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Consumers Want it All:Taste, Health, NutritionIngredient innovations that will help you deliver.

Special RepoRtoct. 29, 2013

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By now, many of the benefits of omega-3 fatty acids have been well established, particularly their actions as anti-inflamma-tory agents and their tendency to reduce the potential for

blood clots by decreasing platelet aggregation.Fish oil contains omega-3s that are distinct from the flax-type

omega-3s. The fatty acid molecules are longer and more bent. They are predominantly eicosepentenoic acid (EPA) and docosahexaenoic acid (DHA). These are the fatty acids abundant in organisms adapted to the cold, such as cold-water fish and cold-adapted mammals, be-cause they keep the membranes of cells from becoming too stiff when exposed to frigid conditions. Fish obtain EPA and DHA by eating algae that have the flax-type omega-3s typical of plants.

DHA comprises about half of the fatty acids in the brain and is associated with the additional set of health benefits established for omega-3s, notably the protection of the retina, the development of the brain and the prevention of cognitive decline.

The human body can make DHA from the flax-type omega-3s, but not very efficiently. This prompted researchers to recommend ob-taining DHA directly, from fish or fish oil. Cardiologists began rec-ommending their patients take 1g per day of combined EPA/DHA. But within only a few years of a megatrend in fish oil, there arose a number of dilemmas. What about sustainability? And where do vegetarians get their omega-3s?

Last year, Whole Foods was pressured to pull from its shelves DHA derived from krill – tiny relatives of shrimp living in the Ant-arctic, the largest animal biomass on the planet and a potent source of DHA. The company cited sustainability concerns over the har-vesting of krill.

Ironically, krill was supposed to solve the threat of overfishing resulting from the demand for DHA. But the decline of animal populations that rely on krill raised concerns over management of this natural resource, prompting the Commission for the Conserva-tion of Antarctic Living Marine Resources to issue a report changing quotas and restricting fishing areas.

The answer was to go to the source, to algae. But not the algae that make the flax-type omega-3s; rather, the microscopic algae that make DHA itself. Cut out the middleman – or middle fish and mid-dle krill, as it were. Raised-on-the-farm algae yield DHA that is sus-tainable and can carry the coveted vegetarian label, as well as being eligible for certification as kosher and organic. Algae-derived DHA is approved for infant formulas and already is found in many applica-tions, including fruit juices, milk, soy milk, cooking oil, sauces and tortillas.

But is algal DHA as effective at conveying the heart-healthy properties as the DHA we derive from fish oil? Many studies suggest the answer is yes, but a comprehensive review of the literature was needed.

Such was published on the first of this year in The Journal of Nutrition. Researchers from the Wellness Institute of the Cleveland Clinic, the Dept. of Nutrition and Dept. of Epidemiology at Har-vard School of Public Health, Channing Laboratory, Brigham and Women’s Hospital and the Harvard Medical School conducted a systematic review of randomized controlled trials published between 1996 and 2011.

The research teams examined the relation between algal DHA supplementation and cardiovascular disease risk factors, triglycer-ides, LDL cholesterol and HDL cholesterol. They found that supple-mentation with algal DHA reduced triglycerides and raised HDL-cholesterol. This was similar to what had been reported. However, algal DHA also raised concentrations of LDL-cholesterol, although the increase was accompanied by a change in the type of LDL cho-lesterol to the larger, less-atherogenic form. Further research is rec-ommended because many of the studies reviewed were funded by industries.

For now, DHA from algae seems to be a sustainable, alternative source of DHA that can satisfy both the demands of consumers and the needs of vegetarians, as well as fulfilling most, if not all, the health benefits currently established with omega-3s.

DHA from Algae: An Update A review of research earlier this year found mostly good news in this vegetarian source.By Mark Anthony, Ph.D., Technical Editor

Table of ContentsDHA from Algae: An Update 3A review of research earlier this year found mostly good news in this vegetarian source.

Balancing Taste and Health 5Taste modifiers aid in the formulation of healthier products for the consumer.

Toxic Sugar or Tortured Logic? 7The anti-sugar forces turn their attention from HFCS to fructose, even at the expense of fruit consumption.

Sports Nutrition Support Through Concentrated Bioactive Whey Protein 9Recover faster, perform better, mobilize strength.

Refuting Myths About Carrageenan 11Recent resurrection of a link between carrageenan and poligeenan (and the latter’s connection to cancer) are unfounded.

Enhanced Soybean Oils: High-Oleic 13Improved soybean oils meet marketplace needs.

