[INGREDIENTS]
by Donald E. Pszczola
New Toppings Rise to the Challenge
F
rozen food innovator Robert E. Rich, inventor
of the world’s first non-dairy whipped topping,
died this past year at the age of 92. In 1945,
with the war effort consuming every drop of milk,
he created a soybean-based alternative, Rich’s®
Whip Topping, which was stable, easy to use,
and could be frozen. And the rest, as they say, is
history. The product went on to be used in school
foodservice, restaurants, bakeries, and kitchens.
As this article is focusing on new innovations in the
area of toppings and inclusions, I thought it only
appropriate to take a moment to recall his efforts
and, in particular, the inspiration behind them.
Over the following decades, food toppings and
inclusions continue to evolve, addressing a variety
of needs in the marketplace. More than ever, they
play an important role in food formulating. After
all, it is the topping that frequently first catches the
consumer’s eye and consequently can play a major
factor in whether the product gets purchased
or is bypassed for some other on the shelf.
In a subtle way, the topping or inclusion can even
change the way we perceive the product.
In a myriad of forms, such as culinary foams,
particulates, sauces, syrups, coatings, nuts and
seeds, or any other addition to or in a substrate,
today’s toppings and inclusions have become
increasingly sophisticated. In fact, a particular top-
ping or inclusion can help transform a traditional
product, making it more colorful, giving it a differ-
ent taste profile, adding another level of texture,
and in some cases either providing healthful bene-
fits themselves or at least attracting the consumer
long enough to purchase a better-for-you selection.
In a subtle way, the topping or inclusion can
even change the way we perceive the product.
Certain foods—possibly even vegetables—can
become more kid friendly. Mainstream or everyday
foods, with the addition of flavorful sauces, syrups,
or dressings, can provide a culinary sophistication
as well as an international inspiration. With the
inclusion of certain ingredients, a food can be
retooled for the holidays
or special occasions.
Sweet foods can be given a
savory profile or vice versa.
New snack foods can be
created with multilayered
textures. Foods associated
with a particular time,
such as breakfast, can be
consumed at other times of
the day. And perhaps, most
important, foods that are
considered more healthful
can get an added boost
by the use of innovative
toppings and inclusions.
As formulators know,
however, toppings and inclusions are not without This raspberry mousse demonstrates
their functionality challenges, especially as how rich, foamy textures can be created,
along with a visual presentation that
they become more complex or sophisticated.
immediately catches the eye.
This month’s article will look at how a variety of Photo courtesy of Gum Technology
ingredients—gum systems, proteins, emulsifiers,
and lipids—are used to help solve these chal-
lenges, and as a result allow new toppings and
inclusions to surface in today’s marketplace.
Foamation of Distinctive Toppings
Foams can help provide food products with distinc-
tive flavors, textures, and eye appeal. For example,
a culinary foam consisting of lemon, lime, and
orange juices can add a burst of citrus flavor to a
meat or seafood application. Or a foam can impart
a frothy texture to a beverage such as coffee or
tea. Or it can enhance the appearance of a dessert.
New gum blends, designed to help food
manufacturers create foam toppings in an easy,
convenient, and consistent way, are surfacing
from TIC Gums, Inc., Belcamp, Md. (phone
800-899-3953, www.ticgums.com). These
foam-stabilizing systems are made with a blend of
01.07 • www.ift.org 39 pg
[INGREDIENTS]
Toppings & Inclusions continued...
provides the foam with its airy
appearance, structure and set, and
additional viscosity and suspension
characteristics. Typical usage levels
range between 1 and 2% of the
finished liquid blend. For complete
hydration, the company recommends
heating to 180 oF or higher. This blend
was developed for use in specialty
dishes where a culinary foam adds
flavor, texture, and a distinctive
flourish. Potential applications
include fondants, marshmal-
low toppings, whipped cream,
meringue, and similar products.
