FoodNews December 2010 by Alsiano A/S

FoodNews

Alsiano

No. 24 • December 2010

Contents Innovative and successful applications of Citri-Fi® ......... 1 AbsoluteWHEAT: nutritional concentrate of white wheat ..................... 2 Health booster: EXTRAMEL D® & Arolia ......... 3 AEROSIL® & SIPERNAT® for spices and seasonings ..... 5 New supplier of clean label yeast products .............. 7 Endless possibilities with Pulviver egg powders ........... 8 Favourable EFSA opinions support dental health claim for chewing gums with no added sugars ........... 9 The Food Team ................... 10

Innovative and successful applications of Citri-Fi® More and more food manufacturers around the world discover the great opportunities that the Citri-Fi® products offer By Vince Patti, Marketing, Fiberstar Inc. On 10th and 11th November 2010, Fiberstar Inc. hosted a two-day research and development seminar at the Center for New Food Technologies and Processes (Centa.cat) near Girona, Spain. The seminar was attended by fifty-six guests from thirtythree countries around the world. The purpose of the event was to share the most innovative and successful applications of Citri-Fi® in a variety of applications. Eleven speakers gave presentations throughout the two-day event. Each speaker followed their presentation by demonstrating how Citri-Fi® is incorporated into their product in a pilot plant visible from the auditorium. The demonstrations that showed Citri-Fi®’s many talents included meat injection and tumbling, partial oil replacement in sauces, dressings and baked goods, partial egg replacement in cakes, meat product stabilisation, partial oil and fat replacement in ice cream,

Publisher: Alsiano A/S Circulation: 1000 copies Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author. Alsiano is not responsible for the content of articles written by external authors.

and quality improvement in beverages and frozen products. Here a few examples: Improving eating qualities in poultry In a meat tumbling application presented by Jan Gordon of Canada, Citri-Fi® was used to emulsify and fix marinades to poultry. Citri-Fi oil and fat replacement in ice cream, improves the eating qualities of the product by creating a more succulent and moist texture and mouth-feel in the cooked chicken breasts. Before the addition of Citri-Fi® to the formula, the oil and water would separate while the product was refrigerated on grocery store shelves. Citri-Fi® was able to stabilise the oil and water emulsion and bind the marinade to the protein. This improved the shelf life from 2 days to 7 days. However, the presenter noted, “these products don’t stay on the shelf for seven days, they are bought much more quickly than that.”

(continues on page 2 ) >>

FoodNews

Alsiano

No. 24 • December 2010

AbsoluteWHEAT: nutritional concentrate of white wheat Limagrain Céréales Ingrédients (LCI) launches absoluteWHEAT, a true concentrate of the nutrients in wheat – including minerals, vitamins and fibre has a reduction in the bitterness that can be found with standard wheat. AbsoluteWHEAT is produced from specially-selected white wheat varieties from the breeding programme of LCI’s parent, Groupe Limagrain. The nutritional value of absoluteWHEAT is listed in the table below.

By Anne Lionnet, Marketing Manager, bakery, LCI LCI’s new product, absoluteWHEAT, is a concentrate of white wheat that has nutritional benefits, is clean label, has taste and colour benefits, and is easy to use. With absoluteWHEAT it is possible to formulate delicious “white” bakery products with the benefits of whole grain products. Because it comes from white wheat, the ingredient has an attractive light colour, and furthermore, the product

>> Replacing eggs in bakery

Another application was presented by Brock Lundberg, V.P. of technology for Fiberstar Inc. Mr. Lundberg demonstrated how a major multinational bakery in South America is using one part Citri-Fi and 13 parts extra formula water to replace 14 parts of formula egg. This results in a 20 % reduction of formula egg. The eating qualities are maintained (it’s delicious) and shelf-life is nearly doubled. Citri-Fi’s unique ability to emulsify oil and water mixtures provides the functionality needed to replace eggs. The low percentages required in the formulation ensure that Citri-Fi reduces the total ingredients costs whenever it is used to replace eggs. Citri-Fi’s ability to tightly cap-

