for food and beverage manufacturers who want to deliver cholesterol-reducing products to consumers,” says Oliver Duchatelier, sales director, Cargill Health & Nutrition.

Website: www.cargill.com

Cargill Texturizing Solutions has released several new cultures products for cheesemakers.

Cargill has extended its line of Dairyland Continuous Use Bulk Mesophilic Cultures to 65 strains. The bulk mesophilic cultures are designed for use by manufacturers of Cheddar-type cheese. Company officials say all strains in this line are extensively characterized and when used along with Cargill bulk starter media, they provide the desired level of culture activity. Phage testing is a free service provided with this program.

Contact: Terri Rexroat, global product manager, lactic cultures, Cargill Texturizing Solutions, P.O. Box 1609, Waukesha, WI 53j187, 262-549-2523, FAX 262-547-0587, e-mail: terri_rexroat@cargill.com

Cargill has added two cultures to its line of Dairyland Direct Pro-Tech cultures for a total of six products in this line. Pro-Tech cultures are specially developed for the production of high quality Cheddar-type cheeses. These cultures allow for fast fermentation while maintaining superior cheese flavor, company officials say.

Finally, Cargill’s Dairyland Direct T series cultures have been developed for the manufacture of European-type white cheeses. These combinations of acid and gas producers provide rapid acid development and a clean curd cut, the company says. In addition, strong gas production allows for complete curd flotation and efficient whey separation. There are four phage-unrelated T blends in the Dairyland Direct T product rotation.

Contact: 61-2-9554-9477, vic@cherikoff.net
Website: www.cherikoff.net

Australian food and ingredient company Vic Cherikoff Food Services Pty. Ltd. recently introduced Herbal-Active, a new food flavoring and natural preservative made from indigenous herbs.

“The smart thing about my authentic Australian herb blend as a natural preservative is that it uses the synergistic activity gained when combining multiple compounds, just like the common use of sodium benzoate in combination with potassium sorbate,” says Vic Cherikoff, creator of the new preservative.

The proprietary blend is all natural and made from extracts of multiple Australian food herbs. Company officials say the blend has proven effective so far in more neutral pH preserved cheeses, low pH beverages, a juice-based nutritional supplement, sauces and condiments, a fruit juice concentrate and a skin care range of cosmetics. Herbal-Active has applications in cold formulated products and other products where a natural preservative is beneficial to shelf life and food safety.

Trials have shown the formulation is effective against both gram positive and gram negative bacteria including most of the food spoilage organisms, company officials say. However, officials also say Herbal-Active has little to no activity against lactic acid bacteria, suggesting a role in protecting fermented dairy and meat products against spoilage while not affecting lactic acid fermentation and probiotic bacteria.

Herbal-active currently is exported globally and available for distribution throughout the U.S. and international markets.

Chr. Hansen has introduced four new soft cheese cultures, including both thermophilic and mesophilic varieties.

The thermophilic cultures, F-DVS GK-01 and F-DVS CZ-03, are developed to help soft cheese producers reach the acidification and texture needs of cheeses such as Gorgonzola and Crescenza.

The mesophilic cultures, which include F-DVS TRADI-01 and F-DVS FRESH-01, are designed to obtain the acidification and flavor of cheeses such as Camembert and different blue cheeses.

“I am positive that these new cultures will help our cheese-producing customers manufacture delicious soft cheeses without having to use the constraining bulk starter production method,” says Jean-Michel Lepetit, marketing manager, cheese cultures, Chr. Hansen.

The cheese cultures come in the Chr. Hansen Direct Vat Set (DVS) packaging form and require no activation or other treatment prior to use. Officials say DVS offers advantages such as flexibility of use, consistent performance and the use of customized culture blends.

The cultures are available in the United States; however, the target market is southern Europe.

Contact: Chr. Hansen, 9015 West Maple Street, Milwaukee, WI 53214, 800-558-0802

Website: www.chr-hansen.com

Chr. Hansen recently launched a new portfolio of spray-dried dairy flavors, using solid culture fermentation and enzyme extraction technology. The new line will be manufactured in Milwaukee.

The flavors, which were launched June 1, include some of Chr. Hansen’s top sellers in the enzyme-modified dairy ingredient area, and will now be available in spray-dried form. The products have been tested in snacks, soups, sauces and dressings, but company officials say they work in a variety of food products.

A dairy-based carrier system is applied to the new Hansen portfolio of spray-dried dairy flavors. Company officials say this ensures an all-natural, clean label flavor and an authentic dairy flavor profile. The Chr. Hansen dried flavors contain no artificial flavors or colors, no preservatives and meet requirements for minimally-processed and natural foods.

Contact: Donna Brooks at 800-255-6837 ext. 2521
Website: www.litesse.com

ELMSFORD, N.Y. — Danisco USA Inc. says it has received approval from FDA to expand the use of the food additive Litesse polydextrose beyond previously-approved categories.