Foamy toppings made with novel gum blends can add a frothy texture
to beverages or a flavorful finishing touch to a dessert. Frostings Go with the Grain
Photo courtesy of TIC Gums
When thinking of potential applica-
tions for whole grains, smooth,
creamy frostings are probably not
the first option that comes to mind.
hydrocolloids, with each ingredient This is because whole grains consist
providing a specific property. of bran, starchy endosperm, and
One system, TIC Pretested® germ. When these components are
Stabilizer® Culinary Foam, consists heated in the presence of water,
of gum arabic, propylene glycol they form a pulpy slurry which, when
alginate, agar, and xanthan gum. The dried, has a grainy or coarse texture.
combination of these ingredients This characteristic limits the use
of whole-grain flours in smooth-
textured applications to levels
Splash It On lower than those needed to achieve
“whole grain serving” claims.
A
collection of microwavable flavors, Food However, a novel, whole-grain
Splash™ provides a way to eliminate calories, frosting may now be possible.
carbohydrates, cholesterol, and fats associ- Through a patent-pending procedure
ated with toppings, gravies, dressings, and sauces. that separates, processes, and
The retail product, developed by chef David Burke, recombines all the components of
can be poured, dipped, or splashed on a variety of whole grains, Creative Research
foods, including poultry, seafood, beef, salads, pasta Management, Stockton, Calif.
dishes, vegetables, dairy, popcorn, and breads. (phone 209-938-0900, www.
The new line of flavoring products is an extension of crmcorp.net), has developed a
Flavor Sprays, also created by Burke. However, unlike the line of whole grain concentrates
previous product which was sprayed on, the new addition (30% solids) and powders with
can be heated and then poured over the food application. special functionality properties.
“Our new Food Splashes are the only product of its kind Named GrainLife™, the line of
on the market today,” said Sean Pomper, Director of ingredients can provide a smooth,
Operation at Flavor Spray Diet (phone 718-793-7772, milk-like emulsion; liberated proteins
www.flavorspraydiet.com). “They are designed to be that readily form films and foam; a
heated in the microwave, so now you can drizzle warm texture that is not chewy or pulpy;
melted butter over your popcorn and smother your and soft, non-abrasive soluble and
turkey in gravy, all without the unwanted calories.” insoluble fibers. When blended with
The user-friendly, FDA-approved flavors are cur- a fat, these grain-based ingredients
rently available in such toppings as Butter, Jalapeno can easily produce a frosting with
Butter, Garlic and Oil, and Gravy. The flavors are said to a smooth texture. Furthermore,
contain no calories, carbohydrates, cholesterol, or fat. unlike the flavor notes normally
associated with whole grains, they
pg 40 01.07 • www.ift.org
offer a clean, bland taste which will
not negatively impact the frosting.
And, because of the special process
used to make them, they preserve
all the nutrients of whole grain.
A frosting is one example of how
whole-grain nutrition can be deliv-
ered to products not traditionally
grain based. Other possible concepts
might be ice cream, yogurt, candy
bars, juice beverages, and vegan
products. Derived from rice, oat, and
wheat sources, the ingredient can be
easily incorporated into food prod-
ucts at levels equivalent to at least
one serving of cooked whole grain.
Fiber Ingredient Delivers ‘Krunch’
An ingredient system which
resembles crisped rice delivers
a crunchy texture and high fiber
to a variety of food products,
including bars, cereals, confections,
snacks, and yogurt. The extruded
crisp, named Fiber Krunch™ , was
introduced at the recent IFT
Chicago Section Suppliers Night
by Cargill, Wayzata, Minn. (phone
952-742-7575, www.cargill.com).
“Consumers are increasingly
aware that they need more fiber, but
it can be difficult to find fiber-rich
foods that taste good and have
an appealing texture,” said Jon
Wiersum, the company’s Snacks
and Cereal Category Manager. “In
addition, food manufacturers can
find it challenging to incorporate
higher levels of fiber into products
without compromising taste.