“absoluteWHEAT is a genuine nutritional concentrate of white wheat” Applications AbsoluteWHEAT is well suited for a wide range of bakery products including bread, precooked loaves or baguettes, whole wheat crepes, croissants and breadcrumbs to achieve products with a better nutritional profile without compromising the taste and appearance. AbsoluteWHEAT is also suitable for pasta, biscuits and breakfast cereals. Article 194

ture water means water activity will not be affected and product shelf life is extended. After the presentations, a product sample with Citri-Fi and a control sample without Citri-Fi was prepared for each demonstration. Guests were

LCI focuses on five markets: snacks, breakfast cereals, bakery, convenience food and non-food applications (bioplastics from cereals). LCI is a subsidiary of the Limagrain Group which gives LCI an understanding of cereals and their advantages for the food processing industries. Nutritional value Moisture % Proteins Nx6.25 % Lipids % Carbohydrates % Glucids % Total fibres % Minerals & KCAL/100 g Kjoules/100g

% Max 10% 19.7 5.6 59.4 20.2 45.0 5.0 300 1256

Minerals Iron Magnesium Phosphor

mg/100g 9 373 983

Vitamins Vitamin E Vitamin B1 thiamin Vitamin B3=PP=niacine Vitamin B9 folic acid µg

/100 g 3.1 1.3 1.7 86.0

able to try the foods and examine Citri-Fi’s effect on product quality for themselves. With the main goals of educating distributors and sharing information from around the globe, the seminar was a great success. Fiberstar would like to thank all of the attendees, especially the representatives of the Alsiano group. Article 195

Laura Valverde (left, Fiberstar Inc.) and Dustin Scheffler (right, Fiberstar Inc.) prepare product samples in the pilot plant at the R&D seminar.

No. 24 • December 2010

FoodNews

Alsiano

Health boosters: EXTRAMEL® D & Arolia Arolia acai extract and Extramel® D melon juice concentrate from Seppic are two excellent antioxidant sources well suited for beverages, dairy products and dietary supplements Optimal characteristics for new applications EXTRAMEL® D has been developed to specifically ensure the maximum formulation possibilities as well as best nutritional efficiency:

Extramel® D - a new source of antioxidant compounds EXTRAMEL® D is a melon juice concentrate obtained from the specific EXTRAMEL® melon variety (nonGMO) which is naturally rich in superoxide dismutase (SOD) and other antioxidants. For the manufacturing of EXTRAMEL®, only the pulp of the melons is used and the process is solely based on physical steps (no additives – no solvents).

0.16

0.14

0.12

0.10 0

Time (min)

Cells possess a very efficient defence system against primary free radicals which is composed by antioxidant enzymes, including SOD which eliminates superoxide anions (O2°-). They have the particularity of acting at the source of the oxidation chain and destroying free radicals in a continuous way. One SOD molecule can eliminate thousands of oxidant molecules whereas a secondary antioxidant (vitamin E, …) can only trap a single one.

Benefits on stress and fatigue: Ex-stress clinical trial A double blind placebo controlled study was performed on 70 healthy volunteers supplemented during 28 days with EXTRAMEL® (140 IU SOD/ day) or a placebo. The trial results showed that perceived stress and quality of life were significantly improved by EXTRAMEL® supplementation as compared to placebo. Signs and symptoms of stress linked to performance, physical (pain, sleep troubles), cognitive (concentration, weariness, sleep troubles) or behaviour (attitude, irritability, difficulty of contact), were also visibly 0.74

0.75

0.76

0.77 5

Antioxidant activity: powerful action at the source! Reactive oxygen species (primary free radicals) are constantly produced in the cells. They are unstable and react immediately with the cell's components (DNA, proteins, lipids) leading to the formation of organic free radicals (secondary free radicals) responsible for serious damages or cell death.

EXTRAMEL® D is well suited for dairy products, beverages and dietary supplements. Recommended dosage: 140 mg/day (140 IU SOD).