Litesse polydextrose has been on the market for 25 years and offers a variety of functional benefits for production of low-calorie, fiber-enriched, reduced-sugar and low glycemic foods. Company officials say the FDA approval allows for new possibilities in a variety of food products including yogurt, ice cream and cheese. FDA has approved Litesse polydextrose for use as a bulking agent, formulation aid, humectant and texturizer in all foods with the exception of meat, poultry, baby foods and baby formulas.

Danisco USA Inc. recently announced that its Litesse polydextrose can now be used to create reduced-calorie, prebiotic, fiber-enriched, reduced-sugar yogurt products and yogurt beverages.

Litesse can be added to yogurt before or after fermentation, or as part of the fruit preparation of fruit yogurt where it can replace the bulk of sugar. Available in both liquid and powder forms, Litesse remains stable during the processing and shelf life of dairy products, company officials say.

Litesse is a specialty carbohydrate that is low-calorie (1 kilocalorie/gram), sugar-free, prebiotic and high in fiber. Litesse can be used with high-intensity sweeteners to replace sugar and reduce calories. Danisco says it also improves the mouthfeel and texture of lowfat, reduced-sugar yogurt, and has been shown to have digestive health and satiating benefits.

Danisco recently introduced new freeze-dried and frozen texturizing cultures in the Yo-Mix Quick 883 LYO and the Yo-Mix 860 and 850 FRO series.

In each of the new Yo-Mix cultures, patented strains with the capacity to produce EcoPolySaccharides (EPS) during fermentation secure a high level of creaminess and viscosity. This property allows food manufacturers to reduce the content of milk solids in set, stirred and drinking formulations without compromising the creamy mouthfeel and mild taste, company officials say.

Fermented milk drinks such as lassi, dahi, laben, bebida lactea and ayran are also possible applications.

With a high acidification speed, freeze-dried Yo-Mix Quick 884 and frozen Yo-Mix 860 and 850 series also increase processing capacity and flexibility, officials say. Limited post-acidification helps yogurts maintain a mild flavor throughout shelf life.

The Yo-Mix cultures are optimized for direct vat inoculation, contributing to a consistent final product quality and a reduced risk of phage contamination during processing, the Danisco says. The cultures have an 18-month shelf life at 4 degrees Celsius.

Contact: Jeff Lambeseder at 608-395-2688, e-mail: jeff.lambeseder@danisco.com

Website: www.danisco.com/cultures

New from the Danisco Cultures Division is the CHOOZIT MC series of bacteriophage unrelated mesophilic cultures for consistent acidification of cottage cheese manufacturing.

CHOOZIT MC cultures were developed specifically for cottage cheese production and to maintain a clean flavor throughout shelf life. In shelf life tests, cottage cheese made with CHOOZIT MC cultures demonstrated pH levels above 5.0 for up to 45 days, Danisco says. Cottage cheese produced with commercial DVI cultures showed a drop in pH below 5.0, which increases the chance of sour, bitter or other undesirable flavors.

Company officials also note that the mesophilic nature of CHOOZIT MC cultures means they absorb dressing more efficiently than a meso-thermal solution and create a more stable curd structure.

CHOOZIT MC cultures are well-adjusted to traditional cottage cheese make temperatures and operate at 90 degrees Fahrenheit in an average 5-hour make time, company officials add. The CHOOZIT MC cultures are incorporated into production cycles through direct vat inoculation, which eliminates the need for a starter tank.

The new CHOOZIT MC culture line also can be used in all types of cheese production where rapid acidification is desired from mesophilic strains without the need for gas-producing strains.

In addition to CHOOZIT MC for cottage cheese production, Danisco also offers CHOOZIT AC for American-style cheese. CHOOZIT AC cultures offer distinctive flavor development and reduce residual galactose, which is necessary to avoid browning when the cheese is used in baking. Danisco’s CHOOZIT Q 1000 and 2000 series offer single-strain cultures for fast and efficient pizza cheese production, while CHOOZIT ST-20 targets is designed for production of stable soft cheeses such as Brie and Camembert, the company says.

Website: www.dsm.com

In response to growing market demand for natural, additive-free products, DSM Food Specialties has created a preservative-free version of its coagulant Fromase XLG. Company officials say the new product is particularly suitable for organic cheese, and that it allows manufacturers to deliver allergen-free products under a clean label.

Fromase XLG is a premium-grade microbial rennet, purified using a chromatography process and free from all a-specific protease side activities and carbohydrate-degrading enzymes that may influence the cheese ripening process and whey applications, officials say.

In addition to being allergen-free, Fromase XLG preservative-free also is certified non-GMO, Kosher and Halal and can be used in vegetarian and organic cheese.

Contact: DSM Food Specialties Inc., 45 Wateview Boulevard, Parsippany, NJ 07054, 610-650-8480

Website: www.dsmfoodspecialties.com

New from DSM Food Specialties Inc. is Sensarite, a range of taste potentiators for use in dairy and bakery applications.

