FTI REPORT R-08:

ADVANCES IN INGREDIENT
AND MATERIALS TECHNOLOGIES
FOR THE FOOD INDUSTRY

Information on Technologies with Commercial Potential

With corporate emphasis on the bottom line now more than ever, food and beverage companies are under increasing pressure to cut costs yet stay competitive. There are a variety of ways to trim costs and improve productivity. But when it comes to developing a new product or reformulating an old one, it takes more than just belt-tightening to get the job done.

Sourcing the best ingredients and materials for your project is a major step in the right direction. Selecting the most appropriate ingredients is key to optimizing new and reformulated products. In times of fiscal constraint, selecting less-expensive ingredients may not always solve your problem, especially if they don't bring the needed benefits to the formulation.

Food companies often turn to ingredient suppliers to help them develop new products efficiently. But sometimes what you're looking for may be beyond what suppliers can offer. Sometimes what you need still may be in development. And there are times you have to take advantage of research done outside your company--where the basic research already has been done. There may be an opportunity to work with outside teams to tailor research to your specific applications. Food Technology Intelligence, Inc., publisher of the international newsletters Emerging Food R&D Report and Microbial Update International, has published a new report that reviews recent technical developments in the field of food ingredients and materials. Advances in Ingredient and Materials Technologies for the Food Industry focuses on novel developments in ingredient and materials technology. The report analyzes efforts at a number of academic, government and company research labs worldwide. It looks at a variety of research projects, ranging from fat replacers and pea fiber to salt- and reduced-calorie substitutes.

The topics covered include:

• A nonsweet carbohydrate bulking agent that can be used to prepare a savory flavor granule that simulates flavors, spices and seasonings. The technology is available for licensing.

• Reduced-fat table spread products made using mono- and diglyceride emulsifiers from butteroil. Industrial collaborations are sought.

• Bi-phasic composites of fat and sugar components that mimic sugar-based confectionery products. These are available for licensing.

• Corn fiber oil that could lower serum cholesterol levels and a white corn fiber gum that may find use as an emulsifier, soluble dietary fiber or thickener. The technology is available for licensing.

This report will help you and your company track recent developments in applied ingredient and materials research. The report provides contact information so that you can reach key investigators and learn about projects that will help you and your company stay competitive. Advances in Ingredient and Materials Technologies for the Food Industry gives you a first-hand look at many commercially-viable technologies and recently-commercialized ingredients that have practical application. Many are available for licensing; in others, the developers are looking for industrial collaboration and support to commercialize them.

TABLE OF CONTENTS

Perspective

Analysis of New Technologies

Carbohydrates

Low- or noncaloric carbohydrate polymers from beet or cane sugar
Resistant starch moderates blood glucose levels
Resistant starches available from National Starch
Common carbohydrates may substitute for dietary fiber
Optimize fractionation of flour into protein concentrates and starch
Acid-stable starch as improved thickener and gelation agent

Dairy

Encapsulated milkfat is an alternative to shortening in baked products
Antioxidants improve flavor of cholesterol-reduced butteroil in ice cream
Reconsider albumen when developing edible films
Apply milk-based edible films to food systems
Fat globules are key to improving texture in low-fat cheese
Properties of casein make it a good product candidate
Study casein's impact on cheese yield and milk's heat stability
Bifidobacteria-fortified milk offers advantages
Milkfat fractions inhibit chocolate bloom
Improving creaming and aeration properties of milkfat fractions
Milkfat fractions optimize rheological properties of reduced-fat cheese
Milk proteins influence the stability of oil-in-water emulsions
Sugar-milkfat composites available for licensing
Use butteroil to make lower-fat table spreads
Apply emulsifiers from butteroil, milkfat fractions in ice cream
Consider yogurt powder as an ingredient

Flavorings

Intensified natural beer flavoring on the market
Ready for commercialization: Less-expensive concentrated butter flavor synthesized from lactic acid
Salt and reduced-calorie substitutes
Food ingredient or tabletop, clinically-tested salt alternative on the market
Salt substitute technology available for licensing
License a technique for making a savory flavor granule
Immobilized pregastric esterases have potential in making flavors, healthier foods

Fat Replacers and Substitutes

New generation of cream and fat substitutes available for licensing
Zero-calorie fat replacer adds insoluble fiber to the diet
Oat-based fat substitute is multifunctional
Investigate casein-hydrocolloid systems as fat replacers
Rice offers basis for new fat replacer, water-binding ingredient
Carbohydrate-based fat replacer has a variety of applications
Emulsifier replaces shortening in low-fat cakes

Healthy and Nutritional Materials

Enzymatically synthesize oligosaccharides for nutritional uses
Inner pea fiber offers multifunctional properties
Pea fiber holds fat in meats
Hull-less barley for use in RTE cereals shows medical benefits too
Produce omega-3 polyunsaturated fatty acids from whey
Fish oil may offer better protection against heart disease
Corn fiber yields oil and gum products
Commercialize edible films and coatings from soy protein
Soy protein and pectin enhance, stabilize natural cloud for beverages
Process yields near-100% pure protein fractions
Opportunities for chitosan abound

Tara Gum

Tara gum offers alternatives in reduced-fat applications

Sugar Substitute

Zero-available energy sugar substitute makes ideal bulking agent

New Substrate

New substrate could cut cost of producing pigment

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