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Q. Why should I use a slower release acidulant such as Glucono delta lactone (GDL) when this acid already releases slowly?
Q. Is there a difference between agglomeration and microencapsulation?
Q. Can Natamycin be used in bakery applications instead of Sorbic Acid?
Q. Can your technology protect Fungal Amylase so that it can be used at higher temperatures during baking? Is there a recommended use rate?
Q. Does your company do private labeling? If we want to purchase an ingredient and private label it can we get a letter of kosher certification with our company's name that we can pass on to our customers?
Q. Do you do blending?
Q. Do you offer ingredients for the Gluten-Free market?
Q. Is there a way to inhibit the effect of amylase enzyme on glucomannan?
Q. We are testing a sample of a bake-stable ascorbic acid. How do we successfully measure vitamin C after baking to know whether this product worked?
Q. What form does copper need to be in mineral blocks so the cows can utilize it?
Q. I want to fortify my products with Vitamin C. Can I make a label claim guarantee?
Q. How do I prevent premature leavening?
Q. How do I extend shelf life in yeast leavened flat breads, pan breads and bagels? I am observing mold in my end product.
Q. My tortillas have translucent spots that are not appealing to the naked eye and they lack shelf life. How do I overcome these issues?
Q. I'm experiencing inconsistent leavening following freeze/thaw abuse with my frozen muffins, biscuits and rising crust pizza. How can I prevent this?
Q. We are managing a laboratory research facility and have the requirement for Vitamin C. Our current supplier is unable to provide a consistent product. Can you provide an economical, consist dosage supply that meets National Research Council guidelines?
Q. I have developed a sweet baked good with a sugar glaze, but I am experiencing product recalls because the sugar is thawing. How can you help me with the instability of the sugar through the freeze/thaw cycle?
Q. I need my dough to have more "grain" so the dough can be more flexible, and I need more dough strength without losing leavening gas. I'm currently using raw Vitamin C (ascorbic acid) as a dough conditioner but I still have these problems. How can you help?
Q. I manufacture frozen and refrigerated doughs that I want to become more shelf stable. I want to delay leavening during preparation and processing and I don't want the leavening to release early. How can you help me?
Q. I want to maximize yeast performance and increase shelf life of my bakery products; what do you have that will allow me to accomplish both goals?
Q. I am producing pepperoni meat snack sticks and dry and semi dry sausages. I'm using acidulants such as citric acid and lactic acid. However both products cause denaturing of the protein and hot spots of localized acids. I'm trying to prevent microbial growth, premature lowering of the pH and reduce my processing time. What can I do?
Q: Can you encapsulate diisocyanates with a low temperature release (80°C)?
Why should I use a slower release acidulant such as Glucono delta lactone (GDL) when this acid already releases slowly.
A. When added into an aqueous solution GDL dissolves rapidly into the medium.
Subsequently it hydrolyses slowly to gluconic acid, thereby, decreasing the pH in a progressive
and continuous manner to equilibrium. This gentle acidification makes GDL outstanding compared
to the instantaneous acidification obtained with other acidulants such as monocalcium phosphate
(MCP). GDL acidifies the baked good, slows down mold development significantly and prolongs
shelf life in a natural way without negative effects on taste. As GDL?s dough rate of reaction
(DRR) is slow to intermediate and as temperature control further allows it to slow down or speed
up the conversion of GDL to gluconic acid and therefore the rate of carbon dioxide release, GDL
can replace both fast (MCPs) and slow sodium acid pyrophosphate (SAPPs). In situations where the
DRR of GDL needs to be slower then microencapsulated/encapsulated slow release GDL can be used.
Microencapsulated slow acting GDL is an acidulant that can be used in a baked item that imparts
little flavor. Microencapsulated slow release GDL is recommended for use in refrigerated dough and
frozen biscuits dough.
Discussion courtesy of Winston A. Samuels, Ph.D
Is there a difference between agglomeration and microencapsulation?
