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Stern Ingredients Asia-Pacific to showcase new products at Fi Asia ’14
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Wednesday, 10 September, 2014, 08 : 00 AM [IST]
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Hamburg
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fiogf49gjkf0d Stern Ingredients Asia-Pacific would showcase customised stabilising systems for different types of food, vitamin and mineral premixes to meet modern trends and innovative solutions for the baking and milling industries at Fi Asia 2014 in Jakarta. Its Singapore-based sister company Berg + Schmidt Asia would also showcase products from its lecithin range in the joint stand.
As the international marketing company of the Stern-Wywiol Gruppe, Stern Ingredients Asia-Pacific represents the ranges of its German sister firms, Hydrosol, Mühlenchemie, SternEnzym and SternVitamin.
Hydrosol, one of the rapidly-expanding enterprises in the international market for stabilising systems, has extended its range to include customised functional systems for cheese preparations and reconstituted alternatives to cheese.
The applications for these include pizza toppings, and they are directed in particular towards the restaurant trade and bulk consumers. Further innovations are stabilising systems for processed cheese, cheese dips and cheese sauces for cooking. They can be used in analogue or semi-analogue formulations.
In view of regional milk shortages, Hydrosol has also developed combinations of active ingredients for the production of whippable vegetable cream. At high outdoor temperatures these offer much better foam stability than real cream.
Moreover, the products from the Stabimuls series prevent syneresis. A further focus is on new stabilising systems for the cost-effective production of hot dogs consisting of poultry meat in approved halal quality.
SternVitamin supports the food industry with creative new concepts for lifestyle products. Brainpower, Mind-Calming and Beauty are the keywords under which the nutrition specialist has developed innovative new products. The vitamin and mineral premixes take up current trends and assist a modern, creative lifestyle.
Besides selected vitamins, the beverage premix Mind-Calming contains plant extracts from elder and balm that help to ease stress and promote mental and emotional wellbeing.
With a balanced combination of vitamins, minerals and green tea extract, the Brainpower premix aids concentration and memory.
Specially for beauty sweets, SternVitamin has created a premix containing substances with an antioxidative effect and anti-aging beauty vitamins.
With its Pastazym line, Mühlenchemie, one of the global leaders in the field of flour treatment and flour improvement, offers a diversity of products for use in noodles made from hard or soft wheat, or mixtures of the two, with a protein content of more than eleven per cent.
By using the specially-adjusted flour improvers, noodle and pasta manufacturers can optimise their production processes to meet specific requirements. This enables them to use cheaper wheat varieties as an alternative and thus considerably reduce their raw material costs.
Pastazym enhances the appearance, cooking tolerance and bite of the noodles, increases the mechanical stability of the dried pasta and shortens the drying time during the production process.
Another new product is Lentinovo. As an alternative to benzoyl peroxide, it helps to meet the consumer’s preference for bread with a light-coloured crumb. Its effect results from vegetable lipoxygenase, which bleaches the crumb of bread and other baked goods.
SternEnzym regards itself as an enzyme designer and specialises in developing enzymes and enzyme systems in response to the challenges faced by customers in the food industry.
Its core competences are the customised development, production and marketing of enzyme systems. In Sternzym Fresh, the company offers an enzyme complex developed specifically for use in the production of baking improvers or at industrial bakeries.
It prolongs the freshness of the crumb of wrapped loaves by as much as fifteen days. This reduces the return of stale goods and lengthens the service intervals for the shelves; moreover, the products become stale less quickly after purchase by the consumer.
To prolong the shelf-life of pastry goods containing a large proportion of fat and sugar, the new enzyme generation Sternzym Fresh Cake has been developed.
The enzyme systems ensure that the crumbs of wrapped cakes, cupcakes and similar products remains soft throughout their proposed shelf-life. The enhanced, soft mouth feel prolongs the impression of freshness and increases consumer acceptance.
Berg + Schmidt Asia’s special focus is on deoiled lecithins based on identity-preserved (IP) soy and sunflower seeds.
These deoiled lecithin powders have a very high active ingredient content of about 95 per cent, which means that they can be dosed in much smaller amounts and adjusted quickly and flexibly to the recipe.
They emulsify very well with water, and being in the form of a powder, they are especially suitable for use in bakery products and bakery premixes.
A further focus is on liquid lecithins. These include standardised liquid sunflower lecithins. They have similar functional properties to the IP soy lecithins, but do not have to be declared as allergens.
The company’s core competences further include the production and worldwide sale of quality multi-chain triglyceride (MCT) oils.
These are colourless, odourless and tasteless and have very low viscosity. MCT oil is a multifunctional substance and also acts as a releasing agent, glaze, viscosity regulator, carrier and transportation aid.
Its applications range from baby food to baked goods, meat products and sweets to special products for athletes.
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