With its crunchy texture,
neutral color and taste, and 35%
dietary fiber, the new crisp makes
it easier for food manufacturers
to achieve “good” to “excellent”
source claims. It is currently
available in one size, with additional
sizes forthcoming in 2007.
Made with modified food starch
and chicory fiber, the ingredient
provides 2.6 kcal/g. Its versatility
as an inclusion or potential topping
was demonstrated at the Chicago
Section Suppliers Night, where
it was highlighted in trail mix
bars and chocolate bars. »»
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Toppings & Inclusions continued...
Top off your green salad with cranberry pieces that can provide color, texture, flavor, and healthfulness. Or, for a more traditional application, use flavored cranberry inclusions in muffins.
Photos courtesy of Ocean Spray Cranberries
Coming Out of the Bog
In the December Ingredients section,
I reported on the 2006 International
Harvest Media Event hosted by
Ocean Spray Cranberries, Inc.,
Lakeville-Middleboro, Mass. (phone
508-946-1000, www.oceansprayitg.
com). At the special event, I learned
about the different ways that cran-
berries can be used as an ingredient.
As a topping or inclusion,
cranberries can help make a
particular food more distinctive,
adding color, flavor, and texture to
it. For example, sweetened dried
cranberries (SDC) may be used as a
topping for foods such as salads and
potatoes, or as an inclusion in choco-
late, breads, and turkey stuffing; or
as a flavor in icings for doughnuts,
cakes and other baked goods.
New SDC developments, includ-
ing natural-juice and reduced-sugar,
high-fiber versions, offer additional
benefits when using the cranberry
as a topping or inclusion. Also,
BerryFusions—a combination
of SDC and natural fruit flavors
such as blueberry, strawberry,
cherry, orange, raspberry, mixed
berry, and mango—are suitable
as cost-effective inclusions in
bagels, cookies, muffins, nutrition
bars, and other products. With high
processing tolerance, the flavored
pg 42 01.07 • www.ift.org
fruit pieces retain their shape and
color throughout manufacture. The
newest addition to this line, glycer-
ated apple cinnamon, has application
in cereals, trail mixes, and other
lower-water activity products.
Cranberries may be used as a
sandwich spread or combined with
chiles to create a spicy condiment
or chutney for meat, poultry, and
fish dishes. They can enhance the
appearance of dairy products,
finding use as a variegate in ice
cream, as a topping on yogurt, and
even as a flavor in cheese. And their
use as a topping or inclusion can
help transform traditional foods into
distinctive dishes, as demonstrated
by some of these innovative recipes:
Cranberry Pineapple Cilantro Salsa,
Berry Chili Barbecue Sauce, Cran-
berry Pear Salad Dressing, Crimson
Slaw, Curried Cranberry Chicken
Salad, Cranberry Honey Glaze, and
Cranberry Roasted Garlic Risotto.
The use of cranberries in holiday
applications may be especially timely
in light of a recent study which sug-
gests that compounds in the berry
may help prevent certain flu viruses
from attaching to host cells and
consequently ward off subsequent
flu infections. If so, then manufactur-
ers incorporating cranberries into
their toppings and inclusions can
benefit from the findings of this
research, which can also create
new opportunities for formulating.
Whipping Up a Better Dairy Cream
Dairy whipping cream—popular
for its rich flavor, creamy texture,
and appearance—may be used
as a topping for pastries, cakes,
beverages, and desserts. However,
obtaining the greatest aeration
while not over-whipping can be
difficult when creating a traditional
whipped cream. Furthermore,
once the cream is whipped, it is
susceptible to melting, drying,
cracking, or liquid separation.
While lower-fat creams
present certain advantages such
as a higher overrun and cost
savings, they are difficult to whip
and less stable, and syneresis
may be observed after 24 hr.