Absorbance (440 nm)

Absorbance (550 nm)

As an antioxidant enzyme, SOD is extremely powerful but also very fragile. Thanks to the development of a brand new technology of encapsulation that uses only food approved additives from vegetable origin, it has been possible to overcome the technical challenge protecting this enzyme and making it dispersible and stable in a hydrophilic matrix as well as bioactive after oral ingestion. This allows us to guarantee that EXTRAMEL® D is a 100% vegetal product and is perfectly suited for health food formulations. The whole pro-cess, from the melon variety to the encapsulation, is patented.

improved. It was extremely interesting to discover that EXTRAMEL® supplementation has a significant positive effect on signs and symptoms of stress and fatigue. A second clinical study has just been conducted and it confirms the results of the first study.

• Immediate and easy dispersion • Resistance to flash pasteurisation • High stability in conditions (pH, T°C) found in dairy products, fruit juices and other beverages • No effect on the organoleptic quality (taste, odour, colour, texture) of the final product • Protection of the SOD activity from gastric juices and sustained release in the intestine

Absorbance (2440 nm)

By Seppic

Time (min)

The radical scavenging effect of EXTRAMEL® has been tested – see the graphs below which show the antioxidant properties of EXTRAMEL® (without coating) on superoxide radical (O2°-), hydroxyl radical (OH°) and hydrogen peroxide (H2O2). (continues on page 4) >> 0.12 0.10 0.08 0.06 0.04 0.02 0.0

Time (min)

No. 24 • December 2010

FoodNews

>> Other studies are available showing

EXTRAMEL® efficiency in the prevention of atherosclerosis and obesity induced by a high fat diet and oxidative stress induced by UV and sports. Arolia – exclusive concentrated acai extract Another natural source of antioxidants is Arolia, which is a natural exclusive extract of acai berries containing 2% proanthocyanidins. The extraction process, developed by BIOPHYTIS, is specifically designed to preserve and concentrate the most interesting components of the acai berry. Arolia’s antioxidant capacity is triggered and its content in lipids is reduced in comparison with acai berry and freeze-dried acai pulp. Traceability and sustainability are totally implemented from the plant to the extract. Plants are strictly selected: Acai is harvested and produced in Brazil. BIOPHYTIS extraction plant is located in Atibaïa, Sao Paulo State in Brazil. Being an alimentary extract of the edible part of a food plant, Arolia has been approved as a food ingredient by French regulatory authorities and can therefore be used for dietary supplements and functional foods.

Health benefits of Arolia Anthocyanins and proanthocyanidins are Arolia’s active principles. They belong to a specific group of polyphenols called flavonoids and have a high antioxidant activity. ORAC (Oxygen Radical Absorbance Capacity) assay is the most commonly used method to evaluate the antioxidant activity of a product. This assay was performed to compare the antioxidant capacities of Arolia, its raw material (acai pulp) and several fruit pulps whose ORAC values are indicated in the Antioxidant U.S. Department of Agriculture database published in 2007. As shown in the figure below, acai pulp has the highest ORAC value among other black/purple pigmented fruits. Arolia antioxidant capacity is respectively 2 and 27 times higher compared to freeze dried acai and acai pulp, respectively. These data show the importance of the extraction process designed to concentrate acai specific components responsible for the high antioxidant effects in Arolia. In conclusion, one gram of Arolia is equivalent to 2,700 ORAC units and covers 65% of the recommended daily antioxidant intake. Arolia can therefore easily complete the other antioxidant sources to reach the recommended level. Article 196

Comparison of acai with other antioxidant fruits

ORAC (µmol TE /100 g)

Alsiano

Arolia acai extract Characteristics • Proanthocyanidins: 2% • ORAC: 2,700 µmol TE/g • Red-purple fine powder • Water soluble • Taste/odour is characteristic of the fruit • Heat stable up to 80°C for a few seconds • Labelling: acai extract, cassava flor

Applications • Beverages • Dairy products • Ice cream • Dietary supplements Recommended dosage: 1g/day

