Miracle

=﻿ ﻿ ﻿ CURRENT INNOVATION IN FOOD INGREDIENTS = Why our group name is Miracle?It is because we think that food is a 'miracle',a wonderful occurrence.We can say it born naturally,but we also can say it is being created.For example, chicken exists since the Mother land be created,but by adding salt or pepper,we can serve a delicious dish. Days by days,human population multiplied,to feed the human population,food industries come out with million of new innovation on their food product.These new innovations can fulfill the human basic need(to meet our body metabolic) and consumers' requirement(like providing more nutrients in single food product).

Agree...i have read an article online which is dealing with sugar substitute and health.So,how is innovation is sweetener creating new possibilities for the industry?....some sugar replacer has been found,the 2 key ingredients are Zerose erythritol and Maltidex maltitol. Zerose is the only bulk sweetener that recognized by the EU as zero calorie and has a good level of tolerance. It is a tooth-friendly sweetener too...Similary, Maltidex maltitol is also a tooth-friendly polyol.BUT, only maltitol is the sugar replacer that is so similar to sugar in taste and even in the way it behaves.In almost every case, maltitol can be treated as a direct substitute for sugar in exactly the same proportions, without the major change in process. SweetPearl maltitol is an excellent alternative for sugar; it combines the priorities of safe and taste. The safety of SweetPearl maltitol has been recognized by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) through the attribution of recommendation. By Siau Hoong

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With the growing attention on the reduction of ingredients such as salt and sugar, the use of new flavor enhancers/masking agents was given a real shot in the arm. The exploration of this area continues to become more sophisticated, and it wouldn’t surprise me if we saw more developments at the molecular level. ======

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Over the past decade, fats and oils moved into focus. A variety of these ingredients were created to replace //trans// fats in the formulation. And more recently, healthier fats and oils are being created as a possible alternative to saturated fats. Oils with enhanced seed traits continue to emerge. In the future, we should gain a better understanding of the distinctions of each fat and the kinds of nutrition and functionality benefits that each other. ======

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Other exciting developments that evolved over this past decade included the application of whole grains and gluten alternatives, more authentic flavors, and the development of prototypes that may help in the curbing of such major challenges as obesity and diabetes. ======

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A leading global gelatin supplier, Gelnex, announced the start-up of its third production facility in 12 years at a media event. The new facility, which produces bovine gelatin, is located in Araguaina, a northern Brazilian city, and is situated near raw material sources, reducing transportation costs, increasing efficiency, and facilitating traceability. ======

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At the IFT Food Expo, the company also launched //Steviacane//, the first new product from Natural Sweet Ventures, a joint venture between PureCircle and Imperial Sugar. //Steviacane// provides an innovative sweet solution with the same sweetness as sugar but with fewer calories and less added sugar. It is produced through a special proprietary compound crystallization process that binds pure cane sugar and Reb A stevia together. By doing so, //Steviacane// reportedly achieves a more consistent, uniform dispersion of sweetness and an improved sweetness profile over a simple blend of sugar and stevia. Naturally sweet //Steviacane// combines the benefits of the highintensity sweetness of stevia with the taste and bulking characteristics of cane sugar. Available in crystallized and liquid formats, it can be used in any food or beverage application that currently uses sugar or high fructose corn syrup, and it is similar to sugar in terms of temperature stability, bake-stability, and pH stability. ======

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//Omega-9 Oils Ingredient Solutions// can help food manufacturers eliminate //trans// fats and reduce saturated fat without compromising food quality, functionality, or performance, while increasing monounsaturated (omega-9) fat levels in their products.The ingredients, which may be used to produce better-for-you baked goods, snacks, and packaged foods, are available as customized oils, spray oils, and shortenings. Omega-9 shortening, for example, maintains important product functionality qualities, including flavor, shelf life, texture, and mouthfeel. ======

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Developing of Better-For-You Cheeses is carried out. Following a year-long development project, Sargento Food Ingredients, rolled out a line of natural cheeses that are said to have 25% less sodium while providing the flavor and melting characteristics of its regular counterparts. The products were developed using a patent-pending cheese-making process without the use of salt replacers or flavor-masking ingredients ======

FROM : YEAP CHIAO LI
Current innovation?? what do i have in mind? haha.. here is my part:

A “supermolecule” is produced by making use of naturally occurring molecules with pores that can be filled with smaller molecules. The chemical structure of “supermolecule” is not changed. Fat soluble parts if supermolecules are bound inside the pores and water soluble parts are uncovered outside the environment, therefore the supermolecule is soluble in water. This new technology is applied in its water solubility platform for foods, beverages and health product. Other than that, it also increases the bioavailability of products, enhancing usage within the human body. According to the research, inclusion compounds can be produced by using two or more molecular compounds enveloping the guest molecule, creating a multimolecule supermolecule. This enhance the solubility of most of the compounds that are difficult to dissolve in water.

FROM: TAN WOON LI

= = = Here is my part for this topic: = = SOY PROTEIN =

Hydrogels made from soy protein could protect functional food ingredients through the gut, tapping the ever-growing health and wellness segment. This technology can be used to develop gelled functional foods that containing bioactive ingredients like a B vitamin. Hydrogels are liquid or semisolid materials composed of long-chain molecules cross-linked to one another to create many small empty spaces that can absorb water or other liquids like a sponge. If the spaces are filled with a bioactive compound, for example, the hydrogel can release it gradually as the structure biodegrades. Food scientists are exploring the potential of hydrogels for controlled release of ingredients. The researchers note that carrageenan-based gels can be used for the delivery of flavour, texture and nutrient components. They also note that the hydrogels may be dried and tabletted, which could then be used as food supplements.

Soy protein isolate was used to prepare the hydrogel using a cold-gelation process to encapsulate a bioactive ingredient. The B vitamin riboflavin was chosen as a model ingredient to test the release under simulated gastrointestinal conditions in the presence or absence of digestive enzymes called proteases. Microscopic analysis of the hydrogel showed that riboflavin crystals were dispersed randomly. On passage through the simulated gastrointestinal system, a swelling of the hydrogel was observed at low pH 1.2 seen in the stomach.  On arriving in the intestine, which had a pH 7.5, the hydrogel began to shrink after one hour, said the researchers. This led a loss of structure and increased release of riboflavin. In the presence of pancreatin enzymes, the structure was totally digested leading to total release of the encapsulated B vitamin. Similar results were observed if the hydrogel or dried tabletted hydrogels were used. These results suggest that these tabletted hydrogels and the hydrogels themselves might both be useful for transporting bioactive molecules through the gastrointestinal tract and delivering them in the small intestine. Considering their non-synthetic nature, they should be of great interest for the development of innovative functional foods.

FROM: SEE KAH LING 