Because of these challenges,
Aqualon, a division of Hercules
Inc., Wilmington, Del. (phone
800-345-0447, www.aqualon.
com), has developed AeroWhip ™
whip-optimized solutions, which
use water-soluble cellulose-based
ingredients. These solutions are
said to allow the formulation of
full- and reduced-fat whipping cream
with excellent foam properties;
improved body and mouthfeel; the
creation of well-defined decorative
shape; resistance to over-whipping,
and superior stability. In addition,
very-low-fat whipping creams,
of less than 25% fat, may be
made with good foam properties
and lower formulation costs.
Formulations are also
available for the use of these
ingredients in soy-based whipped
toppings and other nondairy
whipped topping bases.
Un-Breakfasting Bagels
The effect that toppings and
inclusions can have in transforming
traditional products is demonstrated
by several prototypes developed
by Kerry Ingredients, Beloit,
Wis. (phone 800-334-4788,
www.kerryamericas.com).
For example, bagels, a popular
breakfast food, can be formulated
with cheese, tomato, and green
pepper “crunchlettes”; a pizza
seasoning blend; and high-protein
soy powders. The resulting Savory
Pizza Bagels provide a variety of
non-hygroscopic character, making
it especially suitable for decorating
or topping desserts. Because it
does not absorb any moisture, the
new product retains its powdery
texture and color, even in a moist
environment or on a creamy or
liquid-based dessert. Potential
applications for the powder include
tiramisu, ice cream, ice cream cakes,
mousses, and other desserts.
Barry Callebaut is also working
with independent research company
NIZO to investigate the solubility
of cocoa powder. Solubility and the
unpredictable rheology of cocoa in A brightly colored topping provides bagels with a pizza taste,
water has been a major challenge changing the identity of the popular breakfast food.
Photo courtesy of Kerry Ingredients
for product developers. Although
cocoa has been around since the
Aztecs, the full physico-chemical
behavior of cocoa powders in water
has never been well studied.
Through a joint effort on
a three-year project, the two
companies hope to prevent the
sedimentation of cocoa powder in
water. The project aims to achieve How Businesses Stay on Top
the necessary technological

colors and textures, complement
both sweet and savory flavor
profiles, and are a good source of
protein. The bagels are suitable
for school lunches, snacking, or as
an accompaniment with soups.
And for dessert, how about cup-
cakes sprinkled with brightly colored
raspberry and lemon bits. Having a
rich lemon flavor, Raspberry-Lemon
Cupcakes are made with specialty
lipids and soy powder, which provide
partial milk and egg reduction.
Improved Cocoa Toppings Surface
Traditional cocoa powders quickly
take up moisture from the dessert
itself or from condensation in
packaging. As a result, these
powders become darker or partly
dissolve, compromising the
presentation of the product.
Through its cocoa processing
technology, Barry Callebaut USA,
LLC, St. Albans, Vt. (phone 800-
556-8845, www.barry-callebaut.
com), has been able to create Crystal
Cocoa, a cocoa powder with a
capabilities that would enable the
development of new products and
innovations in the cocoa business,
ranging from more-stable hot
chocolate drinks to cocoa sauces.
Meat Toppings that Look Hand-Made
Fully cooked sausage, pork, and
beef toppings, Hand-Pinched Style®
brand from Burke Corp., Nevada,
Iowa (phone 515-382-3575, www.
burkecorp.com), give a distinctive,
hand-made look to pizzas, pasta
dishes, calzones, casseroles,
soups, sandwiches, appetizers,
and a variety of other foods.
Because the toppings come
in a variety of shapes and random
sizes, they resemble authentic
raw crumbles but do not require
any preparation. Available in a
variety of flavor profiles, they offer a
consistent texture, bite, and aroma.
A recent addition to the line
is an extra-large Italian sausage
nugget topping. The 1/8-oz nugget,
made from pork and seasoned with
a hint of garlic and authentic Italian
T
he business unit that manufactures SensoryEffects™
lipid-based inclusions was recently purchased
from Loders Crocklaan USA, Channahon, Ill., by
Performance Chemicals & Ingredients Co. (PCI), St.