FoodNews

No. 24 • December 2010

Alsiano

AEROSIL® & SIPERNAT® for spices and seasonings AEROSIL® and SIPERNAT® facilitate the manufacturing and handling process of herbs and spice blends by providing minimised caking, maximised flowability, low dust and unchanged taste and appearance By Evonik Degussa

With its AEROSIL® fumed silica and SIPERNAT® precipitated silica, Evonik offers a versatile range of flow and anti-caking aids to ensure the optimal handling and manufacturing properties of your herbs, spices or seasonings. Moreover, with its long years of experience, Evonik supports you in developing the ideal way of applying the Specialty Silica to your product. Key aspects for successful handling of spice or seasoning mixtures • Unchanged taste and appearance • Constant flowability • Minimised caking • Low dust

caking that have to be solved. For example, onion and garlic powders with a high carbohydrate content of up to 80 %[1] tend to form lumps because of the hygroscopicity of this main component. Seasonings based on salt or sugar preparations cake intensively due to hygroscopicity as well. Paprika or capsicum powders consist of a high amount of oil and fat, sometimes more than 10 %[1], which causes bad flow and caking. Depending on the nature of the material, the solution must be adapted. In recent series of tests, we investigated the behaviour of various flow and anti-caking aids in two different seasonings blends. Our findings are the following: For example for a seasoning for sausages, SIPERNAT® 22 S or AEROSIL® 200 F have been recommended as anti-caking aid. The necessary dosage depends on the type of silica used. As shown in figure 1, between 0.5 to 1 % addition of silica is sufficient to inhibit caking effectively. In addition, the results demonstrate the influence of proper mixing on the efficiency of various anti-caking aids. Too short mixing times are not sufficient to reach the optimum anti-

caking performance. The most suitable mixing conditions depend on type and dosage of the silica used. Another example, a paprika-seasoning for chips, shows that AEROSIL® 200 F and SIPERNAT® 22 S offer a very good caking-prevention. In figure 2 it can be seen how the dosage of the silica and mixing time influence the efficiency. SIPERNAT® 22 S is sensitive to “over-mixing”. The anti-caking performance may be reduced by too long mixing times. On the other hand, SIPERNAT® 50 S is more tolerant against shear forces, so the efficiency is not reduced by prolonged mixing time. Minimise dust and maximise flowability Good flowability needs individually separated particles. Unfortunately, the less the individual particles stick to each other, the more likely they are to cause dust. Because of this, free flowing or non-caking powders often tend to dust more compared to their untreated counterparts. By carefully choosing the most appropriate flow aid, generation of dust can be minimised at the best possible flowability. (continues on page 6) >>

Figure 1: Anti-caking - internal tests with seasoning for boiled sausages

Figure 2: Anti-caking – internal test with paprika seasoning for crisps

Mixing conditions: Somakon-mixer 400 Upm, storage 22 h at 35°C and 25% rH. Caking value represents the force needed to scrape off a certain layer of the caked seasoning

Key factors of influence • Nature of spice or seasoning • Type of silica • Dosage of silica • Mixing conditions • Environment AEROSIL® and SIPERNAT® for freeflow and anti-caking Herbs and spices vary in their chemical and physical nature. The storage and handling conditions can differ significantly, causing multiple reasons for problems with bad flowability or

FoodNews

Alsiano

No. 24 • December 2010

>> In the example of the non-dusting

paprika seasoning for crisps, it was found that SIPERNAT® 50 S, SIPERNAT® 22 S or SIPERNAT® 350* are especially beneficial as the tradeoff between anti-caking and dust is avoided. Figure 3 summarises those results. By reducing the caking tendency of this material, there is the risk to generate dust, namely when using too high concentrations of the anti-caking aid or using an unsuitable mixing process. In this case, 0.2 % SIPERNAT® 50 S offers a very good performance in terms of caking and dust, while an increase in concentration to 0.8 % does not reduce the caking further but increases dustiness. The effect with SIPERNAT® 22 S is the same. Optimising the type and dosage of flow aid helps to achieve your goals. In some cases of dusting powders, such as the sausage-seasoning mentioned, certain types of Evonik Specialty Silica may even reduce the dustiness of the raw material. This is shown in figure 4. AEROSIL® 200 F performs best in reducing dustiness and caking. Depending on what your priority is, dust or anti-caking performance, it can also be recommended to use SIPERNAT® 22 S if you want to minimise dust or SIPERNAT® 50 S when anti-caking is the main objective. The two examples above point out the number of aspects manufacturers need to take into consideration when optimising powder-behaviour of your product.