Microalgae Ingredient Unifies Indulgence and Nutrition 15Microalgae appeals to consumer demand for goodness in taste and nutrition.

www.wixon.com | 1.800.841.5304

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all-Natural flavor modifiers make Healthy Taste great. Make your food and beverages healthier and great tasting with Wixon’s Impact! Program featuring Mag-nifique flavor modifiers – for an entire library of products.

• Reduce sugar and sodium content • Create tasty, whole-grain products • Mask off notes and aftertastes in food and beverages

Scan the QR code to download our 2013 High Impact Trend analysis.

© 2013 Wixon, Inc.

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Health and wellness are important to today’s consumers. More than ever before, they are committed to improving their lives and their children’s lives through exercise and

healthier food choices. The stakes are indeed high with one in three children in America overweight or obese; more than one-third of adults obese; and heart disease, stroke, type 2 diabetes, and cancer all related to obesity.

Studies have shown that consumers are becoming more selective in their product and lifestyle choices. Consider these statistics from the International Food Information Council Foundation, the NRA and the USDA:

• 60 percent of shoppers say they regularly read product nutri-tional information;

• 61 percent of consumers choose food based on the healthfulness of the food or beverage;

• 78 percent of NRA chefs rank Healthy Kids’ Meals a #3 trend on the “What’s Hot in 2013” report.

But despite wanting to eat “good for you” foods, taste is still the #1 most important food attribute and consumers are not willing to compromise on that. In fact, “Half of consumers say that descrip-tors such as low salt, low fat and low sugar clearly signal health, yet strongly detract from the taste of food,” according to Technomic’s Healthy Eating Consumer Trend Report.

Therefore as food companies churn out products that provide bet-ter nutritional value with healthy ingredients (more fiber, less fat, more protein, lower levels of carbs), they are also challenged by the downside of adding healthy ingredients such as herbs, proteins, or vi-tamins because these additions also add off notes such as bitter flavor, unfamiliar aroma, and unpleasant mouthfeel. For example: when re-ducing fat, other flavors can come through disproportionately; when adding soy protein, a “beany” character may be introduced. Taste modifiers can improve the taste of food and often are used in meal replacement products, energy bars and sports drinks.

What, where, when and why to use taste modifiersTaste modifiers are complex blends of flavor ingredients, which have little or no taste or smell on their own but complement, enhance or otherwise modify the flavor of a food product. Undesirable flavors can be suppressed while good flavors are accentuated.

Taste modifiers work in different ways depending on what they

are masking and the food application. The function of taste modi-fiers is to trick a person’s palate, accomplished via taste modifier phe-nomena known as adaptation, cross-adaptation, taste-blocking, taste modification, taste suppression and taste synergism.

Adaptation and cross-adaptation are a form of fatigue. When the taste buds are continually exposed to a taste stimulus, the perception of a substance fades to almost nothing in seconds. Cross-adaptation is when the adaptation of one taste may lower or increase the percep-tion threshold of the other taste perceptions. For example, adding sugar to a cup of coffee.

Some known substances have the capacity to suppress all taste, and these are called taste blockers. Taste blockers also can repress a particular taste perception, such as cloves used for oral anesthetic.

The typical example of taste modification is through the sweet-ness-inducing protein miraculin found in the berries of the western African miracle fruit (Richadella dulcifica), which converts sour into sweet taste. One study at the University of Florida’s Center for Smell and Taste in Gainesville showed strawberries and lemons both be-came less sour and sweeter after miracle fruit intake. However mi-raculin is a heat-sensitive and pH-dependent protein, which limits its spectrum of potential uses.

A combination of modifying effects may deliver taste suppression and taste synergism. For example, when mixtures of sugars are used at lower concentration, synergism with the perception of enhanced sweetness occurs. When used at a high concentration, the sugar mix-tures show a suppression effect with less sweetness than would be expected.

When using taste modifiers, consider that:• Taste modifiers are very application-specific;• Taste modifiers are additive ingredients because they are added

on top of the undesirables;• Taste modifiers “modify” the undesirables: excessive use may

suppress desirable flavors in a food system;• If the product or the process changes, the effectiveness of the

taste modifier needs to be re-evaluated.Before adding modifiers, look at the whole formula. Consider

whether adjusting the sweeteners, acids, starches or fats will help suppress off notes. For minor problems, use standard commercially available taste modifiers to suppress certain specific off-flavors such as green notes, bitterness, astringency. For more complex problems,

Balancing Taste and HealthTaste modifiers aid in the formulation of healthier products for the consumer.By Wixon Inc.