Company officials say the Sensarite products were developed using technology based on yeast and improve both product taste and nutritional profile. For example, the Sensarite Salt line allows for a reduction of up to 50 percent of the sodium content in a product, meeting growing regulatory demand for reduced salt intake, officials note.

The Sensarite product range can be used to boost saltiness, intensify and balance flavor profiles and provide strong masking capabilities.

Contact: Randy Karcz, director of sales and marketing, Hydrite Chemical Co., 300 North Patrick Boulevard, Brookfield, WI 53008, 262-792-8741, FAX 626-792-7862, e-mail: sales@hydrite.com

Website: www.hydrite.com

Hydrite Chemical Co. now offers Exceed 590, a high solids whey and lactose processing aid available in liquid form. When added to whey and permeate, Exceed 590 reduces scaling on evaporators by binding the calcium and magnesium, company officials note. In addition, Exceed 590 provides better heat transfer and enables longer production runs in evaporators. Company officials say Exceed 590 also provides finished product benefits in crystallizers by yielding purer, larger and more uniform crystals and reduced ash content lactose.

Contact: Laurie LaPlant, Tate & Lyle, 2200 East Eldorado Street, Decatur, IL 62525, 866-653-6622 or e-mail: laurie.laplant@tateandlyle.com

Website: www.tateandlyle.com

Tate & Lyle has introduced a series of new ingredient systems for retail dairy products.

These are the first ingredients to be launched under the Enrich brand name and are specifically formulated for yogurt, drinkable yogurt, yogurt tubes, smoothies and flavored milks. Tate & Lyle’s Enrich products enable food and beverage manufacturers to create products containing additional nutrients and function properties that taste the same as regular brands, says the company. The products are focused in three main areas: digestive health and immunity, obesity and weight management and children’s health.

The Enrich dairy ingredients system was created by Tate & Lyle in response to growing consumer interest in functional foods as well as the rising popularity of dairy products positioned in the health and wellness category.

Tate & Lyle’s Yogurt Tubes Enrich and chocolate-flavored Milk Drink Enrich products have been created for the children’s health platform. These ingredients enrich products with fiber, calcium, proteins, vitamins, omega-3 fatty acids and cholines.

Yogurt Enrich is being launched as a part of the Enrich digestive health and immunity platform. It is an ingredient system that allows for the formulation of lowfat or fat-free, reduced sugar yogurts and contains a variety of nutrients including vitamins A, C and E, calcium and zinc. Yogurt Enrich also includes functional food starch which, according to the company, provides a smooth, creamy texture and maximizes stability.

Also part of this new ingredients line are Smoothie Enrich and Drinkable Yogurt Enrich as part of Tate & Lyle’s obesity and weight management platform. These products are designed to make people feel full longer and contain vitamins A, B, C, D and E. They also are lowfat and high in calcium.

TIC Gums has developed a specific gum system designed to improve the texture and appearance of cheese-based dips.

TIC Pretested Dairyblend CD-10, which the company says adds creaminess and eliminates excess stringiness, results in an easier-to-spread cheese dip.

The product also can be incorporated into many types of formulations, including flavored, multi-ingredient and reduced-fat varieties, without changing the texture or taste.

According to the company, Dairyblend CD-10 also may offer cheese producers the opportunity to save money, since the gum imparts body and creaminess and reduces the need for more costly dairy ingredients.

TIC Gums recently introduced TIC Pretested Dairyblend YG FB3, a stabilizer system that allows yogurt manufacturers to include higher amounts of soluble dairy fiber while retaining a smooth and creamy texture, company officials say.

Usage levels of Dairyblend YG FB3 vary from 4.0 to 6.0 percent, depending on the desired soluble dietary fiber level and thickness of the final product.

Contact: 800-899-3953
Website: www.ticgums.com

Hydrocolloid and stabilizer supplier TIC Gums recently developed a new stabilizer, TIC Pretested Dairyblend IC EZ Churn. Designed for lowfat ice cream applications, Dairyblend IC EZ Churn is comprised of a blend of emulsifiers and hydrocolloids that allows for the smooth, creamy texture and taste associated with regular ice cream and the newer “churn style” ice creams on the market, company officials say.

Dairyblend IC EZ Churn is recommended for usage levels between .85 to 1.10 percent, based on the desired texture of the final product. It can be used in a variety of lowfat ice creams with different flavors and mix-ins, in addition to churn-style reduced-fat ice cream novelties.

Powder Technologies Inc., a company that provides powder and liquid processing systems, recently announced the availability of its new Ystral Dispermix.

Designed to mix and disperse in a single operation, the patented Ystral Dispermix head works according to the principle of a rotator-stator system and 100 percent homogenous mixing and simultaneous dispersion, with no tank baffles required. The unit offers short processing times, high rationalization potential and fast deagglomeration with no additional disperser required, company officials say. Typical applications include but are not limited to premix for ice cream, suspensions, thicker solutions, dilution of SLES, sauces, concentrate for drinks and wax emulsions.