Photo: Measuring the flow grade of various chili powders From left: Untreated raw material; treated with SIPERNAT® 350; treated with AEROSIL® 200 F; treated with SIPERNAT® 50 S

As all effects achieved by silicon dioxide depend highly on the way of mixing the silica with the host powder, it is critical to choose the optimum methodology for blending the powder mixture[2]. Please contact us for further details on Evonik Specialty Silica and the best way to take advantage of them. Evonik Specialty Silica improve the flowability while maintaining the colour The consumer develops the first impression of the quality of a seasoning by means of the appearance, notably the colour and the absence of any lumps. Visual evaluation is often the decision criterion for purchasing a product or not. It is crucial not to influence the appearance of a spice

Figure 3: Anti-dust – internal tests with paprika seasoning for crisps

Figure 4: Anti-dust – internal tests with seasoning for boiled sausages

Mixing conditions: Somakon-mixer 400 Upm 3 minutes, analysis of dust value by light scattering, storage 22 h at 35°C and 25% rH. Caking value represents the force needed to scrape off a certain layer of the caked seasoning

blend or seasoning negatively when optimising its flow and caking properties. In a chili powder, for example, the dark red colour needs to be maintained. As shown in the picture, Evonik Specialty Silica achieves this. An addition of 2 % SIPERNAT® 350 or AEROSIL® 200 F improves the flow without lightening the colour of the chili. The treated spice flows out of a testing-funnel with a defined diameter - the raw material does not flow. With SIPERNAT® 50 S merely 1 % is enough to achieve an even further improvement in flowability. The powder flows through an even smaller diameter of the testing-funnel, grade 3. (continues on page 7) >>

*SIPERNAT® 350: For food applications in Europe, only a special type is available, please contact the responsible sales department.

FoodNews

No. 24 • December 2010

Alsiano

New supplier of clean label yeast products We are pleased to announce that Alsiano has entered into cooperation with the French supplier Bio Springer, the leader in the yeast extract market. With its unique know-how built up over more than 130 years and with its world presence (6 plants implanted in France, in Brazil and recently in China and in the United States), Bio Springer fulfils some very specific requests from the food-processing industries. This new supplier provides clean label yeast products for soups, sauces, seasonings, convenience foods, snacks, meat and fish products. These products are especially suitable for low salt, vegetarian, organic, Halal and Kosher food formulations. Springer® yeast extracts are natural flavourings according to EC 1334/2008. Thanks to the cooperation with Bio Springer, Alsiano can now offer an even wider range of clean label ingredients. Article 197

Summary As demonstrated above, various factors must be considered, when choosing the right flow and anticaking aid for spices and seasoning. Depending on your product and the specific manufacturing process, the type and dosage of the added Performance Silica need to be carefully selected. • When free-flow and caking-inhibition during storage are crucial for you, SIPERNAT® 50 S or AEROSIL® 200 F could be suitable options. • If dust minimisation while improving the flowability is important at your plant, formulations including AEROSIL® 200 F or SIPERNAT® 350 or SIPERNAT® 22 S should be tested. • For maintaining the colour and good flowability, SIPERNAT® 350 or AEROSIL® 200 F are successful options. Article 198 [1] Ulrich Gerhardt: Gewürze in der Lebensmittelindustrie, S 54, Behrs Verlag [2]: Evonik Degussa GmbH: TI 1231 Performance Silica as Flow Agent and Carrier Substance – Recommended Mixing Procedures for Powders and Granulates