A. Please see our blog post for a detailed discussion of this topic.
Discussion courtesy of Winston A. Samuels, Ph.D
Can Natamycin be used in bakery applications instead of Sorbic Acid?
A. The FDA permits use of Natamycin (Pimaricin) for use on the surface of cuts and slices
of cheese. It is not approved in the United States to prevent mold growth in baked goods. Natamycin
may be applied to cheese by dipping or spraying a liquid solution that contains 200-300 ppm of Natamycin.
Discussion courtesy of Winston A. Samuels, Ph.D
Can your technology protect Fungal Amylase so that it can be used at higher temperatures during baking? Is there a recommended use rate?
A. For background information please note that enzymes are large proteins that
act as catalyst to speed up reactions without themselves being changed. Amylases are a type of
enzyme that break down starch in flour into sugars and dextrins. Alpha and Beta amylase occur
naturally in wheat however, the natural level of Alpha amylase is usually too low and variable
for optimal breadmaking.
Fungal amylase is one form of amylase that is used to standardize the alpha amylase activity of
bread flour. Fungal amylase is used in dough conditioners to improve oven spring. Fungal amylase
is unstable so hence the reason why it is microencapsulated in order to improve its temperature
stability and get it to work during later stages of baking. Fungal amylase breaks down starch
and produces maltose sugar. Its primary application is to standardize flour and to, provide
dough conditioning and sweeting.
The pH range for the activity of Fungal Amylase is approximately 4.4 to 6.0 with an optimum
performance at pH 5.2. It is important to know however, that pH optimums will depend on
process variables such as temperature, time, substrate concentration and moisture levels
in the dough. The activity of uncoated Fungal Amylase is effective in the temperature range
of 40°C to 60°C with its optimum temperature at 55°C. The activity of microencapsulated
Fungal Amylase is effective in temperature range from 61°C to 64°C.
The recommended use rate for Microencapsulated Fungal Amylase is 0.45-0.5 grams/100 Kg of flour.
Discussion courtesy of Winston A. Samuels, Ph.D
Q. Does your company do private labeling? If we want to purchase an ingredient and private label it can we get a letter of kosher certification with our company's name that we can pass on to our customers?
A.Yes, our company does private labeling and if you were to purchase an ingredient from us with a requirement for kosher we will work with the OU to issue you a kosher with your name. You can then sell this kosher ingredient under your own private label.
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Q. Do you do blending?
A. We have blending capabilities at our Roanoke, VA manufacturing
facility. We can blend large amounts of multiple ingredients.
Discussion courtesy of Courtney Samuels
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Q. Do you offer ingredients for the Gluten-Free market?
A.Yes. Our ingredients are Gluten-Free. Our coated Fumaric Acid which is used
to extend shelf life by retarding mold growth is used in Gluten-Free flat bread applications.
Discussion courtesy of Winston A. Samuels, Ph.D
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Q. Is there a way to inhibit the effect of amylase enzyme on glucomannan?
A. Potential solutions will vary with the target animal, target site within the digestive tract and dosing
duration desired. Is this for ruminants, nonruminants or humans? Where do you want it released? Is this a
single dose or is the goal to feed the material continuously and continually inhibit amylase? Suggestions
below are an attempt to relate to all scenarios.
First, nonruminants (except horses) produce saliva containing beta amylase. So some type of physical coating
to reduce digestion during residence in the stomach may be needed.
Protecting the material from amylases in the intestine is more difficult. If this is a single dose, one could
inhibit intestinal amylases for an hour or two by dosing with various amylase inhibitors ("Starch Blockers")
or amylose analogs. If the goal is continuous administration, one might package the material with one of
several commercially available amylase inhibitors isolated from legumes or wheat as described in: http://www.nutricepts.com/ATWmono.html.
Relative effectiveness of inhibitors in human diabetics has been variable with wheat amylase inhibitors often
being more effective than legume derived amylase inhibitors as discussed in:
http://content.febsjournal.org/cgi/content/abstract/269/2/397.