Louis, Mo. The acquired business can be reached at
SensoryEffects, 24 N. Clinton St., Defiance, Ohio 43512
(phone 419-784-4320, www.sensoryeffects.com).
PCI was formed in 2006 to acquire and manage
specialty chemical and food ingredients businesses.
The principals of the company have an exclusive
alliance with the private investment firm Highlander
Partners L.P. “SensoryEffects add a powerful brand
and technology along with a professional support
team to our expanding food ingredients business,”
said Charles A. Nicolais, President of PCI.
Available in a variety of nugget and flake sizes,
the lipid-based ingredient delivers flavor, aroma,
color, texture, and nutrients to baked goods and other
food products. Each piece can be concentrated to
form a “burst” or formulated with its own “melting
profile” and blends easily and evenly in the product.
Both sweet and savory profiles are offered.
This acquisition is said to complement an earlier one
in which PCI gained the assets of Diehl, Inc., to form Diehl
Food Ingredients, Inc., whose product line includes spray-
dried creaming agents, whipped topping bases, fat-based
powders, and fortified nondairy dry beverage systems.

01.07 • www.ift.org 43 pg
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Toppings & Inclusions continued...
With its eye-catching color and piece identity, blueberries may be used to
enhance the appearance and texture of a variety of formulations,
especially frozen desserts.
Photo courtesy of U.S. Highbush Blueberry Council
spices, is said to be larger than most
chunks and provide that desirable
“inconsistent” look associated
with hand-made toppings.
Choosing a Cheesier Look
The distinctive look of cheese
crumbs may be added to baked
goods, dips, dressings, sauces,
breadings, potatoes, pasta,
pretzels, and other products by a
new ingredient from Commercial
Creamery, Spokane, Wash. (phone
509-747-4131, www.cheesepowder.
com). The size of small bread-
crumbs, Crumbettes™ provides a
toasted cheese flavor, piece identity,
and a crunchy texture. The high-
temperature-stable ingredient is
available in many varieties, including
Cheddar, Parmesan, or Blue.
For larger, shelf-stable cheese
pieces, the company offers
Chunkettes ™ for enhancing the
appearance of salad dressings, dips,
biscuits, or artisan breads. Available
in 1/8-in and ¼-in cubes, the chunky
pieces come in such flavors as Blue,
Cheddar, Feta, and Mozzarella.
See also the 2006 December
pg 44 01.07 • www.ift.org
Ingredients section which discussed
the versatility of cheese as an
ingredient. Many of its applications
are related to toppings or inclusions,
including cheese toppings for
pizza, garnishes for salads or chili,
coatings for snacks, fillings for
appetizers or baked goods, or sauces
for meats or vegetable dishes.
Topping Off with Blue
Pastry chefs and bakers have long
used the blueberry as a topping for
fancy cakes, pastries, and tarts,
notes U.S. Highbush Blueberry
Council, Folsom, Calif. (phone
800-824-6395, www.blueberry.
org). Its eye-catching color and
piece identity, combined with its
antioxidant benefits, makes it a
popular ingredient in toppings and
fillings for a wide range of processed
foods, including baked goods, dairy
foods, confections, and cereals.
The fact that blueberries are
available year-round in many
formats—fresh, frozen, and dried; as
puree, concentrate, and juice; and
from whole fruit to powders—further
enhances their possibilities in top-
pings and fillings, as demonstrated
by the following application areas.
Blueberries may be used to
enhance the appearance of ice
creams and frozen yogurts, providing
interesting blue swirls or patterns
in the product. In addition, their
chunky size can further add to the
creamy texture of the product. Cold
Stone Creamery, for example, uses
blueberries to top off several of their
ice cream formulations, including
fat-free, no-sugar-added Very Berry
Good™ , and Berry, Berry, Berry
GoodTM , which combines blueberries
with raspberries and strawberries.