FoodNews

No. 24 â&#x20AC;˘ December 2010

Alsiano

Endless possibilities with Pulviver egg powders Pulviver offers a wide range of egg products including heat stable egg yolk powder and egg powders with different functionalities By Pulviver Pulviver, Belgium, is a merger between BNL Food and the Lodewijckx Group. Lodewijckx (www.cocovite. be) is a family owned company active in egg production (barn, free range and organic) and processing. In September 2010, Pulviver started the production of egg powders in Bastogne which is situated in the Belgian Ardens. The company is able to deliver different egg powders. Whole egg powders are used in classic applications such as crackers, cookies and pasta. A special whole egg powder, called â&#x20AC;&#x2DC;Extra Cakeâ&#x20AC;&#x2122;, is designed for the production of high volume cakes. Egg yolk powder can be used to replace fresh egg yolk in mayonnaise, dressings, sauces and croissants. For the production of emulsions, which are subsequently treated at high temperature conditions (pasteurisation and even sterilisation),

a heat stable egg yolk powder has been developed. Functional egg powders As top of the bill, Pulviver produces egg white (or egg albumen) powders with different functionalities. Pulviver uses the unique technology of Belovo to produce instant egg albumen powders by a unique production process for drying and agglomeration of fine particles. Instant egg albumen powders dissolve much faster than traditional fine powders, have superior flowing properties and create no dust. The egg albumen powders are designed for two different applications. High gel albumen has superior binding properties and is capable of retaining water suitably. It is a highly nutritive key ingredient in meat production (sausages, hamburgers, hams, etc.) as well as vegetarian preparations.

Even a super high gel powder can be produced if extreme binding conditions are required. High whip albumen has great whipping properties, comparable with fresh liquid egg at the same pH. It is an essential ingredient in bakery and pastry products as well as confectionery. Finally, Pulviver is able to produce tailor made egg solutions where several functional properties can be tuned according to your specific needs. Article 199

FoodNews

No. 24 • December 2010

Alsiano

Favourable EFSA opinions support dental health claim for chewing gums with no added sugars Roquette maintains that in effect polyols are tools for the prevention of dental caries. Increasingly directed towards the buccodental health sector, Roquette’s research into the properties of polyols has helped bring about a boom in sugarfree chewing gum. The recent green light given by EFSA to chewing gums with no added sugars containing polyols (used as bulk sweeteners) backs up this research. Furthermore, recent studies by Roquette can give further support to the opinions expressed by EFSA By Roquette Nutrition Business Unit At the end of 2009, EFSA published three positive opinions pertaining to Article 13.1 (of European regulations, EC n°1924/2006) that are important for the manufacturers of chewing gum. These opinions concerned the consumption, after a meal, of chewing gum with no added sugars and its significant benefits for the biomarkers linked to the development of dental caries. Now, EFSA has just published two new opinions, this time pertaining to article 14. They concern chewing gum with no added sugars and on the one hand the neutralisation of the dental plaque acids, and on the other hand, the remineralisation of the tooth enamel. Both factors reduce the risk of dental caries. In the manufacture of sugar-free chewing gum, the most frequently used polyols are maltitol, sorbitol and xylitol. Even if until now it is xylitol that has been the most studied for its dental properties, it would appear – according to the recent opinions expressed by EFSA – that the benefits for dental health are unconnected with the type of polyol used.

Dental health benefits are unconnected with type of polyol used Similarly, it was proved that the consumption of chewing gums with maltitol or xylitol has similar effects on the saliva parameters* (secretion, pH and composition) and the dental plaque** parameters (build-up, pH and composition) (3). Furthermore, this study demonstrated that these benefits are not only linked to the mechanism of chewing a chewing gum, but also to the specific effects of the polyols themselves. In point of fact, the benefits observed for the aforementioned parameters were more pronounced for the chewing gums with maltitol or xylitol than with a gum base without polyols. SweetPearlTM for chewing gum perfect in every way Today over 80% (4) of chewing-gum tablets in the world are made with maltitol. In the case of chewing-gum made with SweetPearl™ maltitol, a combination of several features comes together, including flavours, textures, freshness and appearance.

