At this year’s Food Ingredients South America in São Paulo (6-8 August), five Stern-Wywiol Gruppe companies will present new products from their portfolio.
Hydrosol is presenting new tailor-made stabilisation systems, while SternVitamin is showing trend-oriented vitamin and mineral premixes. Mühlenchemie, DeutscheBack and SternEnzym are focusing on solutions for the baking and milling industries.
Mühlenchemie is presenting EMCEgluten Enhancer, a new compound of enzymes and vegetable fibres. It is added to the flour immediately after milling and is said to increase water absorption, stability and fermentation tolerance. In addition, by replacing gluten, EMCEgluten Enhancer can also noticeably cut costs, said the company.
SternVitamin’s core business is the production of food supplements as well as vitamin and mineral premixes for enrichment. In addition to target-group specific concepts with targeted vitamin and mineral premixes, such as for cookies, candies and fruit gums for kids and enriched dextrose tablets for athletes, the company also makes premixes for lifestyle products. The possibilities range from chewing gum with concentration-enhancing nutrients to caramels with antioxidant ingredients to beauty and anti-aging vitamins to “Love Boost” drinks for him and her, with stimulating plant extracts like damiana powder.
Stabilisation systems company Hydrosol is showing new functional systems for the production of UHT milk mix beverages like chocolate drinks and breakfast drinks with cereal, without requiring high-pressure homogenisation. Its agglomerated stabilisation systems, such as for milk cream, are said to be another innovation, extending the physical shelf-life of liquid cream. Hydrosol also has new hydrocolloid and protein mixes for cheese preparations that are claimed to stabilise the consistency of various end products like pizza cheese, cream cheese slices and recombined alternatives for white, cream and salad cheese, and help optimise production costs.
For meat and sausage products, Hydrosol is focusing on the HydroTOP line. These stabilising systems are described as being suitable for hamburgers, meatballs, chicken nuggets and meat fillings for pasta dishes. HydroTOP High Gel 20 is a new product that forms a heat-stable gel with a structure similar to meat, for what Hydrosol says is a notable improvement in the texture of meat-reduced recipes. It is also said to greatly optimise weight loss during heat treatment.
SternEnzym specialises in the development, production and marketing of customised enzyme systems for confectionery, dough and baked goods, as well as beer and spirits. At the São Paulo trade fair, the company will be showing Sternzym Fresh along with other products. This enzyme compound is designed for use in baked goods production and industrial baking, and extends the crumb freshness of packaged breads to up to 15 days. Sternzym Fresh is also offered in a version for certified organic baked goods.
For the dairy business, SternEnzym is showing Dairyzym Y 50 L, a new generation of lactase. An innovative purification step is claimed to mean that it is free of all secondary activity, so that unlike conventional lactases there is no off-taste in the milk, thanks to its high purity. It is claimed to be ideal for lactose-free dairy products as well as ice cream, condensed milk and sweet bread spreads like dulce de leche. The lactase prevents crystallisation in cooking and freezing, and thereby a sandy mouth feel.
The TopBake WA series is new to the product range of DeutscheBack, a company specialising in baking premixes and ingredients and in convenience products. TopBake WA concentrates increase water absorption and thereby dough yield. They are claimed to make bread and roll doughs more stable, and also provide a moist crumb that stays fresher longer. For allergy sufferers, there is a version for use in gluten-free products.
