Ingredients
Ingredients
As a leading supplier of animal fats, UNIMELT produces versatile fats of high quality which can be used in many different ways for a wide range of products. Animal fats in baked foods have been shown to lead to a very special taste experience and different fats can give different functionalities in end-product applications. Natural beef fat gives a special quality to rolls, stollens and puff pastries. Lard enhances the taste of doughnuts, for example, as a deep fat.The beloved German yeast “snail” pastries are just one of the baked goods made with goose fat. Analysis with beef fat in rolls shows that by adding beef fat instead of baking margarine or butter, a higher yield can be reached with a lower fat quantity than with butter and baking margarine respectively, while the rolls remain nice and crispy.
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cocoa powder taste
A breakthrough in dark cocoa powder taste has been made with the introduction by Cargill of its innovative DB82 10- 12% Gerkens cocoa powder. Until now dark powders provided the much valued intense colour for a range of applications, but with such intensity of colour there can be an off-taste, sometimes associated with bitterness. In addressing this issue, Cargill’s specialised application centre in Baupte, France, has made a breakthrough that has produced a unique dark powder with a round, pleasant and smooth chocolaty flavour. Cocoa powder is used in coatings and spreads, bakery and dairy applications, with Cargill offering the widest range of powders in the industry. Produced at Cargill’s Gerkens cocoa plant near Abidjan, Côte d’Ivoire, DB82 has a relatively high pH, but tests across a range of applications have shown that this does not have a negative effect on taste, stability or processing parameters.
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Four-ply aseptic bags
The new four-ply aseptic bag solves the issue of flex cracking, a very frequent problem causing de-lamination, de-metallisation and eventually breaking the bag. This happens frequently and can jeopardise product preservation, caused by the continuous movement of the bag content during handling and transport, which leads to erosion of the bag structure. The use of superior resin recipes and the addition of a fourth inner ply, has created an aseptic bag with an extremely flexible structure, which maintains the usual barrier and mechanical properties, but performs exceptionally well against flex cracking. The new 22OI bag is available in the standard and extra-high barrier (with aluminium foil) versions and it is particularly suitable for low-viscosity products such as citrus fruit concentrates, juices, apple juice, purees and diced tomato.
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Automated high throughput LC-MS solution
An innovative LC-MS system with high resolution and accurate mass, the EQuan MAX enables new screening and quantitative capabilities that provide enhanced system flexibility and productivity. The instrument uses the power of the Exactive LC-MS, a high resolution benchtop LC-MS system powered by Oribtrap technology, designed for high throughput. In addition, the EQuan MAX can be used with the company’s full range of TSQ series triple stage quadrupole mass spectrometers, providing a comprehensive solution for the analysis of pesticides, pharmaceuticals, personal care products, endocrine disruptors and perfluorinated compounds in environmental water, drinking water and beverages. Samples are directly injected for LC/MS analysis, eliminating the need for off-line sample preconcentration. The unique online sample preparation technique reduces analysis time from days to minutes. The large injection volume (1-20mL) improves detection limits over conventional LC-MS analysis. In addition, the EQuan MAX supports injection volumes as low as 1µL. Switching between injection volumes can be automated for overnight operation and increased productivity, without the need to manually change plumbing configurations.

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Animal protein
Nölke Pure Ingredients focusses natural animal protein concentrates. The company does not offer its customers “ready-made products”, but emphasises service and a high level of flexibility. All items manufactured at the Versmold site can be customised to meet clients’ individual requirements and specifications. The targeted use of different batches of raw materials for example, influences solubility and amino acid composition; the functionality of individual protein factors is defined by regulating the temperature and pH value. Fresh and natural ingredients are exclusively utilised to produce broths, stocks and extracts. Chicken, turkey and beef, as well as game and fish, provide the raw materials for the variety of choice products manufactured by the company. Production at the Versmold site focusses on wet goods; poultry extracts are also offered in powder form. Approximately 50% of the broths and stocks produced are exported, including halal-certified goods, specifically produced for the Muslim market. Animal protein concentrates are an indispensable ingredient of many convenience products. They are used in all types of ready meals such as soups, sauces, stocks, as well as pasta and pan-fried dishes. As chilled foods and frozen meals have been achieving high levels of sales in recent years, Nölke Pure Ingredients is participating in the high growth of this trend segment by focussing on the product area. The potential for ready meals has not been exploited – by far. The company’s cooperation with industrial customers
constantly opens up new application areas for functional proteins.

Heinrich Nölke GmbH & Co. KG
Versmold, Germany

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