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a combination of taste modifiers may be required. Taste is a delicate balance. If one taste perception is modified, the other tastes may be-come unbalanced. For example, when masking soy some excessive sweetness or sourness may appear. This may require adjustments in bulk increments or adding a second masking agent to balance.

Each challenge is unique and requires a unique approach. Ulti-mately the function of taste modifiers is to hide the negatives and accentuate the positives.

More than a maskTaste modifiers are very application-specific and a complex process. Once a flavor is masked, another flavor may come through dispropor-tionately. It requires a flavor chemist who understands how each flavor component acts independently and who can combine all needed flavor modifiers into one customized agent for a specific product. It is impor-tant to work with an established flavor house to ensure that the flavor does not react with any other ingredient in the food product, rendering it inactive. Creating the right masking agent requires great creativity to arrive at the best combination of ingredients. Individual masking components may have limited masking capability but in combination may have synergy and consequently enhanced capability.

impact! program flavor modifiers function and applicationsWixon’s Impact! Program featuring Mag-nifique™ taste modifier technol-ogies was developed proactively to address the new ingredients, product concepts, and market trends facing today’s food scientists and product managers. A complete line of Mag-nifique products allows food manu-facturers to reduce sodium, fat and sugar without sacrificing flavor, and provides masking effects for added vitamins and other nutrients. They improve common sensory problems at very low levels and, in some cases, they can even reduce costs. Since the modifiers have very low use rates, typically 0.01% to 0.30%, their inclusion will not affect critical label claims or ingredient statements. Available in liquid and powder form, the natural, odorless products are water-soluble and heat-stable.

• Herb & Botanical Solutions: Many herbs and botanicals, whole grains and vegetable dishes are prone to green notes, grassy notes, and bitterness. Green Away masks the aftertaste associated with those notes. Applications include brown rice, vegetable juices, vitamins, and mineral compounds. Bitterless masks bitterness asso-ciated with nutraceuticals and caffeine-enhanced products, tropical juices, fruit infusions, and botanicals.

• No Sugar Solutions: For lower sugar/lower calorie products, Sweet Lift increases sugar perception. It delivers a low-glycemic index and al-lows the reduction of simple sugars while increasing complex sugars. This helps the functionality in healthy foods targeting weight reduction,

blood sugar, and healthy aging. Sweet Lift is used in yogurt, smooth-ies, ice cream, cereal, natural fruit juices, and diet drinks. It is especially beneficial to food processors, snack food companies, healthcare facilities that do their own cooking, foodservice companies, and chefs who aim to lower the sugar levels in their foods and beverages. Mag-nifique for Stevia masks off notes associated with stevia usage. It is used in nutri-tional drinks, low-cal yogurt, fruit juices, sugar-free candy, diet drinks, low-sugar bars, zero calorie drinks, and sugar-free gum. There is no im-pact on the texture, nutritional panel, chemical behavior or heat stability of the product. It allows food product developers to actually reduce the usage of stevia while optimizing product taste. A smart choice for food processors, snack food companies, foodservice companies and more who seek to meet consumers’ demands for healthier food items.

• Fortification Solutions: Off-notes in vitamin enhanced and forti-fied products are reduced with Vita-Minimizer for use in baby foods, in-stant breakfasts, snack bars, smoothies, energy bars, vegetable drinks, and functional beverage formulations. Miner reduces the metallic and chalky aftertastes from minerals that are used in fortification such as nutritional beverages, instant shakes, drinks, baby foods, whey protein supplement drinks. Pro-No masks “beany” off notes associated with protein fortified products such as soy milk, non-dairy, soy fortified products, imitation meat products, and vegetable burgers. Astringency Away reduces astrin-gency perception in acidic products such as dressings and dips, as well as in soybean products such as soy milk.

• Sodium Solutions: In products with higher sodium levels, Salt Away preserves the function of salt while toning down its flavor impact letting other desirable flavors predominate. It provides a substantial ben-efit in sports drinks in which high amounts of isotonic salts are added to compensate for human dehydration from exercise; such salts produce an aftertaste that is objectionable to many. Mimic is a natural sodium reduc-tion technology that suppresses the metallic notes and bitter aftertaste of potassium chloride used in low-sodium products, such as breads, meats and snacks, baby foods. Umami enhances savory notes in low sodium/no MSG products in prepared meats, soups, sauces, gravies, and snack dips. It provides synergy in complete meal systems.