In the bakery area, blueber-
ries can help provide product
differentiation in the marketplace,
the blue color catching the attention
of the consumer. Fillings with
substantial amounts of blueberry
bits and pieces or toppings may be
used for croissants, puff pastry,
strudel, and doughnuts. They also
work well in breads, pancake and
waffle mixes, and breakfast bars.
Blueberries provide intense
flavor and work well with sweet,
salty, and savory snacks. They can
serve as sweeteners and flavor carri-
ers, and because they are synergistic
in salty and savory flavors, they are
a suitable choice for confections
which are not necessarily sweet.
And finally, imagine a blueberry-
pomegranate topping. Or an
apple-blueberry topping. Blueber-
ries can be used to add variety when
mixed with another fruit base to
create different flavor combinations.
Planting a Seed
Seeds continue to be a popular
way for enhancing appearance of
different foods, as well as adding a
crunchy texture to the topping. In
fact, according to the McCormick®
Flavor Forecast 2006, published
by McCormick & Co., Inc., Hunt
Valley, Md. (phone 410-527-8753,
www.mccormick.com), two
of the top flavors for 2007 are
seeds—caraway and sesame.
Best known for its presence in
rye bread, caraway is now gaining
attention as a component in Eastern
Europe and Scandinavian cuisines.
The North African hot sauce, harissa,
often contains caraway seeds, along
with chile peppers, cumin, garlic,
coriander, and olive oil. Roasted
caraway seeds are also used in
Indian cooking. Caraway comple-
ments whole grains, rice and pasta
dishes, cheese, apple tarts, sausage,
and other products. And with
sea salt becoming an increasingly
popular, how about adding caraway
seeds to the topping, providing a
salty and slightly nutty taste.
Although breads, rolls, and
bagels are among the most familiar
foods associated with sesame, its
uses as a topping extend far beyond
the realm of baking, and it can be
used in both savory and sweet
dishes. Black sesame seed, prized
for the color it lends to dishes, has
earthy characteristics, while regular
sesame seed has a nutty, sweet
aroma with a milk-like, buttery taste.
 Some seeds are particularly
associated with health benefits.
Sunflower seeds, used in the
production of healthful oils, are
one good example, according
to the National Sunflower
Association, Bismarck, N.D. (phone
701-328-5100, www.sunflowernsa.
com). A source of heart-healthy
unsaturated fats, sunflower seeds
can be added to muffins, breads,
or desserts; sprinkled onto low-fat
yogurts or vegetable dishes;
crushed for use in coatings; or
used as inclusions for salads.
Egging Toppings Forward
Without the egg and the
special properties it imparts,
many traditional—as well as
emerging—toppings would not
exist today. And, as a result, many
dishes would lose the advantages
that egg-based toppings provide,
such as enhanced presentation,
creamy texture, and flavor.
In mayonnaise, for example,
the egg yolk acts as an emulsifying
ingredient to keep the oil and the
vinegar from separating. In particu-
lar, lecithin and other phospholipids
contained in the egg yolk help fat to
be dispersed in water or water dis-
persed in fat. Other applications that
rely on the ability of eggs to emulsify
include hollandaise and béarnaise
sauces and Caesar dressings.
Another important characteristic
is the ability of whipped egg whites
to create foam, resulting in lighter
and airier products such as
meringues. There are several kinds of
meringues, each suited to a special
use. (The differences are in the ratio
of egg white to sugar, the method of
mixing, or the method of cooking.)
A soft meringue may be used to top
pies and puddings, while a hard
meringue serves as a confection or
a foundation for fillings of fruits or
puddings. Italian meringue, made by
beating hot sugar syrup into beaten
egg whites, may be used to frost
cakes or as a topping for desserts.
And let’s not forget the marsh-
mallow, a soft confection made from
sugar, corn syrup, egg whites, and
gelatin. Marshmallows have been
used as a topping or inclusion for
such products as beverages, gelatin
desserts, ice creams, confections,
and baked goods. Without the
marshmallow, hot cocoa would
never have been the same.
