food Marketing & Technology · June 201112

Ingredients

With the new range of Vivapur® Methylcellulose (MC) und Hydro­xypropyl Methylcellulose (HPMC) a leading German company offers special hydrocolloids which perfectly meet the challenges of today’s convenience food industry.

The modern catering, out­of­house menus and convenience snacks are challenging tasks for R&D people. The formulated products should offer a healthy nutritional balance, while being easy to prepare and remain in good quality ­ even with prolonged heating and warm holding times. Furthermore optical appearance, shape stability and easy handling are key factors for successful product launches and positioning in this business.

Many of these challenges like heating and form stability, texture and warm holding quality can be improved with the aid of the Vivapur® cellulose based stabilizers as they show some unique advantages.

The Vivapur® cellulose derivatives are produced from natural cellulose which has been made water soluble by a special modification treatment. This modification makes the cellulose develop their other special properties, too. They act as thickeners, gelling agents and stabilizers with emulsifying properties. Vivapur® Methylcellulose (MC) und Hydroxypropyl methylcellulose belong to the group of cellulose ethers they are neutral in color and taste and offer high process, pH and salt tolerance. Typically they tolerate high shear as well as temperature treatments. They are stable in a wide pH range (3­12) and tolerate salt levels well above 6 %.This distinguishes them from (sodium) carboxymethylcellulose (CMC) which has a salt character and is sensitive to low pH and presence of salts.

The most outstanding characteristic of Vivapur® MC and HPMC is that they

form fully reversible gels upon heating. This thermogelling effect is a unique property and gives stability in the hot state even in long lasting heating and frying processes. Upon cooling the gel structures finally melt away and regain their initial viscous solution properties. Giving texture and firmness in the hot state while keeping a soft or creamy consistency in the cold has not been seen with other thickeners or gelling agents as they typically lose viscosity and stability upon heating or remain gelled and gummy. This unique property offers baking and frying stability for many snacks, finger foods and convenience dishes. Good application examples are bake stable fillings for spring rolls, vegetarian patties and formed potato products. Vivapur® MC offers a firm gelling effect, whereas Vivapur® HPMC forms softer gels.

The above mentioned functionalities do especially influence water retention in competitive situations: Thanks to their excellent water controlling properties, they e.g. keep the moisture in fillings and avoid soaking of baked goods and pasta. Further, this property helps keep

Unique Stabilizers for Catering and Convenience ProductsVivapur® Soluble Cellulose Derivatives

by Hans-Jürgen Seitz

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13 food Marketing & Technology · June 2011

Ingredients

the quality of frozen baked goods before freezing and over the storage procedure. In baked goods Vivapur® MC and HPMC prolong freshness, lead to good pore structure and crumb softness even at reduced egg levels.

Vivapur® MC and HPMC grades lower the surface activity; this allows good oil binding and contributes as a co­emulsifier to emulsion stability. They are foam promoters and improve aeration and whipping properties in many products, e.g. non­dairy whipped creams.

Due to their excellent film forming properties they reduce fat uptake in frying processes and form protective films. Battered foods and generally fried products benefit subsequently from a more balanced nutritional composition. VIVAPUR® HPMC and MC improve the binding and cohesive properties in formed products, increase batter uptake and adhesion of breading due to their adhesive power.

Vivapur® MC and HPMC are available in a wide range of viscosities offering a wide choice of thickening power and

final texture properties. They are neutral in taste and do not negatively influence the food quality. As unproblematic, allergen free products there is no restriction of use and amount (quantum satis) for food products in Europe.

Key No. 76019

The Author:Hans-Jürgen Seitz is Product Manager for VIVAPUR HPMC & MC in the Business Unit Food of J.Rettenmaier & Sons, Rosenberg, Germany

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there has been a significant increase in consumer awareness and scientific research showing an array of benefits of vitamin D. With this new development we provide a competitive edge to existing vitamin D3 products currently on the market. The next stage was to adjust the new vitamin D to beverage applications—and in particular to functional waters where clear, soluble solutions are required. We work closely with each client to make sure they can launch new products with this unique and highly marketable added value.”

The company offers a wide range of vitamin D formulations, from powder (tablet grade) to cold­water dispersible applications to suspensions for food & beverages.

The CapsuDar line of products targets a wide variety of applications, such as dairy, juices, functional waters, baked goods and dietary supplements. It is stable in multiple nutrient blends as well as at high temperatures and through extreme manufacturing processes which can otherwise affect active ingredients. “Our goal was to combine our customers’ variety of needs for solubility, temperature resistance and clarity into one winning formulation,” adds Alroy.

Vitamin D­fortified food and beverages play an important role in helping consumers meet recommended intakes. Vitamin D supports calcium metabolism and both of these nutrients are critical for bone health throughout life. But D

also has recently been shown to support heart health, weight management, cell differentiation and wound healing/immunity, provide protection for a number of cancers, regulate insulin secretion plus protection against arthritis symptoms, flu, cognitive decline, depression and menopause symptoms. Vitamin D also helps support skin health, making it a key player in the rapidly growing beauty­from­within category. Vitamin D is primarily made in the skin when it is exposed to sunlight, with limited amounts obtained from food sources. However, in people with low sunlight exposure, vitamin D must be obtained primarily from nutritional or supplemental sources. In children, severe vitamin D deficiency results in inadequate mineralization of bone, leading to growth retardation and bone deformities known as rickets. Exciting new research on vitamin D metabolism and its wide benefits to human nutrition and well being are being published almost daily.

Euromonitor expects vitamin D to continue its growth in the US with CAGR growth tipped to be 11.2 per cent between 2009 and 2014.

The manufacturer is a science­based company with regional facilities in the U.S., Europe and Israel. It supplies natural carotenoids and a wide range of other nutritional and coloring ingredients to the dietary supplement, functional food & beverage and nutricosmetic industries worldwide.

Key No. 76020

A company from Israel has recently launched a novel line of crystal clear, soluble vitamin D3 perfectly suited to the beverage industry. This new product line is not only highly soluble but, most importantly, has extreme clarity and can be used in a wide range of beverages and liquid preparations, powdered beverages, and tablet or RTD formulas. It is especially suited for use in flavored or functional waters.

CapsuDar® D3 CWD dissolves instantly and stays stable across a wide range of pH levels. It is a microencapsulated, water­dispersible preparation that protects the normally fat­soluble vitamin against light, oxidation and acids which normally inactivate vitamin D3 when added to beverage applications.

“We developed this product to support our customers needing a highly soluble vitamin D3 in their beverage applications,” explains Udi Alroy, VP Global Marketing & Sales. “In the past couple of years

“Crystal Clear Soluble” Vitamin D3 for Beverages