• Low-Fat Solutions: Masking off notes associated with the ad-dition of healthy fats is Mag-nifique for Omega 3, which prevents and eliminates the “fishy” taste commonly associated with omega-3 fatty acids. It can be used in any application where omega-3 fatty ac-ids are incorporated, including beverages, desserts, baked goods and other uses. Mouthfeel is a natural flavor that creates the perception of creaminess and texture in reduced-fat or no-fat systems, such as low-fat yogurt, sour cream, and ice cream.

Americans haven’t been told that, after all the fuss, the case against high-fructose corn syrup (HFCS) lacks a smoking gun. There simply was no evidence to show that HFCS – a

glucose-fructose disaccharide generally between 42 and 55 percent fructose – is metabolically different from sucrose, a nearly identical combo of 50-50 glucose-fructose.

Nevertheless, HFCS became toxic on a label. Meanwhile, some researchers, determined to demonstrate once and for all that sugar is directly responsible for obesity and type 2 diabetes, turned their at-tention toward fructose itself, expanding the guilty parties to include all foods that contain fructose, including HFCS and sucrose, along with all fruit juices.

Leading the charge is Robert Lustig, an endocrinologist at the University of California at San Francisco. His YouTube video brought the case to the masses that fructose is poison – responsible for obesity, diabetes, heart disease and nonalcoholic fatty liver dis-ease, among others.

This is an uncomfortable message for many to hear because fruc-tose is found in abundance in fruits. And while Lustig absolves fruit of responsibility for obesity because it contains fiber, the fructose-is-poison charge can still work in the mind of anyone biting into an apple. Central to his thesis is the idea that fructose is more easily converted to fat by the liver than is glucose. The process is called de novo lipogenesis (DNL), which simply means making fat from scratch. (In this case, “scratch” means sugar, since the liver can also make fat from excess protein.)

Some scientists point to serious problems with the case against fructose. In response to Lustig’s 2010 Journal of the American Di-etetic Association article, “Fructose: Metabolic, Hedonic, and So-cietal Parallels with Ethanol,” John Sievenpiper at McMaster Uni-versity, Hamilton, Ontario, points out that DNL from fructose is relatively small in humans. (It was dramatic in the rodents fed un-naturally high levels of this one sugar – 60 percent of calories – a diet impossible for humans to follow.) And since the average American

takes in only about 49g of fructose per day, fructose-stimulated DNL is insignificant.

Lustig counters this by stating that DNL from fructose must be taken in the proper context, in the light of the factors that increase it — that the body is more likely to make fat from fructose in condi-tions of overeating, obesity, insulin resistance and taking in glucose at the same time as fructose.

This line of reasoning raises a problem: Fructose has a very low glycemic index. Central to the indictment of any carbohydrate as the cause of obesity is that insulin drives glucose into fat cells, yet fruc-tose doesn’t stimulate an insulin response. It takes overeating to get fat on carbohydrates, because the first store of metabolized glucose is as glycogen in muscle cells, not fat in fat cells.

Another obstacle in mounting a case against fructose is that its calorie contribution is dwarfed by other sources of calories in our diet. According to USDA data, adjusted for spoilage and other waste, we’ve increased our per capita food intake by 458 calories since 1970. About 242 of these calories come from added fats and oils. Another 167 calories come from flour and cereal products, which contain no fructose. Only 34 of those increased calories come from added sugar. (This data also points to a serious flaw in a basic assumption under-lying the usual attack on carbohydrates, that Americans decreased their fat intake in favor of sugar.)

Sugar intake has been on the decline since 1999, but obesity and type 2 diabetes continue to rise. This is not just an American phe-nomenon. In response to Lustig’s 2012 article in the journal Nature, “The Toxic Truth About Sugar,” the Dietitians Assn. of Australia points out that sugar consumption there decreased by 23 percent since 1980, yet obesity doubled and type 2 diabetes tripled.

There is no question the global pandemic of obesity is heavily dependent upon the consumption of foods. But to place the blame on processed foods and beverages containing a component abundant in fruits and vegetables, labeling it “toxic” and “addictive,” fails simple common sense.

Toxic Sugar or Tortured Logic?The anti-sugar forces turn their attention from HFCS to fructose, even at the expense of fruit consumption.By Mark Anthony, Ph.D., Technical Editor

Click here for the full version of this white paper.

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Training the body to be faster, better and stronger can be ben-eficial. With over 20 million participants and gaining serious mainstream traction, the rise of high-intensity interval train-

ing from fitness pros, elite coaches to beach-body boot camps are upping intensity and shortening workouts to get consumers better health and fitness results.