One also could dose or encapsulate the material with the chemically derived amylase inhibitor, acarbose, a
compound used with human diabetics. Being similar in structure to a hexaglucan, acarbose will competitively
inhibit amylase as discussed in:
http://www.clip.ubc.ca/research_folder/publications_folder/publication_pdfs/in situ extension amylase.pdf.
If the product is for ruminants, coating the product with resistant protein or complex (e.g., mixed and dried
with blood) or a saturated fat (e.g., palm oil) would protect it from ruminal destruction while liberating it
under acid conditions in the abomasum or gradually with lipase in the small intestine. A sterol coating might
work if one wants to deliver the material to the large intestine and avoid both ruminal and small intestinal
digestion of ruminants or avoid digestion in the stomach and small intestine of nonruminants. Polysaccharide
gels also could protect the compound from small intestinal enzymes, but release in the large intestine would
be limited. Alternatively, one could form a capsule with commercially available resistant starch (retrograde
starch usually derived from amylose) to deliver material to the large intestine where certain microbes
(e.g., bifida) not found elsewhere in the gut would partially degrade the resistant starch and release a
portion of the desired compound.
One also could consider linking ions (e.g., copper), calcium-binding compounds (e.g., citrate, oxalate, phytate)
to reduce calcium (that is an essential cofactor for amylase) or chemically bind fatty acids to free hydroxyls
of the glucomannan hoping that these would not inhibit the desired action of the compound. Finally, one could
encapsulate the material with an organic or inorganic acid to lower the local pH below the optimum for amylase
activity (7.4). One also could include a protein-binding (and amylase binding) agent (e.g., tannin; formaldehyde)
and thereby inhibit degradation immediately around a capsule.
Discussion courtesy of Fredric N. Owens, Ph.D., PAS
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Q. We are testing a sample of a bake-stable ascorbic acid. How do we successfully measure vitamin C after baking to know whether this product worked?
A. Measurement of the total reducing equivalents of a liquid extract of the baked sample both before and after
addition of ascorbic acid oxidase (to oxidize and remove the ascorbic acid; available from Genzyme) should be a
usable procedure to determine the FREE ascorbic acid in baked bread. Check the procedure used for fruit juices
outlined at the site: (http://www.biochrom.co.uk/pdf/appspec/specapp39.pdf). I presume that any assay procedure
for ascorbate when combined with AAO (to remove background interference), maybe even the dipsticks from Sigma,
when combined with appropriate standards should work and avoid the more complex spectrophotometric procedures
and calculations outlined.
Discussion courtesy of Fredric N. Owens, Ph.D., PAS
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Q. What form does copper need to be in mineral blocks so the cows can utilize it?
A. Copper sulfate, carbonate, and oxide often are the inorganic forms of copper
most often fed to cattle. Sulfates have the highest biological availability
while carbonates and oxides have intermediate and very low (if any)
bioavailability, respectively, according to Ammerman and Miller (J. Anim. Sci.
35:681; 1972). Copper chelated with organic materials (linked to amino acids
or protein) usually has a higher bioavailability than sulfate because it is
not as likely to complex with sulfide or selenide in the rumen. These bind
with copper to make the copper insoluble and unavailable for animal use.
Molybdenum also can complex with copper making it unavailable. Injectable
forms of copper (glycinate and EDTA) are available but can prove toxic due to
very rapid availability. Copper in glass beadlets or as copper needles
release copper very slowly but remain in the reticulorumen and release copper
over several months. These have been used primarily in Europe and Australia
for grazing animals. Copper sulfate is used most widely and has higher
bioavailability than the carbonate and might be preferable, but simply adding
more of the carbonate to account for lower bioavailability also will work. In
regions of high sulfate diets or water, use of the oxide or carbonate may be
preferred (www.saltinstitute.org/content/download/337/1861).
Because copper is a cumulative poison for sheep and possibly goats, trace
mineralized salt for these species should NOT contain any or as much copper as
trace mineralized salt for cattle.