Roquette came to the same finding by comparing the effects of the consumption of chewing gums formulated with either SweetPearl™ maltitol (1) or xylitol using various parameters. In point of fact, no significant difference relating to the remineralisation of the enamel was found between the two polyols (2).

(*) It is generally accepted that the positive action of the saliva is linked both to its buffer effect, to the remineralisation of the upper layer of the tooth, and to a cleansing action. (**) The dental plaque is a film that forms on the teeth after each meal. It is made up of residual food and of bacteria that feed on fermentable sugars, producing acids. If the pH drops below 5.7, a demineralisation of the enamel occurs. This is the first stage in dental caries development. Not being metabolised by buccal bacteria, sorbitol, maltitol, mannitol, xylitol and isomalt are neither acidogenic nor cariogenic. Tests carried out by accredited centres guarantee this.

When it comes to texture, tablets with SweetPearl™ arguably achieve perfection: a stable crunchiness sustained under the most difficult storage conditions, something not equalled by other polyols. Such crunchiness has special appeal to consumers: 60% of the people questioned (5) by ACME consultants – (continues on page 10) >>

No. 24 • December 2010

FoodNews

Alsiano

The Alsiano Food team It is always nice to be able to put a face on the person you talk to over the phone or email - so here we are ... baby food - dairy - ice cream fruit preparations

Key accounts

Meat & poultry - pet food - drinks

Katarina Furin

Steen Høeg Larsen

Michael Midskov

B.Sc. & Marketing Dipl. Sales manager

Food Technologist Area sales manager

Food technologist Area sales manager

E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78

E-mail: sl@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441

E-mail: mm@alsiano.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004

Sweden

bakery - convenience food Michael Brehmer

Kristian Hansen

Area sales manager

Food Technologist Area sales manager

E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016

E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003

Sales support

Sales support Irene Schaffalitzky de Muckadell Sales assistant to Michael M. & Michael B. E-mail: is@alsiano.com Tel. dir.: +45 8230 0011

Logistics

Tina B. Nørgaard

Tina Johansson

Bente Mørkøv Ølgaard

Sales assistant to Steen

Sales assistant to Kristian & Katarina

Logistics assistant

E-mail: tn@alsiano.com Tel. dir.: +45 8230 0023

E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

>> a company specialising in surveys -

to form a set of contrasting textures. An additional challenge for chewing-gum manufacturers is to offer tablets that are crunchy not only at the time of purchase, but also later, sometimes a long time afterwards, and even if the chewing-gum has received shocks or been exposed to damp and even tropical conditions. Of all polyols, SweetPearl™ maltitol responds best to such challenges, thanks to its crystalline constitution (7) and the high level of resistance resulting from its great purity.

put chewing-gum made with maltitol at the top of their list of preferences. They gave their opinions after blindtesting three varieties of chewing gum, only one of which was coated with maltitol. Their fundamental impressions? - A firm external tablet layer breaking up into crunchy fragments, all contrasting with the soft core. Crunchiness is the primary criterion for consumers (6). Their ideal tablet should resist slightly when bitten into, crunch and then blend the resulting fragments with the soft centre of the chewing-gum in order

Article 200

E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001

Notes: (1) SweetPearl™ is the brand name of the maltitol made by Roquette (2) LEE EJ, JIN BH, PAIK DI, HWANG IK Preventive Effect of Sugar-free Chewing Gum Containing Maltitol on Dental Caries in situ. Food Science and Biotechnology, 2009, 18(2): 432435 (3) To be published (4) Roquette estimation (5) ACME consultants study, France, December 2004. (6) ACME study for Roquette on the importance of the crunchiness of chewing-gum France - December 2004. (7) Maltitol SweetPearl™ was patented in 1998 for its new forms of crystals that enable a texture to be guaranteed that is particularly well suited to the production of chocolate and chewing gums.