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GRAINAR Hello everyone 👋 The way browning affects the nutrition of #bakery products is a result of complex chemical changes, which can alter how healthy these foods are in different ways. 🥖🍞 1. Impact on Essential Amino Acids: 🔬 The browning process in bakery goods, driven by the #Maillard reaction, leads to a reduction in certain essential amino acids. This reaction between reducing sugars and amino acids not only diminishes the availability of amino acids like lysine, methionine, and tryptophan but also affects the overall protein quality. 2. Creation of Melanoidins 🧪: During the later stages of the Maillard reaction, melanoidins are produced. These compounds can alter the nutritional profile of baked products. 3. Generation of #Acrylamide:⚠️ A significant byproduct of the Maillard reaction in baked goods is acrylamide, a substance with potential carcinogenic properties. Acrylamide levels are particularly high in bakery products due to the presence of asparagine, and they are influenced by factors such as baking temperature, duration, and the presence of asparagine and reducing sugars. 4. Link to #Color Formation🎨 : The process of acrylamide formation is closely associated with the browning and color development in bakery items. Both occur due to similar chemical reactions during the baking process. 5. Reducing Acrylamide Levels🛠️: To mitigate acrylamide formation, several approaches are suggested, including the use of alternative sugars, different leavening agents, incorporating #asparaginase, and modifying baking techniques. 6. Concern Over Other Detrimental Compounds🚨: Apart from acrylamide, other Maillard reaction byproducts like HMF are also of concern and should be monitored in bakery products. 7. Beneficial Compounds from Browning💪: On the positive side, certain products of the browning reactions, such as reductones and melanoidins, have been recognized for their health benefits, including #antioxidative properties and potential desmutagenic effects. #breadmaking #Grainar

INGREDIENTS: Fat and oils are important #functional ingredients that can also impact the nutritional profile in snack and bakery products.

The Power of FibRefine P90 Soluble Tapioca Fiber Too much of anything can, and usually will, lead you down the wrong path. But just the right amount of fiber can make all of the difference. That’s why FibRefine P90 Soluble Tapioca Fiber has become such an important, go-to sugar replacement. This powdered prebiotic fiber is a mixture of oligo and polysaccharides, which is composed of fructose moieties joined by beta (2–>1) linkages in linear chains. Its composition and flavor profile allows sugar to be cut by 25%, making it the ideal sweetener to help control blood pressure and craft products with a wide range of consumers in mind. Adding to the positives of FibRefine P90 Soluble Tapioca Fiber, it is derived without the use of chemicals, so the all-important clean label claim can be used effectively. Additional attributes include being non-GMO as well as kosher. These elements open the door to clients and consumers for formulating options. Versatility also plays a major part in the use of FibRefine P90 Soluble Tapioca Fiber. Taking the role of a sweetness modulator, it can complement high intensity sweeteners like stevia and monk fruit. When they all come together, this blend creates a sweetening solution that offers a smooth neutral flavor profile that can be used as a plug-and-play replacement for sugar. Quick Facts - Reduces net carbs - Increases dietary fiber on the Nutritional Facts Panel - Provides functional benefits to the food or beverage developer FibRefine P90 Soluble Tapioca Fiber is harvested from the resistant dextrin strain of the cassava root. Our process includes using a simple enzymatic step to break down the starch in the tapioca into a prebiotic fiber. This step allows FibRefine P90 Soluble Tapioca Fiber to be a sweetener in a keto-friendly diet. The Prebiotics of FibRefine P90 Soluble Tapioca Fiber The chain length and the degree of polymerization are the differentiators of terminology—with inulin having a slightly higher DP. Fructooligosaccharide (oligofructose) when the average chain length is between 3 and 5. Read More About Our Products by visiting our website! https://www.iconfoods.com/

𝐈𝐬 𝐒𝐭𝐞𝐯𝐢𝐚 𝐚𝐧𝐝 𝐗𝐲𝐥𝐢𝐭𝐨𝐥 𝐚𝐫𝐞 𝐛𝐞𝐬𝐭 𝐫𝐞𝐩𝐥𝐚𝐜𝐞𝐦𝐞𝐧𝐭 𝐟𝐨𝐫 𝐬𝐮𝐠𝐚𝐫 ❓❓ 🌟 𝐒𝐭𝐞𝐯𝐢𝐚 is a sugar alternative derived from South American 𝑺𝒕𝒆𝒗𝒊𝒂 𝑟𝑒𝑏𝑎𝑢𝑑𝑖𝑎𝑛𝑎 plant leaves. Steviol glycosides are compounds found in leaves that have a strong, sweet flavor. According to studies, it's a safe, calorie-free, naturally-derived sugar replacement. It's being used in greater quantities to sweeten low-sugar foods and beverages. The recommended daily stevia intake is 4 mg/kg of body weight. As a nonnutritive sweetener, stevia is around 𝟐𝟎𝟎–𝟒𝟎𝟎 times sweeter than table sugar and has no calories, carbs, or artificial chemicals. Nowadays, diet-cola soft drinks are sweetened with stevia. Still, the 𝐅𝐃𝐀 has not approved the eating of raw stevia, but purified extracts are thought to be safe. Only the highly concentrated steviol glycosides from stevia leaves were authorized by the FDA as safe for consumption. Stevia may also harm the good bacteria in your stomach, resulting in gas and bloating. 🌟 𝐱𝐲𝐥𝐢𝐭𝐨𝐥 - A sugar alcohol with fewer calories and no effect on blood sugar levels is called xylitol. It tastes and looks like sugar. While there can be health benefits, there could also be adverse effects, such as stomach problems. Perhaps the single worst component of the modern diet is added sugar. Therefore, sugar-free sweeteners like xylitol are growing in popularity. Most of the time, xylitol is safe to consume, especially in concentrations found in food. Xylitol is approved by the 𝐅𝐃𝐀 to be used as a food additive or sweetener. It contains 40% fewer calories than sugar. When taken in moderation, its effects on insulin and blood sugar are minimal.