Discussion courtesy of Dr. Fred Owens
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Q. I want to fortify my products with Vitamin C. Can I make a label claim guarantee?
A. The technology platform used by Maxx Performance is a robust one allowing for the delivery of a consistent
product without over or underdosing with each and every delivery.
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Q. How do I prevent premature leavening?
A. Microencapsulated sodium bicarbonate can eliminate interactions with fruit acids that cause premature
leavening and color bleeding during thawing. It also increases shelf life and provides consistent leavening
following freeze thaw abuse.
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Q. How do I extend shelf life in yeast leavened flat breads, pan breads and bagels? I am observing mold in my
end product.
A. Maxx Performance offers a sorbic acid that does not interfere with yeast activity. The end result is
extended shelf life by releasing at higher oven temperatures after yeast activity is over. This means it does
not interfere with the yeast.
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Q. My tortillas have translucent spots that are not appealing to the naked eye and they lack shelf life. How
do I overcome these issues?
A. A cost effective solution is through the use of our microencapsulated fumaric acid.
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Q. I'm experiencing inconsistent leavening following freeze/thaw abuse with my frozen muffins, biscuits and
rising crust pizza. How can I prevent this?
A. Maxx Performance offers a variety of blends of sodium bicarbonate.
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Q. We are managing a laboratory research facility and have the requirement for Vitamin C. Our current supplier
is unable to provide a consistent product. Can you provide an economical, consistent dosage supply that meets
National Research Council guidelines?
A. Yes. Maxx Performance has the capability to provide an off-the-shelf ascorbic acid that meets your
requirements without overdosing, which means you don't waste product and you provide a consistent supply - all
within NRC guidelines.
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Q. I have developed a sweet baked good with a sugar glaze, but I am experiencing product recalls because the
sugar is thawing. How can you help me with the instability of the sugar through the freeze/thaw cycle?
A. Your problem is not unique to the baking industry. Sugar is hygroscopic and is therefore prone to picking
up moisture. Our microencapsulation technology can coat the sugar allowing prevention of freeze thaw
instability, overcoming your product recalls.
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Q. I need my dough to have more "grain" so the dough can be more flexible, and I need more dough strength
without losing leavening gas. I'm currently using raw Vitamin C (ascorbic acid) as a dough conditioner but I
still have these problems. How can you help?
A. Use of microencapsulated ascorbic acid is used to add "grain" and to provide better dough rheology,
provide texture and add dough strength without loss of leavening gas.
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Q. I manufacture frozen and refrigerated doughs that I want to become more shelf stable. I want to delay
leavening during preparation and processing and I don't want the leavening to release early. How can you
help me?
A. Maxx Performance has a range of optimized leavening ingredients with different granulation sizes that
have performed effectively in similar systems to accomplish the exact goals you are after. These range from
sodium bicarbonates, sodium aluminum phosphate, mono calcium phosphate and others. Note that we also have
the capability to tailor make an ingredient that will work in your application.
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Q. I want to maximize yeast performance and increase shelf life of my bakery products; what do you have that
will allow me to accomplish both goals?
A. Our microencapsulated sorbic acid will do this cost effectively for you. When used, this optimized
ingredient will maximize yeast performance and deliver antimicrobial activity. Because it releases later in
the bake cycle it will have no activity on the yeast and therefore yeast activity is maximized.
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Q. I am producing pepperoni meat snack sticks and dry and semi dry sausages. I'm using acidulants such as citric acid and lactic acid. However both products cause denaturing of the protein and hot spots of localized acids. I'm trying to prevent microbial growth, premature lowering of the pH and reduce my processing time. What can I do?
A. Maxx Performance has a citric acid specifically designed to overcome problems like this in the meat snack industry. Glucona delta lactone (GDL) is also available.
Q: Can you encapsulate diisocyanates with a low temperature release (80°C)?
A. Yes we can. However, since we are a food plant and since your material is a known hazard we would not be able to handle it in our facility; unless of course you believe otherwise.
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