Athletic activity and exercise is typically associated with muscle stress and immune depletion. Such exercise related fatigue can be reduced by nutritional factors such as whey proteins. However, immune related fa-tigue cannot be adequately addressed by dietary factors alone. RPM Fac-tors™ is a colostrum based whey protein concentrate which is not only rich in whey proteins but it is also rich in immune bioactives such as Immunoglobulin, Lactoferrin and Proline Rich Peptides.

The related stress of high-intensity exercise, along with competitive training can produce inflammatory immune cascade which may result in respiratory symptoms such as sore throat, fatigue and longer recov-ery times after strenuous workouts. This is mainly due to inadequate anti-inflammatory response by the host immune system against the inflammatory cascade initiated by stressor events (including intense exercise sessions). High intensity training regimens can set-off upper respiratory tract infections. Research has reported that 17.8% of ath-letes miss a practice and 5.1% miss a competition due to illness associ-ated with increased bouts of intense strength and endurance training.

In addition to immune health being a concern, gastrointestinal problems are more likely to occur with the increase of exercise inten-sity. It is estimated that incidence rates of gastrointestinal issues can range from 20-50% among endurance athletes.

RPM Factors™ is a unique whey protein that has been micro-filtered to be specifically rich in concentrated peptides and growth factors researched for their health and fitness benefits.

RPM Factors™ is an ideal solution for reducing discomfort and nega-tive effects associated with intense strength and endurance building.

Specific immunoglobulin and peptide concentrations in RPM Factors™ are shown to increase migration and repair of challenged epithelial cells and stimulate mucous production on the gut lining thereby building a stronger barrier against pathogens.

RPM Factors™ also contains a substance known as proline-rich polypeptides that have the ability to modulate the immune response by either turning up an underactive immune system or turning down and overactive one.

There are over 30 published studies demonstrating performance and strength attributes associated with the consumption of bovine colostrum by athletes:

• Faster runs: Increased peak running speed, Improved running performance, Enhanced sprint performance

• Better jumps: Increased peak vertical jump, Improved jump performance

• Faster times: Improved time-trial performance, intensity and peak cycle power

• Elevated mass and strength: Increased lean body mass, resis-tance exercise and repetitions.

The review of this research led to examination of whether oral consumption of RPM Factors™ could support enhanced athletic per-formance among athletes in the face of exercise induced stress. In a consumer study, RPM Factors™ was ingested by 92 athletes over a period of 3 months during which self reported outcomes were record-ed. Study participants reported a significant improvement in athletic performance. RPM Factors™ is safe, well-tolerated, and improves athletic outcomes in exercise-stressed individuals.

Study designRPM Factors™ was supplied to Sports Performance Group, at Rockville Center, New York. The consumers included high school and professional athletes (36 Male, 55 Female ages 17-25) from a

Sports Nutrition Support Through Concentrated Bioactive Whey ProteinRecover faster, perform better, mobilize strength.By Sterling Technology and Wild Flavors

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variety of disciplines including soccer, softball, volleyball, track and field, basketball, baseball and lacrosse. RPM Factors™ was provided in a capsule form and the athletes were given instruc-tions to consume two capsules daily, which is equivalent to 1 gram of RPM Factors™ per day. Results of the three monthly time-points were compared either to baseline or considering zero day as internal control. Body fat was also monitored throughout the study.

Health questionnaireA self reporting questionnaire was administered as per protocol de-veloped by Jude Massillon Group. The questions included how each athlete felt their energy level, alertness and focus at day zero and up to 6 weeks. The questions also included feeling of fatigue at day zero and up to 6 weeks. The ratings were from 1 to 5 with 1 being very low and 5 being very high with 2, 3 and 4 as low, average and high, respectively.

Results and discussionThe role of colostrum and colostrum based bioactives has attained increased attention due to their perceived role in positive health out-comes. Many experts believe that positive health is heavily influenced by how our body tackles immune related inadequacies triggered by varieties of stresses including life style and exercise induced stress. Bioactives that can provide anti-inflammatory effect can nullify stress related inflammatory negative health consequences. RPM Fac-tors™ was tested among young athletes to measure exercise related positive health improvements. Results of the study demonstrated

general improvement in energy level, alertness and focus among all the athletes after intense exercise. All the athletes experienced a re-duction in body fat as well.