Toppings that Stay Stuck
Snack lovers may someday be seeing
chips that have toppings with larger
1/3 Hz AD
particulates, creating dual-textured
products. Frito-Lay recently
patented a method (see U.S. patent
7,074,446) that successfully adheres
large three-dimensional seasoning
bits, such as fragments, chunks, or
morsels, to a snack food base. The
method makes possible the creation
a dual-textured food substrate
having large seasoning bits.
According to the patent, a first
topping consisting of large season-
ing bits and a dry adhesive is applied
to a cooked chip. The chip is then
heated to a temperature such that
the dry adhesive undergoes a glass
transition and flows down to the food
substrate. Then the chip is subjected
to changed process conditions, such
as cooling. The adhesive hardens
and a bond is formed between
the chip and the seasoning bits.
A second topping with its special
texture is then melted onto the chip.
The food ingredient properties are
optimized to provide a shelf-stable,
dual-textured snack product.
Previously, separations
between the topping and the chip
occurred because of insufficient
adhesion. This problem increases
with the size and weight of indi-
vidual particles. The new process,
however, helps overcome this
01.07 • www.ift.org 45 pg
[INGREDIENTS]
Toppings & Inclusions continued...
Stabilizer system, specifically designed to interact with milk proteins, can help
replace fat in whipped toppings.
Photo courtesy of Gum Technology
challenge while creating innovative
dual-textured snack products.
Beating Fat-Replacement Problems
Fat in whipped toppings may be
replaced by a new stabilizer system
from Gum Technology Corp., Tucson,
Ariz. (phone 520-888-5500, www.
gumtech.com). Designed to interact
with the milk proteins present
in dairy products, Coyote Brand
Stabilizer Dairy Fat Replacer is a
synergistic blend of cellulose gel
(microcrystalline cellulose), konjac,
sodium alginate, xanthan gum,
and soluble and insoluble fibers.
This new extension is different
from the company’s previously
introduced CKX-Fat Replacer in that
it contains sodium alginate, which
reacts with the calcium present
in milk. This helps introduce air to
create a creamy foamy product that
pg 46 01.07 • www.ift.org
is said to have excellent overrun.
“What is unique about this
stabilizer is its creaminess,” said
Joshua Brooks, Gum Technology’s
Vice President of Sales. Typically,
removing fat will give products a
very different mouthfeel. However,
the components in the blend com-
pensate for the loss of fat by creating
a creamy mouthfeel, even when
using low-fat or nonfat dry milk.
“The cellulose gel in the blend
has the unique property of thickening
into a fatty like texture when shear
is applied,” noted Brooks. “The
konjac and xanthan also react
synergistically with each other to
provide an elastic gel. The sodium
alginate reacts with the calcium
present in dairy to create rich,
smooth foam. All four hydrocolloids
combined create a creamy texture
that mimics fat in dairy products.”
The stabilizer system sets cold,
provides good suspension and aera-
tion, and binds moisture to reduce
syneresis. It is ideally suited for
mousse, whipped cream, custards,
and creamy sauces, and can replace
up to 10% of the fats or oils.
Whipping Trans Fats
An emulsifier system from
Germany-based Cognis (phone
+49-7303-13391, www.cognis.com),
makes possible the use of non-hydro-
genated fats in whipping agents.
This system forms the basis of
Lamequick CE 7203, a new whipping
agent suitable for decorative and
filling creams for cakes, mousse-like
or frozen desserts, and Italian-style
or soft-serve ice creams.
Product tests have shown
that the whipping agent delivers
good foam volume and firmness
throughout the temperature range of
5-25 oC. Cake filling and decorating
creams made with the whipping
agent are said to be firm and stable.
