Escalating costs of vegetable oils have food and beverage manufacturers looking for answers. Hydrocolloids may serve as cost-reduction options.
"The ability of hydrocolloids to bind or hold water, and/or in some cases bind fats and oils, plays an essential role in helping manufacturers reduce costs," said Brian Surratt, dairy specialist for Cargill Texturizing Solutions, Minneapolis.
This premise, Mr. Surratt said, involves replacing high cost-of-use ingredients such as oil and proteins with low cost-of-use ingredients such as water and stabilizers. Cargill has developed and commercialized such functional ingredient systems under the Citritex brand name.
"Use of the technology allows manufacturers to maintain brand integrity, consumer acceptance and market share without sacrificing quality and still delivering revenue goals and profit to their shareholders," Mr. Surratt said.
Colloides Naturels International, Rouen, France, launched Equacia last year. It combines acacia gum fibers and wheat fibers into a single ingredient.
"Equacia is the perfect example where oil can be substituted with hydrocolloids," said Benedicte Maheut, in marketing for C.N.I. She said Equacia may provide savings by replacing oil without any product modification.
In bakery products, Equacia allows for a minimum of 50% fat reduction with a gain of 3% water. The substitution of 50% fat with 5% Equacia is possible in sauces, salad dressings and mayonnaise with no taste or texture modification.
Ms. Maheut added Equacia helps reduce caloric intake, is suitable for a diabetic diet and naturally prevents intestinal disorders.
Research also is showing how hydrocolloids may provide benefits for a diabetic diet, according to researchers from The Dow Chemical Co., Midland, Mich. They assessed the effects of hydroxypropylmethylcellulose (HPMC) and methylcellulose (MC) on postprandial glucose and insulin responses in overweight and obese men and women. Findings indicated including 1 gram or 2 grams of HPMC and 4 grams of MC in breakfast meals reduced postprandial insulin excursions consistent with a delayed glucose absorption.
"Hydrocolloids don’t normally have a direct health claim, but the healthy finished products that are made possible through the use of hydrocolloids can make claims such as reduced calories, reduced fat, sugar-free and good source of fiber to name a few," said Sally Romano, director, Food & Beverage North America, International Specialty Products, Wayne, N.J.
ISP offers Textureze PC products that allow processed cheese manufacturers to increase the percentage of moisture in their cheese products and reduce natural cheese use levels in their formulas, she said.
"The Textureze PC products may provide an opportunity to reduce formulation costs without compromising product quality," Ms. Romano said.
Speakers set for Hydrocolloids 2008
Hydrocolloids 2008 will take place April 27-29 in San Francisco. IMR International, San Diego, runs the annual event. Speakers this year include:
● Dennis Seisun, president of IMR International;
● Sandra Meixner, manager of Q.C. and Safety for Alfred L. Wolff, Hamburg, Germany;
● Dr. David Topping, chief research scientist, CSIRO, Adelaide, Australia;
● Roel Orsel, vice-president, R.&D., CSM Baker Supplies, Diemen, The Netherlands;
● Ole Sogaard Andersen, chief sales and applications officer, Danisco, Brabrand, Denmark;
● Jim Cain, director, new ventures and fruit R.&D., Del Monte Foods, Pittsburgh;
● Dr. Tom Keenan of Gelita, Eberbach, Germany;
● Mel Drozen, partner, Keller & Heckman, Washington;
● Dr. Suzanne Case, section manager – ingredients, Kraft Foods, East
● Dr. Helmut Traitler, vice-president innovation partnerships, Nestle USA, Inc., Glendale, Calif.;
● Willem van der Meijs, manager product development, clinical nutrition, Numico, Zoetermeeer, The Netherlands;
● Dr. Wallace Yokoyama, research scientist, U.S. Department of Agriculture, Agricultural Research Service, Albany, Calif.; and
● Dr. Anna Strom, scientist, Unilever, Vlaardigen, The Netherlands.
For more information visit www.hydrocolloid.com.
This article can also be found in the digital edition of Food Business News, February 19, 2008, starting on Page 40. Click