Metabolic endpoints were not included in this consumer trial, however, meta analysis of similar studies performed on athletes cou-pled with known effects of colostral bioactives on immune balancing (from an inflammatory state to an anti-inflammatory state) indicates a positive correlation of RPM Factors™ consumption with improved athletic performance. It is known that exercise related stress could lead to depressed immune system due to an inflammatory immune cascade ensuing stress activity. Bioactives such as Immunoglobulin G, Immunoglobulin A, Lactoferrin, IGF-1 and TGF-B2 have func-tionality, as shown in a multitude of other studies, to tilt the immune balance in favor of anti-inflammatory from inflammatory immune stress environment.

conclusionRPM Factors™ is a promising bioactive for intended sports per-formance applications. The fact that athletes experienced marked improvement in alertness, focus and energy level across all the genders and across all the sports groups is remarkable. Improve-ment in lean body and body fat reduction even among profes-sional athletes is also quite noteworthy. RPM Factors™ is an ef-ficacious bioactive and its application in sports nutrition, athletic performance would be beneficial.

Editor’s Note: There has been some Internet chatter in recent weeks reviv-ing a connection between carrageenan, the colloid sourced from seaweed, and poligeenan, which one study found to be a possible carcinogen. The connection was established by Joanne Tobacman, an associate professor at the University of Illinois in Chicago, whose research found “harmful effects of … carrageenan on human intestinal cells.” She filed a petition with the FDA in 2008 asking a revocation of carrageenan’s use as a food additive, but the FDA denied her petition in June 2012. The subject has been revived by bloggers and others. Ingredients Solutions Inc., one sup-plier of carrageenan-based hydrocolloids, offers this refutation.

Carrageenan is a naturally occurring seaweed extract. It is widely used in foods and non-foods to improve texture and stability. Common uses include meat and poultry, dairy

products, canned pet food, cosmetics and toothpaste. Self-appointed consumer watchdogs have produced numerous

web pages filled with words condemning carrageenan as an unsafe food additive for human consumption. However, in 70-plus years of carrageenan being used in processed foods, not a single substantiated claim of an acute or chronic disease has been reported as arising from carrageenan consumption.

On a more science-based footing, food regulatory agencies in the U.S., the European Union and the United Nation’s Food and Agricul-ture Organization/World Health Organization (FAO/WHO) repeat-edly review and continue to approve carrageenan as a safe food additive.

What led up to this misrepresentation of the safety of an impor-tant food stabilizer, gelling agent and thickener? It clearly has to be attributed to the research of Dr. Joanne Tobacman, an associate pro-fessor at the University of Illinois in Chicago. She and a group of molecular biologists have accused carrageenan of being a potential inflammatory agent as a conclusion from laboratory experiments with cells of the digestive tract.

It requires a lot of unproven assumptions to even suggest that con-sumption of carrageenan in the human diet causes inflammatory dis-eases of the digestive tract. The objectivity of the Chicago research is also flawed by the fact Dr Tobacman has tried to have carrageenan declared an unsafe food additive on weak technical arguments that she broadcast widely a decade before the University of Chicago research began.

Poligeenan (“degraded carrageenan” in pre-1988 scientific and regulatory publications) is a possible carcinogen to humans; carra-geenan is not. The only relationship between carrageenan and poli-geenan is that the former is the starting material to make the latter. Poligeenan is not a component of carrageenan and cannot be pro-duced in the digestive tract from carrageenan-containing foods.

There are important differences between poligeenan and carra-geenan. The production process for poligeenan requires treating car-rageenan with strong acid at high temperature (about that of boiling water) for six hours or more. These severe processing conditions con-vert the long chains of carrageenan to much shorter ones: 10 to 100 times shorter. In scientific terms the molecular weight of poligeenan is 10,000 to 20,000; whereas that of carrageenan is 200,000 to 800,000.

Concern has been raised about the amount of material in carra-geenan with molecular weight less than 50,000. The actual amount (well under 1 percent) cannot even be detected accurately with cur-rent technology. Certainly it presents no threat to human health.

There is great importance in these molecular weight differences. Poligeenan contains a fraction of material low enough in molecular weight that it can penetrate the walls of the digestive tract and en-ter the blood stream. The molecular weight of carrageenan is high enough that this penetration is impossible.

Animal feeding studies starting in the 1960s have demonstrated that once the low molecular weight fraction of poligeenan enters the blood stream in large enough amounts, pre-cancerous lesions begin to form. These lesions are not observed in animals fed with a food containing carrageenan.

Carrageenan passes through the digestive system intact, much like food fiber. In fact, carrageenan is a combination of soluble and insoluble nutritional fiber, though its use level in foods is so low as not to be a significant source of fiber in the diet.

In summary, carrageenan has been proven completely safe for consumption. And poligeenan is not a component of carrageenan.

The consumer watchdogs with their blogs and websites would do far more service to consumers by researching their sources and presenting only what can be substantiated by good science. Unfortunately, we are in an era of media frenzy that rewards controversy.