Good News! Here's PLANTSTRONG Foods' new whole plant-based milk line featured in Food Navigator Magazine. https://lnkd.in/g5EQnxsN • PLANTSTRONG Foods has launched the cleanest, fortified, whole plant-based milks on the market. They are exclusively available in over 500 Whole Foods Market stores nationwide and will soon be online at plantstrong.com. • "Look at the ingredient labels of the most popular plant-based milk, and you'll see they are full of gums, oils, enzymes, emulsifiers, and refined sugar. PLANTSTRONG provides a long overdue, clean-label option in the non-dairy milk category –– one that is packed with nutrition and tastes great." - PLANTSTRONG CEO and Founder, RipEsselstyn • According to MarketDigits, the global plant-based food market was valued at $43.77 billion in 2023 and is projected to reach $85 billion by 2030, growing at a CAGR of 9.95 percent during the forecast period of 2023-2030. • Thank you, Food Navigator!

A Future Outlook of the Food Emulsifier Market : Food emulsifiers play an integral role in the modern food industry, helping maintain the appearance, shelf-life and texture of different food items. They are primarily used in the formulation and production of bakery products, processed food, confectioneries, and dairy & frozen desserts. The industry is growing at a rate of 6.3% and is projected to reach $5.4 billion by 2032. With various types of emulsifiers sourced from animal and plant origins, the ingredients facilitate the creation of innovative and functional food products. An increasing demand for functional foods is paving the way for the food emulsifiers market to grow exponentially. The ingredients can help boost the texture and stability of functional foods, delivering potential health benefits that supplement basic nutrition when consumed regularly. On the other hand, there is an increased focus on developing clean-label food emulsifiers to gain a competitive advantage in the market. This will also ensure improved product texture and stability while adhering to consumer demands for more transparent ingredient labels. In this venture, FFCE endeavours to provide avant-garde advisory solutions to drive the future of the food emulsifier market.

Introducing our premium Coconut MCT Oil—a nutritional powerhouse and a versatile ingredient crafted to enhance your culinary creations! 🥥 MCTs or Medium-Chain Triglycerides are fatty acids known for their rapid absorption and health benefits. Use this ingredient as a frying, sautéing, and baking oil because of its high smoke point! ♨️ Incorporate MCT Coconut Oil into formulations for smoother textures and improved mouthfeel in products like spreads, baked goods, and confectionery items🥖 🍭🍫 Use it in health-focused products such as energy bars, protein shakes, or functional foods, boosting their nutritional value and providing a source of beneficial fatty acids! 💡 Coconut MCT oil is derived from coconut oil through a process called fractionation. This process separates the medium-chain triglycerides (MCTs) from the rest of the fatty acids found in coconut oil. The coconut oil undergoes a refining process, typically through fractionation or distillation, where the long-chain fatty acids are removed, leaving behind the medium-chain fatty acids. This results in a clear, colorless liquid with a high concentration of medium-chain triglycerides, primarily caprylic acid (C8) and capric acid (C10), known for their rapid conversion into energy in the body. 🥥 MCT oil finds widespread use in manufacturing due to its versatile properties. Its neutral flavor, colorlessness, and light texture make it an ideal ingredient in the production of food and beverage products, ranging from energy bars and protein shakes to salad dressings. Here are some common uses of Coconut MCT Oil in food manufacturing. From sourcing to importing, our global team of trusty sourcerers is committed to getting you only the best ingredients in the market! 💯 ingredient brothers

We can't believe we need to say this, but ultra-processed foods are bad for you! No, it does not matter what a random social media influencer says or does. Ultra-processed foods (UPF) are manufactured products that undergo extensive processing, incorporating numerous ingredients and additives to enhance flavor, extend shelf life, or improve texture. These foods typically contain little to no whole-food ingredients and are often high in sugar, unhealthy fats, and salt while low in nutrients. #processedfoods #ultraprocessedfoods #myths #misinformation https://lnkd.in/dtrkKcFa

Lecithin derived from soybeans is widely applied in the food industry, primarily for the following purposes: 1. Emulsifier: With excellent emulsifying properties, soybean lecithin effectively prevents oil and water separation in food, maintaining a smooth texture. It is commonly used in ice cream, chocolate, cakes, and bread.   2. Thickener: It enhances the viscosity of foods, improving their mouthfeel and stability, such as in yogurt, jams, and beverages.   3. Nutritional fortifier: Rich in phospholipids and unsaturated fatty acids, soybean lecithin serves as a high-quality nutritional supplement, enhancing the nutritional value of products like infant formula milk powder and nutrition cereals.   4. Preservative: Due to its surfactant and antioxidant properties, it extends food shelf life by preventing oxidation and spoilage.   5. Stability enhancer: In fried or processed foods, it prevents trans-fat formation, ensuring the healthiness of the product.   6. Lubricant: During food processing, like dough handling and candy molding, soybean lecithin functions as a lubricant, reducing friction and boosting productivity.   7. Flavor and aroma booster: In certain foods, it can enhance flavor and aroma.   In summary, soybean lecithin plays a vital role in the food industry, contributing to better food processing, quality, and overall health benefits.    

The Future of Sugar Reduction is Here: Incredo Sugar G2 🌟 Our clean-label solution is made from a combination of real sugar (cane or beet) and protein. It provides a reduction of up to 50% while remaining irresistibly sweet and delicious. Plus, as it's a micro ingredient, it works with your existing sugar to achieve sugar reduction, pioneering an innovative and unique approach. https://lnkd.in/drPa8fvi