They exhibit excellent freeze-thaw
stability, and can hold complex
shapes. In aerated desserts such
as mousses, creams, or tiramisu,
the whipping agent significantly
enhances foam volume and firmness,
and gives a very pleasant mouthfeel.
Playing with Your Food
Remember when your mother used
to say, “Don’t play with your food.”
Well, looking over some of the
toppings and inclusions discussed in
this article, I couldn’t help thinking
that her command might no longer
have the same kind of relevance.
Today’s toppings are actually
quite playful or interactive in nature
and can easily be applied to foods
that adults eat as well, such as culi-
nary foams for coffee or tea, flavors
that can be sprayed or splashed on,
fruit pieces (ripe for picking) in a
salad, crunchy fiber ingredients, and
sesame seeds of different colors.
Of course, while we adults are
playing with our foods, let’s not
forget the kids. According to a new
study published by a marketing
group, Just Kids, Inc., children
want to have more fun when eating.
The study, based on responses
from more than 3,000 six- to
twelve-year-olds and mothers
of two-to five-year-olds, found
a number of points where
kids agree on what makes
foods and drinks fun to eat.
For example, children
enjoy dipping or scooping, and
being able to add things to the
products themselves such as
sprinkles, sauces, or toppings.
They also like fillings and frost-
ings, and fun shapes or colors in
their food. Recently, Cold Stone
Creamery introduced a whole
line of ice creams with kid-theme
flavors including Delicious Dirt™,
chocolate ice cream with Oreo®
cookies; Sprinkleberr y™, straw-
berry ice cream with sprinkles;
GubbleBum ™, bubble gum ice
cream with marshmallows; and
Beary Beary Blue™, cotton candy
ice cream with Gummi Bears.
Besides fun, though, there
may be another consideration
here, slightly beneath the
surface. If fun is the topping,
then health may the substrate.
In other words, toppings and
inclusions may get kids to eat
foods that are more nutritious
or healthful for them—key
considerations in an age of
rising obesity. As George Carey,
President of Just Kids., noted,
“the key to getting kids to eat
more nutritious meals is to
inject the same levels of taste
and fun they experience when
consuming less-healthy snacks.”
We’ve already seen some
ingredient companies trying to
do that. Color Changers from
Sensient Colors, Inc., St. Louis,
Mo. (phone 314-889-7600, www.
sensient-tech.com), exhibit
one shade when dry, but then
another color when hydrated.
Imagine their use, for example, in
a low-fat-based icing or frosting
or a coating for a healthful snack
or confection. Kids can trigger
the color change by adding
water to a dry mix, adding a
dry powder or tablet to a wet
product, or eating the product
to color the tongue. This makes
the product interactive and gives
kids control over the appearance
of the food they are eating.
Edible Glitter from Watson
Foods, West Haven, Conn.
(phone 800-388-3481, www.
watson-inc.com), can be
sprinkled onto to a food product
to change its appearance or
flavor profile. Take, for instance,
a fortified macaroni and cheese
dish. A spicier version can be
created with Jalapeno glitter
or even a fruitier one with Sour
Green Apple. Or how about a
traditional confection such as a
lollipop that has been formulated
with glitter of different colors.
Sizes and shapes can also
attract a child’s attention, mak-
ing foods more fun. A wide range
of such sprinkles are available
from QA Products, Elk Grove
Village, Ill. (phone 800-635-7907,
www.qaproducts.com); they
include Mini Butterflies, Pastel
Confetti, Bright Sequins, Autumn
Leaves, Shamrock Mix, and
Pumpkins and Sprinkles.
And through the help of
innovative ingredient develop-
ments, we can expect to see
other new concepts surface
that will address trends in the
marketplace as well as offer
improvements in functionality. FT
Next month’s Ingredients
section will look at how food
formulators use dairy-derived
ingredients, such as milk and
whey proteins, caseinates,
lipids, and other components, to
solve functionality challenges.
Donald E. Pszczola,
Senior Associate Editor
• depszczola@ift.org
www.ift.org
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