Refuting Myths About Carrageenan Recent resurrection of a link between carrageenan and poligeenan (and the latter’s connection to cancer) are unfounded.By Harris Bixler, Ingredients Solutions Inc.; Special to Food Processing

Dr. HJ “Pete” Bixler has a Ph.D. in chemical engineering from MIT. While retired now, he was a founder of Ingredients Solutions Inc. (ingredientssolu-

tions.com), which claims to be the world’s largest independent supplier of carrageenan.Click here for the full version of this white paper.

Bioactive purpose rpm factorsTm Whey protein concentrate

Immunoglobulin G

Immune and gastrointestinal support

40% 5%

Immunoglobulin A 1.1% 0.2%

TGF-β2 Cell growth, proliferation and differentiation 140μg/100g 8μg/100g

IGF-1 Anabolic effects 120μg/100g 5μg/100g

Proline rich peptides Main regulator of cell systems 3% 1%

Lactoferrin Binding and transport of iron ions, antibacterial

functions

500-700mg/100g 30mg/100g

Sialic Acid Viral inactivation, cognitive function, immune

activation

1000-1200mg/100g 150-300mg/100g

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High oleic soybean oils offer improved functionality and better-for-you benefits

®

Request A sAmple!

Consumers want to eat healthier and are looking for simple ways to do it. The soybean oil industry is committed to mak-ing it easier for food companies to deliver products that meet

consumer health and nutrition needs – starting with better-for-you oil solutions. The soybean oil industry continues to work toward developing soybean varieties with enhanced compositional traits to produce oils with a healthier profile and with improved functionality.

High oleic soybean oils are trait-enhanced oils that offer a healthier profile with improved functionality to meet marketplace needs. The oils allow foodservice operations and food manufacturers to provide consum-ers with a better-for-you balance of fats, along with superior performance and stability to decrease waste and ultimately save operational costs.

Today, U.S soybean farmers are collaborating with seed technol-ogy companies to ramp up crop production and accelerate the supply of high oleic soybeans. The goal is to have 18 million acres planted by 2023, and 9 billion pounds of available high oleic soybean oil. Qual-isoy projects the supply of high oleic soybean oils will be greater than other high oleic offerings due to the amount of available soybean acreage in North America. High oleic soybean oils were commercial-ized in 2011 and are available now. Quantities are increasing and expected to reach 1.7 billion pounds by 2016.

Favorable attributesHigh oleic soybean oils offer a bevy of benefits, whether used to fry, sauté, bake or prepare snack foods. What does that mean for you?

Foodservice professionals will appreciate high oleic soybean oils’ superior performance.

• Enhanced functionality: High oleic soybean oils have superior resistance to oxidation and reduced build-up of polymers on foodser-vice equipment in high heat applications as compared to commodity oils, such as soybean, corn, cottonseed, canola and sunflower.

• Extended fry life: High oleic soybean oils perform longer than standard vegetable oils in high temperature and extended use applications because of the heat and oxidative stability of the oil. The oxidative stability index (OSI) values for high oleic soy-bean oils are greater than 25 hours. This translates to cost savings for foodservice operations.

Food manufacturers will enjoy high oleic soybean oils’ increased functionality.

• Improved shelf life: High oleic soybean oils offer superior resis-tance to oxidation. This resistance extends shelf life for baked goods and snacks.

• Desired neutral flavor: High oleic soybean oils feature a neu-tral flavor profile. This allows the true and natural flavors of the in-gredients to stand out.

All will value high oleic soybean oils’ better for-you benefits.• Improved fat profile: High oleic soybean oils’ fat profile

features lower saturated fat (versus commodity oil) while main-taining 0g trans fat, which may lower cholesterol and support heart health.

Enhanced Soybean Oils: High-OleicImproved soybean oils meet marketplace needs.By Qualisoy

6-12* 75* 7-15*High Oleic Soybean

7 83 8High Oleic Sunflower

9 65 26NuSun Sunflower

7 70 20High Oleic Canola

15 22 55 8Soybean

13 28 28Corn

13 19 67Sunflower

7 61 22 9Canola

50 39 10Palm

26 5419Cottonseed

13 80 6Olive

% Saturated Fatty Acid

% Oleic Acid

% Linoleic Acid [Ω6]

% Linolenic Acid [Ω3]

Comparison of Fatty Acid Profiles

*Percentage represents blended oil information from Vistive Gold and Plenish oils.

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15 14

An ancient food source is bringing original goodness to the food industry in the form of whole food ingredient Roquette Mi-croalgae. The breakthrough ingredient, which delivers superior

nutrition and taste, is inspiring formulators to rethink the possibilities of finished applications that taste good and are good for you.

In 2006, Roquette began exploring the potential of single-cell microalgae as a whole food ingredient. Seeking to evolve possibilities in nutrition and health, Roquette then established ALGOHUB™, a 14-member European consortium dedicated to developing micro-algae’s potential. Recognizing the infinite potential of microalgae, Roquette’s team of Science People led the development of microal-gae-based food ingredients that substantially improve nutrition and promote superior sensory qualities in a range of applications through:

• Fat and calorie reduction• Protein increase• Fiber increase• Cholesterol reduction• Texture improvement• Common allergen removalHaving achieved GRAS approval for its Roquette Microalgae lip-

id ingredient, Roquette is partnering with fellow pioneers to substan-tially improve bakery, culinary, and beverage applications, among others. Unlike any other ingredient, Roquette Microalgae delivers on the promise of applications that are equally indulgent and nutritious.

Good nutritionWith a well-established history in nutritional supplements, the health benefits of microalgae have long been known but had never before been translated into a functional ingredient for food and bev-erage applications. Through Roquette’s groundbreaking cultivation, harvest, and preparation process, its microalgae ingredient is devel-oped with a lipid profile tailored to the application’s need. Dried to a powder, the ingredient is dispersed easily in water, making it simple to use in a variety of food and beverage applications.

With an impressive macronutrient composition, Roquette Microalgae consists of lipids, proteins, and carbohydrates, as well as micronutrients similar to those found in eggs and milk. It also contains fiber, calcium,

and vitamin C, and key carotenoids lutein and zeaxanthin. Perhaps most impressively, the ingredient is approximately half lipid by weight, with its characteristic lipid composition being predominantly monounsaturated, consisting, in large part, of oleic acids and triglycerides. These compo-nents make for a healthy lipid ingredient that also has emulsifying proper-ties, contributing to applications’ sensory appeal and bringing nutritional benefits as a trans-fat and cholesterol-free lipid. The healthy lipid profile, which can be tailored to suit manufacturers’ application needs, makes microalgae an ideal ingredient for developing healthier sauces and dress-ings while maintaining their lubricity and rich texture.

In a texture analysis, pasta sauce made with Roquette Microalgae delivered firmness, stickiness, and adhesiveness comparable to the control, while reducing cholesterol by 50%, fat by 40%, and total calories by 27%. Displacing butter, soybean oil, and egg, Roquette Microalgae removed common allergens from the recipe while retain-ing the taste, appearance, aroma, and texture consumers desire.

indulgent experienceHighlighting the sensory qualities of its ingredient, Roquette has featured its microalgal lipid ingredient in a range of applications – including ready meals, sauces, beverages, and beyond. Showcasing the ingredient’s simultaneous sensory appeal and ability to improve applications’ nutrition labels, Roquette has improved nutrition in a multitude of bakery applications, including gluten-free brownies, reduced-fat crackers, and reduced-fat muffins.

Microalgae Ingredient Unifies Indulgence and NutritionRoquette Microalgae appeals to consumer demand for goodness in taste and nutrition.By Roquette

CLIENT/JOB: 13-ROQUETTE-0042 | DATE: 09/30/13 | SPECS: Trim: 7.0" x 10"AE: Heather Bowman | CD: Sudon Choe | CW: Nicole Tosie | AD: Jared Tomlinson 13-ROQUETTE-0042

ROQUETTE MICROALGAEThe next generation of food ingredients

For 80 years, Roquette has led the way in plant-based food ingredients.

Now, we are continuing our legacy as stewards of a sustainable food supply

through our next generation of food ingredients, Roquette Microalgae.

Recognizing the infinite potential of microalgae, since 2006, our team of

experts has been leading the development of microalgae-based food

ingredients that substantially improve nutrition and promote superior

sensory qualities in a range of applications through

• Fat and calorie reduction • Cholesterol reduction

• Protein increase • Texture improvement

• Fiber increase • Common allergen removal

Continuing our tradition of partnership and progress, we invite you to

join us in developing nutritious, breakthrough applications with Roquette

microalgal ingredients. To discuss your application or request a sample,

contact us today or visit us at roquetteamerica.com/microalgae

Roquette America | 2211 Innovation Drive | Geneva, IL 60134 | (630) 463-9430

©2013 Roquette

Pasta Sauce Control With Roquette Microalgae

Calories 110 80

Total Fat (g) 10 6

Cholesterol (mg) 40 20

Sodium (mg) 310 310

Total Carbohydrate (g) 2 3

Protein (g) 2 2

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